HOW TO CURE COUNTRY HAM THE OLD TIME APPALACHIAN WAY..WITH A MODERN TWIST!
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- čas přidán 16. 03. 2018
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Today we'll remove the salt cured preserved hams from our salt box and show you how we pepper them down, smoke them and prepare them for hanging in the smoke house for curing out. They'll hang there for 12 to 18 months and become Virginia Hams...Country Hams...an Appalachian Tradition
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that's the largest smoke house i've ever seen, you keep that woodstove choked with file for 16+ months on those hams ?
if you can show and explain more on your family smokehouse, ours is tiny compared to that thing
are you burning apple or cherry, or anything special early on in the smoke process ? sorry for all the questions
We used liquid smoke...so it's the "smokehouse" however it's more the Ham Hanging house brotha
what do you feed your hogs? you have a good amount of fat where most people don't get that much fat. people are always begging me for fat back. I wish could post a pic it is a dying art I should start making more videos. do you have a smoke house? bugs called a skipper you can also wrap them in plain butcher paper to keep skippers out.
Man your right down the road from me, I'm up in Franklin co.
Hey there... I'm a Kentucky boy who's wanting to get back to his roots... Wanting to see the entire video series for this... Please advise... Thank you!
I’m 32, grew up with a smoke house that was only used to store junk. I came searching for teaching of this process and this is where I landed. All the old timers that I would have known that I could ask are dead and gone. I’m planning a project to build a smoke house this winter and hope to try this. Thank you for making this and thank your father for payin attention when he was young. Learn all you can from him and spend all the time you can with him. God bless yens.
A lot of this type of stuff I'm afraid we are gonna need sooner than later. I'm 54 and taught my kids how to do a lot of the "Old Timey ways" They used to complain when they were kids. Now they have thanked me. Lol
@@donaldroyer4618 I’m sure they are appreciative, I sure would’ve been. My pap raised me and had to work 6 days a week for his retirement and didn’t get to teach me much, but I now listen to any old stories or methods he’s willing to share and me and my boys are now going down this homesteading rabbit hole together and it’s always knowledgeable. It’s peace of mind knowing they could survive on their own for a while if something were to happen to us. And hopefully know enough to filter out a lot of the garbage that tries to corrupt their minds these days.
Amen
We had an actual smokehouse when I was a youngster....about 15x20 ft or so. We never used paper bags, pillow cases, liquid smoke etc, just salt and hardwood smoke....the smokehouse had 2 rows of shallow troughs about 20 inches wide and 3 inches deep on 3 sides where the meat was salted down for 3 weeks before being hung up to smoke with hardwood. We also grew most of what we ate and ground our own corn meal....we even made cane syrup a few times with cane the we also grew and harvested.
The last "hog killin" we had was when I was about 17 or 18, I'm in my mid 60's now.....I can't express how much I miss not only the food, but especially my grandparents who taught us all how to live.....
When you pulled the meat out of the trough did you rinse the salt off before you hung it to smoke? How long did you smoke it? Im gonna do it how you did it!
I'm sorry, you must have had a hard time seeing all the change. I hope you can pass your knowledge on to some young people who will pick up the old ways.
@@johnsmith-bk4ps sorry John, I didn't see your reply until today....
It was packed in salt for 21 days, then hung to smoke for another 21 days. This was always done during the winter, usually starting around Thanksgiving and we never did any past new years. Be careful to keep the fire down by using some green wood, the idea is to smoke, not to cook.
The salt was usually brushed off without being too concerned about getting every little bit off....never wash the salt off, that can lead to ruined meat.
@@ifyouloveChristyouwillobeyhim some things have certainly changed for the worst without a doubt....I think I miss the trust and honest friendships we had with our neighbors back when I was a younger man...we actually helped each other when someone was in need. For example, we had cut hay to dry prior to bailing one year then our tractor broke down before we got it bailed and into the barn....the next day, neighbors showed up (without being asked) with their tractor and bailed the hay for us as well as helping haul it to the barn. Not only did they not ask for anything in return, but wouldn't even accept money for fuel.
