The Secret Red Smoking Paste

nypto

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Jun 7, 2017

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• Jun 10, 2017

• #1

My Grand Father had a farm in north east Texas  (Longview area) in the 20's . He told me he was born there. They had an outdoor smoke house made of "Faching werk" I'm not sure how to pronounce it but it was a layer of cedar and a layer of cement. It was about 4ft X8ft. This was 60 years ago when I saw it for the first time. No telling how old it was/is.

Anyway they smoked meat in it. What I am curious about is there was a "pot" of red paste. When they cut off a slice of meat they were sure to brush on some of the red paste. 

NO ONE WOULD TELL ME, TO THIS DAY WHAT THE PASTE WAS??? All I ever heard was there was a whipping coming to anyone who failed to brush on the paste when they cut off a slice. They said it would spoil the meat if the paste was left off.

Anyone know of this method, and what the recipe was? They took it to their graves.

 

daveomak

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• Jun 16, 2017

• #2

What was the flavor profile of the paste ??  Where was he from ???  Country and region... 

 

shyzabrau

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• Jun 16, 2017

• #3

You say, "When they cut off a slice of meat they were sure to brush on some of the red paste."  & "They said it would spoil the meat if the paste was left off."

I assume you are carving a piece off of a larger slab of meat and the paste is put on the cut surface of the remaining slab. Is this correct? Was this cured meat that was left sitting at room temperatures?

 

chef jimmyj

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• Jun 16, 2017

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Wild A$$ Guess...Being Texas, Ground Chilies and spices, Adobo, in Lard. Chilies with or without spices, keep the bugs away and the lard keeps the meat from drying out excessively. May be a version or adaptation of Mexican dried beef and pork, Cecina Enchilada...JJ

 

nypto

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• Jun 16, 2017

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​This smokehouse had the meat kept in it all of the time.  They didn't have refrigeration. They lived in the woods near Longview Texas (big town. but nearer to Hughes Springs).  I remember a smoked goat, feral hog quarters. Grandpa said he would get hungry and cut off a sliver of meat, but forgot to brush on the paste and get his butt whipped for it. Said it spoiled the entire section of meat. He had 4 brothers and I have asked all of them over the years. Not one would tell me what the paste consisted of. They all said they didn't know. Didn't believe that.  They are all dead now, so, I guess it is lost. 

I never tasted it. just figured it was some red pepper, meat grease combo. It kept the bugs away.

 

nypto

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• Jun 16, 2017

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​This was Grandpa telling how it was back in the 20's, no refrigeration, no indoor toilets, or running water so it was kept in the smokehouse all of the time I guess.

 

nypto

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• Jun 16, 2017

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​Thanks a lot, That sure seems to be the right recipe. I live in the woods near New Braunfels Texas and wanted to build a replica of their smokehouse and try the recipe. Thanks again.

 

chef jimmyj

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• Jun 16, 2017

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Even if the Adobo is not the actual recipe, I think it still will be tasty...JJ

 

 

Last edited: Jun 16, 2017

nypto

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• Jun 16, 2017

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If I Had been "on the Ball" just a little bit, I would have taken note of what kind of meat they had hanging there. Some looked like a goat but could have been a deer, Several Ham looking pieces. I suppose they were hams. Only larger pieces of meat. No chickens or rabbits. Might be a particularly fun hobby.

 

dls1

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• Jun 16, 2017

• #10

Chef JimmyJ said:

 
Wild A$$ Guess...Being Texas, Ground Chilies and spices, Adobo, in Lard. Chilies with or without spices, keep the bugs away and the lard keeps the meat from drying out excessively. May be a version or adaptation of Mexican dried beef and pork, Cecina Enchilada...JJ

Click to expand...

That's not a "Wild A$$ Guess" at all.

It's a traditional method of long term preservation and storage of cured meat that's been used for centuries. It's still commonly used today in the artisanal production of certain items such as prosciutto. Once the prosciutto is fully cured, a paste, known as sugna/sugno, is applied to the exposed sections of meat. The sugna consists of rendered lard, salt, rice (or corn) flour, and lots of black or red pepper. The purpose of the sugna is protect the meat from insects, or other vermin, as well as keeping the meat tender and moist. Properly prepared, the sugna can last for well over a year as the meat ages.

 

chef jimmyj

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• Jun 16, 2017

• #11

My Grandfather had a 8X10 block smoke house. Always smelled so good and the Hams, Bacon, Kielbasa and the yearly Deer went in in November and stayed there until eaten. Unfortunately he passed when I was 11 and I never learned any of his tricks. My Uncles were no help either...JJ

 

nypto

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• Jun 16, 2017

• #12

Gentlemen, I appreciate the info I have gleened here. When I first saw this smokehouse, I wanted one. I think I could do better than this rickety building. But, theirs worked. It was the paste that prevented me from continuing. Thanks again.

Richard