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Salting, Curing and Smoking your own meat

Uploaded on Feb 21, 2011 by KYAfield

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.

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2 Responses to Salting, Curing and Smoking your own meat

  1. diggerdan says:

    Good vedio Chris. People should see up close as to how it was done back in the day. I remember doing that when I was groing up only it was with a yr. old black angus steer, ya know and with alot of chickens and wild game 🙂 Now for the flip side – people aught to watch the show called ” The Earthlings”, That would show people how they get the food at the fast food joints and places like discount stores like wallyworld ya know. I reccomend that show.

  2. # 1 NWO Hatr says:

    Sorry, where I live doesn’t even remotely resemble what’s pictured above.

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