We used to sleep with the doors and windows open, and never locked the doors when we went to town....and never took keys out of vehicles at night.
Yes, it's absolutely a different world today.....
I think your Dad is a priceless source of old school knowledge! God Bless your family for keeping the old time ways alive.
His dad would be a cool old timer to hang around and learn from
Loved how dad showed you how to paint the ham. No matter how old we get, never to old to learn from the elders!
I was telling my grandson this morning that, "if the ole-timers don't share their knowledge, it will be lost". Equally important is for the kids to understand and desire to learn survival methods.
I think it would be great to have these skills taught with small groups firsthand and in person, (as you pointed out, 'you need to be here').
Many blessings and please continue to share...
Survival? Bro, we're living in the future, time to hang that nostalgic, pioneer bullshit in the past where it belongs.
@@tobytoxic - That's an interesting and short-sighted point of view. Just this morning I awoke to snow/ice, (which is somewhat rare in these parts), and no electricity or running water.
Obviously, if you choose to live a life assuming the infrastructure is secure from failure, by all means, I wish you the best.
An assumption that everyone should share your trust and lack of experience is equally disheartening. Even if you never need the knowledge of survival skills, how could knowing such things hinder anyone...? Knowledge equals power and freedom.
I'm curious though; do you buy groceries, staples, or fuel on a daily basis? How about basic medical needs (bandages, antiseptics, etc...), How many rolls of TP do you keep on hand? My guess is that you do prepare for the most basic of survival needs.
One thing is certain, 'if/when' something happens, you will be seeking others for help~ I can only pray others will be there for you and your family...
@@mercermouth7571 Take heart, dumnbasses like him will be the first to perish if things go south. And even if they dont KNOWLEDGE is NEVER a bad thing.
How are y'all feeling about the need to store food now?
First off, great educational video. Second, your dad is awesome.
Josh, This brought tears to my eyes! Your process is exactly the way my granddaddy did it in Fuquay-Varina, N.C.. I can remember the pride in his smile when he would take me to the smokehouse to teach me how to pick out a ham for Thanksgiving, or Christmas. Thank you, and your "learned" dad for bringing this to us via CZcams!
You're very welcome Bill. It's truly something special to my family too....a lost art that could be gone in a generation
I remember when Fuquay-Varina was country and like most of rural North Carolina was dotted with small tobacco farms and most all of them would have tobacco barns and a smoke house as well as the pig pens and the country stores would have the hams hanging in the stores for sale. Great video, great comment!
Yep, now it's pretty much illegal or semi-illegal to the point of being cost-prohibitive. I wonder if we will ever again see hams hanging in the country store like that.
I am 74. This is the first time. I saw this procedure. Thanks Glenn
glad ya enjoyed it buddy...hopefully you got to see the earlier vids too....the whole process was over 4-5 vids
May be the strangest comment you’ll receive but your video brought a tear to my eye. My Grandfather died almost 20 years ago, he was a WWII vet but raised his 12 kids farming sweet potatoes and hogs. Thanks for the video, I’ll be following your channel.
Your grandfather sounds like a CHAMP to me!!!! I LOVE farmers!!! Always wanted to be one, but still a wannabe.
Your dad is a brain that needs to be online for us to learn from. Just listening to him talk I'm in awe of his information.
I'm a city slicker but have dreamt of the life you're living since I was a little girl. Love the dynamic between you and your dad. I imagine if my dad hadn't passed away when I was young that we'd have the same relationship as you and your dad. Thank you for this amazing video.
Never give up, go befriend a farmer, or get a little part time job on a farm, or even just try to see if you can sell things to a farm, just to see them when you deliver to them. Any time you spend on a farm is as valuable as if it was all your time on your own farm.
I just happened onto this video today, and boy, did it ever take me back! I was raised in Northern Virginia in the 1950's. Every change of season, every school break, my parents would send me to my Uncle and Aunt's farm in Leesburg, VA. My labor would pay for 1/2 a steer, and a hog that my Uncle would cure for us. This started when I was around 5 or 6. It was a wonderful time in my life, and I learned SO much that I still use today. I remember helping with the butchering, salting and curing, and more importantly, the smell and taste of those wonderful hams! The flesh of those salt-cured hams would be dark red color, and the taste, AMAZING!
