On Wed 01 Feb 2006 08:54:40a, Thus Spake Zarathustra, or was it L, not -L?

>
> On 1-Feb-2006, "Doug Kanter" > wrote:
>
>> Or something like that. Question: How were hams made (and preserved)
>> before
>> the arrival of miracles like sodium nitrite? Tons of salt?
>
> On my grandfather's farm, when I was growing up in the '50s, ham was
> preserved with salt and smoke. I remember the butchering all took place
> around the same time, then the meat was smoked and left hanging in the
> smokehouse until needed.

At my grandfather's, too. I really loved those hams and bacon. We soaked
hams in milk overnight before rinsing and simmering in a big pot until
tender. Then baked them with a glaze.

--
Wayne Boatwright տլ
________________________________________

Okay, okay, I take it back! UnScrew you!