I live in central va. and I am not sure what to say here as I am not good with these computers, I can say that I have been a member here for almost a year, and I think I have read some of the best recipes that I have ever seen. As I am a old farmer that has always raised hogs and cattle, I esp. like making sausage and curing meat, Again I was raised curing hams, shoulders, and side meat, jowls, in the old meat house with salt in cold weather. November mainly. After about six weeks the old man and I would go to the woods and cut several green hickory saplings about 2 to 3 inch's thick to smoke the meat with. ( A tin heater in the middle of the meat house ) My granddaddy always made sure the water was the right temperature in the scalding tub when we killed hogs, which was about 10 to 12 260# hogs. Which made for a long day for me back then. My job was to help turn the hogs in the tub, and to scrape the hair off with the scrapers. and also cut the pork chops with a sharp hatchet. After that I had to tote bags of salt to the meat house for the old man to salt the hams and shoulders and sides down with, also the jowls, which I love! Then we would smoke the hams and shoulders again to keep the skippers out of the meat. Sorry for the long wind!! Anyway I still love to make sausage and curing bacon.
Thanks amberg!
edit, Like cold smoking also.
Thanks amberg!
edit, Like cold smoking also.
