With the proper mix of sugar, spices, temperature and patience you can cure your own country ham. Dr. Gregg Rentfrow. a certified meat scientist will show you how.

Here is a write up that you can print out:
http://www2.ca.uky.edu/agcomm/pubs/AS...


For more on Animal and Food Science including educational opportunities, check out: http://afs.ca.uky.edu
For swine in particular: http://www.uky.edu/Ag/AnimalSciences/...

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Produced by Brian Volland at The University of Kentucky College of Agriculture, Food and Environment. For additional questions or for more information on this story, please contact: [email protected]

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