HOW TO CURE COUNTRY HAM THE OLD TIME APPALACHIAN WAY..WITH A MODERN TWIST!

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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[StoneyRidgeFarmer]

HOPE YOU ALL ENJOY THIS VIDEO....BE SURE AND STICK AROUND FOR THE WHOLE VIDEO...IT'S VERY INTERESTING ALL THE WAY THROUGH....WATCH GRANDPA STONEY RIDGE NEAR THE END

[curtthacker]

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.

[gh]

I think your Dad is a priceless source of old school knowledge! God Bless your family for keeping the old time ways alive.

[mercermouth]

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...

[bjtolbert]

Loved how dad showed you how to paint the ham. No matter how old we get, never to old to learn from the elders!

[TheWingnut]

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 can't express how much I miss not only the food, but especially my grandparents who taught us all how to

[billdaniel]

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 YouTube!

[glenncollins]

I am 74. This is the first time. I saw this procedure. Thanks Glenn

[skepticfucker]

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.

[barbsluv]

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.

[berthayellowfinch]

I hope your Dad does a video on the salting and stages. He is really good at explaining everything.

[moth-guy]

First off, great educational video. Second, your dad is awesome.

[carolavant]

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!

[NorthCountryOffgrid]

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!🇺🇸

[buckydragon]

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.

[dwainegarber]

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

[deborahnay]

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.

[jasonleedham]

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!

[Slipcoverchic]

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!

[pecanjesaaleksandrom]

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