or Connect
SmokingMeatForums.com › Forums › Preserving Food › Curing › Old Timey Curing
New Posts  All Forums:Forum Nav:

Old Timey Curing

post #1 of 12
Thread Starter 
Hello all,

Like a lot of us, I remember my PaPa curing meat and then smoking it. I remember him rubbing Morton's dry cure on it; and my mother told me this, since I don't remember this part, he would place the pork in a wood tub packing salt around it all heavily, maybe 2-3 inches. In would go the hams, shoulders, bacon... several weeks later, (this was during killing weather) and salt added as needed, as the moisture was drawn out and drained through the, I assume on purpose, cracks in the seams of the wood tub, the meat would be pulled out and smoked. My mother recalls this being done with 20-30 hogs lasting several days. He would hire some local men to help with the killing, gutting, scalding etc. He had a rock smoke house, and in later years, the ones I remember, he only used a large steel wall locker. (He owned a mountain area general store, the one where he would trace kids feet and pick up shoes for the local families when he went to Fort Smith, Ark. and trade for things that he knew the poorer families couldn't afford) He used a small, maybe 2 gallon, stock pot filled with hickory saw dust in the wall locker. My mother recounts of having to keep a small smoldering fire in the large rock smoke house going and absolutely not allowing it to flame. I think a spanking or 3 kept her mind on track on her duty.

Anyway, I share this because with cooler weather coming, I want to cure some hams and bacon in this style. Yes, i am going to kill a couple hogs. Who has done it, successfully? What was your method if you wouldn't mind sharing. If I missed a post outlining this style of curing, let me know, and my humble apologies...
post #2 of 12

Here's a good thread with a lot of info for you to check out  http://www.smokingmeatforums.com/t/134415/country-cured-ham-from-go-to-show-q-view-updated-6-10-13

 

I do it a little differently than Tom but here is a ham I just cut today  :biggrin:

 

 

post #3 of 12
Thread Starter 
As I have been sitting here reading, I get the feeling what my PaPa may have been doing it really close to what Cycletrash and Dave54 were doing with their prosciutto minus the wine rinse. The hams hung all winter and through the summer in the store wrapped in cotton cloth.
post #4 of 12

here ya go, I found this as I was looking for more info on how my grandpa may have did it as well.. this is a show I watch pretty often and the host is really a awesome outdoorsman..its Salt cured and cold smoked, you will probably need some help ...

 

Video embedded in the following post.

post #5 of 12

Old time curing in an embeded link........      

 

post #6 of 12
There are several ways to do it.
If he used Morton's and you want to replicate that, get their book.
Short of that, this guy's videos aren't bad (he uses Morton's).

h
~Martin
post #7 of 12
Thread Starter 
Really appreciate the help guys...
post #8 of 12
Quote:
Originally Posted by DaveOmak View Post

Old time curing in an embeded link........      



Every time I see that I can't get over the left hand hand shake.
post #9 of 12
Quote:
Originally Posted by Bama BBQ View Post
 
Quote:
Originally Posted by DaveOmak View Post

Old time curing in an embeded link........  
 
Every time I see that I can't get over the left hand hand shake.

Bama, morning..... I have been looking at a few more of the videos and Tim Farmer, the host of the program, appears to have a prosthetic right arm.....  It's not real obvious.....  he appears to hide it all the time....     First time I saw the video, I thought the left handed hand shake was weird also....  

My father in law, may he rest in peace, used to shake left handed at times also.... I thought that weird....   I thought maybe it was a southern "old timer" thing.... 

 

Dave

post #10 of 12
Quote:
Originally Posted by DaveOmak View Post

Bama, morning..... I have been looking at a few more of the videos and Tim Farmer, the host of the program, appears to have a prosthetic right arm.....  It's not real obvious.....  he appears to hide it all the time....     First time I saw the video, I thought the left handed hand shake was weird also....  
My father in law, may he rest in peace, used to shake left handed at times also.... I thought that weird....   I thought maybe it was a southern "old timer" thing.... 

Dave

Ah IC. That explains it.
post #11 of 12

Tim has done a lot for Ky. bringing us a lot of shows like the short video you see above.. when he got out of the Marines he was riding his motorcycle and hit some loose gravel and ended up over a guard rail and down a revine, he took some serious trama to his right arm but still has use of his upper shoulder.. Guys this man is a serious hunter fisherman and he uses his teeth to pull his compound bow for Deer and bowfishing, the loss of his hand didn't stop him from what he loves it just motivated him to figure out new ways to learn how to do it.. he helps people with similar disibilities in small classes, my hats off to the man...

 

look up some more of his vids on you tube at Ky affield he  has the bow hunting fishing down, unreal...

post #12 of 12

JD, Morning....  Thanks for the info about Tim Farmer........  Dave  

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Curing
SmokingMeatForums.com › Forums › Preserving Food › Curing › Old Timey Curing