Close. But jerky is dehydrated. You can use salt cured meat to make jerky though, or just buy it from the store and do the same. My hams ,bacon are way more pliable than jerky. If there is some Italian ppl on here. They will know what Prosciutto is. Same thing. A salt cured country ham. Not smoked cooked. Only use smoke at a very low temperature for flavor only…My best hams are 2 years old.
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My grandpa use to cure his own hams. It was before my time though. I’d love to give it a go sometime.
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The trick is ,pink curing salt to cure. And black pepper to deter rodents,then add your favorite spices and brown sugar.Bacon is easy,because there is no bone to allow air in and bacteria to grow. Hams are tougher. Just have to jam alot of salt around the bone and keep an eye on it. And salt frequently.lts actually pretty easy. Just got to have a dedicated dark ,cool space,and a ton of patience @marinegrunt
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The good ole “summer sweat”! Love me some country ham and prosciutto.
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Ive ate it once at waffle house but was way too salty.
My great grandma has a meat shack like that with a root cellar under it.
Blasphemy
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The last twenty or so comments on this thread has been the most interesting thing on this forum in months! That smoke house is awesome! I’ve never been able to get into fishing my ADHD would go crazy and id end up throwing rocks or something but sure sounds like a nice time!
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Sounds like a good time. I had better get caught up on other things on the honey-do list first or I might be sleeping in my new smokehouse. Although, that doesn’t sound too bad.
Any certain requirements for the smokehouse like type of wood, venting, floor, etc?
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There is no gift better from God then deer jerky. I need a dehydrator setup.
What flavor do you like? Ill send you some later this year. I have 3 nice bucks coming in right now. They are in a pack right now always together.
I’ve only had teriyaki but any thing you wanna flavor it with I ain’t picky lol. We would always make rollups and marinate it in dales and Dr Pepper.
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Take it from the smoke house and soak it for about 30 minutes, gets most of the salt out.
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Use pressure treated lumber,from ground up ,except the walls. Smoke the heck outta it for 24 hrs or so after built. Pour concrete,4" Thick, floor to drain to middle , add a 3" drain pipe in middle use a P trap for no critters to enter. Seal everything…
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Dr Pepper is a fine glaze for a country ham,57 flavors 
lol. DALES is the best,You had me at Dr Pepper …But imo,A brown sugar honey glaze,with cloves is the the ultimate.
