On Sun, 06 Jun 2010 14:03:25 -0500, Melba's Jammin' wrote:

> In article >,
> Christine Dabney > wrote:
>
>> Ya know, that might be a good reason to learn to cure your own
>> hams...LOL.
>
> Like *that's* on my bucket list. LOL!

Well, I know somebody sent you a few ounces of Bolner's Fiesta
Brand curing salt, but you'll have to wait until next year for the
smoker.

You can turn out some decent cured pork just by brine-curing a
pork loin, dry curing a pork butt. You'd be amazed how hammy
they'd taste without even smoking.

Don't be ascared.

-sw