Bear Orchard Farms

Tonight we just pulled the Bear Orchard Farms Berkshire hams out of the cure. The are going to be cold smoked slightly then put in the cave for about 9 months. I wish I could age them for a full 18 months, but patience isn't one of the virtues that I am extremely strong in. We'll see. The picture is off the hams as they are before smoking. The next step after the cold smoke is a new branding iron with the HOtel insignia. We tried it on some hams currently aging, but the smell of burning flesh was quite strong, and we didn't want to affect the salumi  drying so we stopped after a few. I will post pics of the brand after we get them.