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Curing and Smoking a Ham Part 2 (Shuck, Scrub & Sack)

Curing and Smoking a Ham Part 2 (Shuck, Scrub & Sack)

After curing, cold smoking and letting ham sit and sweat for 10 months (hock down). Shuck, scrub, and resack it and hang 2 days per pound (under 75...

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