Ok,!! now that I have some peoples att.--"what are you an idiot" etc. I have been gathering recipes for the real Virginia smoked, sugar cured hams. My question to this group is: why can't the same recipes-"rules"- apply to bear hams?? I am very aware of trich.. and am trying to see the differences between curing raw pork and raw bear. As another step, I got to thinking--what whould it take to make pork jerky?? How hot, for how long, etc to take care of the trich worm/cyst etc. haven't read about pork jerky, but "cured hams" were sure part of our heritage!! Our Founding Fathers sure loved Virginia cured hams!!
I probably should have put this on the fishing forum, as it seems to go more with the "smoking fish" people, but here it is. IF, this has been discussed before, I couldn't find on a search, sorry to repeat. bob n