Salting, Curing and Smoking your own meat
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- เผยแพร่เมื่อ 20 ส.ค. 2024
- 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.
#hunting #fishing #cooking #meat
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Old Timers like this are worth their weight in gold. Too many people don't appreciate the knowledge and wisdom they have acquired over the years. Thanks for posting this.
Worth more than gold bro
3 Million views... Not bad ☺️
All these ways work when you have salt, molasses and sugar… the question is how do you cure without that…
Well said!!!!!
Amen!!
Everyone should have a Grandpa like this, and have to spend every summer with him! I bet Granny is a keeper too! Thank you for sharing this. The 895 dislikes are the people who think meat magically appears at the grocery store.
Or are vegans 🤣
Meat appears at the grocery store loaded with preservatives and antibiotics and God only knows.
I wonder if bill dixon is still alive?i doubt it,i hope so,if he is ,i hope he’s well,if he has passed away,RIP to his family
What idiot couldn't like this. They want stay a live long. Something bad happens
How could anyone dislike this
I loved this video. That's how people used to talk to one another... with kindness and respect, especially for our elders. Great video!
No one has any respect anymore even alot of the older people and I'm 25 I grew up with a grandpa born in 28 and a dad in the 60s all lived together and both marines both sw combat
"We got more then we deserve,,,,,and we don't appreciate what we have."
Nailed it on the head old timer! Its so true its sad.
Yep, and the ones that have the most, never stop wanting more.
Wisdom comes with experience and age.
Joes GotYa
Yes very true
Dear God this comment was 5 years ago! Please tell me that this kind old man is still alive! 😢
More of us need to start thinking this way more of us need to learn to start being grateful for what we have because keeping up with the Joneses just leaves us very unhappy
Im 54 yrs old and this video has touched me. I love the "Ol ways". Its what got us this far. that old gentleman made my day.
wownicemeetingsir47 keepup.
Thank you for preserving these memories. Glad to know there are people out there that still know how to do things like this. Hats off to this man and his family.
One of our true national treasures right there! I wish my Grandparents were still around to learn from.
Me too
He died on 2/10/2019 at age 91,he became a widower in 2016
Tim - it would be awesome to see a follow-up with Bills boys if they are still doing this to see the tradition carry one. This is one of the best videos I’ve seen. Blessings and stay well!
Thank you for showing us how it is done. I am fortunate enough to have been taught these things by my dad, an old world Polish farmer, and have passed our Polish traditions on to my boy.
God Bless.
He's a good man!!! The gentleness and knowledge are so rare these days men take note!!
no doubt! he reminds me so much of my grandfathers
I would love to sit down with him, and listen to him tell stories. Older folks like him, have amazing stories to tell about life. You can learn so much just by listening. He reminds me a lot of my father.
There's still a few country men left !!! Patriot Perry ...
Don't be sexist... His words and teachings could be inspiring for both genders!
Idk
I wish there was a program that has men like this who show the old ways of doing things like this just to learn and gather knowledge
Anyone else up vote just for the old timer? Champion.
Forget about smoking ham! The lessons from this man are priceless and timeless.
why forget about smoking , when one can do both.
RIP,bill
I can watch this for days! How great would it be to spend some front porch setting with him?
Takes me back to my childhood, reminds me so much of my grandfather.
Immense amount of knowledge!
Thanks to this video it's not just the grandchildren that will remember and carry on this tradition. As a chef and wild man I've always had my notions about how the process of bacon should happen, but now I know better. The Foxfire series of books are some of my favorites, and this is like we lived the research. Thank you.
Love them old timers. Now that's a man to look up to.
Amen y'all
I live across the mountain from this place. Mr Dixon and his family are the best. God Bless you for sharing this.
What county and state is he from?
I've learned so much from watching you're shows , we put up our own hogs last year and this year as well. The longer them hams hang the better they get! Keep'em coming Farmer. We appreciate what you do
He asked the old guy if we are spoiled now.... and he replies everyone one of us has (gotten spoiled).... he is wise beyond his years. Excellent soul he is
I love this old man. He remembered well that the Lord gave us the land and the knowledge on how to make do with it. God bless your soul sir .
