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Posted: **Fri Apr 17, 2009 1:35 am**

The Black Pig Team is proud to present our Blackstrap Molasses Country Ham - Smoked Virginia Country Ham.
This is that experiment that had a pound and a half of cure #2 for 40 pounds of meat. I think what we can out with is a great compromise, and we are not dead from all of those nitrites :shock:

Find the whole story here
Country Ham

here is a little teaser

enjoy

Posted: **Wed Apr 22, 2009 11:19 pm**

It's great to see the results - I assume that this is the ham from the big debate about curing levels?

Phil

Posted: **Thu Apr 23, 2009 12:58 am**

yep...

used 10% of the recommended cure... worked out perfect...

Posted: **Thu Apr 23, 2009 9:51 am**

Looking at it, it was well worth the trouble. It looks superb.

Phil

Posted: **Tue Apr 28, 2009 12:10 pm**

Got me thinking about checking mine...Nice job

I wonder if I could cut a sample piece and then reapply the lard to cover the sample

Posted: **Tue Apr 28, 2009 2:47 pm**

Go for it

Posted: **Tue Apr 28, 2009 8:34 pm**

wittdog wrote:Got me thinking about checking mine...Nice job

I wonder if I could cut a sample piece and then reapply the lard to cover the sample

interesting thought, we decided to leave one for another few months to see the effect,