Remove Cured Meats from Salt Box

so here's what everything looks like okay these are your hams that you see right here and a shoulder we've got Midland meat we've got fat back right there we got hog jaws right there and we'll pull these out of the box here today and we'll show you the exact process that we go through in order to preserve the meat and we'll give you a step-by-step gonna put these back over there this is a fat back and you can tell this is a Midland this has a strict lean in this well the fat back does why are you flipping them why yeah but because you don't know which way the in other words blood on the bottom of the box the wood was on the bottom of the box but I left a layer of salt let it cover it up because it will leak warmer days so you get when it gets come on then like up into the 65 or 70 degrees these things are gonna come alive gotcha okay and that's all in the curing process expansion contraction expansion contraction good so what we have here guys this is fat back and you can see it's just basically a blaze of fat a big wedge of fat and that comes from the center of the back of the hog then you have the Midland meat which is a little bit further down and it has a little streak of lean meat you can see that kind of looks like bacon all this stuff has been in here curing for about six weeks now and the temperatures have been just right well my dad was explaining to me about these hams is the curing process the the hams will warm up and cool down and warm up and cool down and expand and contract and pull salt in and push blood out and pull salt in and push moisture out so the goal is to push the blood and the moisture out so when we first got in here we had to break through the salt because it had absorbed all the moisture and turned into like a brick so today we're just going to take out two shoulders and two hams and I'll show you those and we'll show you the process as you age this is beginning to age and it's turning the color yellow yeah okay and as the ages it'll yell like yeah and then turn starts the time yellow down in here into the meat that's when it's cured okay now these are little more pieces these are the gel that comes off the gel fatback itself is put there to protect your tenderloins this little dip it into the fat bag that's what the Tenderloin laid yep getting behind that fat back there is no tenderloin on the midlands but the ribs laid against the Midland all right we're gonna get our first shoulder out isn't that a thing of beauty right…