You know, if we all keep this statement in mind and kept it this simply we would need so many "happy" meds. Thank God for wonderful folks like this.
Amen to that!
I'd love to sit down with Mr Dixon and listen to him talk for hours about the old ways.
Us young bucks can learn allot from old codgers like him.
+SheriffRoscoP me too...i am sure they have so many interesting stories to share..
ME TOO!! I GOT A MILLION QUESTIONS!!
I came from Pottsville. Pa We are German Dutch. we butchered 6 steers and 12 hogs a winter. We had huge butcher cast iron kettles. We made scrapple. And sausage. We apple smoked all meat.
Gail Lynn Aungst wow! Same here! From western PA to downstate WV...GERMAN DUTCH AS WELL! now I have a lil one of my own to pass it all onto. God Bless.
I'm German Dutch as well brought up in the West Appalachians P.A.! us kids took off from school to help dad an the neighbors butcher smoke stuff grind all of it. beef pigs deer bear if we was lucky. mix bear an pork.
Grew up in the Ozarks. We did the same thing. In the fall the whole valley smelled of hickory and oak smoke from the smoke houses. Cured hams and bacon.
Scrapple, sausage, souse, ham and Yuengling! 👍👍👊🇺🇸
I love the Old Guy, and by old i do not mean insulting, old as in wise, been there done that got the t-shirt kind of old. He forgot more than we ever know about surviving with little to nothing. Sadly he is absolutely correct that we are totally spoiled. That is why I am glad my father taught me how to hunt, fish, forage. Build shelters, make fire. It is something I teach my kids now. And will be teaching my grandkids. If we dont know the ways of our past, we may never survive the future.
+Rodney Reed you say elder.
right on brother. These old timers hold a wealth of knowledge that fewer people care to learn. If the grid ever goes down it would thin the herd quite a bit.
Rodney Reed All you really need is a water source and good clay.
+OkieJake folks that were raised in the woods on farm back before the late 1950s learned to do all that. We also learned to work, and respect our elders, and school teachers. When I was in high school, a kid did not talk back to a teacher. It was yes sir , no sir or mamn
I agree with you 100 %...I miss the farm were I grew up done lot hard there .n had fun as well nothing better than the old farm it was the good old days.
this brings back old memories. this is the way me and my 11 sisters and brothers were brought up .thank you
Wilby Jackson me too
Same here.
"We got more then we deserve,and we don't appreciate what we have."
Savage , but true assessment...
Maybe more blunt than savage.
i grew up on a farm in Jamaica we raised, cured, smoked and jerked everything. Even had our own milk cows. Some of the animals we raised: chicken, guinea hen, partridge, squab. goats, pigs & rabbits. Fruits: 10 different variety of mangoes, 3 types bananas, plantains, grapefruit, ugly fruit, stinking toe, june plum, guineps, coffee, teas, cashews, peanut, cassava, yams, callaloo. cho cho, dasheen, nasberry, star apple, coconut, pineapples, Otaheite apple jack fruit, orange, seville orange, I could go on. Was this unusual? No this was the norm everybody did the same, all my neighbors. We would barter with the fishermen in Alligator pond or treasure beach for lobster, seapuss (octopus) snapper, sprat and we used to get a whole heap
the only thing we used to really buy was bread, flour, rice and sugar. We also sold to the higglers (traders/sellers usually women) Everything was organically grown. One day I plan to go back and start a bed & breakfast there. 30 mins from black sand beaches,wyess falls and Holland bamboo Also had horses for riding in the commons or out inna de bush.Santa Cruz Jamaica. Google map it so you can get an idea of the region.
My questions is, why did you leave?
Not my choice, was under 10 yrs of age and had to follow Mum & Dad. A thing called life happens.
