#smokehouse ham

[xhaelocciot]

From one of my favorite cookbooks, Smokehouse Ham, Spoon Bread & Scuppernong Wine: The Folklore and Art of Southern Applachian Cooking by Joseph E. Dabney:

"Cornmeal mush—mush, fried mush, and whole-grained hominy have been more popular in the Southern Applachians over the years than grits. In 1824, Mary Randolph, in her pioneering Southern cookbook The Virginia Housewife gave recipes for polenta, mush, and other corn-based dishes. Mush is similar to grits except made with finer-ground cornmeal. [good call @southernfoodtournament] It becomes a type of porridge or what the Italians call polenta. All it takes to make mush is to add boiling water or milk, and stir it constantly while the meal is being added.

And making fried mush is very similar to frying grits. You put the mush mixture in a buttered loaf pan and let it congeal overnight. The next day, drop the mush out and slice for frying with butter."

There is also a quote from The Annals of Upper Georgia Centered in Gilmer County that discusses the roots of this dish in the Cherokee traditional dish called connehany (Google tells me that's actually a fermented hominy soup, but I can't confirm).

Okay this is sort of tangential to the poll but there are enough southerners here I'm hoping one of yall can answer whether corn mush an actual southern thing or if it was just my parents being Weird About Food. ive lived on the coast a Long time and no one I've met over here has heard of it but my parents made it all the time when I was little and talked about it like it was something everyone knew

There were two versions: one that you'd fry on stove top and one that was basically like oven cornbread but still soft and goey in the middle

Pls help thank u

Mush is just more finely-ground grits as far as I'm aware!

[thisisgraeme]

Ultimate Guide to Pellet Smoked Christmas Ham: Perfecting Your Festive Feast

Kia ora foodies! 🍗🔥 Are you ready to take your grilling skills up a notch this festive season? Look no further than our latest blog post, "Ultimate Guide to Pellet Smoked Christmas Ham."

Smith Bros Pellet Smoked Christmas Ham with Baby Carrots Kia ora and merry Christmas to all! If you’re on the hunt for the perfect centrepiece for your festive table, look no further than our Smith Bros Pellet Smoked Christmas Ham with Baby Carrots. This recipe brings together the wholesome goodness of free-range ham and fresh baby carrots, all lovingly cooked in a pellet smoker grill. The…

[janewilsonrva]

The Smokehouse at Meadow Farm

Henrico County, Virginia (USA)

Based on a photo from October 27, 2024.

A typical (basic) smokehouse where salted pork would be cured (dried, hung up, and smoked) and stored in the 18th & 19th centuries. Ham and bacon were important food staples, so it was necessary to keep the smokehouse locked up to prevent theft.

Here in Virginia, ham biscuits (small, soft rolls that each have a cut piece of ham inside) is a traditional favorite at Thanksgiving and Christmas holiday meals.

[kimberly40]

Before refrigerators and freezers: Most early settlers used a smokehouse, hanging hams and other large pieces of meat in a small building to cure through several weeks of exposure to a low fire with a lot of smoke. The process began around November. The meat would keep all winter and most of the summer. Some people still use this method on a limited basis, but most buy pork in the grocery store already cured. Another way to keep pork was to “salt it down.” Most families had a shelf in the smokehouse, a bench or table in another building, or a box that could be used for storing meat. They placed the meat on a layer of salt and covered it with more salt, sometimes mixed with pepper and brown sugar. Salt draws moisture out of meat and thus stops the process of rotting.

The type of food, of course, helped determine the best preservation method. Corn and pork were the most common staple foods, since farms could produce them in large quantities. Corn could be stored in several forms, kept in cribs while still on the cob, shelled, or ground into cornmeal. Some stored meat buried in shelled corn, because the corn was a good insulator. Over the years, people also have used salt and water mixtures to preserve many foods, such as fish or vegetables, by pickling.

Vegetables often were preserved by stringing them up to hang by the fireplace or in another warm, dry area to remove moisture. To prepare the vegetables for eating, people would soak them in water for a while. Beans prepared in this way were called “leather britches” because of their toughness after drying. Fruits, pumpkin, squash, and other foods could be kept in this way for months at a time.

Most homes years ago had a root cellar, where families kept food in a cool, dry environment. They stored apples and other foods in piles of sawdust or in containers filled with sawdust or similar loose material. Since the late 1800s, people have canned food and stored it in such places as the cellar.

