Charlie explains the process of seasoning and hanging meat
Charles W. "Charlie" McKown of Millstone taught a class on curing or smoking of hog meat during the Calhoun Farmers Market at the Upper West Fork Park.
There was a decent turn-out for the class and participants seemed interested in what Charlie was teaching them. He gave them outlines and explained step by step the procedures.
Charlie said that curing and smoking is becoming a lost art and not too many people today even know how to begin to do it. He explained that while you are smoking your meat you could also smoke cheese, salt, and many other items.
Class participants were eager listeners
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