You Can Cure Your Own Porkless Hams!

(Page 4 of 4)

November/December 1975
By Ken Joens 
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[c] Keep the meat constantly surrounded with smoke. This is easily done by placing a heavy piece of wood on the coals at bedtime, and adding another first thing in the morning.

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Meat which is allowed to hang without smoking will tend to dry instead of curing properly. If you allow your fire to burn, then go out, then burn again . . . the smokeless intervals will show up in the finished hams as pale rings interspersed through the bright red you're striving for.

We're enjoying our porkless ham very much, and hope the fruits of our experiment may prove valuable to any of you who have good luck during this year's deer season. Successful hunting!

JANSPORT CATCHES MOTHER'S JADED EYE!

What's this? Two old-timers wearing packs? On the farm? In bib overalls yet?

We just couldn't help ourselves. We were surprised. Taken aback, you might say.

For years, MOTHER's been getting an endless stream of boring press releases accompanied by boring product photos. And for years, we've been wondering why in heaven's name someone, somewhere, couldn't come up with a different angle. Something, you know... interesting. But no. The same old releases just kept coming, with headlines like: "CLAYBORN FITZHUGH ANNOUNCES MIRACLE TOOTHPICK!" and "NEW SCIENTIFIC SPONGE ABSORBS 29.73% MORE WATER!"

Ho hum.

But the other day, we opened a press packet from JanSport and out spilled the two ridiculous photos you see here... and it was a mighty refreshing change to say the least.

So what the heck. In the name of innovation, imagination, and just plain fun, we're giving JanSport (Paine Field Industrial Park, Building 316, Everett, Wash. 98304) a free plug. Any company with such good-hearted grin on its corporate face had got to have something going for it.

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