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Tractor Talk Discussion Forum

Cumberland Gap hams

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Jonfarmer

11-24-2005 16:09:36




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We've had a couple of Cumberland Gap hams and noticed that the texture of these are much finer than brands suck as Cooks or Mckenzie. Does anybody know what they do to get the finer texture?. I mean ham should be ham right?, but these cost more too, so they much do something different. Do they feed them something different or inject them with something?. They are very good!.
Thanks




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kyhayman

11-24-2005 20:21:48




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 Re: Cumberland Gap hams in reply to Jonfarmer, 11-24-2005 16:09:36  
Its the difference in hand rubbed v/s brine water injection.



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doogdoog

11-24-2005 19:59:35




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 Re: Cumberland Gap hams in reply to Jonfarmer, 11-24-2005 16:09:36  
Aloha, Now speaking of hams, I remember when my mom used to hang them from the kitchen ceiling on hooks. It used to become green and she would cut off the green parts (mold??) and fry the ham. I don't know if she soaked the cut ham in water to get rid of some of the salt but it was the best tasting ham that I ever had. It wasn't as wet as the ham that they have now and it didn't have to be refrigerated. Do they still sell this type of smoke ham????

Mahalo,
doogdoog

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Davis In SC

11-24-2005 19:03:11




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 Re: Cumberland Gap hams in reply to Jonfarmer, 11-24-2005 16:09:36  
I would guess it is a difference in the curing process... I do not think there would be very much difference in the piggies...



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UncleTom

11-24-2005 17:15:57




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 Re: Cumberland Gap hams in reply to Jonfarmer, 11-24-2005 16:09:36  
One thing about hams. I would never freeze one. It seems to make it tough and the flavor isnt as good.



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