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Baymule
Herd Master
Still raining.
Pork, fish, and other meat used to be preserved with salt. Hams are smoked after being soaked in a brine. They were hung inside the chimney breast - large area above the firebox used for hanging meat to smoke. Butchering season typically in late fall-early winter because less flies and you can hang the carcasses to tenderize before cutting up the meat without worrying about spoilage. Salt reservation not done so much anymore now we have freezers.Never looked up the reason for why bacon and ham is salty with pork, wow I feel like a dumb arse after so many decades.