Day 4: Preparing Hams for Hanging (Brushing & Pepper Coating)
28:09
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Old Timey Traditional Appalachian Hog Killing
What happens here
After six weeks in the salt box, remove the hams. Rinse off all the remaining rock salt from the hams using a water hose. Let the hams air dry in a windy location for as long as possible. During this time, prepare a mixture for coating the hams: 1/2 cup of brown sugar (or molasses), 1/4 cup of liquid smoke (Natural Hickory brand shown), and 1/8 cup of warm water. Mix these ingredients thoroughly until the sugar dissolves and it forms a sticky consistency, resembling thin honey. This mixture will be painted onto the hams.
Goal: Clean, air-dry, and prepare the hams with a sticky mixture for pepper coating.
Tools and materials
- Measuring Cups — Measuring ingredients for the ham coating
- Paintbrush — Applying the sticky mixture to the hams
- Small Pan — Mixing and holding the ham coating mixture
- Water Hose — Rinsing salt from the hams
- Black Pepper — Coating the hams to deter bugs and add flavor
- Brown Sugar — Creating the sticky coating for the hams
- Cured Hams N/A — The primary product being processed
- Liquid Smoke — Adding smoky flavor and helping with pest deterrence
- Red Pepper — Coating the hams to deter bugs and add flavor
- Warm Water N/A — Dissolving sugar in the ham coating mixture