Hang Meats in Smokehouse

What happens here

Carefully carry the bagged hams, shoulders, and jowls to the smokehouse. Inside the smokehouse, locate sturdy nails or hooks securely fastened to the wooden beams or rafters. Lift each bagged piece of meat and hang it from these supports, ensuring it has enough space to air circulate freely around it. Position the hams and shoulders with the hock (small) end facing downwards. These meats will remain in the smokehouse for an extended period, typically at least a year or up to 18 months, benefiting from the specific fungal environment of the traditional smokehouse that contributes to their unique flavor and long-term preservation.

Goal: Transport the securely bagged cured meats to the smokehouse and hang them from sturdy nails or hooks in the rafters, allowing them to age and cure over many months.