In my humble opinion (without knowing too much about your family), it was a bad choice. Us homesteaders covet setups like what your family had. We know that nothing good lasts forever and hard times are shortly ahead. Too much greed and corruption in the world for us to maintain peace any longer.
Hey Ken - If/when you go back to start that BnB.. If you need a good 'Right hand man' - I raise my hand. :) Skilled in flyfishing, bowhunting, bushcraft, 'light' (home garden) farming, finish carpentry, electrical, plumbing (used to install / finish kitchens / baths..) and general electrical / electronics maint and repair. The fam used to have an Arabian (miss him so much..) so, know how to stall / feed / groom a horse. Fluent in english and Español (helpful for tourists :) and have run 2 Co's, successfully for 18+ yrs, so, Got skills on the Biz-side of things.. Also, lived in Centro 'merica (El Sal) for 5 yrs, so know how to learn / adapt to local culture. Well.. so, there's my 'resume' ;) Oh, and, also was an EMT (BLS) but had to quit for fam priorities, yet still maintain current knowledge / practice / skills with the local 'CERT', so.. Multi-use kinda guy. Pretty sure the 'meter is about to expire', here in the US, so.. Farm life in Jamaica sounds about perfect. When you get to 'taking applications', shoot me a message.. :) Cheers..
Sounds like a good life to live to me.
My 86 year old mother grew up in Pike County. Her family did all this every year for quite a long time
Tysm for sharing your knowledge ❤ As someone who is Gen Z and made the call to move my life off grid, and learn the old ways. I’m appreciative of how we have an abundance of learning on channels like this. My family think I’m slightly mad for leaving the city behind, but there’s a lot about learning to live independently and knowing how to be adaptable within in, no one can every take that knowledge from you once you’ve learned it, so it’s great!
Younger milennial here. Our family thinks we’re nuts too, but they also joke that they’ll come to our house when the power goes out. We’re like, yeah, we know, bring your freezer food so we can save it 😐
And IF the world goes to hell like it has been and continues to do so, how much you wanna bet they will show up at your place? Im glad my father knew men like this. One we called, RESPECTFULLY HillBilly Carter, hell that is what he told he told us to call him. He left Kentucky after he buried his wife in the late 60s and came west to our So. Ca. desert, why I dont know. We learned some of those backwoods tricks from him. RIP.
i grew up in Austria on a farm. we killed our pigs just before the first snow (end of Oktober,back than) and the Ham was ready to eat at EASTER time.while making Schnaps was the work of my grandmother, slaughtering was men-s work. and like here. all the neighbors helped togehter. first food in the evening was fried liver. next day it was sausage day... Salamis, 75% meat,25 % fat, salt and black pepper...
meat was salted, we also used a little Nitrate or curing salt, some bayleaves and black peppercorns. meat was put into a big barrel, tightly packed. wooden boards on top. and big and heavy stones. once a week the meat was turned from the bottom up to the top and down. for 40 days. than a brine was cooked. curing salt, bayleaves, black peppercorns. when the brine was cold it was poured over the meat. again, once a week the meat was turned over, to make sure the brine got in everywhere. smoking was done in the smoking chamber. at first, without the meat, a fire was lit. every man had his own little secrets which herbs or sticks or berries to use. once it died down it was kept alive to give off a little smoke only, cold smoking,like it was mentioned in the clip. we also used juniper berries, very popular growth around our place. once it was done, the meat was left in the smoking chamber the whole time and used up from there. smoking chamber was down in the cellar, so the temperature,even during the hottest summer was never higher than 5°Centigrade. and the meat was soft and tender and tasted of SMOKED meat!
Pop
austrorus In the fall the whole valley smelled of the smoke houses when I was a kid.
@weejams accurate assessment of today's world. Now this corona virus many bring your worst fears to life far sooner than it looked like a year ago. The world is in bad shape. Hope all goes well for ya.
@@s.leemccauley7302 scamdemic
Our first food was tenderloin and biscuits for lunch while we finished up with hog.
Thank you Lord for this man. He’s keeping the old ways.
