Hello,
New member here from Texas.
I live on a few acres in the hill country, and have cattle, free range chickens, turkeys, bees, and am about finished with the pig pen. I also cut, and bale hay and enjoy working in my garden.
I was raised in a very rural manner, and fondly remember curing ham, bacon, etc with my family. While we still make about 700 pounds of deer/pork sausage per year along with panas, jerky, and the usual vegetable canning, the art of home curing pork here, has mysteriously disappeared. It seems every recipe I read on the net uses at least some heat, or pumps it full of brine to cure the meat. When I was a kid, we would use salt/sugar cure and hang in the smokehouse for cold smoking. It bothers me more than it should that this "art" has disappeared from the scene here, and I would really like to revive it in my household, at the very least.
I really look forward to getting to know y'all, and learning from you. This is a great forum by the way.
Jeff
Topic: Hello from Texas (Read 5634 times)
