Potbelly hams!

Sausage making and curing meats.

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Re: Potbelly hams!

Postby Txdragon » Tue Jun 20, 2017 8:00 pm

The older the boar, the stronger the smell and taste. If you let them hang to air out for a day or so, weather permitting, or soak them in a tub full of water for a day or 2, that does wonders. It helps also of you bleed them thoroughly if possible.
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