One method rarely used today for preserving root crops such as potatoes and turnips was called “holing in.” People would dig a pit that was lined with sawdust or straw, place the foodstuff in the pit, and cover it with more sawdust or straw. Finally, they would place boards, tin, or a similar material on top. A similar method still is used in the Mountains of North Carolina. This method involves digging a furrow beside cabbage rows in a garden, pulling up the cabbage, placing each head upside down in the furrow, and covering it over with loose dirt. The cabbage turns white during the passing months but retains its flavor. Cabbage can be preserved in this way until time to plant again.

Before refrigerators, the springhouse was a fixture around most homes, providing a place to keep milk, butter, and other perishables from spoiling. Running springwater kept temperatures cool enough to preserve foods even on hot summer days. The “house” was a wooden structure with a roof built directly over the spring. It protected the food from animals and severe weather. In earlier days, people simply kept foods down in the water itself. Items like butter also might be kept down a well.

By the mid-1800s, a method of refrigeration had taken shape that seems rather crude when compared with today. People would dig icehouses into dirt banks in areas deprived of sunlight, line them with sawdust, and fill them with blocks of ice cut from frozen rivers and creeks. With proper care, the ice would last until summer.

[ribonnsblog]

Lab Smokehouse

Lab. smokehouse has the functions of drying, smoking, cooking, and baking for ham, sausage，poultry, fishes and other products. It is especially suitable for lab. and restaurants.

●Characteristics:

◇PLC and touch-screen control system

◇High temperature: 180 °C

◇Fully welding stainless steel construction

◇Equip the highly efficient fan to ensure the consistency of products.

◇Use the internal smoke generator

◇Have a complete automatic clean system.

Contact:

+86-573-83962058 ribon188@vip.163.com vendysun@ribonintelligent.com No.969 Kexing Road, Jiaxing City, Zhejiang Province, China

[boricuacherry-blog]

The happiest moments of my childhood were spent on my grandmother's front porch in Durham, North Carolina, or at her sister's farmhouse in Orange County, where chickens paraded outside the kitchen's screen door and hams were cured in the smokehouse.

-Andre Leon Talley

[sasquapossum]

Kind of random, but the only association I have with New Braunfels is that I'm sure I've gotten some excellent smoked meats from there. Summer sausage, maybe? I think it's this place, but not entirely sure.

Hmmm, a Texas facility.

[helenfletcher]

As much as I love cooking, the summer months of high 90's have me looking for easy options to feed us. This Smoked Turkey Salad, which came from my take out shop, fills that need. A few easy to get ingredients with the star being the smoked turkey are easily assembled into this winner of an entree salad. Serve it with cold fresh cantaloupe or watermelon and a piece of good bread and dinner is ready! Lacking a home smoker, I visit my local barbecue/smokehouse and buy the smoked turkey from them. It's so much better than deli turkey which is usually pumped with water. A couple of other things to enhance the salad are toasting the pecans and soaking the dried cherries to plump them. I used to make this with the Hot Peppered Pecans we sold at the shop but simplified it by skipping that step and adding cayenne. What makes this salad so special The first thing is the smoked turkey. It adds a distinct flavor that roasted turkey doesn't, although I wouldn't turn down roasted turkey if that's all I could get. Bleu cheese brings a distinct taste to counter the sweetness of the turkey and cherries. Celery brings its crunch to the party. Either apples or dried cherries can be used for the sweetness they impart. If using apples, add them at the last minute as they have a tendency to turn brown. I have found that Gala or Pink Ladies don't brown as quickly. If using the dried bing cherries, soak them first to bring out all of their flavor. Cayenne gives this salad a kick that rounds everything out and makes this so special. Recipe Ingredients BACK ROW: Bleu Cheese, smoked turkey, pecans MIDDLE ROW: Dried cherries, mayonnaise, celery FRONT ROW: Worcestershire sauce, cayenne pepper, salt Be sure to see the recipe card below for the full ingredients list and instructions. Step by Step Instructions Special Note about the Turkey However, you buy your smoked turkey, have it sliced about 1/2" thick so it can be cubed into about 1/2 " squares. Step 1. Place the pecans on a tray and toast for 7 to 9 minutes until fragrant and slightly browner. If using smaller pieces, reduce the time. Cool and chop. Set aside. Step 2. Cut the dried cherries in half. It is easiest to do this with scissors. Step 3. Cover the cherries with really hot water and let them soak until they soften. Squeeze the water out of them before adding to the other ingredients. Step 4. Place the celery, bleu cheese, toasted pecans, cherries and turkey in a large bowl. Step 5. Place the mayonnaise, worcestershire sauce and cayenne in a bowl. Step 6. Whisk the dressing ingredients together. Step 7. Add the dressing to the bowl and mix everything together. Chill, preferably overnight. Recipe FAQ's How long do mayonnaise based salad dressings last? According to FoodSafety.gov, if it has been properly stored, it is safe to eat the salad within four days. 1 This rule also applies to similar mayonnaise-based salads like chicken, tuna, ham, and macaroni salads.Feb 17, 2023 Can turkey salad be frozen? This one cannot. It needs to be eaten within 4 days Can another cheese be used? Yes, but it will alter the taste. Any cheese can be used. Expert tips Dried cherries are difficult to cut with a knife. Scissors work well here. For the easiest way to chop the nuts after roasting and cooling see my post Chopping Nuts - An Easier Way If you're a bread baker, save the water in which the cherries soaked. It is great to use as the liquid or part of the liquid in a rye or whole wheat bread. If it won't be used in a couple of days, freeze it. Thaw to use. If you're not storing your celery this way, you should be. More Simply Delicious Salads If you love this Smoked Turkey Salad or any other recipe on my website, please please leave a 🌟 star rating in the recipe card and let me know