I hope your Dad does a video on the salting and stages. He is really good at explaining everything.
Please do
Please do a video on sugar curd middlins .....my. Maw use to make the best gravy with it and I can't remember exactly how paw cured it ....thank y'all for doing all this....I love you all
Nothing better than a good country ham
My mom and my dad were first generation off the farm. I love this lesson. My granddad raise cattle and pork and what have you and every year cured and smoked what he needed. Of course today we don’t need to do that because everything is so readily available but I truly appreciate the process. I try to learn these methods as best I can. Thanks for doing this I am really grateful
Glad you posted this.I remember going out to the smokehouse and digging a ham out of the salt box.My grandfather use to cure his hams,but because I lived 200 Miles away,I never got to see how it was done,and unfortunately he quit before I got old enough to ask questions and learn.Youre right,many of the old ways are being lost,so I'm happy there are people like you showing how it's done.One piece of advice,or request,show the little details as well,like why you want to hang in a certain way.Thanks again,keep up the good work.
From Canada. I think this knowledge needs to be kept. One day this knowledge maybe saving lives.
I remember the hog killing season on my grandparents farm in St. John, North Carolina, and their smoke house with the dog that guarded it! I already have my Country Ham for Christmas and can’t wait to cook it and use the broth for Butter Beans at Christmas and other vegetables throughout the year! Thank you for sharing this process. What a blessing you both took the time to share!
Cool to see the process, my neighbour who is close to 80 showed me around his childhood farm house, they "salted " pigs in the cellar (basement) it has a fine mesh grille to keep bugs out, yet let air in, and a huge slate slab to work on, next to this was the butter churn, he told me of catching rabbits to sell to the local butcher on the way to school, and they used to send eggs milk and butter on the train to London (200 miles away!)
The old guys (n gals) with the knowledge are so so interesting, say hi, and thanks to your Pops from me!
This is brilliant, thanks for sharing.
Josh, the whole series you did with your dad and the hogs is amazing. You can see how well he knows this process. It’s scary to think this way of life is dying off. I’m going to learn this process from you and your dad and pass it on to my kids! In return I’ll help to continue your heritage... this is a huge asset for our way of life. Thank you, and thank your dad for us!🇺🇸
Making America great again by doing this...
Here here, but for fuck sake, use natural wood smoke and not that godawful liquid crap from a plastic bottle...
@@remcovanvliet3018 Mind your language on this channel....FYI...these are not smoked hams...it's a salt cured ham...we don't have to use any "smoke" at all. Its an all natural smoke biproduct...but again....we are not curing hams with smoke....the smoke paint is to deter bugs.....not to smoke the ham. I saw your other comment....it's not a shortcut...it's actually an extra step for this cure
@@StoneyRidgeFarmer I also am from Southwest Virginia. Thank you for sharing your father with us.
What type of salt is used in salt box?
It's great your dad shares these tools of life with you. How to do these things is more important these days as old knowledge is being lost every day.
It is a lost ark thank goodness you had your daddy to help. I loved this video. Everyone should watch this. The way this going we need to learn this. Thank you so much. I wish I lived closer to buy some of this from you. I am 67 years old and a widow. Keep these videos coming.
First time seeing your video on curing the hams , jowls and fatback , GREAT JOB !!! I could have eaten the cured pork just the way it was !!!!. Seriously , cooking professionally for over 40 YEARS , I can recognize OLD-WORLD traditions that you and your Dad carry on down to this day . That was basic training for me from the late 70s, and it literally makes me angry when I see the arrogant attitude that I see in the cooking school graduates / self proclaimed CHEFS . I barely graduated high school but I worked with incredible Chefs , one being from the Black Forest in Germany who raised rabbits for food and also to help got yelled at alot
This is the kind of education that kids should be taught. I was raised killing hogs every fall, and I wouldn't take anything for the experience of going through this as a kid to manhood. I am married to a city girl and she has never been around anything like this. Take someone like this to a grocery store and see what they bring home to fix for their family. Not her fault, but just the way she was raised. Give me the country life anytime. Love all your videos. Thank you for sharing this country life.
