Thanks, Sheila!!! I will share this with the residents at storytime tomorrow morning!! We talk about this kind of thing all the time, while I read Little House to them. :o) Lynn Sheila wrote: P.S. To Rick about the Smoke House....the smokin' is done like those famous VA hams. When we lived on our farm, my dad would take the meat, rub it down with lots of salt, and then wrap it in cheesecloth......let it hang where the air could "cure" it, and then when it was ready, took the cheesecloth off, and scraped the green "mold" off it which was a natural thing....and then we had great tasting smoked meat!!