Thank you for this informative video! I'm wanting to get into making some of my own ham and other cured meat products on the farm and I've been reading as much as I can first. We love your ham and smoked sausage up here in the Piedmont and I appreciate you sharing these videos!

I just want to thank you for this video. I bout a Wigwam recently and hung it up in my temperature controlled hemp growing area. I recently began carving it to eat like prosciutto. It is excellent! I know this is an "off-label" way to eat this ham, but I can't imagine cooking one. It's quite delicious and as good as any prosciutto I had. Growing up, we had an uncle who made Hungarian smoked meats and we would then age them in our Ohio garage.. Like you said- sometimes conditions were perfect -- other times it was hot as heck and the sausages dripped grease onto the newspapers on the garage floor below. It is really cool that you sell people raw hams on special occasions.. I enjoyed how you let loose some of your times and temps. Some other people would keep that hush-hush for no good reason. I found it interesting that your aging is 85 degrees F. I would have imagined it cooler. Thanks again for sharing your process with everyone!

Really excellent vid... very informative and you guys clearly know your stuff, Thank you for sharing... will give you a mention on the show

Thanks for sharing this informative video. I don’t make country ham but I do city hams. At any rate, I just made one of the first mistakes you mentioned by not properly curing the hock bone. Sure enough it went bad. The rest of the ham was fine though, so I just removed the hock entirely, making sure I cut out any improperly cured meat and threw it out. Just pulled from the smoker. Looks and smells great.

I'm looking for recommendations on traveling with a bunch of cured meat. On foot or in a car and different climates etc. Seems like a good option, but im not sure what are the best storage methods or traditional practices

What or how big of grain of salt can I use? I’m not using the pink salt, and plus do I need to pack it all the way to the joint for a better cure

What do you think about the Tamworth hogs?

Is there any loss of quality from using the same shed to smoke and age a ham in or is it preferred to have a smoke shed separate from the shed used to age the ham?

how long should i salt a 20lb ham?

How do you know how long your ham has be cured ? Does it say on the packaging ?

can you eat this without cooking it like Italian cured meats?

How much would a hog weigh to make a 75 pound ham?

This needs a demonstration showing what he is talking about.