Thanks Griz44Mag,
From everything that I have studied, it takes a minimum of 18 months to age a country ham properly. Smoking, and curing meats is right at the top of my list of things to learn.
The symbiotic bacteria/yeast cultures are the key to all fermented foods. I have made yogurt and kombucha, but want to branch out to meats, cheeses, vegetables, and vinegars.