SC - don't cringe too bad....

[Elaine Koogler]

I was assuming that whoever brought up the subject of ham knew that it didn't
get fermented in the strictest sense.  Depending on where you are, it gets hit
with either a sugar-based or salt-based "cure" then smoked.  I grew up with the
salt-based...my uncles and grandfather all used this method.  Once the smoking
process is complete, the hams/bacon/sausage are hung in a cool dry place until
needed.

Kiri

CBlackwill at aol.com wrote:

> In a message dated 3/28/00 2:39:08 PM Pacific Standard Time,
> ekoogler at chesapeake.net writes:
>
> >
> >  So I guess we could add sausage to your list:  ground-up left-over pig
> parts
> > stuffed
> >  into pig's entrails.  And sometimes that gets "fermented" as well...it is
> > often smoked
> >  and/or cured just like ham and bacon!
>
> Folks, Sausage and ham are not fermented.  No matter how you look at it.
> There is no fermentation or "controlled rotting" in the production of either
> of these two items.  Thank you for playing...
>
> Man cannot live on bread alone... he must have beer to soak it in.
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