Awesome Video!! Brings back some of the best memories I’ve have when I was younger!! Those good ole days when you were around your grandparents and great grandparents doing stuff like this is truly priceless!! Just wish I had more of them…. I’m blessed I was taught things like this, and will definitely pass it along to my future kids and grandkids and keep it going like I was taught so they will one day have great memories to cherish just like I did…
I️ grow up in Louisiana we raised pigs chickens grow our own vegetables , now me and my husband is teaching our kids the same way of life .started raising our own pigs and chickens garden I️ love it
This old man reminds me of my grandpa. Love him
These are the people that make America great
Are you sure? The media tells me that it's people who cut off their jibblies and try to force you to think they are the opposite of the sex they were born with.
“Hey Harmonica, when they do you in, make sure it’s somebody who’s knows where to shoot”
And sadly, they're rare as hens teeth.
@@chickenfriedbobcat6090 lol 🤭😆
Great video. My mother was born and raised in Harlan Co, and she grew up the exact way as this gentleman describes. I love to here her tell the old stories.
There will always be country folk. We've seen hard times more than most and know how to survive on what you can grow, trap, hunt and fish for.
I agree. when the SHTF, everyone will wish they were the sons and grandsons of this wise man in this video.
Somebody once said " a country boy will survive" 🤔
I'm 62 years old. I remember when i was in highschool. On a weekend. All the neighborhood would gather round. Dispatch hogs. Process them. Ponous was oh so good.
I'm glad there's a kid there they're passing down this valuable information!
I agree. He probably has no idea how important his training is. Perhaps he will realize the importance when the SHTF. I just sayin.
He's our only hope...
My grandfather used to cure his hogs in a similar fashion. I wish he had lived longer so I could have learned. He was a true old timer, never had a car, or a tractor, not even a tiller. He plowed with his horse and somehow planted nearly 2 acres. He and my grandmother were truly self sufficient, made their own soap, butter, and had chickens, fresh eggs and chicken meat, and of course the pork. She spent very little money at the company store. Mostly provided for themselves.
My dad dipped the pigs into a scalding box with the fire burning underneath it. He made the best curved ham I've ever eaten. Nobody could ever get the same mix of salt, peppers and brown sugar that he used. He covered the hams with the mixture, put the ham in a sack and hung it from a wire coming from the ceiling of the smoke house. The smoke house was over the cellar and, even though he could have also smoked the meat, he didn't. He also cured slabs of bacon this way.
Wisdom is a beautiful thing.
Honest and simple is the best way.
This brings back GREAT MEMORIES of my childhood in the 70s at my grandpa's house in Toxey Alabama.
Every fall this was a HUGE family & neighbors event to come to my grandpa's house & kill a hog he'd been raising for a couple of seasons.
Most kids these days will never know the fond MEMORIES AND REMINISCING TEARS I have of being in the middle of this GRAND EVENT...
Watching my grandpa & his brothers cut the meat to size...but the thing I most remember is eating SO MANY FRESH HOT HOG CRACKLIN'S RIGHT OUT OF THE GREASE AND THE FEELING SICK B/C I COULDN'T STOP!!!!
The other benefits was the next morning when my grandma would make HUGE biscuits with the lard rendered from the cracklin's.
ABSOLUTELY THE GREATEST TIMES OF MY CHILDHOOD GROWING UP.
I'D LOVE TO GO BACK!!!
Randy Miller wow with out reading what you posted I posted almost the same thing it was a family event and a neighborhood event. What's happened to this nation nobody raises there kids like this anymore
People don't believe in the it takes a village these days. Everyone is strangers who don't interact with their neighbors. Thanks days of your neighbor is just like family are almost a thing of the past
Gone, gone with the wind. Ain’t nobody going back again...
Randy Miller;The best days of our lives is what Heaven will be like, we won't have to go back, it will be there.
Round here, we call em cathead biscuits.
We should all learn to do this, because you never know what lies ahead. Great video, thanks for posting. Wish you had listed exact recipes..would have helped some.
there are posts from 9 yrs ago on here ...
