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Discussion in 'Other Homesteading' started by Keith H., Apr 18, 2017.
Where I'm from, it was salt pork and smoked meat. Lot's of folk had their own smokehouses or a family would use the grandparents' smokehouse. Beef was a rare. Beef was something special. Mostly, people would get one of the kids to wring a chicken's neck before supper. After the first frosts of autumn, sometimes it was fried squirrel and gravy. Trout was a wonderful supper. Both of my grandfathers loved to fish. I never got good at fishing.
Never have smoked our meat. In the Territory we ate mostly Buffalo, Geese & Wild Boar. No Buffalo or Geese here in New England. Mostly we roast our meat & preserve by freezing, though I have also dried our own meat (except pig meat!).
We also do the drying as well. Biltong is very big over here. I have never tried to store meat in any other way...yet.
Interesting video and channel. I've had potted beef before and it is good. There are, naturally, other ways of preserving meat, but more the merrier on this front. Thanks for the share.
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