14 comments

  1. Barbara Wilson

    My great grandfather did this in Alabama. Had a smokehouse.

  2. Wayne Stringer

    I have always been interested in the old ways they they smoked meat I want to build an old fashioned smoke house but we don’t really have cold winters in southern Alabama so I’m scared the meat would spoil

  3. Joyce N Billy Lambert

    My great grandparents had a smokehouse, but they changed over to canning. From Monroe Co, Al.

  4. Richard Harris

    Lot of thing get lost over time

  5. Frances Cobbins

    My grand parents who lived in Mississippi had s smokehouse.

  6. Joy Gorham Smith

    Yes I can remember the smokehouse

  7. Betty Jean Sheffield

    I remember hog killing day, they rendered the fat, filled big crocks and submerged big balls of sausage meat that had been browned on the outside, also tenderloin, This must have worked, I don’t remember any food poisoning.

  8. Amish still can most of their meat and veggies. Keep it on shelves in the basement. One of our Amish friends had over 1400 jars of can goods in their basement last year.

  9. Verla Dennison

    It does not seem that long ago when my family salted and smoke meat to preserve, My how time passes and so many changes.

  10. Melna Phelps

    Remember my family preserving meat using Salt for part of it , as well as canning and smoking the hams with history chips . Was good food … No preservatives !

  11. Donald Wheeles

    Remember it well. I believe that I was 17 when we got electricity.

  12. Tim May

    I still do it, deer,hog,fish

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