Which goes to show this video will stand the test of time ...in 5-10 or even 25 yrs from now (2021) this man's history lesson will continue to educate.
Salt of the Earth, these people are. No pun intended there... I could sit back and listen and talk to that Old man all night long, maybe have a little drink with him, and listen to his stories.. Some things are so simple, yet noone hardly knows how to do it anymore..My Grandfather when he was alive used to butcher a Pig or 2, every fall, back in the old Country. I still look at those old black and white pictures, and remember him fondly.
I really enjoy this video, I've seen it a few times now. Mr. Dixon is so humble.
This is a wonderful video; very informative yet totally surreal. I grew up across the street from Bill, and I can remember this small farm like the back of my hand. I also remember wrestling with him as a kid, he was as strong as an ox. There's not many "Bill Dixons" around anymore. Thanks for making this video!
Unfortunately he passed away on 2/10/2019,his wife passed in 2016,RIP to both
I smiled all the way through this video, and wish everyone now days could slow down and do more things from scratch. We do all our own butchering, smoking hams is going to be a new venture for me some day when I get brave enough. I just don't want to mess up that awesome meat. We are raising 3 pigs this year. Thanks for the video.
Don't worry just do it. It will be great
"We got more than we deserve, and we don't appreciate what we got".
That is the truest thing I've heard in a while.
It's always to good listen to the old peoples stories, we usually dip the pig in the boiling water for a bit, then just pull the hair off with our hands and what little hair is left gets cleaned off with disposable shavers, Thanks again that was interesting
Reason the hog butchering was done in late fall or earliy winter is the flys have died off meat wont spoil dureing processing its refredgeatered by cold days and nights you dont want to do this when temps can get over 50°
the pepper and smoking keeps all bugs off of it
oooo so thats how you keep the flies away, I was already wondering, well of course that makes sense.
Yeah, if you're in a warm environment you pretty much need to be butchering in your smoke house.
Same with fermenting stuff like wine.
Nasty!!! I wouldn't use this method shown if I was literally starving to death. The old man looks ill.
I remember those days, my family that butchered are all gone now, thank you so much for the memories.
I love that man! He reminds me of my grandpa, who I miss terribly. Awesome video. Thank you
Takes me back to when I was a kid, granddad ran a meat company made all the sausages and hams. He was a tough old bird made us tow the line, but he loved us all.
The country life is a great way of life.👍👍👍👍
Y
What a wise man, I’m sure thankful he chose to teach others instead of keeping it a family secret. Sure, they have their own nuances that make it their own, but this is an awesome foundation to build off of!
I grew up on farm in southern Maryland, on the Patuxent River. We did this, raised and grew everything to feed what we raised to eat, Miss those days, 😍❤️🙂🙏 Thanks for great video. We need to go back to eating this way, so we know what we’re eating👍
I can really appreciate this video we have a lot to learn from our elderly they’ve seen much in many years.
NOW HERE'S A MAN OF FAITH AND WISDOM. CALM HUMBLE GOD HAS BLESSED HIM WIFE 4 SONS. LONG LIFE GOOD MIND. TAKE NOTE.
O0
These old timers are fountain's of knowledge. And a joy to listen to. Sit down. Shut up. And listen. Ya just might learn something.
i lived at my grandad's farm for 2 years, we never spent any money the whole time we were there, lived like kings as well... even brewed beer up there. it's sad to see knowledge going away with old people but with the internet and videos like this we can make things that weren't even possible before~ really appreciate it
Grew up, since I was three feet tall, doing our own beef, pork, and chickens in Anderson and Shelby counties. Beef and chickens were pretty standardly butchered, wrapped, labeled and frozen. Pork - Oh my - in addition to the standard cuts we also made our own country hams, sausage, and bacon. One of the real treats was the crackling cake left over from the fat rendering. Those are the REAL bacon rinds. I garontee!
I sure never knew how they did that. This is great information! God bless the old gentleman. 😊👍
Thank you so much for letting us meet Mr. Dixon. If we knew a third of what our elders knew, we would be dexterous.
