Filed under: December 2014, Uncategorized | Tags: family, hams and bacons, home butchering, maple syrup, meat
Hams and bacons smoking
December 28, 2014
Instead of working on firewood this weekend, I got the hams and bacons from our recent butchering into the smokehouse. They have been brining in a mixture of salt and brown sugar for a week. Today, I smoked them with hickory wood. It took all day, but was well worth the effort.
I babysat the meat as it smoked. I, and my dear wife, stayed busy putting order in the slaughterhouse. Santa Clause brought us a couple of new tables. We continue to work on traffic patterns and ease of operation, but our little meat house is coming together nicely.
This building doubles as a summer kitchen for canning our vegetables. It also makes a nice place to wash maple syrup filters and equipment. It is a multipurpose building that is working out well for us. It is even a nice place to warm up and drink coffee with my boots on! I sure do like this place!
a great place to work
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RicelandMeadows 