Nice upbuilding comment on the Country Ham video . I'm a semi-urban man who never forgot his roots .
"Keep tha flaaa away"...love you father's accent.
my family was raised on garden food and butchered hogs, beef. This is the best food you can eat. The millinials won't take the initiative to do it because it takes work I am afraid. it will soon be forgotten if it isn't passed on. good stuff
You say the Millinials....I blame their parents....we've got a big baby problem in this country....parents raising kids past the age of 30....I say shame on the parents
Stoney Ridge Farmer You have a point about the parents I had never considered that but it makes sense.
Secular groups like the Amish will keep on keeping on and their population is growing due to high child birth rates.
NICELY SAID !!!!!!!!!
Josh, wonderful video series, the old ways are truly a dying art form. I'm from Alabama, but all of the south land has a rich history of self preservation on the homestead. Your Dad is wonderful, please thank him for showing us a little of what it takes to preserve out food. Please continue this series, just keep adding more of the old ways. Thanks again!
Thank goodness you’re passing your heritage down this means more to me than anything! Your Dad had all this taught to him and now he’s passing this all down to you and your sharing with us.........THANK YOU THANK YOU THANK YOU!!!
What a great 3 part series. The hams, shoulders, and jowls came out perfect. Your father reminds me of my old neighbor from my childhood. I always listened to what he say just because he knew what he was doing. It's a shame this way of life is slowly disappearing. No one wants to go back to the farm, or garden.
Thank you for sharing this video with us. It is so nice to see you and your old Pappy working side-by-side!
I love it, as a person into being preparedness this is inspiring to add to that feeling of not being scared because of reliance on factory farming totally for you're needs, when you can do it yourself it takes the fear out.
I have my grandmother's recipe for making sugar cured ham. No smoking involved. My favorite ham!!
My husband and I have done it once. It was delicious!!!
this is a great video and very special to me that you did it with your dad, be glad your father is still with you and his knowledge is priceless
Thanks for sharing the information. My grandaddy was known for his hams. The smell of the smoke house was heaven. He quit doing hogs for people when I was in my teens. The smokehouse turned into the best smelling shed ever
Thanks so much! Just subscribed from northern Quebec. Getting prepared to harvest our 1st hog. God bless y'all for sharing your family wisdom.
Tell your dad he is a trip. I love that guy. What a sense of humor. Just listening to him let’s you know how much he knows about processing hogs and curing as well.
lol you should have been there bhahhahaha
@@StoneyRidgeFarmer One day I will Lord willing! I am starting my farm as well so I look forward to watching your videos because they teach me a ton of things.
You are keeping these skills alive by posting on CZcams. Thanks. In the middle of a pandemic a lot of people are taking note of self preservation
About ten years ago in west Tennessee I got to see a very old smoke house. I asked the owner why there was these old covers from fluorescent shop lights nailed to the bottoms of all the beams where the meat hung and he said they were to keep the mice off the meat. Guess they would make the mice fall off if they tried to climb under em. Sadly the smokehouse was torn down because it was a danger to the young kids living next door. I did find some cool antiques the owner let me keep such as a f.e. Myers well pump, old miners torches, farm tools n more n exchange for hauling off the debris, I even kept some of the old wood that wasn't rotted. Moving out in the country was the best thing I ever did.
I guess I can understand why that smoke house was torn down but part of me says it wouldn't be a danger to them kids if they stayed in their own yard.
You are a lucky man to have yoir pappy teaching you like that. These precious mempries of his Salt Box, and the science of how he layers the pieces to protect the tenderloin and pepper the hams and checks the dehydration and knows his temperatures and "breathing" is Such a gem in this video....
My family always have a country ham and small biscuits for Christmas. My grandfather taught me how to make the biscuits when I was in middle school. When he passed I was given the cutter and it's now my job to make them. I make about 50 dozen sometimes more. I've been doing this for twenty years now. I'm still not sure if this was a loving gift or a joke on me. As it takes a lot of time. But it wouldn't be Christmas without our ham and tiny biscuits. I have had a hard time finding the ham, gets harder every year. Thanks for sharing this has brought back a lot of memories. This is truly a special ham.
