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Home-cured ham is pretty hard to beat when you do it right. We never had more than 8 hams that I can recall, and just smoked them above our root cellar (so no real fires, just a fire-pie-pan full of coals from the woodstove and hickory chunks) Rub the hams well with red pepper, or you can get ham weevils. Google those little rascals if you're not familar with 'em.
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A man can never own too much red wine, too many books, or too much ammunition. -- R. Kipling
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