Smoke House

A friend and I were discussing Burma Shave signs the other day. I know that I have done this before, but thought I would start out with one again.

STAND A LITTLE CLOSER TO YOUR RAZOR FOR A CLOSER SHAVE.

With that behind us thought I would ask how many of you had access to a smoke house in days past?

A lot of folks butchered and processed their own meat in days past. If you or your family did the chances are you may still have that old building standing. I doubt if that smell ever left the building. I rather enjoyed the smell but not all do. I do not know if these smoke houses were used for anything but pork but I believe there may have been a lot of hams and bacon processed in these buildings.

Another processing trick was to cut the pork chops and pack, or maybe I should say layered in a barrel of lard.

In our modern days it is really hard to envision these processing methods.