I'm nearly 50 and can remember my Grandmother having a ham hanging in her pantry and slicing pieces of and frying it . She would put it on biscuits for us and that was the best breakfast I even can remember. Can still taste it today. Can't beat that old country Ham. Thank you Granny, Love you.
Your grandma's house sounds like it was a truly magical place. My favorite way to eat ham is fried, with eggs, hash browns, and biscuits and gravy over ALL of it!! I enjoy a little food with my gravy!
Me too! I'm from Georgia and my family always had a farm, country ham is the best! My grandparents did exactly what you described. I'm 56 years old now and they passed away long ago, but some of my best memories are breakfast with them. Eggs, grits, country ham they cured. Long lost days, makes me sad kids today won't ever get this experience of such a wonderful time.
Wish I had paid more attention to the stuff my grandparents did. They cured meats, collected herbs for home remedies, canned food, all that “homesteader” stuff. That was just normal everyday things to me. Now I understand the importance, hopefully I can learn this stuff again. Will come in handy when I retire in a few years.
I am Italian, and I wish I were there! Good people, a great glass of wine, and a piece of that animal makes life worth living!! Toasting the animal was a classy move! God bless!!
Ciao Benjamin... Quel prosciutto è pieno di muffa, non va bene così. Bisognava farlo stagionare senza la copertura della carta e della busta... Così, senza niente, solo spezie. Non si sarebbe formata la muffa e sarebbe stato molto meno grasso. Buona vita e buona "strada" dall'Italia
The white fat looks a lot like Italian Lardo, the melt-in-your-mouth delicacy from the Tuscan region of Italy. The portion that includes lean and fat resembles the Iberian hams of Portugal and Spain, that cure for four years or more. There is much ado on the internet and youtube about Wagyu beef, but cured meats such as this continue to dominate in terms of popularity and price. A thin slice of the hams being sampled in this video would probably cost you about $25 to $30 per ounce if you could actually find it available in any US restaurant. Folks like Stoney Ridge Farmer make this effort for their own enjoyment of ancient cuisine, likely withholding it from the commercial market due to some ridiculous FDA or USDA rule.
well my mom from Middlesex county ,Va. would take us to Va to pick up a ham every fall and when we returned home that ham would be put into the stationary tub full of water to soak the pepper off than she sliced it (windowpane) slices just like you show .....best ever. Still the best and I am 68 years old ...still the best.
They're like a bunch of surgeons talking about an operation. LOL. I find my admiration for their knowledge and their art is stronger than my sudden hunger for ham.
You have made me miss my dad. A meatcutter/butcher for 50 years. He was so knowledgeable. Grew up doing lots of what I've seen ya all do. This year he would have been 102 years old. And us 6 kids shared his HUGE selection of knives in various stages of wear. Thanks to all ya all
All I have to say is, raising, butchering and curing a ham like that is nothing short of a work of art. I really enjoyed this video. It was a very special one.👍🏻👍🏻
I raised two Tamworth hogs in 1971 I got them in March and they weighed about 75 and 90 pounds each. When I had them butchered in November, they weighed about 1,200 pounds each.
As a Sri Lankan living in Sri Lanka, I am the furthest from an Ohio farmer as I can get, but somehow, I find I relate to these guys more than most cultures...
Josh, I remember watching you scrap the hair off, butcher and prepare the hams in the salt box. Your dad was so patient with all of you teaching you guys how. This is the reward for all your work. Enjoy. Thank you for sharing your experiences.
I am glad some ppl take pride in keeping generational practices alive...if anything happens to us u will b able to sustain ur family...thank you for showing us that beautiful ham!
Sounds like a new musical intro-very nice. At the grocery stores I worked at years ago the butchers told me stories about salt curing and the mold that resulted, etc. I was somewhere between bewilderment and disbelief. Now I get it. Quality takes time. Thanks for sharing.
Memories are funny things. I'm about to turn 66 and I can very well remember riding the bus home from 7th grade and being terribly hungry. Before I even got in the house I could smell something delicious...my dad had brought in a ham that we cured and mom had it ready along with all sorts of great vegetables...I still remember that great meal. I grew up here in the Ozarks and we used probably the same method...salt, brown sugar, and some pepper..
