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I finally saw my grandad's ham curing shed and it sparked a debate in my shop.
My grandad cured his hams in an open shed, trusting the seasons. Now, we use walk-in coolers with exact settings. I see pros and cons: his way had deep flavor, but modern methods are safer. Do you miss the old styles, or prefer today's consistency? Let's debate.
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stella1216mo ago
Honestly, I was totally pro-modern cooler for safety. Then I tasted a shed-cured ham last fall. It completely changed my mind, the flavor is just deeper. @avery_lee2 nailed it, today's stuff is boring in comparison. But getting sick from bad meat is no joke either. So now I'm stuck wanting that old taste without the old risks.
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