Show prevents hams souring the first precaution to prevent hams from souring is to be sure that the animal is not overheated before killing and to bleed the animal well after killing all ali curing vessels should be scalded and the water for the brine or pickle should be boiled before using says an authority at the north carolina state college rub each ham with salt before packing for cure and if brino brine cured examine brine every few days to see that it covers the entire contents of 0 container after curing hang the harn ham from six to eight feet above fire and smoke to taste if curing directions are followed and these precautions taken the meat will keep without souring |