how it went the 📝 comments below. I love hearing from you! Smoked Turkey Salad This quickly made Smoked Turkey Salad, came from my take out shop. A few easy to get ingredients with the star being the smoked turkey are easily assembled into this winner of an entree salad.Serve it with cold fresh cantaloupe or watermelon and a piece of good bread and dinner is ready! Smoked Turkey Salay4 ounces pecans (114 grams)2/3 cup dried cherries2/3 cup celery, cut 1 pound smoked turkey (454 grams)4 ounces bleu cheese, (114 grams)Salad Dressing3/4 cup mayonnaise1 teaspoon worcestershire sauce1/4 teaspoon cayenne pepper or to taste1/2 teaspoon salt Smoked Turkey SaladPreheat the oven to 350°F. Place the pecans on a baking sheet in a single layer and toast for 7 to 9 minutes until fragrant and slightly darker. Cool completely. Chop coarsely. See my post, Chopping Nuts, A Quicker Way. Set aside.Cut the dried cherries in half. Pour really hot water over them and let the soak until softened. Squeeze the water out of them.Cube the turkey in about 1/2" square pieces. Combine the turkey, cherries, celery, bleu cheese, and pecans together. Mix well. Salad DressingWhisk together the mayonnaise, worcestershire sauce and cayenne pepper in a small bowl. Add it to salad ingredients and mix well. Taste for salt and cayenne. I have found mayonnaise and smoked turkey to be very salty so often don't add any additional. If a zippier version is preferred, add cayenne to taste. This is best made the day before so all of the flavors can meld. Apples can be substituted for the cherries.  Refrigerate the salad without the apples overnight.  Add the apples just before serving so they don't turn brown.  I have found Gala or Pink Ladies don't brown as quickly. Dried fruit is difficult to cut with a knife.  Using scissors makes it easy. If you're a bread baker, be sure to save the water the cherries were soaked in to use as the liquid or part of the liquid for rye, whole wheat or multi grain bread.  Freeze if not using in a few days.  Thaw in the refrigerator to use.  It's easier to toast pecan halves and chop them.  If chopped nuts are used, reduce the toasting time.   This salad should be consumed in 4 days or less. Be sure to check out the Storing Celery post to make sure you're getting the most out of your celery. DinnerAmerican

[mmarkbrownn]

How Many Legs Does A Chicken Have - Bucking Ham Smoke House

Now that you know how many legs does a chicken have, along with how to distinguish between two drumsticks and two thighs, you can confidently prepare delicious meals with confidence and expertise. Knowing how many legs a turkey has is also helpful if you ever plan on cooking this type of poultry. Thank you for joining us as we explored how many legs does a chicken have. We hope this blog post at Buckingham Smokehouse has been informative and helpful! How Many Legs Does A Chicken Have No, chickens typically have four legs. - tsgjf62mrd

[skootred]

Delightful breakfast! Eggs cheese & ham on a pretzel slider bun. Simple is best here at ChunkyButts Smokehouse https://www.instagram.com/p/CohtMZAgMmD/?igshid=NGJjMDIxMWI=

[fangoffenrir]

"I am taking these forty geese home. To my farmstead. Where I am lawfully permitted to raise waterfowl for eggs and meat. I also happen to have a smokehouse. There will be goose ham okonomiyaki at the festival, but that is unrelated to this particular incident."

