Preppers - (Food Suggestion.)
A long term storage food source you may not have thought about/considered.
I bought a Salt/Sugar cured whole Country Ham (Suncrest Farms, Wilkesboro, NC.) in a canvas bag last year, from the Meat dept. I work in. Paid about $75-$85 for about 20 lbs. Hung it from the open beams in my living room. (It has attractive graphics on the canvas bag.) We only received 2 in, last year. I grabbed one and the other disappeared later the same day.
This year we got 6 in. (Yesterday.) I grabbed a 17.5 lb'r. for $60. Just finished hanging it up similar to the other one.
These type of salt/sugar cured Country Hams will last for years with no refrigeration necessary. A valuable meat resource, when needed. (They take a year or two hanging, to cure.)
How many here, have one or two hanging somewhere?
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nope i'm not biting on the "one or 2 hanging" comment.. nope nope nope
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Not even sure anything like that available around here. My answer would be Nope.
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Canned lima beans, they taste so bad you will never know they went bad.
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Suncrest Farms Inc. P.O. box 634, Wilkesboro, NC. (No phone # on canvas bag.)
Cured with Salt, White Sugar, Brown Sugar, Pepper, Sodium Nitrate and Sodium Nitrite.
Probably have a web site to order from. 🤔
*These type of cured Hams, last for years and years and years, with no refrigeration needed. (Ham will be covered in a light mold, scrub it off and cook as much or as little as you want.) [Think Penicillin.] Hang the rest back up.
A lot of Southern Boy's here probably are very much aware of these. For those that are not, I thought I would Edjumacate you and throw it out there. (Something to consider for those that have food stashes.)
I might (cough, cough) have such a thing.
*Years back, I went to a Country Ham Curing facility, to buy a few Country Hams for relatives for Christmas. Hundreds of Hams of the type I am discussing, hanging in nets, in wood Curing buildings for years prior to release/sale. (It was in the Bristol, TN Abingdon, VA area.) Smell was incredible. My mouth was watering the whole time I was in there. Bought several. I wish I could remember the place and go back for more.
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My great uncle had a smokehouse on his farm in Freeman, N.C. when I was growing up.
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When I was a kid, Stuckey's were all over and when you went into one they had the hams hanging all over the place. Smelled wonderful. Don
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84 there is a place not far from you in Zionville that cures ham.
Some of the best in the nation and sell out quickly. Also one in Boone that is very reputable.
I would post info but might get in trouble with your neighbor JD.
I have indulged in both.
A ham hanging around is like left over bacon, no such thing.
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In Spain, they have cured hams that sell for upwards of $500/lb. I despair of ever tasting one, but I am told they are exquisite.
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Grandpa use to cure them
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A 20 lb. Cured ham would not last 20 days with my bunch.
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Ken, you should consider giving @nunn a holler. He has a live ham that he is giving away and it will keep for years without all that sodium in your diet!
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Brookwood: 30422853226267/comments/30422822304667
Ken, you should consider giving @nunn a holler. He has a live ham that he is giving away and it will keep for years without all that sodium in your diet!
and give buddy a playmate, you and Ricci could take the van and roadtrip out and back, bet you would have more stories than Kasey.............
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That curehouse in Zionville might have been the one I went to @Butchdog2, it was many years ago, but that sounds familiar.
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That is correct. The operate out of Taylorsville also, I think. Silverstone cured ham.. 69.00 each and going fast.
The one in Boone is sold out of whole hams, theirs was 60.00 each. Both are some of the best.
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Weird they are all the same price. My experience is that the sizes are over the place. I weighed about 4 the other day at work, they varied from 16-22 lbs.
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@...: https://forums.gunbroker.com/discussion/1909141/preppers-food-suggestion
A long term storage food source you may not have thought about/considered.
I bought a Salt/Sugar cured whole Country Ham (Suncrest Farms, Wilkesboro, NC.) in a canvas bag last year, from the Meat dept. I work in. Paid about $75-$85 for about 20 lbs. Hung it from the open beams in my living room. (It has attractive graphics on the canvas bag.) We only received 2 in, last year. I grabbed one and the other disappeared later the same day.
This year we got 6 in. (Yesterday.) I grabbed a 17.5 lb'r. for $60. Just finished hanging it up similar to the other one.
