Welcome from NE Florida!
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Greetings from PA Dutch Country!
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Club Member
- Apr 2020
- 19
- Naftzingertown, PA
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Cookers:
KBQ smoker
Meadowcreek SQ36 Offset
XL Big Green Egg
Trager Pellet
Cookshack Mini electric
Temperature Controllers:
Tappecue
SMOBOT for BGE
BBQ Guru ProComm 4
Stoker
Originally posted by Oakgrovebacon View PostWelcome to the pit from Southern Illinois! Nice looking bass in your profile picture! I live on my grandfathers place that had a shed that was always referred to as the smokehouse. Although I did never see it being used as such. I do recall some hams hanging from the rafters in the late fall and winter. They would have been cured with Morton’s sugar cure. And hung in cool weather for several weeks. I have an old paper back book with handwritten notes from that era about curing and processing meat. Definitely simpler times.
I remember helping my mother rub the fresh hams in a large wooden tub. Think it was brown sugar, salt, saltpeter and not sure what else. Wish I would have gotten the recipe. The smokehouse was only used in fall and winter and the rest of the time it was kind of "club house" for my neighborhood friends. Remember the charred black walls, the rafters with spikes and some hooks and a big tractor rim in the middle of the dirt floor. I remember when in operation they used oak sawdust in that rim and smoke the hams & sausage and summer sausage for weeks. The building is gone but I can still see the foundation. Those were the days! After the butcher day all the volunteers would gather around a huge table in the kitchen for a fresh sausage dinner and all the Pa Dutch fixing! Great memories of a much simpler time and now I have problems remembering what day of the week it is!!!!Last edited by ddevine; July 18, 2020, 06:08 PM.
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