Today, I am going to talk with you about how to cure ham. This topic is robust enough that we could do several shows on it in fact. I even reached out to my buddy, Chef Brett, to get his take on the dry curing method alongside my brining approach to this conundrum. He and I will have a curing interview later this week.
Today, I’ve got a whole bunch of stuff lined up for you, some of which I meant to tell you last week, but ran out of time. We are going to go through some lessons learned on budgeting for the homestead – Ive collected them from various sources, most of whom are not natural budgeters and we will talk about something I learned this week: How to square a pole barn with a measuring tape, stakes and string.
Today I am joined by Brian Norton of Food Forest Farms as he talks about his trials and tribulations along the road toward starting a micro roasting business, breaking out of corporate America, and more!