These type of salt/sugar cured Country Hams will last for years with no refrigeration necessary. A valuable meat resource, when needed. (They take a year or two hanging, to cure.)
How many here, have one or two hanging somewhere?
I also work in a meat department and we have gotten those in past holiday seasons. for some reason they don't sell very well. My company usually gives us a cert. for a free turkey and a free ham for the holidays........which I usually donate to the local battered women's shelter.
Hey.........I live by myself and will never eat a full turkey or ham alone.
This year I might see if I can get one of those dry cured ones.
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Around the holidays I'll see a Frick Ham in the meat department at wal-mart, and these are the best hams I had ever had, and very little fat, and they are smoke cured. They are about 2.50 a pound and beat any of those other hams out by a mile.
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If I remember correctly the cured hams run form 17 to 20 pounds. Must be the perfect size to cure properly.
According to one of the Foxfie books the settlers pickled them in brine.
Don't know how long a cured ham will last. I forgot I had one a few years ago. The ham had been here at least 2 years. Some folks say to boil them a couple times and change water after each boil. Supposed to get rid of the salt as much as possible.
Boiled it a couple time to soften it up, never did get it to where I thought would be fit to eat. Tossed it out and the possums even left it a lone for a couple weeks.
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These are not just Salt cured, but Salt, White Sugar, Brown sugar and pepper cured/coated.
I do however like extremely salty ham. I guess I got used to it growing up, spending time at Ma Maw and Pap Paw's house. Homemade biscuits and a slab of salty Country ham. Mmnnn.......Mmnnnn......
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I know from reading your first intro post about having to remove mold from the ham before eating it, my gag reflex kicked in! 🤢 I've done it a time or two with cheese but when it comes to meat.......dahhhh NOPE!
The smoke cured processing almost sounds like mumification to me. Think I'll stick to the fresh refrigerated hams and leave those others to you all that like them.
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Found an old block of sharp cheddar cheese in the fridge the other day. Spent about 5 minutes cutting off all 6 sides (covered in mold.) with a sharp knife. Most people would have thrown it away. I ate it and enjoyed it.
(And) I've got several new blocks of cheese in there as well. Waste not, want not.
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I want to see some pictures of this ham hanging in your living room.
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There is a solid as a rock block of Parmesan cheese in our fridge that strictly belongs to my Sicilian bride. Not sure how many years old it is but it is a few. The mold it gets matches the color of the cheese and she does nothing about it. The grater over her plate of pasta sheds away the smelly stuff and I tease her all the time about dandruff flakes on my black T shirt! 😲😁
Good thing she has a sense of humor that exceeds mine!
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I'd be happy to accommodate you @drobs, but my Tablet and I suffer from "Terrain Issues." (Verizon 4G dedicated Samsung Tablet) posting pictures is usually a no go for me. Unless I take my tablet to the head of the Holler.
I have a 3 story, exceedingly steep pitched A-frame Ski Chalet type house, with exposed beams all the way up, in the living room above the couch. I have old Kerosene lanterns, (I collect em') snowshoes, Kayak paddles, (exquisitely made wood paddles) Outdoor gear and dear skulls/antlers, etc hanging all over. The Hams fit right in.
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I hung the hams off the bottom of the wood stairway, that leads to the second level walkway with two bedrooms. (One is a SHTF/Gear room.) A ladder goes up the walkway on the second level to the 3rd story loft. Master bedroom, kitchen, bathroom and Living room on the ground floor.
All windows out the back looking out to the Mtns and our spring fed Mtn pond right out back, (stocked with Trout and Bluegill.) It's a pretty nice place, in a nice setting. Bought it, (paid cash) about 11-12 years ago when I moved back down South.
Hanging a couple cured Hams from the beams, fits right in.
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I have 3 boys. Anything worth eating can’t be placed plain sight.
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So Ken the freezer is over stocked and now you're hanging hams around?
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if you have any type of heart disease/high blood pressure issues, all that sodium and the nitrates/nitrites is definitely not good for you, and you would be advised to curtail most intake of such.
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Yes @Lady Rae . @discusdad, these Hams were not purchased for usual daily consumption, but for hard times down the road. (Re. Title of my OP.)
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