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Country or Virginia Ham

Scheduled Pinned Locked Moved Meat Processing
21 Posts 6 Posters 818 Views 6 Watching
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  • johnsbrewhouseJ johnsbrewhouse

    Warrenlc57 Here’s a place to go to see how to make a Virginia Cured Ham. They are a lot of work, but the reward is worth the wait. https://gallatin.ca.uky.edu/files/how_to_make_a_country_ham.pdf

    GWG8541G Offline
    GWG8541G Offline
    GWG8541
    Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
    wrote on last edited by
    #7

    johnsbrewhouse good article, thanks for posting

    “You never really die until you end up on the wall at a Cracker Barrel”

    1 Reply Last reply
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    • GWG8541G GWG8541

      Warrenlc57 Semper Fi Devildog! Its been a tough week. I was a.little after you 82-86 with 2/7. You are definitely right about the smokehouse hang time. It takes some time to get that ham dry.

      GrimpuppyG Offline
      GrimpuppyG Offline
      Grimpuppy
      Team Blue Military Veterans Power User Regular Contributors
      wrote on last edited by
      #8

      GWG8541 said in Country or Virginia Ham:

      Warrenlc57 Semper Fi Devildog! Its been a tough week. I was a.little after you 82-86 with 2/7. You are definitely right about the smokehouse hang time. It takes some time to get that ham dry.

      We got our fire team! Semper Fi brother.

      W 1 Reply Last reply
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      • W Warrenlc57

        Won’t be long until “hog killing time” my great-granddad used to say. I was too young to learn how he processed a hog, but I know he had two cures. One was a sugar cure. The other he called a “Virginia Ham Cure.” I wish I knew what he was using and I hope some of you know.

        The ham tasted salty, and was usually fried into thin slices in a little fat. My great-grandmother then made “red eye gravy,” but I couldn’t eat it, because it was a “sin to give coffee to children.” I remember those country hams, and I remember how red the meat was, not like today’s hams. Anyway, if anyone knows how to make a “Virginia Ham,” I would love to have that knowledge.

        Thanks in advance, for any advice or help you can give me.

        mrobisrM Offline
        mrobisrM Offline
        mrobisr
        Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
        wrote on last edited by
        #9

        Warrenlc57 what we call country ham is the really dark salty, and shelf stable ham that is cured and aged for months, but definitions seem to vary depending on location.

        Here’s a couple resources
        https://nchfp.uga.edu/publications/nchfp/lit_rev/cure_smoke_meats.html
        home_meat_curing_guide.pdf
        https://extension.missouri.edu/publications/g2526

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        • GrimpuppyG Grimpuppy

          GWG8541 said in Country or Virginia Ham:

          Warrenlc57 Semper Fi Devildog! Its been a tough week. I was a.little after you 82-86 with 2/7. You are definitely right about the smokehouse hang time. It takes some time to get that ham dry.

          We got our fire team! Semper Fi brother.

          W Offline
          W Offline
          Warrenlc57
          wrote on last edited by
          #10

          Grimpuppy I’m actually a very old “sister.” Company A in boot camp at Parris Island was supposed to be the first woman’s company to snap in, but the weapons didn’t arrive. That is how old I am. LOL. I would tell you what I did, but I don’t know if it has been declassified. Probably, because that technology is obsolete. LOL

          GWG8541G 1 Reply Last reply
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          • W Warrenlc57

            Grimpuppy I’m actually a very old “sister.” Company A in boot camp at Parris Island was supposed to be the first woman’s company to snap in, but the weapons didn’t arrive. That is how old I am. LOL. I would tell you what I did, but I don’t know if it has been declassified. Probably, because that technology is obsolete. LOL

            GWG8541G Offline
            GWG8541G Offline
            GWG8541
            Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
            wrote on last edited by GWG8541
            #11

            Warrenlc57 you may be surprised. We used some pretty old gear when I was in. Just slap another coat of paint on it and send it back to the fleet. I had 3 MOS’ in a very short time. 2542, 0351, and 8541.
            By the way, that is too cool about your sister. Its amazing that WMs are now being trained at San Diego as well.

            “You never really die until you end up on the wall at a Cracker Barrel”

            Bob StehlikB W 2 Replies Last reply
            1
            • GWG8541G GWG8541

              Warrenlc57 you may be surprised. We used some pretty old gear when I was in. Just slap another coat of paint on it and send it back to the fleet. I had 3 MOS’ in a very short time. 2542, 0351, and 8541.
              By the way, that is too cool about your sister. Its amazing that WMs are now being trained at San Diego as well.

              Bob StehlikB Offline
              Bob StehlikB Offline
              Bob Stehlik
              Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans
              wrote on last edited by Bob Stehlik
              #12

              GWG8541 Grimpuppy Warrenlc57 I guess that makes me the “Old Salt”. (66-70).
              Mos: 5942,5949
              Semper Fi Marines!

              Improvise, Adapt and Overcome! Semper Fi

              GWG8541G 1 Reply Last reply
              1
              • Bob StehlikB Bob Stehlik

                GWG8541 Grimpuppy Warrenlc57 I guess that makes me the “Old Salt”. (66-70).
                Mos: 5942,5949
                Semper Fi Marines!