You can feel the wisdom in this ol’ boys voice! Golly, I love Appalachia and the people found here! I hope & pray I resemble this man when I’m his age!
I grew up during the good old days. We didn't have running water nor electric. We killed 3 hogs and a cow every Winter, smoked the meat. We drink water from a hand duged Well or from a clear running Stream. None of us even got sick. I studied by a kerosene lamp at night during my elementary and High school years (at the age of 74, I don't need glasses to see nor read. I was able to use the skills during my 30 years Career in the US ARMY SPECIAL FORCES.
GOOD JOB KID'S. GOD BLESS YOU ALL 😇
I love this old man, he is good stuff. God bless him.
My grandpa had a old smoke house and cure house when I was growing up in the 70-80s as a young man...He taught me all of this, we would hunt hogs, deer etc.. and cure the meat.. I sure do miss him, He was one of the most honest,hardworking, and God fearing man I've ever known who was very very knowledgeable in the old ways having grown up poor in the hollars of Kentucky..
Wow! GREAT VIDEO!! We had better learn to do this and pass it on to the next generation. The world is changing dramatically,... and there will be those that survive and those that do not. You decide which group you wanna be in.
I'm an old farm boy so yes I will survive..👍
Love this video. Have watched it several times. Mr. Dixon is a wealth of information and wonderful to listen to
I am 76 grew up in Marion Virginia and I remember my grand dad doing this and going in the smoke house to get bacon to fry for breakfast I still have memories of that taste...glad I grew up at that time I pity the kids of today!!!
wow this is a great video . It's not just about the smoked meat that i liked . The old guy is just like my grandfather was. This world would be a much better place if more people were like him
When it turns good n yeller. I got a little misty on that one. My grandaddy used to say he was gonna walk down into the garden goose the deer in its butt curl his finger so it couldnt get away and smell its breath to find out which one was eatin his tamaters...
Mr. Dixon said he had four good boys and I say nosir you made four good boys.
Oh my your granddaddy was something else that sounds like to me..... I had never heard that before...Those were good old days as they called them... Thanks for making me laugh....
Ted Heavy there used to be a produce stand here in rural Alabama that an old lady ran. She sold lots of tomatoes. She had a sign up that read "DONT SQUEEZE MY DAMN MATERS!" Lol
Hahahahaha
How did the average American lose sight of this way of living? Scary that if one generation fails to pass it down to the next, then it could be lost forever. My hope for this country lies in the resurgence of homesteading and self-sufficiency...plus look at this guy; well up there in years and still running strong...probably has something to do with the lack of chemicals, hormones, and preservatives in his diet.
Good times and an advancement in technology plus many of the counter parts that go along with things being made more modern have all but wiped out people's memory of the things that gave our people self reliance along with a can do and will do spirit . Say it this way, heck man we don't have to work as hard anymore, we've got our rich uncle Sam and he's got plenty of money!
do you really think anybody is gonna forget how to make bacon dude...
Jewish here, and I grew up with this way of life. We're not all rich white New Yorkers, contrary to what the media would have you believe.
Disgusting anti Semitic comments...
@@spillystudies1897 Every time I see one, I report them as hate speech using the three vertical dots to the right of their comment. If we all do it, they'll get banned!
Loved the video and how relax the ol man was when he talked very humble and full of wisdom in his own way I have nothing but respect for people like this so much to learn from them thx for sharing this video!
This is a great video. It really makes us appreciate how hard our ancestors had to work to survive. To think they settled in the mountains of Ky. and survived everything that nature threw at them. My folks came from Indian Creek,Ky and Corbin. This is wonderful to see. Thanks
as a boy i learned the old ways and now i feel like it was over 100 years ago.
It's like listening to my grandpa.
