Salting, Curing and Smoking your own meat
We add a little flavor to the show by showing you how the old timers cured meat. Tim Farmer heads back to Bill Dixon's smokehouse in Harlan County. With pork on the butcher block, see tricks to salt-curing, sugar-curing and a technique using cold smoke. Subscribe to Kentucky Afield's Channel: http://www.youtube.com/subscription_center?add_user=kyafield&feature=iv&annotation_id=annotation_984203
Comments
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this guys ears are huuuuge
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Ive had my part of hog killing ! a cup of turpentine in that scalding water helped a lot ! the hair would stick together ! easier to scrape !
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I just want smoked turkey legs and watching this has made the craving worse
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I'll bet the rats had open buffet on that meat jus sitting there.
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Left handed shake? it would have looked he same on camera w a traditional shake.
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my new favorite video. Thank you for that
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do you have to smoke it or is that just added flavor
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These were real men
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we burn the pig to take the hair off,that way the pig meat has mare flavour and taste:https://www.youtube.com/watch?v=09adOYNNcQw
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Those grandkids are lucky to have a pa pa to teach them. Wish he would've told us where we could buy bulk salt cure and sugar cure
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An actual American.
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can you leave a ham hanging in the summer heat?
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Thank you for uploading this video. Love it.
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Forget about smoking ham! The lessons from this man are priceless and timeless.
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Left hand shake at the end ?
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When I was little our family and close friends would pitch in money every year around Christmas time to buy a hog and we slaughter and process it ourselves we would spend a whole day out there cooking every part of the pig from sunrise to sunset miss those days
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"Middlin Meat"...AKA Sow Belly with the buttons on. Good stuff
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good stuff!
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I really appreciated this video showed me alot, but I realized I was watching a true professional when the old-timer mentioned red-eye gravy.
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What a great video! The older gentleman reminds me of my Papaw. :)
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