Contents

The Smoke House

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Title Saga of the Sanpitch Vol 16
Subject Pioneers
Description Stories and poems about early Southern Utah Pioneers
Publisher Snow College
Date 1984
Type Text
Format image/jpeg
Language eng
Rights Management Snow College
Holding Institution Snow College
ARK ark:/87278/s6j67f3x
Setname snowc_sts
Date Created 2005-03-01
Date Modified 2005-03-01
ID 324751
Reference URL https://collections.lib.utah.edu/ark:/87278/s6j67f3x

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Title The Smoke House
Description THE SMOKE HOUSE Lillian H. Fox Manti, Utah Non-Professional Division Honorable Mention Anecdote Ding-aling-ling. Sound of the alarm clock. Dad pulled himself out of bed the second time during the night;to make his way to the smoke house and refuel the fire. With several hundred pounds of meat dangling from the hooks, the smoke must be kept constantly flowing, A week later these hams would be replaced by others now soaking in tubs of brine in the granary* The brine was made by dissolving rock salt in water and adding a small amount of salt-peter, a drug-store product used widely in food preservation. Not far from our house was an apple tree and under the tree stood the smoke house. It was made of lumber and about six feet square and five feet deep. Over the top waa a heavy canvas, or tarp, fastened to a narrow board. This could be rolled aside for the opening. Several rows of poles were near the top and on these were hooks to hold the meat. In one corner of the floor was a tub-sized hole connecting with an outside trench. The trench vas about two feet desp and fifteen feet long. At the end of the trench was the firepit. The trench had to be long enough for the heat from the firepit to dissipate before reaching the meat. Both the trench and the fixepit were covered so that no smoke would be lost as it made its way to the smoke house. Apple tree wood was a preferred fuel as it gave the meat a sweet flavor. Dad made small wooden tags, burned a number on them and tied then onto the pieces of meat for identification. Be kept careful records. Voe-be-it if Brother Jensen took home Brother Peterson's neat! DbA cured meat, not only for our family but for many people in surrounding towns. He did this every fall for perhaps forty years, having learned the skills from his pioneer father* For many families this was their winter meat supply. It kept wall hanging in cool cellars or outdoor sheds. About the year 1920 neat markets began providing fresh and cured meat and people gradually discontinued this type of Mat processing. Sourcei Personal recollections. -35-
Format image/jpeg
Setname snowc_sts
Date Created 2005-02-19
Date Modified 2005-02-19
ID 324637
Reference URL https://collections.lib.utah.edu/ark:/87278/s6j67f3x/324637