I remember as a child My Grand Father had what we called a smoke House,he cured the hams from the Hogs he killed,he would go in and cut us off a big chunk and we would eat that with left over Biscuits and a garden Onion,,that was the best taste I ever had.
I remember as a child visiting my grand mothers brothers farm were he had hams curring and finished and he took out his pocket knife and cut us off a piece of some of the finest country ham I've ever tasted thanks for the memory
The very first Stoney Ridge Farmer video I watched was the one where you salted this pig for curing and I've been anxious to see the outcome and you made my day today when I saw you posted this video about it. I'm originally from northwest Indiana and my mother, wife and at the time 4 year old daughter would go to Chicago every other month on a Saturday and visit several different ethnic shops fro Poland, Germany, Italy that sold a variety of foods that in most cases were made in those shops that could have been passed down a few generations. They all had different smells. Cheeses from all over the world, meats and sausages from Germany. Polish sausage and pierogis from Poland etc. We would make it a day driving all over different parts of the city. One thing that made me laugh when I saw the presudio ham segment. We walked into a old corner market in the Italian neighborhood and the aroma of the fresh meats and sausages was very distinct. My 4 year old daughter tugged at my pant leg and said " daddy something smells awful in here " I laughed and said nah that's what parts of heaven smells like. She said " oh ok that's good then " Thanks for bringing back a fun memory and thank you and Mrs Stoney Ridge for the great videos. Happy and prosperous holiday season to you and your.
I grew up with the smokehouse when we got a refrigerator in the 70s it was weird we we kept our milk on a rope and drop it down in the well next to papa's whiskey and grannies wine
Finally i know what Speck is called in english, it's country ham :) In austria this is what you get when you buy Speck, there are many different variation of it, different rubs, dry aged, smoked, etc. This looks really good. Good to know that thew tradition lives also in other countries. We eat it with dark bread, butter and a strong cheese, or Emmenthaler, we don't cook it
This is a cool video. I stepped out about 10yrs ago. Went back in to memory banks from hanging out with my granddad 50+ yrs ago. Currently 5 hams 2yrs old hanging . Over 6yrs prior maybe 20 hams cured old school, salt box, smoke house. Young people (< 25 yrs old) would think it's spoiled. Country ham for those who didn't grow up with salt cured meat. It's an acquired taste. Don't forget the red eye gravy.
As one of those young people I'm begging you to consider how you might pass on whatever knowledge of curing that you have to the young people in your life.
My parents sometimes made their own German sausages. They were hung all over our house. Old world never goes awau!!!!! Thank you for another great video
That knife you rescued is the exact knife I got as a kid in the 70's. I still have it and the original sheath that is emblazoned with an elk. Really enjoying your channel.
The first I heard of Hand Hewn Farms, is when Al, from Luminah Acres, had them do a butchering class on the 2 pigs that Al raised. I was very impressed.
when you work this hard...and cherish what you've made..it is a very special moment my friend. Most folks don't have an understanding of the work that goes into food preservation like this. Truly is a lost art that will not be here in the coming generations.
@Stoney Ridge Farmer I did not mean that in a bad way. After reading it I realized how it sounded. I'm sorry. I agree 100% that this is a dying art that needs preservation.
I started learning about deli foods when I was seven and I can honestly say I've never seen a prosciutto cured while shoulder like that. Too cool for school.
@@StoneyRidgeFarmer I’m old and deaf. Yes, both her AND the ham. First time viewer and did not know nor meant any disrespect. Great video. Looks like a group I’d enjoy learning from. Perhaps I will.
Please make more videos on the entire setup for storing these (hanging, salting, requirements of room for storing) I want to one day have a meat cellar and know how to store meat like this, but finding info on this old technique is hard to find.
I have a playlist that details what we did with this hog..will have more videos next year when we do this process again..here's a link to the playlist that will get you where you need to be: th-cam.com/play/PLWWdn2d8DzsU9QhbUjx8Nx5qlkstFdySv.html
You are a lucky man. Life is made to be full of the special little things like a nice ham on the counter and a fine drink to wash it down with. Maybe someday I can return to my roots. Until then I have subscribed and can watch.
At first, I just wanted to raise two pigs to freeze for a year. However, after this video I am convinced I need another pig just for aging, curing and drying. Seeing as it will take two years to savor the product of the labor I may need two more pigs!