                GWG8541G Offline
                GWG8541G Offline
                GWG8541
                Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                wrote on last edited by
                #13

                Bob Stehlik old salt and smart one.

                “You never really die until you end up on the wall at a Cracker Barrel”

                1 Reply Last reply
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                • GWG8541G GWG8541

                  Warrenlc57 you may be surprised. We used some pretty old gear when I was in. Just slap another coat of paint on it and send it back to the fleet. I had 3 MOS’ in a very short time. 2542, 0351, and 8541.
                  By the way, that is too cool about your sister. Its amazing that WMs are now being trained at San Diego as well.

                  W Offline
                  W Offline
                  Warrenlc57
                  wrote on last edited by
                  #14

                  GWG8541 2542, Camp Pendleton

                  GWG8541G 1 Reply Last reply
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                  • W Warrenlc57

                    GWG8541 2542, Camp Pendleton

                    GWG8541G Offline
                    GWG8541G Offline
                    GWG8541
                    Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                    wrote on last edited by
                    #15

                    Warrenlc57 good deal. Did you attend school at 29 Palms?

                    “You never really die until you end up on the wall at a Cracker Barrel”

                    Bob StehlikB 1 Reply Last reply
                    1
                    • W Offline
                      W Offline
                      Warrenlc57
                      wrote on last edited by
                      #16

                      LOL, not my sister, but ME. I went to the stumps too, having the same MOS as you. I love the USMC. Two of my sons followed in their mama’s footsteps. One was Navy and the other a weatherman in the USAF. Changing the subject, but it is so nice to see so many men who still have these meat preserving skills and who can provide. It is so much fun just reading the posts. I love you guys, and I’m learning so much!

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                      • GWG8541G GWG8541

                        Warrenlc57 good deal. Did you attend school at 29 Palms?

                        Bob StehlikB Offline
                        Bob StehlikB Offline
                        Bob Stehlik
                        Team Blue Power User Veteran Canning Traeger Regular Contributors Military Veterans
                        wrote on last edited by Bob Stehlik
                        #17

                        GWG8541 I helped moved C&E Battalion from MCRD SD to 29 Palms and taught for 2 months in August of ‘67. Spent 6 weeks living in tents at Dead Man Lake training reservists in September/October of ‘69.

                        Improvise, Adapt and Overcome! Semper Fi

                        W 1 Reply Last reply
                        0
                        • W Offline
                          W Offline
                          Warrenlc57
                          wrote on last edited by
                          #18

                          WOW. The best dining facility I ever ate at while in the CORPS was a GP medium. You are older than I am. We called it 29 Stumps back then. MCCES is where I was trained. Do you remember them training with heavy artillery on that base? My friends in school (all men, I was the only woman) went swimming in the “pools” which were cesspools, and got some kind of infection. LOL I told them they were not for swimming in! The reason I enlisted is because men, like you, were being treated so horribly. I had the opinion that this country belonged to all of us, so I served too, but of course, never had boots on the ground. Women were not permitted.

                          1 Reply Last reply
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                          • Bob StehlikB Bob Stehlik

                            GWG8541 I helped moved C&E Battalion from MCRD SD to 29 Palms and taught for 2 months in August of ‘67. Spent 6 weeks living in tents at Dead Man Lake training reservists in September/October of ‘69.

                            W Offline
                            W Offline
                            Warrenlc57
                            wrote on last edited by
                            #19

                            Bob Stehlik Unfortunately, when I was in, we did not consider ‘reservists’ to be real marines. LOL, of course, I was called a BAM (broad-assed marine). Times have changed a lot. Before I went to school, everyone told me that it does not freeze in the deserts of California. At muster, it was freezing cold, but by noon the polish melted off our boots and oxfords.

                            GWG8541G 1 Reply Last reply
                            0
                            • W Warrenlc57

                              Bob Stehlik Unfortunately, when I was in, we did not consider ‘reservists’ to be real marines. LOL, of course, I was called a BAM (broad-assed marine). Times have changed a lot. Before I went to school, everyone told me that it does not freeze in the deserts of California. At muster, it was freezing cold, but by noon the polish melted off our boots and oxfords.

                              GWG8541G Offline
                              GWG8541G Offline
                              GWG8541
                              Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                              wrote on last edited by GWG8541
                              #20

                              Warrenlc57 It did get a little warm there. I was there for Comm School and after the MOS change, a MCRES exercise prior to deployment. I got to hear the arty going down range and even overhead more that once. When your young and dumb its a cool experience.

                              “You never really die until you end up on the wall at a Cracker Barrel”

                              W 1 Reply Last reply
                              1
                              • GWG8541G GWG8541

                                Warrenlc57 It did get a little warm there. I was there for Comm School and after the MOS change, a MCRES exercise prior to deployment. I got to hear the arty going down range and even overhead more that once. When your young and dumb its a cool experience.

                                W Offline
                                W Offline
                                Warrenlc57
                                wrote on last edited by
                                #21

                                GWG8541 Agreed. When I was contracting in Iraq for OIF it was not so much fun

                                1 Reply Last reply
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