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Hogs and cattle are most often butchered when the weather turns cold. The cold prevents the fresh-cut meat from spoiling. The raw meat is covered with salt in a wooden powdering tub. After several weeks the salt is washed off and the meat is hung by the chimney to smoke. After smoking, it is hung from the ceiling in the pantry. The salt and smoke preserve the meat. It can be kept for many months before it is cooked and eaten. |
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