- Apr 17, 2010
- 23
- 10
(title should read corn cob smoked bacon)
My wife bought me a book titled "Nebraska Pioneer cookbook" and in it is a recipe for "smoked bacon" where corn cobs are used to create the smoke. This recipe comes from the "early days" section of the book and is dated as 1863..
Here is the entire "recipe"....
"Take a tin pan or kettle of corn cobs and set them on the fire so as to make them smoke; then turn the bottom side up over the smoking cobs in the barrel, or whatever you wish to salt or pickle your bacon in, so as to thourouly smoke the inside of it. Burn at least two pans of cobs under it, so as to smoke it well. Then pack the ham, shoulders or other meat you wish to make bacon of in the cask, and after preparing your pickle heat it nearly boiling hot, and pour it on the meat and let the meat stay until it is pickled, when it is made into bacon, ready for use and well smoked. The bacon can remain in the pickle until used, and you can watch it in the summer and should it ferment, scald it over."
My wife bought me a book titled "Nebraska Pioneer cookbook" and in it is a recipe for "smoked bacon" where corn cobs are used to create the smoke. This recipe comes from the "early days" section of the book and is dated as 1863..
Here is the entire "recipe"....
"Take a tin pan or kettle of corn cobs and set them on the fire so as to make them smoke; then turn the bottom side up over the smoking cobs in the barrel, or whatever you wish to salt or pickle your bacon in, so as to thourouly smoke the inside of it. Burn at least two pans of cobs under it, so as to smoke it well. Then pack the ham, shoulders or other meat you wish to make bacon of in the cask, and after preparing your pickle heat it nearly boiling hot, and pour it on the meat and let the meat stay until it is pickled, when it is made into bacon, ready for use and well smoked. The bacon can remain in the pickle until used, and you can watch it in the summer and should it ferment, scald it over."
