It's that time of year again when it's time for the smokehouse to be fired up. