This got my attention today at noon because my grandfather had a smoke house and I have fond memories of going with him to his farm to get sausage, bacon, and ham, to take back to his home in town.
It also connected because I've been splitting hickory & white oak the past two hours. Will be cooking for a private party of 60+ adults tomorrow on my 10 year old Lang model 84.
Will fire up the pit in the morning around 4am. Then around 5am, load 8 seasoned Boston Butts and 2 hours later,10 split chickens. onto the cooking grates. Chicken should come off around 2pm and the pork @ 3pm. Cooking temp is about 225 degrees.
The pork will then rest for an hour; before all fat and gristle is removed; meat will then be coarse chopped and put into deep stainless steel pans.
Next, we'll add a little Eastern NC sauce ( cider vinegar, apple cider, coarse salt, coarse ground black pepper, crushed red cayenne peppers.. Extra sauce is provided on the side that my wife makes by doctoring my sauce with brown sugar, tomato sauce, and one, two, or three other ingredients.
A lot of hard work and long hours, but worth it when I see folks enjoying traditional wood cooked bbq outdoors on a beautiful Carolina Spring day. And, I will have a few bluegrass CD's playing in the area where folks fix their plates. Larry Sparks's, Blue Mountain Memories recording, will certainly be one of the recordings..
You just made me REAL hungry. Must be time to pull out the Horizon. I've got a corned beef that needs to be turned into a pastrami, anyway. Might just as well throw some butt and chicken on there, too. It would be a shame to waste all that smoke.
Yep... Up until the last few years we still had a few old timers that wouldn't have anything to do with "storebought" no count stuff... And still fixed their own meat, some sold a few, very high demand, yes there is a difference Petunia... I know how and still have a smoke house, but I converted it to a reloading and muzzel loading shop many years ago... If I get the "urge", I'll buy a few slices of Cliffy Farms, pretty close and that takes care of it...
I saw this a while back on "KentuckyAfield" where they went to eastern Kentucky and an old guy was teaching about smoking those old hams the old-timey way. He leaves those old hams hanging for like 7 years...when he wants some...he heads out to the smokehouse and cuts off a big slab. I forgot what he did to keep the bugs off of em...pretty simple hillbilly technology Kentucky style nothing more
There is a really good show on PBS, called a Taste of History, he cooks at all the famous historical 18th century homes, and one show they had Virginia hams, he said that nobody knows how to cook them anymore.we are losing all kinds of good food every year.
Youy oughtaa here that old Kentuckian in those videos I posted talking about having some good ole "red-eye-gravy" after all that smoked ham he put up---he had a twinkle in his eye talking about...heck I think I even saw a few tears LOL!! The video shows the whole process.
I am no expert, but I also love "dry cured" hams. Used to order a well cellared ham every year from Virginia, from a small gas station, I think. Smellier the better. However, I drink water by the gallon for a week. These American dry cured hams compete with the more expensive Spanish dry cured hams, anytime. Unfortunately, in my parts, I find no others share my enthusiasm for hard salty dry cured aged hams. That said, Doug, when did you say we should come on down?
BTW, someone please explain the process of an aged "dry cured" ham?
Haven't those hams seen pictures of a smokers lungs? Or heard the awful cough of someone with emphysema (or, as my late mother used to say, COPD)? Did the hams start smoking as teens because they thought it was "cool"? They musta never seen them kewl after school specials wherein the hipster in the jeans jacket keels over and dies in the middle of his second pack of Winstons. I can see why a smoking ham might want to hide out in that closet-like structure pictured above: they're probably embarrassed. Poor hams. Do they make nicotine patches for slabs of salty meat? Or gum? One can only hope, hope and pray.