Hillbilly
@@mickaelcohen5581 We like it out here too! :)
I just came across your video today. My husband and I have been interested in this process. My parents used to sort of explain how they had these smokehouse growing up. Sadly, both my parents are gone now, but I am glad that I can gain such wonderful wisdom and knowledge from experienced information from a great resource. They knew exactly how to do it. Awesome video and the gentleman was wonderful to listen to! We need more videos and knowledge exactly like this gentleman shared ..❤
I'm so thankful to God for being born and raised in Alabama in the country and learning outdoor trades like this. I miss the big gardens my PawPaw use to grow. Spent many days with him as a kid cutting firewood, okra from the garden or shelling peas. They were good days.
What a nice video to see. I wish I could be there to help you guys out. I used to do the same thing down here in Brazil with my parents, now I do it with my kids.
tks a lot for posting.
Cut off a few hunks of that old ham he was talking about, toss them in a pot with some beans, acre peas or collard greens, bake a pan of corn bread, and buddy you've got something. All you need is a gallon of sweet iced tea to wash it down with.
What a nice old boy, it's people like this guy with the best survival knowledge 👍👍.
Thank you so much for your video and what a wonderful old gentleman. I thoroughly enjoyed watching this. Truly heartwarming.
this is America, and I love it!....
now a question for you city folk.
Q: what is a Tennessee barbecued round steak sandwich?
A: three-quarter inch thick Oscar Mayer Bologna, pan-fried and then doust with barbecue sauce on top of plain white wholesome bread!
you're gonna love it oh yeah
Anthony--Been there, Done that and still Love Bologna...
in my home country we covert the pig in straws and set them on fire. After that ( all the hair is burnt out) we use hot water and scrape him. It is more faster and cracklings are more taster :D
The world needs these kind of people & this way of life today. Simple living, family & grateful for everything the good Lord has given us
FANTASTIC VIDEO!!! MAKE MORE LIKE THIS!!! Teach the old-time ways! Thanks!
The sound of that old man's voice instantly reminded me of my father. He was from Pike County.
dad nova Flies/bugs are kept away by weather this meats are cured in late fall, early winter, when most bugs have died, or hide from the incoming cold season, if there are still bugs around, or the temp is not cold enough, you can use cheese cloth to protect the meats, also a special made box cover with this cheese cloth, can do the trick, the point is to keep bugs away with lots of air to let the meats dry as much as possible, also keep in mind that Salt keeps most Bugs, Bacteria, & fungus away as it is a natural preservative that helps avoid spoiling/contamination
dad nova We used to cure our meat in enamel jars, and our climate is similar to SoCal.
We would make mixes of water, salt, brown sugar etc and it would keep almost indefinitely. Long enough for us to eat anyway.
Wet curing just gives a milder flavor. Get some ribs and brine them for a couple of weeks, they will taste good on the bbq.
These are exactly the things we do not want to lose the knowledge of, I thank him for help you and many others to understand how to do.
The old ways helped us get to were we are and we cannot forget them or let the die we may have to go back to them someday. Thanks for sharing.
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
you can find recipes on Google. it's just pink curing salt with either added salt or sugar or both.
The dog was thinking. I hope they don't run out of pigs!!!
77chonyc yay that's what I'm thinking too
Dog was thinking, "I hope they don't think they're going to put ME in that boiling water!"
@@RRRIBEYE 😂😂😂
lmao
Wonderful video. What a lovely old gentlemen; the wisdom and experience literally oozing out of him, and still an upbeat, sprightly spirit. Good interview, wonderful knowledge.
Thank you and God bless all.
Old School.
I have a great respect for old school ways.
It taught on a different level.
I think soon,
We're gonna get back to the old school ways.
Thanks for the video.
Very informative and interesting.
I learned something new today.
"there are no books that can give you the knowledge that ole timer can give you!!!!!!!!"
I Think a pamphlet may well do.
If they are still available there is the Foxfire series of books that show all this and more. The Foxfire books started printing on the 1970's in the USA. Hopefully they are still printed and for sale.
Yes... Thanks Grandma and Grandpa! I miss mine. :(
Love watching and learning from our old folks. They so much knowledge and experience to share its fantastic.
Tim you always treat everyone with the upmost respect.