According to daddy, they never really "smoked" any meat in this small building. They butchered the hog (I can remember those days vividly) and then covered the meat heavily in salt and red pepper. Then, they would let it sit for about 14 days or so and then rinse it off, and cover it again in salt and the red pepper. Who knew they had red pepper back then?? Also, as my daddy pointed out - no wonder they had such high blood pressures back then!
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