Thank you for taking the time to make this video and sharing a part of your family’s heritage. You’re right, the old ways are becoming forgotten. It’s crucial that we pass down these cherished traditions to the new generations. God bless. ✨🙏
Back in the '60s my parents would vacation in East Tennessee where they grew up. On the way home to Michigan Dad would buy salt cured country ham (seemed huge to me) and we would cut thin slices to fry with breakfast - biscuits and gravy. My mother told me about a lady in our neighborhood that caught a whiff of 'something', followed her nose to our back door, and asked "What is that wonderful smell?" Mom informed her and gave her a sample - hooked! BTW, country cured hams are available online, but don't faint at the prices. Yum! (ham hocks and pinto beans brings back good family memories.)
Thank you soooo much in sharing this. My greatest worry is that someday CZcams will not be the vehicle for good people like yourself to share all of this blessed information. God bless you!
My dad used take us to his cousin's ein VA. It was an old place with salt huts. Salt oosed through the concrete walls of those old buildings built to cure hams. They sold the recipe and business to some corporation that was told by the government that they could not use the salt recipe. After several generations, suddenly it was gone.
My granddaddy died in 1959 when I was 9. That was the last time I was on a farm. Out the back porch was the smokehouse. Walking memory lane from stories my late father told.
As long as we have good folks like you and your father, we can keep these traditions alive and going. I want to do and teach this to my family. Thank you very much for your time and contribution.
Hope you know how lucky you are to have your DAD around to help and work with!
Glad you are keeping the mountain ways alive-THANK YOU, my roots...
Sometimes the old ways are best and it is a shame that most people have forgotten how do do things. They are so interested in the computer unforgotten how to survive. If all the computers crashed the world wood be in a world of hurt. It's wounderfull that u are willing to pass on all of these tips and tricks. Thank u souch I hope to see many more ideas to come .
Josh thanks for taking your viewers on this journey on a almost lost art if you will of curing meat the way they did 100 years ago so to speak. I thoroughly enjoyed watching it. I understood that your dad related to you in time past how the mold in the Smokehouse made the meat taste better. I was unaware that this could happen and the mold affecting it in a good way instead of a negative aspect. We think of mold as being dangerous and not healthy. The way that you guys cured your meat is a lot healthier, taste better, and last longer. Thank you for passing down your heritage on curing meat because many people don't know anything about this method of preserving. If people only knew how the animal was treated, if it was sick, and how it was packaged, they probably wouldn't eat it. A few weeks ago a friend of mine bought bacon at our local Walmart and laid it on the counter, while putting other groceries up, white worms begin crawling up to the top. That it just one thing and I'm sure there's many other organisms that get into our meat, whether it be chicken, beef, or pork and not knowing we eat it and think it's good. It pays to be careful preparing it properly before it ever comes wrapped up to the stores and sold for human consumption. I love fresh meat that was butchered at home and you knew if the animal was sick or not, if it was dropped on the ground,, or some other contaminated way. Your dad looks good for his age and I'm not asking to know his age, I'm merely pointing out he is much healthier eating the fruit of his labor, as it would for the whole family alike. Josh I'm sorry I wrote a book the video brought back a lot of memories and good ones at that. Thanks buddy. Woooo
@Jackie Waldon ,
Speaking of mold . You do understand that the blue in blue cheese is mold ? And without it you do not have the taste of blue cheese.
There's mold involved in almost all types of dry aging and curing of meat. The best way to get the right kind is buy some of the same type of meat you are making. Like a salami, a good one with the white powdery stuff on it (that's the mold) and put it in your curing room.
Thank you for sharing with us! Tell Grandpa Stoney Ridge , thank you too, if wasn’t for him and Grandma Stoney Ridge you wouldn’t be here right! You need to put them on more often, I can tell by looking at your dad, he knows a lot more then he’s letting on! Well anyway this reminds me of my childhood when I got to visit grandma and pa ! Your doin GODS work! Thank you, and thank you Granpa Stoney ridge WOOOO!