We’re actually processing hogs here tomorrow on our farm. We cure sugar cure our hams. Similar to the way y’all did. Our recipe has been passed down for many generations in my family. Ours usually hang about 9 months but we have let them go two years. Nothing beats it man you definitely can’t buy meat like that in the store
These guys were at “lumina acres” with Al and I found it to be very fascinating to listen to and watch these guys process a pig so thanks Stony Ridge farm for having them on your Channel. Thanks for all the great TH-cam content. 🇺🇸🐗
We always “ cooked” our cured ham in a potato chip can, boiled it for about an hour. Then took it off stove, sat it on a pad in the kitchen and covered it with multiple blankets for about 2-3 days. Taking it out of that can was a greasy mess.... 😁 . We deboned it while it was still warm, them tied it closed with string. It was a solid piece of meat with In the day. We would score the fat side, put brown sugar and cloves then brown it. Glad I learned how my great grand parents prepared the family ham. I was fortunate to know my great grandparents on both side of my family. Good video!
Looks great. We have very similar cured ham here in southern Spain. Be very careful cutting with the sharp knife, its real easy to slip. Enjoy the flavour.
Josh your reverence for cured pork is refreshing and a nod to the old ways. Thanks for the content switch up. I wish we had Taste A Tube. I'm a huge fan of old world cured meats. The guys Capicolla looked spectacular.
Folks back then had no refrigeration.I remember my grandma had plenty of 5 gallon buckets full of lard.Every can had meat in it.You can store meat in lard with no preservatives for years.
My great grandmother canned sausage by cooking it then pouring the grease over it then canning the jar in a canner after that........I never had it cause she died in 1976 but my dad ate that stuff all his life......
JOSH DUDE - KILLER VLOG!!! I'm a professional cook and raise Mangalitsas on pasture, acorns, hickory and black walnuts and cure the meat myself here in TN, so this was by far the coolest video of yours I have seen thus far. That vid of yours when you, your Dad and others butchered the hog at his place was actually the first vid of yours I watched. To see this come full circle and watch as you got to cut into that cured shoulder was very, very cool. Totally agree with you on the magical place those guys have and they are phenomenal teachers (Al Lumnah had them out there too as you know). Time to get a nice prosciutto stand so you can enjoy a few slices every morning with your coffee and biscuits. Don't want you to turn into cooking channel, but would welcome more vids in this vein. GREAT vid brother!
Watching and wishing for a little taste.I always wanted to be born 50 years earlier so many cool traditions that we have forgotten so far.Love the channel hello from northeastern Ohio. Whooooo
Josh, this is really good stuff. You do us a great service by vlogging it. I appreciate all the work that goes into the making of the video. On top of all the work required to getting a hog to butcher size. Sorry you have to put up with comments by some folks who are ignorant of what is necessary to get food to their table. If you can't ignore them, then a "Yeah, whatever,bro" response might work. THANK YOU!!!
We cured our own hams when I was a boy in the 60's. Butchered the hog and used a mixture of salt, sugar, pepper, etc. Hung them in the old milk house in a burlap sack wrapped in paper. I hate to say it but once cured we would eat a little. Never got trichinosis but could have. It was really good.
bro...if you don't like the content don't watch it...if you do..then stick around. This ham took nearly 2 years to cure...I hauled it 300 miles to a special place to cut it....the video is about the experience..not about cutting a ham...it's about life, new people, learning and fellowship....anybody can take a knife and cut a ham.....only I can tell the story of the ham, the hog and the place. You do realize that youtube videos are stories, journeys and about an appreciation for others.
@me Me lol...the comment was meant for hakosufsfsdoith whatever his name is up there...man...I guess you can tell I am just fed up sometimes with these degrading comments...I'm a person just like anyone else and it get's a little old with all the rudeness I have to deal with
@@angelg1845 mold on cured meats like that isnt bad, its what helps flavor and preserve the flavor of the meat. look at salami's and the like as well, they're covered in mold and aged before being sliced and served.
So, cool. What a great collaboration. Honoring one of the products of your heritage and showing us how it is done so it will live on is great work. I'll be on the look out for those leather aprons too!
Aint nobody Knows how to treat a piece a meat like dem Appalachian hill country folks.From the day they killed it tell they broke the seal on it they did it right. Keep postin dem good vids my friends.
