Join Free Spirit Adventures meetup in learning the basics of butchering hogs and curing them. See how the smokehouse was used in preserving this pork. Attendance is by reservation only, you will be responcible for calling ahead and securing your reservation.
Registration is $15 per adult
Class is from 10am - 2pm
Food preservation was a must for settlers and residents of the Grapevine Prairie.
Food storage techniques were critical for maintaining food supplies for a family throughout the year. Preservation techniques such as meat smoking, salting, drying, and canning were all common on the farm. Meat preservation was acheived by salt curing and prolonged smoking which took two weeks or more with "cold smoke." Cold smoking took place at low temperatures (85ºF - 100ºF) and depended on first fermenting, salting or curing meat to keep bacteria from growing. The meat then hung in the smokehouse, sometimes up to two years. During that time meat lost moisture and acquired more smoke.
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