Potbelly hams!

Sausage making and curing meats.

Moderator: TBBQF Deputies

User avatar
Posts: 4599
Joined: Mon May 14, 2012 3:13 pm
Location: Forney, TX

Re: Potbelly hams!

Postby Txdragon » Tue Jun 20, 2017 8:00 pm

The older the boar, the stronger the smell and taste. If you let them hang to air out for a day or so, weather permitting, or soak them in a tub full of water for a day or 2, that does wonders. It helps also of you bleed them thoroughly if possible.
(Insert witty signature here)

Return to “Sausage and Cured Meats”

Who is online

Users browsing this forum: No registered users and 1 guest