Josh, first of all, thank you and your family, for your service. We know when some one serves, the whole family serves. Thank you all.
And thank you for including your family in the blogs.
Do your family a great service, and sit dad, mom, any grandparents, aunts and uncles down. Now ask them about growing up. How things were done. Things they experienced.
I wish I'd have been smart enough to do that with my grandparents. I do know a bit about them, and learned some from grandpa's cousin, the day of grandpa's funeral. No recording equip. handy!!
What do you expect from yankees.
Thanks again,
Les Fredrich
Omaha, Be.
NASCAR and preserving hams. Something SO Middle America/Flyover Country about that combination. NOT a slur, but rather a hearty endorsement.
No middle America here my brotha...this is the south......Virginia's climate is known for producing high quality hams...cool nights and warm days....make for a great cure. Good stuff....I always wonder as I look down on middle America...what are all those people doing down there.....we love driving out west now...takes longer but you see the country...the real America!
Hey josh , I’m 55 and I just started binge watching your channel …. What a great insight to real living !!!! I’m inspired !
Really good!! I’m glad you said the part about hanging them hock down! Most people think they would hand it up by the leg!! That’s pretty well how my grandpa done it except for liquid smoke, they just smoked em regular but takes more work
Fluty Lick Homestead subscribed to you
One my own personal trip into being self sufficient. We have a huge yard in the city in NW Ohio, but looking to get several acres in the next few years in a more rural area.
You inspired us to get chickens, and your videos have been life savers on getting set up! 3 days in and your tips have them nice and happy!
Can't wait to do some stuff like this eventually! Great videos, and super cool! Thanks!
The one think some people don't realize salting your meat was a normal process before refrigeration and smoking hams meant everyone had their own recipe.
Normal becoming an art.
Thank you! That’s why people eat spicy peppers in the south. The worms are really bad
@@davidgoldsen8504 that's probably why the Chinese actually cure hams with pepper mixed in with the salt saves a couple of steps
@@davidgoldsen8504 mp
I sure enjoyed watching all 4 videos on your hog butchering and hanging the hams. The one I wish I could be there for is the taste testing of the ham and bacon when it's ready. I was at a camp at a Blackpowder Rondevous and a gentleman invited me into his camp to have some fat back drippings on some homade bread and I thoroughly enjoyed it. His wife had her limit of it on the last day and told him to throw it out, he liked it too much to do that and I happened to be walking back to my camp when he asked me for some help. I was sure glad I happened by and enjoyed a loaf of bread with the drippings over an open fire. I am sure glad I found your channel too. Hope to hang around here some more too. OLD DAWG DREAMING Fred.
Where's the other 3 videos? I wanted to see how they smoke it.
Thank you for the lesson, truly appreciate you sharing this with us, Many blessings to you and your family...
Glad ya enjoyed it buddy
My heartfelt thanks to your father and you for sharing your family traditions with us! What a tremendous and valuable blessing this is for those of us who respect the effort and wish to continue them but weren't raised in the same ways.
Man this brings back memories,my brother in law use to do this,you guys are experts, keep up the good work!!!
You brought back a lot of memories from my childhood... My uncle had a slaughter house and we had a smoke house behind our house where we smoked and cured meat.. There is nothing that compares to this,And the time is well spent..Take care and may God continue to bless you... Steve
super intersting!! Looks like a lot of work but very rewarding. A lost art! Keep posting!!!!
You guys have been very thorough with all of this. That meat looked so very nice after working it with pepper. Over 1k likes to 13 little dislikes says a lot right there!
Yep...the dislikes are my "thumbs down bandits" folks that subscribe just to throw out some hate....at least that's my theory lol
Josh it's always good seeing your pork processing. My family also cured pork when we butchered our hogs. I still remember the whole day processing our hog, cleaning, scalding, scraping and sectioning the different parts. My mom and aunt were busy rendering and preparing head cheese. It is a lot of work but very rewarding as like you said you are set for the year.
