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Post by woodyz on Jan 4, 2013 18:00:11 GMT -7
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Post by BORNTHATWAY on Jan 4, 2013 21:53:03 GMT -7
We had a smokehouse that we kept our cured meat in but never smoked the meat. I sure miss those great big hams tha would barely fit in the roaster to cook. My dad's hams were pretty famous for thier taste. We alwys did a sugar cure and let the hans,l shoulders, and sides soak the in the cure then after a few weeks the meat was hung up in the smokehouse and then in inother few weeks we would put large paper bags over the meat and tie it to keep the flies and bugs out. Often we would get new fertilizer bags from the farm bureau to bag the meat.
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Post by woodyz on Jan 5, 2013 13:22:26 GMT -7
I think it is a skill that should be in every preppier tool box.
Growing up my Grandfather had converted an old stainless steel mail truck into a smoke house and it did a great job.
Our group tries to learn as many of this type of skill or function as possible. We don't use all of the skills, all of the time. But they learn the skill and understand its practical application so if they needed to do it they can.
You can gut and use a washing machine box, a freezer box, almost anything and make a small smoker to practice the technique.
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