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North Carolina Southern biscuit cuts includes 1 - 1Lb. package of trimmed biscuits cuts. Cured by a family owned business who won the 2004 National Champion for Country Ham Smoked. Country Hams are still cured the slow, old-fashioned way. We hand rub each of our fresh hams with our special cure mixture, and place them in our refrigerated curing room in oak bins. After a few days in this cure, each ham is hand rubbed a second time and returned to the curing room where they stay for a total of 40 to 45 days. At this stage of the curing process, the hams are washed of excess salt and placed in equalization. This process allows the cure mixture to equalize throughout the whole ham giving it a consistent flavor. After equalization, the hams are hung in the drying/aging room at a temperature of 80 to 85 degrees for 25 to 35 days. This is where the old time southern flavor of country ham is achieved. For a more aged, robust flavor, we age the hams longer. The are the perfect size for our Julia's Pantry Drop Biscuits.
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Ham cured with salt, cane sugar, brown sugar, sodium nitrate, sodium nitrite
Frying: Cook at 350 F for at least 60 seconds per side. For best results, do not over cook. Steaming: Cook in 1/2 inch slow boiling water for 2 minutes per side. Microwave: Cook 2 minutes at full power.
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