Man really need some more videos of this subject and pigs in general. Love the idea of food preservation without refrigeration. Would love to see a video about curing the ham.

Thank you for preserving apiece of our history. Growing up in NC near Ft. Bragg, my grandparents had a building called the Smoke House behind their home. Within, I recall a large old military ammuntion box filled with salt covered hams. After the death of my grandfather the building turned into a junk shed. Thinking about these memories and wondering how the Smoke House was used in its glory days caused me to stumble upon your video. Thank you again.

This is AMAZING! Thank you for sharing from Chicago Southland!😁😍😷

I'm learning how to do stuff like this and people like you are an invaluable resource for people like me!! THANK YOU!!

Awesome video! Thanks for making

Maganda din may smokehouse

Bloody good video mate, still living this way in Australia no shops out here

Thanks for sharing I enjoy watching how things are done

Glad to see someone still doing it the old way. I remember bringing up a ham from our dirt floor cellar and saw a little mold and my mother told me just cut it off and the ham is still good it is only penicillin. That was the best ham I ever ate. Good for you

Thanks. I feel prepared now. One never knows if these skills might be needed. Great video.

I really enjoyed your process and the care you give your work

I just discovered your channel and I'm very interested in learning about curing and smoking meat. I would really like a video on how your smokehouse is built.

Thanks man. I am in process of doing and learning. Thanks great video.

I agree Mr Dial! More please on the whole process in detail! Love these videos!

I'd love to see the process you took from butchering to curing. Like how you wrapped your hams with butcher paper, etc.

I've never heard the term "ham sock". We always called them stockinettes.

Sorry I just watched video again and got several of my questions answered. Thank you

Very awesome! Looks delicious. Saving your video as a reference!

Thanks Hoss for passing that down to others.

I find this totally interesting and amazing. I've been hot smoking for about twenty years and am very interested in cold smoking.

I like how you do it the old way. No pink salt or short cuts.

We used to make country cured hams at the college processing plant. They were amazing.

I was looking for Skinners steamed hams.

That’s a rad setup!!!!

excellent job

Great video.

You make it look so easy

What a great video! I have just set up a log smoke house and am trying to figure out what will work best as far as how much smoke is necessary , how much the damper needs to be open,etc. Thanks so much for sharing your knowledge- God bless y’all

I stumbled on this video just surfing around checking out smoke houses and its the best I have seen. So, I checked out some of your other videos and they're good too. I subbed and hope to see a lot more soon.

I’m going to be experimenting with hams. I’ve cured meats in the past and have some ideas -trial and error for the perfect ham. A smoke house needed. Can’t wait! Videos like these are very inspiring

You are a busy man. Enjoyed the video. Thanks

Really great video, Greg. Looks like I need to come over from some Nature's Image Farm ham!

Right on!

Awesome!! cheers🇨🇦👏👍

So freaking cool

Did you get some footage of you cutting into them? I want to see the finished ham.

Thank you for sharing this, I want to learn more about it. Ever since my father in law gave us a Virgina country ham in the 80's , i have been a fan. looking to buy one for Thanksgiving and send to my daughter in Oklahoma, I will also be getting one ;)

Who thought a duck was being cured from the thumbnail

man, that is how to do a ham the right way, I have been researching curing methods, and you made it easy to understand, also I have heard the salt is most important, but the sugar is equally important both kill different unwanted bacterias, red pepper is needed to protect the ham bone from a certain fly that lays larva, and other seasonings are preference, I would say your wood choice is great, I also like hickory and a touch of apple, I really like your cold smoker set up, in fact it is exceptional. thanks.👍

Working on my first smoker! Did my first ham smoke last weekend... can't wait to dig into it!

Very nice video, Thank you for sharing. Also 2 questions, 1. How long do you hang the hams before smoking and then how long do you smoke them and at what temp? Also sure would love to see a video of how your smoker is built. Thank you .

Love this can't wait to start .How long do u leave the salt cure on before u smoke them.?

awsome

Very well done video subscribed for more of the same content. We’ve butchered our own hogs and if made cured ham, but really intrigued by the old time process. We are currently looking for a large vat to scald and scrape our hogs this year.