"I'm not Rin. I don't think I could shrug off a stray bullet to the face if I looked inside.. Just don't kill them."

[kimberly40]

Most early settlers used a smokehouse, hanging hams and other large pieces of meat in a small building to cure through several weeks of exposure to a low fire with a lot of smoke. The process began around November. The meat would keep all winter and most of the summer. Some people still use this method on a limited basis, but most buy pork in the grocery store already cured.

Another way to keep pork was to “salt it down.” Most families had a shelf in the smokehouse, a bench or table in another building, or a box that could be used for storing meat. They placed the meat on a layer of salt and covered it with more salt, sometimes mixed with pepper and brown sugar. Salt draws moisture out of meat and thus stops the process of rotting.

The type of food, of course, helped determine the best preservation method. Corn and pork were the most common staple foods, since farms could produce them in large quantities. Corn could be stored in several forms, kept in cribs while still on the cob, shelled, or ground into cornmeal. Some stored meat buried in shelled corn, because the corn was a good insulator. Over the years, people also have used salt and water mixtures to preserve many foods, such as fish or vegetables, by pickling.

Vegetables often were preserved by stringing them up to hang by the fireplace or in another warm, dry area to remove moisture. To prepare the vegetables for eating, people would soak them in water for a while. Beans prepared in this way were called “leather britches” because of their toughness after drying. Fruits, pumpkin, squash, and other foods could be kept in this way for months at a time.

Most homes years ago had a root cellar, where families kept food in a cool, dry environment. They stored apples and other foods in piles of sawdust or in containers filled with sawdust or similar loose material. Since the late 1800s, people have canned food and stored it in such places as the cellar.

One method rarely used today for preserving root crops such as potatoes and turnips was called “holing in.” People would dig a pit that was lined with sawdust or straw, place the foodstuff in the pit, and cover it with more sawdust or straw. Finally, they would place boards, tin, or a similar material on top.

A similar method still is used in the Mountains of North Carolina. This method involves digging a furrow beside cabbage rows in a garden, pulling up the cabbage, placing each head upside down in the furrow, and covering it over with loose dirt. The cabbage turns white during the passing months but retains its flavor. Cabbage can be preserved in this way until time to plant again.

Before refrigerators, the springhouse was a fixture around most homes, providing a place to keep milk, butter, and other perishables from spoiling. Running springwater kept temperatures cool enough to preserve foods even on hot summer days. The “house” was a wooden structure with a roof built directly over the spring. It protected the food from animals and severe weather. In earlier days, people simply kept foods down in the water itself. Items like butter also might be kept down a well.

By the mid-1800s, a method of refrigeration had taken shape that seems rather crude when compared with today. People would dig icehouses into dirt banks in areas deprived of sunlight, line them with sawdust, and fill them with blocks of ice cut from frozen rivers and creeks. With proper care, the ice would last until summer.

[two-oaks-farmstead]

So much going on…. Kris is in bed with the flu so Mason and I have been workin our tails off. Smoking bacon, smoking hams, processing venison, grinding, cooking, cleaning, etc. I sure am blessed to have such a great sidekick! Mason has been such a trooper, helping me every minute. #proudmommamoment #homesteading #homesteadinglife #theworkisneverdone #farmkitchen #smokehouse #baconbaconbacon #twooaksfarmstead (at Two Oaks Farmstead) https://www.instagram.com/p/ClxP4w2tA91/?igshid=NGJjMDIxMWI=

[mcushing7]

Add The Burger's Smokehouse Hickory Smoked Spiral Cut City Ham To Your Holiday Menu

Add The Burger’s Smokehouse Hickory Smoked Spiral Cut City Ham To Your Holiday Menu

I am not sure about you but I hope you had the most amazing of Thanksgivings like I did. I had the most amazing of Thanksgivings & it was so special because I got to do what I love, and that is to cook, plus I had lots of family all around to hang with throughout the day which made it extra special. My sister even came in to town from Florida and it was such a blast. I literally cooked up a storm…

[this-is-my-main-i-follow-from]

5 Box-Cured Method The techniques used for the box-cured method are similar to the bag-cured method. The green hams are covered with cure and placed in a well-drained container. The container can be made of any material as long as it allows for drainage. The box-cured method requires more labor but allows the curer to see the ham during curing and to add cure when needed. Steps

Calculate the amount of cured needed for the weight of ham and then divide amount by three, creating three equal piles.

