The Ultimate Guide to Countryham

There's a book called home production of quality meat and sausages by adam and stanley mariansky. But if you're hoping to find a 700 page book devoted to countryham making, i don't know it. A place like finchville strangely does bag cures, where you're puting the same amount of a certain amount of salt in a bag and curing it in a bag. The first thing that we ever did at the museum was on country ham somewhere. Those documents aren't linkable off of the cooking issues blog is some of it.