Your definition of delicious looking is very different from mine...I was actually thinking the mould was a bad thing but mouldy meat Is apparently a good thing.
tough to unprogram the grocery store American food mentality isn't it Phil...I'm actually having some of this ham this morning...delicious! We've only had refrigeration for about 100 years....people preserved meat for thousands of years before modern times...how soon we all forget right? Thanks for the great comment brotha
@@kaylajarrow6373 This isn't penicillin mold. and the mold should have been washed off and mentioned at the beginning of the video. They are doing it wrong.
Mmmmm piggies! Thank you so much for sharing this - enlightening and informative! Soon I and my wife will be enjoying home made delicacies just like this. Can hardly wait.
I'm nearly 50 and can remember my Grandmother having a ham hanging in her pantry and slicing pieces of and frying it . She would put it on biscuits for us and that was the best breakfast I even can remember. Can still taste it today. Can't beat that old country Ham. Thank you Granny, Love you.
Your grandma's house sounds like it was a truly magical place. My favorite way to eat ham is fried, with eggs, hash browns, and biscuits and gravy over ALL of it!! I enjoy a little food with my gravy!
Me too!
I'm from Georgia and my family always had a farm, country ham is the best!
My grandparents did exactly what you described. I'm 56 years old now and they passed away long ago, but some of my best memories are breakfast with them. Eggs, grits, country ham they cured. Long lost days, makes me sad kids today won't ever get this experience of such a wonderful time.
@@anomadicmouse I'm 50 and they have been gone for years too. It's a lost art today's kids wouldn't even enjoy, what a shame.
Wish I had paid more attention to the stuff my grandparents did. They cured meats, collected herbs for home remedies, canned food, all that “homesteader” stuff. That was just normal everyday things to me. Now I understand the importance, hopefully I can learn this stuff again. Will come in handy when I retire in a few years.
Damn man, you made me hungry 🤤
I am Italian, and I wish I were there! Good people, a great glass of wine, and a piece of that animal makes life worth living!! Toasting the animal was a classy move! God bless!!
Ciao Benjamin... Quel prosciutto è pieno di muffa, non va bene così. Bisognava farlo stagionare senza la copertura della carta e della busta... Così, senza niente, solo spezie. Non si sarebbe formata la muffa e sarebbe stato molto meno grasso. Buona vita e buona "strada" dall'Italia
The white fat looks a lot like Italian Lardo, the melt-in-your-mouth delicacy from the Tuscan region of Italy. The portion that includes lean and fat resembles the Iberian hams of Portugal and Spain, that cure for four years or more. There is much ado on the internet and youtube about Wagyu beef, but cured meats such as this continue to dominate in terms of popularity and price. A thin slice of the hams being sampled in this video would probably cost you about $25 to $30 per ounce if you could actually find it available in any US restaurant. Folks like Stoney Ridge Farmer make this effort for their own enjoyment of ancient cuisine, likely withholding it from the commercial market due to some ridiculous FDA or USDA rule.
well my mom from Middlesex county ,Va. would take us to Va to pick up a ham every fall and when we returned home that ham would be put into the stationary tub full of water to soak the pepper off than she sliced it (windowpane) slices just like you show .....best ever. Still the best and I am 68 years old ...still the best.
They're like a bunch of surgeons talking about an operation. LOL. I find my admiration for their knowledge and their art is stronger than my sudden hunger for ham.
You have made me miss my dad. A meatcutter/butcher for 50 years. He was so knowledgeable. Grew up doing lots of what I've seen ya all do. This year he would have been 102 years old. And us 6 kids shared his HUGE selection of knives in various stages of wear. Thanks to all ya all
That's so cool. As a young person I would like to encourage you to please try to pass the knowledge on to young people around you.
All I have to say is, raising, butchering and curing a ham like that is nothing short of a work of art. I really enjoyed this video. It was a very special one.👍🏻👍🏻
I raised two Tamworth hogs in 1971
I got them in March and they weighed about 75 and 90 pounds each. When I had them butchered in November, they weighed about 1,200 pounds each.
People crave authenticity and tradition. And beauty.
Thanks to you I'm 8 months into this process......So far so good Thanks for the inspiration
Hey Josh thanks for taking me along with you I enjoyed it and it's nice to see mrs. Stony Ridge again and I am happy that she's feeling better woohoo
As a Sri Lankan living in Sri Lanka, I am the furthest from an Ohio farmer as I can get, but somehow, I find I relate to these guys more than most cultures...
