A century ago most of the hog’s meat was cured and smoked to preserve it. This process is still used today by some, but curing hams it’s becoming a lost skill. Nowadays we rely too much on refrigerators. You can buy a hundred pounds of meat, store it in the freezer and eat fresh meat the whole year without any special preparations.
Most hams that you find today is “pumped“ ham, meaning that the curing solution made up of water, salt, sugar, sodium phosphate (to hold the water in) and sodium nitrate is pumped into meat with a machine. This machine quickly distributes the cure through the meat to accelerate the curing process. It takes only a few hours with today`s chemical and meat processing technology to produce a product we still call “ ham “ but which cannot compare to the real hams of a generation ago.
Without refrigeration it has a really short shelf life. But what if our modern conveniences would be no longer available? In the event of a SHTF scenario, who could say that we would be able to do what is necessary to preserve a stock of food for ourselves and our families? What if an electrical blackout would make refrigeration impossible for a long period of time?
How would you preserve your meat and all your food? You can learn how to do your own cured smoked ham the old fashioned way by reading on.