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You know in many ways living green simply means revisiting simpler times and smoked cured country hams have been a tasty tradition in Tennessee since pioneer days long known as Mount Juliet ham man eds rice of Rice's country hams is now passing this old-fashioned method of curing meats down to his son-in-law Scott every January this family business begins hanging hams in preparation for the next holiday season preserving tradition and full country flavor all along the way my father about the store in 1933 and ran it as a country grocery store and in the early 50s he said that the faster the automobiles ran the slower the country of grocery business got he had the staple items here, but people want to go to Piggy Wiggly HG Hills and you know get different variety, and he said he had to do something to make a living it we've got used to eating and wearing shoes in the wintertime you know back then kids didn't wear shoes in the summer just would barefoot it but so that's he had to do something to make a living, and he started curing country hams first year he cured 50 in a chicken cook our here in the blacksmith shop out here and somebody stole had them in here and what he did he hung them up on the front of the store and the tourists would come by and Bob and somebody broke in the store and stole all but two of them, and they were hidden up under the shelf over there so the next year he did not have enough money to buy fresh hams, so he set out here so the next year he put down 75 and that's height, but it's how I started growing and cooks present level I'm Scott dad's I'm head Rice juniors son-in-law I mean my wife run the business now behind me, you'll see that the building where the hams originally were there was a little old milk truck and when they had rice senior started this business that is that's where he started curing the hams he used a little milk truck there as the business grew around 1955 it had to build a smokehouse to accommodate the number of hams he was doing at the time and that's what's over here well a country hem is the one that has been put in salt and what what what it does is preserve the hams the salt goes into the meat and pushes out the moisture and sets up a condition that bacteria cannot exist and that's that's how it got started and the way they say that that got started was the pilgrims came over, and they wove on the East Coast, and they were being going to be raided by the Indians, and they knew they were coming, so they killed hoes and to hide their meat they buried it on the beaches over there and when they came back they found out that their meat wasn't spoiled and the salt in the same salt had preserved it this here we're standing in our curing room of course a know a lot of places have several rooms that they move hams from one stage to the next stage to the next stage whereas we use the same room to do the whole process and that that comes by way of using the temperatures outside when we first start salting...
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