Amen brother!
Josh, I remember watching you scrap the hair off, butcher and prepare the hams in the salt box. Your dad was so patient with all of you teaching you guys how. This is the reward for all your work. Enjoy. Thank you for sharing your experiences.
I was raised on country ham. Nothing compares. Nothing better.
I am glad some ppl take pride in keeping generational practices alive...if anything happens to us u will b able to sustain ur family...thank you for showing us that beautiful ham!
Sounds like a new musical intro-very nice. At the grocery stores I worked at years ago the butchers told me stories about salt curing and the mold that resulted, etc. I was somewhere between bewilderment and disbelief. Now I get it. Quality takes time. Thanks for sharing.
Family traditions are so special & sacred, thanks for sharing a piece of yours
I'm wanting to start a homesteading life and I'm loving finding out more about how to respect were our food comes from.
Start now, it's about time to be buying seeds, tilling earth and planting sprouts indoors.
Memories are funny things. I'm about to turn 66 and I can very well remember riding the bus home from 7th grade and being terribly hungry. Before I even got in the house I could smell something delicious...my dad had brought in a ham that we cured and mom had it ready along with all sorts of great vegetables...I still remember that great meal. I grew up here in the Ozarks and we used probably the same method...salt, brown sugar, and some pepper..
I remember as a child My Grand Father had what we called a smoke House,he cured the hams from the Hogs he killed,he would go in and cut us off a big chunk and we would eat that with left over Biscuits and a garden Onion,,that was the best taste I ever had.
That’s the coolest Grandpa ever!
That sounds good asf
My dad was like the he carried salt and pepper ate right off the vine etc no pesticides no chemicals just clean living
@@jeffcole1914 Damn he CARRIED salt and pepper around? That's freaking Awesome!
I practically drooled when I saw that ham. I just knew it was going to be good
James Chance me too
Real stuff. I miss it. In the past, all bacon used to be thick sliced. Nowadays you can see thru two slices.
I can remember my family curing meat in my youth. Great vids. Guys thank you
I came across this video looking at ways to make my own bacon.this is absolutely one of the most fascinating videos on TH-cam! Liked and subscribed!
I remember as a child visiting my grand mothers brothers farm were he had hams curring and finished and he took out his pocket knife and cut us off a piece of some of the finest country ham I've ever tasted thanks for the memory
The very first Stoney Ridge Farmer video I watched was the one where you salted this pig for curing and I've been anxious to see the outcome and you made my day today when I saw you posted this video about it. I'm originally from northwest Indiana and my mother, wife and at the time 4 year old daughter would go to Chicago every other month on a Saturday and visit several different ethnic shops fro Poland, Germany, Italy that sold a variety of foods that in most cases were made in those shops that could have been passed down a few generations. They all had different smells. Cheeses from all over the world, meats and sausages from Germany. Polish sausage and pierogis from Poland etc. We would make it a day driving all over different parts of the city. One thing that made me laugh when I saw the presudio ham segment. We walked into a old corner market in the Italian neighborhood and the aroma of the fresh meats and sausages was very distinct. My 4 year old daughter tugged at my pant leg and said " daddy something smells awful in here " I laughed and said nah that's what parts of heaven smells like. She said " oh ok that's good then " Thanks for bringing back a fun memory and thank you and Mrs Stoney Ridge for the great videos. Happy and prosperous holiday season to you and your.
Really liked this video, nice to see Mrs. Stonyridge again.
I grew up with the smokehouse when we got a refrigerator in the 70s it was weird we we kept our milk on a rope and drop it down in the well next to papa's whiskey and grannies wine
Really? Never heard of that, but I'm only 31! Hope you and yours are doing well with this virus stuff going on!
As a Northier boy, I really appreciate these guys.
Omg there is a class... I'm in
Finally i know what Speck is called in english, it's country ham :) In austria this is what you get when you buy Speck, there are many different variation of it, different rubs, dry aged, smoked, etc. This looks really good. Good to know that thew tradition lives also in other countries. We eat it with dark bread, butter and a strong cheese, or Emmenthaler, we don't cook it
Emmenthaler? What is that? And what kind of dark bread?
@@dreday4443 Emmenthaler is kinda like swiss cheese and any kind of sour dough bread will be fine.
