Butch Taylor
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I am not sure what "status" means... but here it goes.
I am a 4 days older than dirt old school Smoker.... mid 70's.! I learned to appreciate the "art" by helping my Pawpaw raise, butcher and preserve meat for the family in the hills of West Virginia. We as a family set aside specific days throughout the year to do it. It was truly a family and neighbor activity. As I grew older I was enamored by the techniques he used to produce some of the best tame and wild preserved meat that has ever crossed my lips. He did it all with consistent perfection every year utilizing passed down "country" methods... absent of technology; things like scales, thermometers, modern sanitation techniques, refrigeration and formal education. All I know is .... IT WORKED.
Even though my work took me out of the WV hills and down a path I could have never imagined even to this day I continue research the technical basis for what he did "working" the meat.... but how and why he did it. Guess what? He knew it and this old boy is still learning.
I am a 4 days older than dirt old school Smoker.... mid 70's.! I learned to appreciate the "art" by helping my Pawpaw raise, butcher and preserve meat for the family in the hills of West Virginia. We as a family set aside specific days throughout the year to do it. It was truly a family and neighbor activity. As I grew older I was enamored by the techniques he used to produce some of the best tame and wild preserved meat that has ever crossed my lips. He did it all with consistent perfection every year utilizing passed down "country" methods... absent of technology; things like scales, thermometers, modern sanitation techniques, refrigeration and formal education. All I know is .... IT WORKED.
Even though my work took me out of the WV hills and down a path I could have never imagined even to this day I continue research the technical basis for what he did "working" the meat.... but how and why he did it. Guess what? He knew it and this old boy is still learning.