To the 10 people that didn't like this video, What the heck is wrong with you?????!!!!!!!!!! This was great man keep on shearing them. Thanks a lot...

Not going to lie……that thumbnail looks like you got some alien looking duck in your shed. 😂😂😂😂. Love this video

Love ur video would u b interested in sending a full description of how u salt cure and ingredients n how long n the whole process..? I would highly appreciate it .Thank you.

I have been wanting to build me a smoke house. Have a big cedar thee that came down & a neighbor with a mill. I have an old fireplace insert to use as the firebox.got one hind quarter in the freezer & will get a couple piglets this spring. I have lots of alder & maple and a little apple. Watching your video is getting me excited about building it, thanks guys

Man, I love the old timy stuff

Great video. Loved it. Very interesting. I am researching country ham right now, and I cannot tell for sure if it's traditional or optional (or perhaps regional) that country ham is smoked as opposed to just being salt cured, sugar and spice cured and air cured (hung) for a year or more.

Nice job, I am sure that ham was tasty ! Sorry I missed your video where you prepared the pig hind leg for curing: I saw the cure recipe in the video but what was the original weight of the hind leg? Also what was the temperature of the kitchen where you hang the curing ham? Thanks.

I want some Greg haha

Love the banjo in the background. Do you play?

I wonder if that same method would work for me here in the tropical pacific? Love the video though, short but very informitive.

I love your smoker set up. We have hams in the basement almost ready to go. What is the best way to cook them? I don't want to cook a whole ham (35+ lbs) Can I just cut off small slices and cook them up?

Dang, six months ??? Where can I try this 6 month cured ham ?

where are you located it would be fun to visit when you do a smoke!

Great video, 1 question , how hot does the temperature in the smokehouse get in the summer time?

Great Video what part of the country are you in and what summer temp. do you see.

How long will these hams last?

how do you prevent botulism?

You say you leave them hung from December through to summer - what is the ideal temperature range there? If I did that in my area, they would be frozen solid for several months - so are you looking for more of a refrigerator/cellar temperature?

After the hams have aged for the six months, do you find yourself having to soak and rehydrate the hams to remove/reduce the intensity of the salt flavor?

Hello! This is great information! I am really interested in this method to store meat without refrigeration. I am just wondering if you have any problems with insects or rodents when you store the meat for the year, and how you deal with that. God bless you!

Butchered in Oct, smoked in Dec and then hang for 6 months? Any issues if ham were to have freeze/thaw cycles during the months of Jan - March while it's hanging in smoke house? Great video thanks.

are those curing in your home kitchen??

I live in east Tx and it’s pretty humid here , was wondering if I could do a deer that way ?

Put the Sock on the Hock...

Google algorithms working their magic once again and bringing me exactly what i couldn't find a couple days ago! Do you have any recommendation on books for salt curing and cold smoking?

why do you have to rinse the cure rub off? can you smoke them with the salt/sugar cure still on it?

What kind of fire box do you have . what's the temp during the smoke process

Nice.. I have never wrapped a ham and hung it up i always put mine on a bench and salted and peppered them up. Do you hang it for a reason? BTW i am not being a butt i am really asking for your reasoning. What size ham socks are you using most of my hams wont even fit in the largest bags so i use laundry bags when I hang them up.

Won't the meat spoil if its kept in the summer there? It's too warm for meat to stay outside in august? Shouldn't it be in a cellar? How come? And also won't it get too dry if kept for so long?

Really hope you see this comment. Do the hams have to hang in the smokehouse all summer, or if there some other place to hang them? Not sure I like the idea of not being able to use my smokehouse for only 3 or 4 months a year. Thanks for any help you can provide

So I’m an emergency is there any point in this process where you could not eat the ham prematurely?

Ever have problems with rodents etc ? Great video, thank you.

Why do you use sassafras wood? I have like a thousand sassafras trees here on my farm. I never knew it could be used for smoking.

I only see three hams. Does that mean you had a normal pig and three-legged pig?

Do you need a fire in the smokehouse for the whole winter?

Are you a traveler?

You dont need that sock thats useless

Great video.