HOW TO CURE COUNTRY HAM THE OLD TIME APPALACHIAN WAY..WITH A MODERN TWIST!
21:55
Cutting into a Traditionaly Cured Country Ham after 22 months!
21:15
DAY 2: Appalachian Heritage Old Timey Hog Killing...Quartering and Salting Down day 2 of 3
11:19
Cutting into a Traditionally Cured Country Ham
15:51
The Big Lie of Modern Homesteading
5:14
Bill Dixon's Kentucky Smokehouse
14:02
I'm NEVER Making Ham Any Other Way AGAIN
6:17
Salting, Curing and Smoking your own meat
13:37