My next stupid pet trick is going to be an attempt at making country hams. I have been studying but have yet to see if it is possible to use the procedure successfully on pork shoulders which I can get for ninety cents a pound. It looks like if I start them now, I will have cure time before it gets too warm. My unheated walkout basement is currently in the mid forties and looking at the forecast will stay that way til April Any thoughts from experienced folk deeply appreciated. Out buildings are not an option. it is going to be -15 tomorrow night.