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Pastimes : Let's Talk About Our Feelings!!! -- Ignore unavailable to you. Want to Upgrade?

To: Edwarda who wrote (56192)	9/26/1999 7:51:00 PM
From: Ish	Respond to of 108807

<<Do I have to soften it the way the Indians did, by chewing it first? BTW, do you know how to smoke a ham in your chimney? I do.>> First you scrape the fat off. I have cured hides and still have the hide from a buck I killed 22 years ago, hair on. Back in '76 a friend and I killed a hog. Did a fine job getting the end products. Really good chops, steaks, lard, head cheese but the best was the bacon. I had 4 dressed salmon each weighing 15 pounds. After some research at the library we had a brining solution. A week in that and two weeks cold smoking, never over 60 degrees, and we had bacon and smoked salmon. Friend ate too much of the salmon on the first go and had, you know. I took the rest. The salmon and bacon was out of this world. And kept for months. I let some go to a lady who, well she made me the happiest guy in the world. That was on hell of a hang over cure.