This is a cool video. I stepped out about 10yrs ago. Went back in to memory banks from hanging out with my granddad 50+ yrs ago. Currently 5 hams 2yrs old hanging . Over 6yrs prior maybe 20 hams cured old school, salt box, smoke house. Young people (< 25 yrs old) would think it's spoiled. Country ham for those who didn't grow up with salt cured meat. It's an acquired taste. Don't forget the red eye gravy.
As one of those young people I'm begging you to consider how you might pass on whatever knowledge of curing that you have to the young people in your life.
My parents sometimes made their own German sausages. They were hung all over our house. Old world never goes awau!!!!! Thank you for another great video
That knife you rescued is the exact knife I got as a kid in the 70's. I still have it and the original sheath that is emblazoned with an elk. Really enjoying your channel.
I remember stepping into the old smoke house, cut strips off a cured ham, the smell was outta this world and the taste unbelievable.
When a ham makes you tear up you know it's good. I could see your tasting of memories.
The first I heard of Hand Hewn Farms, is when Al, from Luminah Acres, had them do a butchering class on the 2 pigs that Al raised. I was very impressed.
It sounded like they were contemplating the cutting of the Hope diamond. Lol
when you work this hard...and cherish what you've made..it is a very special moment my friend. Most folks don't have an understanding of the work that goes into food preservation like this. Truly is a lost art that will not be here in the coming generations.
@Stoney Ridge Farmer I did not mean that in a bad way. After reading it I realized how it sounded. I'm sorry. I agree 100% that this is a dying art that needs preservation.
I started learning about deli foods when I was seven and I can honestly say I've never seen a prosciutto cured while shoulder like that. Too cool for school.
Well hello fellow Ohioan! :D You're just over an hour from me!
You have my attention just by adding her. She’s gorgeous.
You must be talking about the ham...or the wife. Both are delicious!
@@StoneyRidgeFarmer I’m old and deaf. Yes, both her AND the ham. First time viewer and did not know nor meant any disrespect. Great video. Looks like a group I’d enjoy learning from. Perhaps I will.
Everybody has their own favorite topics but in my humble opinion, you knocked this one out of the park! Well done friend
Please make more videos on the entire setup for storing these (hanging, salting, requirements of room for storing)
I want to one day have a meat cellar and know how to store meat like this, but finding info on this old technique is hard to find.
I have a playlist that details what we did with this hog..will have more videos next year when we do this process again..here's a link to the playlist that will get you where you need to be: th-cam.com/play/PLWWdn2d8DzsU9QhbUjx8Nx5qlkstFdySv.html
What would be awesome is to do the class and learn it from beginning to end 🤓
THANKS TO YO ALL IT WAS REAL FANTASTIC❤❤❤
You are a lucky man. Life is made to be full of the special little things like a nice ham on the counter and a fine drink to wash it down with. Maybe someday I can return to my roots. Until then I have subscribed and can watch.
These guys from Hand Hewn are like surgeons, planning out a procedure!
I love you videos hello from Ireland you are amazing butcher 👍☘️🇮🇪
didnt know you cured for 22 months,,gr8 video thanks for sharing
At first, I just wanted to raise two pigs to freeze for a year. However, after this video I am convinced I need another pig just for aging, curing and drying. Seeing as it will take two years to savor the product of the labor I may need two more pigs!
amadaria you may aswell go the whole hog
Wow has it been 22 months already?? Thank you for the content.
We’re actually processing hogs here tomorrow on our farm. We cure sugar cure our hams. Similar to the way y’all did. Our recipe has been passed down for many generations in my family. Ours usually hang about 9 months but we have let them go two years. Nothing beats it man you definitely can’t buy meat like that in the store
These guys were at “lumina acres” with Al and I found it to be very fascinating to listen to and watch these guys process a pig so thanks Stony Ridge farm for having them on your Channel. Thanks for all the great TH-cam content. 🇺🇸🐗
This made me miss my grandfather, we used to slaughter pigs for our meat and it was great when we cured and smoked! Ahhhhhh the good old days!
Mouth is watering. My family used to do this every year for Thanksgiving thru Christmas with a ham.
I don't think I've ever clicked like before a video started until now :P Awesome guys! Excited to see this!
thanks welcome to the channel!