You are so blessed to still have your Dad around. God Bless you all. Merry Christmas ya' all
I have always wondered how?. And today I learned how and why all those steps are needed.. I can tell you one thing.. Those hams taste amazing compared to the ones you buy from big companies.. One time I had the rare oportunity to taste a homemafe ham about 15 years back .. To this day. No other ham has ever tasted .. So good .. Biscuits and gravy.. Oh boy.. I need to make a road trip...
Hey Josh. Can you make a video that explains the salt cure, and smoking further. Maybe one video on the salt box and type of salt that works best. Also temperature, and length of time. Then another video on smoke house process.
I will for sure...next hog we process
@@StoneyRidgeFarmer can this be done in extreme heat, like AZ or NM areas? Will it work the same ? much appreciated sir
Jason Bowen
Check Utube-How to cure a country ham by U of Kentucky Dr.Gregg Rentfro goes over all you need to know I have done them two years running ...delicious -ya need a secure place to hang them for a couple months till they cure -it is not hard just get the cure all around the shank bone which he explains and also around the aitch bone !
@@SWPG they cure hams almost the same way in China and italy so yes you can
Noice, thank you to you and your Dad for sharing. I've finally moved to my own homesytead and looking to do a smokehouse and learn this myself. Somewhere between you and your fathers age myself with some health issues and no one to pass he knowledge to but for me, this information is priceless.
Absolutely fascinating, thank you for taking us on this journey. I think deep down inside I'm a country girl.
And you are correct some of these things are going to be lost forever and I appreciate
You sharing the process with your Dad's help.
God bless.
It is absolutely amazing thanks for sharing your family tradition
Thanks Dan...glad to share this with ya buddy
Looking forward to seeing y'all cook those hams this year! Sending Greeting from Mississippi! My great Grandma explained all of this, how they cured ham, but it's cool to see it actually happen. I am not sure that it even gets cold enough here to cure meat anymore, certainly not before Thanksgiving.
This is a village in the village we need to live in because we can experience this in the village. Well done for all the videos. Greetings from Serbia
This brought back so many memories of me butchering with my grandaddy and he cured and dried his hams also. Now with him gone I am the only one doing this life and I can say it is truly a wonderful way of life... thanks for making this video💜
Love it. When I was a teenager I made a ham that was my friend. It hung for months from my bunk. I could smell it every day. Then we ate it.
lol...now that's some country living
ART and BRI OMG Art, you ate your friend, i'll bet your friend was delicious. lol
Usually when I have friends I just talk to them and hang out, not hang them from meat hooks and cure them and eat them
ART and BRI l like to ham it up with my friends but you are taking it a little to far.
You do very different things to your friends than I do. 😳
Great video of process. We do have a traditional smokehouse though. There is a metallic taste with liquid smoke products though. A simple smoker built out of an old metal fridge is all a fella needs to make a real nice ham. Low and slow. After it can be set just about anywhere and not spoil. Love the content of the vids though!!!
That's what I was thinking. Why go through all that just to bail out on the best part. My grandmother literally spin in her grave if I even thought about using liquid smoke. Im not sure the liquid would accomplish the same purpose as real smoke either. In days of old the smoking process was done to keep the insects off the meat as the temperatures warmed in the spring. When you didn't have refrigeration and wanted bacon in the summertime, you used the smokehouse. The smoking wss intended to trick the bugs. If you notice the old smokehouses had gaps between the wallboards so the fire wouldn't build enough heat to cook. The layer of smoke allowed granny to slice off enough for breakfast that week build a little fire in the hollow (small dugout place in the floor) and when it burned out, the newly exposed flesh was protected
Sweet prep , awesome video.
In the Caribbean, after the brown paper bag, we dipped the whole ham in liquid tar, then into the cotton bag, hanged for about 2 yrs in the shed.
Every Christmas, we opened & had 1. Delicious .
