 Green hickory is best, but other hardwoods or corncobs may be used if hickory is not available. Resinous woods should never be used, as they give an objectionable flavor to the meat. Corncobs are commonly used, but are not so satisfactory as hickory because...  A Manual of Home-making - Page 633edited by - 1919 - 661 pagesFull view - About this book
 | New York State College of Agriculture - 1916 - 728 pages
...put in the pickle, and any scum that rises to the surface while it is being cooked should be removed. SMOKING MEATS ON THE FARM The smoking of cured meats...is to dig a small furnace pit in the ground about ten or twelve feet from the smokehouse, and have the smoke carried from this to the house thru a galvanized... | |
 | Cornell University. Agricultural Experiment Station - Agriculture - 1908 - 330 pages
...and outside, to remove the slime and the fat. Wash and re-turn them, and pack in salt until needed. SMOKING MEATS ON THE FARM The smoking of cured meats...is to dig a small furnace pit in the ground about ten or twelve feet from the smokehouse, and have the smoke carried from this to the house through a... | |
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