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.
#hunting #fishing #cooking #meat

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[harleyxxfabco]

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.

[Ralphieisthegreatest]

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.

[ms.mcghee]

I loved this video. That's how people used to talk to one another... with kindness and respect, especially for our elders. Great video!

[argylesyn]

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.

[OutdoorsandCountryLiving]

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!

[joesgotya]

"We got more then we we don't appreciate what we have."

Nailed it on the head old timer! Its so true its sad.

[smokefire_southern_eats]

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.

[ZantiniDreams]

One of our true national treasures right there! I wish my Grandparents were still around to learn from.

[davewygonowski]

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.

[deand_walkabout]

Anyone else up vote just for the old timer? Champion.

[lostandfound]

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

[caseyepperley]

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!

[aaronsouthern]

Love them old timers. Now that's a man to look up to.

[shane-]

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

[dowdawg]

He's a good man!!! The gentleness and knowledge are so rare these days men take note!!

[thegrassisbluer]

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.

[hstevenadams]

Forget about smoking ham! The lessons from this man are priceless and timeless.

[gregdavidson]

I live across the mountain from this place. Mr Dixon and his family are the best. God Bless you for sharing this.

[jeremythompson]

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…

[austrorus]

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!