Im looking to add some more meat to the pantry, and thought about smoked or cured hams. Ive done a little reading, but to be honest, Im a bit confused. Does anyone have any experience in this dept? Which one are the hams you can hang up in a pantry or a cool room, and they basically keep for a long time without any refrigeration? On that end, how long can they keep without refrigeration, and does anyone know they exact process of how its done? If so, have you done it? and If you have, how long do they last for? Any input would be greatly appreciated!
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