To: IMR 4350
My Grand Parents had a smoke house where they hung pork that was smoke cured and kept until consumed. Beef was canned as were vegetables and fruits.
29 posted on
09/26/2012 7:49:30 AM PDT by
X-spurt
(It is truly time for ON YOUR FEET or on your knees)
To: X-spurt
If it weren’t for the d*mned HOA, I’d have a smokehouse, a root cellar and a chicken coop. I may still do that...they can put a lien on my house for all I care. I’m not moving anytime soon.
30 posted on
09/26/2012 7:54:35 AM PDT by
melissa_in_ga
(Laz would hit it.)
To: X-spurt
Smoke curing is an even lower temp than just plain drying.
Did they do a salt cure first to make ham or did they just smoke cure it?
31 posted on
09/26/2012 8:00:32 AM PDT by
IMR 4350
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