Hickory smoking your home-raised meat.(a personal approach to meat curing and smoking is presented)

From: Countryside & Small Stock Journal | Date: September 1, 1999| Author: STAHR, ALDEN | Copyright information

A faint but tantalizing aroma of hickory smoke is drifting in through my cabin doorway as I write. Like the novelist who kept an apple on his desk so the smell of it would remind him of bygone times, I kindled a small blaze of hickory wood upwind of my cabin to invoke the experience of hickory smoking hams and bacon.

I had acquired a 200-acre, 200-year old farm that seemed to have 200 buildings (actually, there were only 10 percent of that number), and one of these happe...

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