Article - Old Fashioned Preserving-Grandpa’s recipe for cured smoked ham

[TWP]

Add this to your prepper docs

http://www.bioprepper.com/2016/04/01/old-fashioned-preserving-grandpas-recipe-cured-smoked-ham/

Very good, detailed instructions on curing the ham before smoking and the proper process for actual smoking.

[230gr]

I is very similar to my grandfather's method except we never used nitrates or nitrites with the salt / sugar mix; wrapped the salt/sugar mix around the halm or bacon with a cotton cloth this placed it in a cotton bag to hang and drip for several months to several years. Sometimes added Bay leaves to the wrap to further discourage ham beetles. Did not smoke meat very often but I thought it would only help.     

[TWP]

Mmmmm! Ham Beetles!  Crunchy 

[230gr]

Infested Meats

Brush off surface infestations of mites thoroughly and trim off surface damage by insects such as larder beetles or red-legged ham beetles. Cut deeply enough to remove larvae that may have moved along the bone or through layers of fat. Disinfested meat is safe to eat but should be used promptly.... or just cook the meat extra crisp and crunchy!   

Cloth layers make it hard for they to reach the meat but just drying open on a rack makes it easy for them. 

[TWP]

How big are these insects?  Could they be screened with, say, normal window screen (0.1 inch squares)?

[230gr]

 Only had them at the old family farm basement but that had been used for  more than 100 years and just could not keep the pests out. They say to make sure that doors and windows close tightly and are closed with 30 mesh (0.0232" holes) or finer screens.

[TWP]

Ok, they are tiny then, thanks.

[230gr]

but crunchy!