Rick, Some of the answer lies in how the meat was prepared. From my experience normally other things were done to the meat in addition to smoking it such as salting it first. But whatever the process, the meat was usually hung up in the smokehouse or another buidling sometines referred to as the meat house. These buildings were simply constructed and the meat was subjected to whatever the outside temperature was. When I was growing up many of the old timers would say that an "ol' Virginia" ham wasn't "fit to eat" if it wasn't at least 18 months old. As a kid I worked in a general store which sold home raised cured meat, we definitely jacked up the the price if we knew it was more than 18 months old. Gary Richmond, VA -----Original Message----- From: padutch-life-bounces@rootsweb.com [mailto:padutch-life-bounces@rootsweb.com]On Behalf Of Richard Berkheiser Sent: Thursday, August 30, 2007 7:07 PM To: PADUTCH-LIFE@rootsweb.com Subject: [PD-LIFE] Smoke Houses Hi everyone! I have an interesting question for all of you to ponder. My parents and I were discussing smoke houses at the supper table a little while ago, and I had asked my mother if she remembered how long meat would keep in there? My father's parents always used to hang the meat in the stairwell to the basement wrapped in what he thought was cheesecloth. My mother's parents and grandparents were from the farm and they had an actual smoke house near the barn. Any thoughts on this? Rick B ------------------------------- To unsubscribe from the list, please send an email to PADUTCH-LIFE-request@rootsweb.com with the word 'unsubscribe' without the quotes in the subject and the body of the message

When I was growing up many of the old timers would say that an "ol' Virginia" ham wasn't "fit to eat" if it wasn't at least 18 months old. As a kid I worked in a general store which sold home raised cured meat, we definitely jacked up the the price if we knew it was more than 18 months old. Gary Richmond, VA -------------------- My father is 81 and he remembers his mother scraping the mold off the bacon before frying. My mother's parents and grandparents had over 100 acres of woods with a sawmill so they smoked their meats with hickory. Sometimes they used Apple Wood. I think that's what they said. Rick B

Same with this story, Gary!!! WOW! I'm just going to collect all these smokin' stories, and print them out to use as a bookmark for that part of my little house books. This way, I bring in outside info on it, too, and that gets the people talking up a storm! Thanks to all who gave hints on the whatfors of smokin' meats, and out houses, or should I say out buildings? :o) Lynn Gary wrote: Rick, Some of the answer lies in how the meat was prepared. From my experience normally other things were done to the meat in addition to smoking it such as salting it first. But whatever the process, the meat was usually hung up in the smokehouse or another buidling sometines referred to as the meat house. These buildings were simply constructed and the meat was subjected to whatever the outside temperature was. When I was growing up many of the old timers would say that an "ol' Virginia" ham wasn't "fit to eat" if it wasn't at least 18 months old. As a kid I worked in a general store which sold home raised cured meat, we definitely jacked up the the price if we knew it was more than 18 months old.