Ran across your channel a couple of weeks ago and have been enjoying it every day. Thanks !!!!!
Awesome, thank you!
Oh boy, that was well worth the wait, it's just a pity I can't taste it. Great taste in Single Malt 👍
My first time ever on a Scotch.....complemented the meat very well
We always “ cooked” our cured ham in a potato chip can, boiled it for about an hour. Then took it off stove, sat it on a pad in the kitchen and covered it with multiple blankets for about 2-3 days. Taking it out of that can was a greasy mess.... 😁 . We deboned it while it was still warm, them tied it closed with string. It was a solid piece of meat with
In the day. We would score the fat side, put brown sugar and cloves then brown it. Glad I learned how my great grand parents prepared the family ham. I was fortunate to know my great grandparents on both side of my family. Good video!
Looks great. We have very similar cured ham here in southern Spain.
Be very careful cutting with the sharp knife, its real easy to slip. Enjoy the flavour.
Josh your reverence for cured pork is refreshing and a nod to the old ways. Thanks for the content switch up. I wish we had Taste A Tube. I'm a huge fan of old world cured meats. The guys Capicolla looked spectacular.
Folks back then had no refrigeration.I remember my grandma had plenty of 5 gallon buckets full of lard.Every can had meat in it.You can store meat in lard with no preservatives for years.
My great grandmother canned sausage by cooking it then pouring the grease over it then canning the jar in a canner after that........I never had it cause she died in 1976 but my dad ate that stuff all his life......
blackberry cobbler= lardnflour and blackberries milk and eggs
@@bmphil3400 My mother says her grandmother did that also.
Markyboy McGill There was wars over salt back then.
Makes me appreciate the work that goes into producing our meats
JOSH DUDE - KILLER VLOG!!! I'm a professional cook and raise Mangalitsas on pasture, acorns, hickory and black walnuts and cure the meat myself here in TN, so this was by far the coolest video of yours I have seen thus far. That vid of yours when you, your Dad and others butchered the hog at his place was actually the first vid of yours I watched. To see this come full circle and watch as you got to cut into that cured shoulder was very, very cool. Totally agree with you on the magical place those guys have and they are phenomenal teachers (Al Lumnah had them out there too as you know). Time to get a nice prosciutto stand so you can enjoy a few slices every morning with your coffee and biscuits. Don't want you to turn into cooking channel, but would welcome more vids in this vein. GREAT vid brother!
I have some cooking vids, farming, fencing and mechanical content...just all around everyday stuff that's going on here on and off the farm!
Watching and wishing for a little taste.I always wanted to be born 50 years earlier so many cool traditions that we have forgotten so far.Love the channel hello from northeastern Ohio. Whooooo
You need to do a competition for next Christmas to win one of these hams
Josh, this is really good stuff. You do us a great service by vlogging it. I appreciate all the work that goes into the making of the video. On top of all the work required to getting a hog to butcher size. Sorry you have to put up with comments by some folks who are ignorant of what is necessary to get food to their table. If you can't ignore them, then a "Yeah, whatever,bro" response might work. THANK YOU!!!
When i go visit someone i always bring an appetite. Lol
We cured our own hams when I was a boy in the 60's. Butchered the hog and used a mixture of salt, sugar, pepper, etc. Hung them in the old milk house in a burlap sack wrapped in paper. I hate to say it but once cured we would eat a little. Never got trichinosis but could have. It was really good.
Salt won't allow the trichinosis to survive my brotha...ur safe
8:22 is when they actually start cutting
In case you're really busy messing around looking at TH-cam videos lol
3 belters lol
Stoney Ridge Farmer you use half the video to talk stuff you could sum up in a minute or two
bro...if you don't like the content don't watch it...if you do..then stick around. This ham took nearly 2 years to cure...I hauled it 300 miles to a special place to cut it....the video is about the experience..not about cutting a ham...it's about life, new people, learning and fellowship....anybody can take a knife and cut a ham.....only I can tell the story of the ham, the hog and the place. You do realize that youtube videos are stories, journeys and about an appreciation for others.
@me Me lol...the comment was meant for hakosufsfsdoith whatever his name is up there...man...I guess you can tell I am just fed up sometimes with these degrading comments...I'm a person just like anyone else and it get's a little old with all the rudeness I have to deal with
I just subscribed to Hand Hewn Farm's Channel. I love their farming methods. A great site! Thank you!