I have wanted to learn how to do this for years. I'd like to learn how to do this from the butchering salting and curing. And you are right this and many things are lost and will be lost through the generations. I'm glad your showing the world this
"Test it all you want to... Hell, it ain't gonna break.." ... LOVE your dad! ;)
Good video, thank you for sharing! The old timers called those ham destroying bugs "skippers". I guess this is the correct spelling, I just spelled it like it sounds.
yep that's what dad called them
I enjoy your dad teaching us about how to clean, quarter, and cure pork.
That poor guy crying at the end, whilst picking on the guitar, was very touching. Good Job.
Your Dad is a classic! You should get him to sit down and tell his stories of his life experiences!
tdo7d11 I'm with you on that,I would love to hear his stories!!!
Your dad doesn't seem like a guy that has time of day for BS. Bet he's got some stories to tell, he seems like quite a character. Thanks for sharing, that info on county ham is gold!
Like Clara Depression Cooking here on YT. A classic time capsule.
Thank God for y’all! Really good videos!
Thank you so much for these videos. I remember doing this stuff when I was a child, but like you said. This stuff will soon be forgotten. Keep up the good work. I’m so glad I found you channel. I’m from Fayettevile, NC. Your dad is a very knowledgeable person. Take care.
I love learning the old school ways. Good to know this knowledge may need it.Thanks
I am that bug that likes to eat country ham and bone. Ham hock is my favorite.
Hey Skipper!
Stoney Ridge Farmer Yeap, we too, would call the maggots “skippers” who we hung hams. Hadn’t heard that word in a long time.
Dang Josh. Papa Stony Ridge is like a walkin, talkin history lesson watching all of you process the hogs has been nothing short of interesting and listening to your Dad showing and teaching and explaining how and why your family has been doing it this way thru the generations has been fantastic, Your Dad is an amazing guy to watch and his work ethic is second to none
My elders used to tell stories of how their parents and grandparents raised, processed, and cured pork to be used in the lean months. Its definitely more than just a tradition, its a particular skillset and very much a lifestyle. Glad to see your keeping these methods and traditions. Thank you for sharing this educational and (after a year or so) delicious looking food preparation.
this is it buddy...I think my dad and I will do this one or 2 more times in his life...such a wonderful way to document the process...hope you saw all of the Appalachian hog butcher series
I remember my grandmother telling me about her dad using red pepper in the hog pen and to control pest. My mom talked about spending the summers on her grandfather's farm and his smokehouse and how she loved all things out of her grandparents smokehouse. THANK YOU SO MUCH FOR DEMONSTRATING AN OLD FASHION WAY OF CURING HAM!!
"There's a certain type of bug that likes to eat ham".
I must be a bug...
Certain type of bug that likes to eat ham: Hamburg
As in Bah! Hambug
Me too and all my cats and dogs. We are the dreaded hamworts!!!
I would love to live this lifestyle!
Do it!
I’m thrilled you shared this with us! I’m always looking for things like this with the world the way it is!
Oh, my! I lived on the line of NC &Va and went to Martinsville shopping and race track. Loved to say, you could take a rock from my Daddys house n throw it to be in Virginia.
Awesome videos josh keep up the good work buddy
Good video friend yall seem like some good ole boys not too far from us in ole carolina
Good Stuff, when I was in the military I spent a little time in Kentucky ,Virginia always enjoyed the people from small town places Ohio, Illinois, Arkansas Georgia anywhere rural Thanx for Sharing God Bless You!
I’ve watched your videos and have used what you have said to cure a ham and it turned out great. The hard part was waiting so long for it to cure. Thanks so much for sharing your knowledge
Looks like I subscribed just in time to see the unveiling!!!
Thanks for video my gpa use to do stuff like that and would hang his hams a long time unfortunately i never learned.
I'll bet ya some good money gramps never used no fake smoke from some plastic bottle, though. I bet he did it the proper way.
Your dad looks like a great guy and I love the way he is so natural 🤠
Love every blog. Great job! I'm from Farmville Va but military left me in Florida. Getting ready to move back to Virginia and buy a few acres. Your blog really helps with details and ideas. My parents did hogs and chickens but only when they were younger. Your right, people need to not only appreciate the work that goes into there food but they need to know how to do it themselves. Great job on the hams!
Thanks man...glad you're enjoying the vids!