Rub the first third of the cure into the ham using the same techniques for curing the hock as described in the bag-cured method.

Stack the hams on top of each other in the box and rotate weekly.

Seven days later add the second third of the cure mixture.

Seven days later add the remaining mixture.

Let the ham cure for the appropriate amount of time. The cure will penetrate the ham approximately an inch per week; therefore, a 7-inch-thick (at the thickest portion) ham will take seven weeks to cure.

After the ham has cured, suspend the ham, hock pointed down, in a ham sock. Ambient cured hams must be cured during the cold winter months, usually December through early February. Ambient temperatures will fluctuate throughout the day and can rise above typical refrigeration temperatures (>45°F). Monitor the internal temperature (in the thickest portion) of the ham and do not panic until the internal temperatures are consistently (3 to 4 days in a row) above 40°F to 45°F. If this occurs, the ham(s) can be moved to a refrigerator during the warm daytime and moved back in the cooler night temperatures. During the curing process, the ham must stay cold (<40°F). Although the daytime temperature during the winter can reach greater than 55°F, the night temperatures will decrease to safe curing levels. Due to the mass of the ham, the internal temperature will not fluctuate very much unless there are several days above 55°F. On the other hand, if hams freeze during an extremely cold winter, do not panic. Once the ham thaws it will continue to absorb cure. Salt Equalization (Springtime) Salt equalization is a term used to describe the period after curing when the salt and sugar migrate throughout the ham. This period is springtime for ambient cured hams, when the temperature rises (50°F to 60°F), allowing the hams to warm as well. This step is extremely important as a ham must contain at least 4 percent salt to be labeled a country ham. Past research has indicated that after the curing process, not all parts of the ham are at 4 percent salt but will achieve this benchmark after salt equalization. Salt equalization is the time to “shuck” the hams. Remove the old paper from bag-cured hams and brush off the excess cure for both bag-cured and box-cured hams. Some curers will wash the ham after the excess cure is removed; however, this step is a personal preference. Do not reapply butcher paper after shucking the ham because air must reach the surface of the ham to aid in the drying process. Place the ham in a new stockinet and suspend it from a secure object. Historically, hams were hung from rafters in the attic or in smokehouses. Figure 13. Hams being cured via the boxed method. Figure 14. Excess cure and mold are common on ham. The cure and the mold can be removed before the ham is re-socked for the springtime and the summer sweat.

University of Kentucky

Cooperative Extension Service | Agriculture and Natural Resources | Family and Consumer Sciences | 4-H Youth Development | Community and Economic Development University of Kentucky College of Agriculture, Food, and Environment Cooperative Extension ServiceASC-213 How to Make a Country Ham Gregg Rentfrow and Surendranath Suman, Animal and Food Sciences Introduction Country ham is the dry- cured hind leg of a pig that harks back to the way food was preserved before mechanical refrigeration. The country ham finds its roots in China and European dry-cured hams such as China’s Jinhua and Yunnan hams, Italy’s Prosciutto, Spain’s Serrano and Iberian hams, and Germany’s Black For- est ham. Country hams are drastically different from their more common cousin, the wet-cured ham, also known as “city ham.” The flavor of a country ham is complex, and the texture is unlike that of other hams. Historically, pigs were harvested during the cold winter months of December through early February. The hams were removed and allowed to cool overnight before salt, sugar, and other spices were rubbed into the ham to begin the process of making a country ham. Today those traditions have not died, but they have changed. The family tradition of butchering hogs has been replaced by buying hams from a local meat processor. And the environments of winter, spring, and summer have been recreated through mechani- cal refrigeration and heaters. Currently, more than 5 percent of hams are turned into country hams within the ham belt states of Kentucky, North Carolina, Tennessee, and Virginia. The majority of country hams are cured in family owned and operated facilities. Country hams can be found in grocery stores and spe- cialty shops throughout Southeast and on the internet. None- theless, there are some do-it-yourselfers who want to start their own family traditions. Country hams are not difficult to make. The process requires a few easy-to-find ingredients and a secure storage area. Country hams are made in three steps: curing, salt equalization, and aging. These steps are outlined in the manual.

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