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Every Thing Else Board
Smoke House Meat
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<blockquote data-quote="Jogeephus" data-source="post: 1198993" data-attributes="member: 4362"><p>Around here they would have community hog killings where everyone would get together and do their hogs. This might take a week or more then the meat was packed in salt to cure and some sausages were made and stuffed in barrels of lard for preservation. Most families had their own smokehouses behind their homes and this is where most of their year's meat supply was stored. Thieves would sometimes break into these buildings and steal the meat. To fix this, some people took a guinea sac needle and stitched a cord through a rattlesnake and tied it to a peg driven in the center of the smokehouse floor which was normally dirt. I am told this was more effective than rock salt at keeping thieves at bay.</p></blockquote><p></p>
[QUOTE="Jogeephus, post: 1198993, member: 4362"] Around here they would have community hog killings where everyone would get together and do their hogs. This might take a week or more then the meat was packed in salt to cure and some sausages were made and stuffed in barrels of lard for preservation. Most families had their own smokehouses behind their homes and this is where most of their year's meat supply was stored. Thieves would sometimes break into these buildings and steal the meat. To fix this, some people took a guinea sac needle and stitched a cord through a rattlesnake and tied it to a peg driven in the center of the smokehouse floor which was normally dirt. I am told this was more effective than rock salt at keeping thieves at bay. [/QUOTE]
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