The old smokehouse.
Found this old place abandoned next to a cotton field in Lenoir County, North Carolina. Back in the day, you could probably smoke a dozen hogs worth of meat in that thing.
Piedmont Lexington-Style Dip
1-1/2 cups distilled white or cider vinegar
10 tablespoons tomato catsup
Salt to taste, if desired
1/2 teaspoon cayenne pepper
Pinch of crushed hot red pepper flakes
1 tablespoon sugar
1/2 cup water
Freshly ground pepper to taste
Combine all ingredients in a small saucepan and bring to a simmer. Cook, stirring, until the sugar dissolves. Remove from the heat and let stand until cool. Spoon a small amount of the sauce over barbecued meats. Yield: three cups.
(Excerpt from page 336 of The Best Tar Heel Barbecue, Manteo to Murphy by Jim Early)
10 tablespoons tomato catsup
Salt to taste, if desired
1/2 teaspoon cayenne pepper
Pinch of crushed hot red pepper flakes
1 tablespoon sugar
1/2 cup water
Freshly ground pepper to taste
Combine all ingredients in a small saucepan and bring to a simmer. Cook, stirring, until the sugar dissolves. Remove from the heat and let stand until cool. Spoon a small amount of the sauce over barbecued meats. Yield: three cups.
(Excerpt from page 336 of The Best Tar Heel Barbecue, Manteo to Murphy by Jim Early)
7 comments:
Some of these terms are new to me, though some are familiar. Growing up, a neighbor raised hogs in a pin on the back of his property. And he would slaughter one around November and I always thought it was cruel. He would hang the thing by its hind legs and lower it into a 50 gal barrel of boiling water alive. The squealing was horrible. Then, after a time, he would pull it out and scrape off the skin to get rid of the hair, then gut it and start the slicing. There was always a crowd of neighborhood kids and families to help him, and get part of the meat for curing and cooking and stuff. One old lady would take the guts and clean them out for sausage casings. I prefer to get my pork from the store. Less messy that way.
Yep, I know ALL those terms... And how to butcher a hog too! Us ol' country boys grew up with that... :-)
um, actually that is an old flue- cure tobacco barn.they hung the leaves on sticks and hung the sticks in the barn over the 4 burner units to "cure" the leaves for market. my grandaddy had one exactly like it. spent a many summer day "heisting" tobacco into the barns. ah, good times,good times. they would probably lock him up today if they found us kids up in the "tiers" of the barn.
Yeah,I think it's a tobacco shed ,too.If you drive around Yanceyville or Martinsville Va area,you'll see a lot of them-some even constructed of logs,like an old log cabin-20'tall.All overgrown with weeds and brush.The good old days when farmers could make some money by raising tobacco in small lots.
Bill
Look wingnut, it's a smokehouse alright, a frikkin TOBACCO curing smokehouse Numbnuts!
Coffey - When I was in school, I used to go down to SC with some friend for Easter. They would always butcher up a hog for Easter Sunday. Not one piece of that thing was wasted. (Just don't ask what's in the Chitlin's)
Old NFO - I used to help with the hog butchering, but I never knew all the terms. Now I have a hog dictionary. Bacon is life.
Riverrider & Bill - Huh. Learn something new every day. When I first saw the thing, that's what I thought it was, but the old tobacco barns I remember from my youth had slots open in the sides and no chimneys. This one was closed and had chimneys, and I dug around in the little side shed next to it and found what appeared to be old fire pits.
I know I would definitely be using it to make ham and bacon.
dhanna59 - Hey buddy! And to think, I was just starting to miss you. I got your wingnut right here...kiss it.
Wingnut, no thanks bro, I'm tryin to quit....ha!
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