Half of you here didn’t search for this
True I’m just wondering why they call the mold beautiful? I’m confused I thought it meant the meat didn’t work
@@angelg1845 mold on cured meats like that isnt bad, its what helps flavor and preserve the flavor of the meat. look at salami's and the like as well, they're covered in mold and aged before being sliced and served.
I was searching how baby carrots are made
Sooooo...what’s your point?
@@puck34fan right?? Lmao the salt is real. He need to be cured as well 🤣🤣🤣💀💀💀
Great show I enjoy watching the old timey way of doing things
Finaly!!! Been waiting for that,whooooo!
Thanks, I'm in Asia for now originally from W Va. Love and enjoy your shows.
The new intro audio is good. Josh your channel keeps getting better. That ham turned out great my mouth was watering. Good Job.
My father loved the fatty part more than the lean part of the bacon, thank you guys..
Im drooling!!!! Great clip
Great video
So, cool. What a great collaboration. Honoring one of the products of your heritage and showing us how it is done so it will live on is great work. I'll be on the look out for those leather aprons too!
..great lookin' ham, it should taste great with that medicinal beverage...lol...
Even better with a bowl of medicinal flower before hand.
I’m a big fan of Hand Hewn. They’re pretty badass.
No disrespect but you have a GORGEOUS wife.wow. thanks for the awesome video as always.
Thanks Joseph....she's a very pretty little lady
Awesome. Cool guys. I’m impressed with their operation
I grew up in Stoney Ridge!! Wait a minute, those flyover shots aren't from Stoney Ridge Ohio! Stoney Ridge is on Rt.20 S.E.of Perrysburg.
Man, that is really kOoL! All the yummilicousness and passion! Can't wait to visit! Hope the unusual times have not caused y'all much trouble!
aooooohhhhh The Balvenie!!! Good stuff amigo!!
Glad that ham came out so good, I MISS that sort of eating from when I was a kid!
Really loved this episode look forward to seeing more from Stoney Ridge Farmer all the best to you guys from New Zealand.
He looked like he didnt like it
That's what I was thinking. Not too thrilled are they?
FACTS !!!!! DID NOT ENJOY THAT NASTY TASTE IN HIS MOUTH, AT AAALLLLL !!!!!
That's because it's made the traditional Yank way. Virginia Country Ham is the best country ham you can get in the United States.
I bet the first slices tasted like rotten meat
I see that Balvenie 12 year double wood on the table! My favorite Scotch! I bet it was incredible with that country ham.
With some strong Enlish mustard and you are in business!
My uncle in Ky gave us a ham every Christmas, it was salted and hung indefinitely, they are great
I always enjoy seeing these guys in action.
Dutch eats old timey Ham???
Wow! You guys are doing that for the greater good.
Aint nobody Knows how to treat a piece a meat like dem Appalachian hill country folks.From the day they killed it tell they broke the seal on it they did it right. Keep postin dem good vids my friends.
OMG! This is great. Thanks for sharing!
Your definition of delicious looking is very different from mine...I was actually thinking the mould was a bad thing but mouldy meat Is apparently a good thing.
tough to unprogram the grocery store American food mentality isn't it Phil...I'm actually having some of this ham this morning...delicious! We've only had refrigeration for about 100 years....people preserved meat for thousands of years before modern times...how soon we all forget right? Thanks for the great comment brotha
What if I’m allergic to penicillin??
@@kaylajarrow6373 This isn't penicillin mold. and the mold should have been washed off and mentioned at the beginning of the video. They are doing it wrong.
Mmmmm piggies! Thank you so much for sharing this - enlightening and informative! Soon I and my wife will be enjoying home made delicacies just like this. Can hardly wait.
8:21 What we all came for starts.
How darn boring would this video be if I just layed the shoulder out...cut it and said bye bye? A simple thanks for sharing would suffice....
@@StoneyRidgeFarmer Dont mind me i enjoy you're videos, im just a man of few words lol
What a great experience. It was like I was in the room with you all, except no taste of whiskey or ham in my mouth. LOL A great video! Many thanks!
Me: *Watching Nothing at 3am* TH-cam: Wanna watch this?
we've all done it buddy
Name checks out
Never heard a voice that can make me happy so quickly.
Cut it already!!!, Damn!!!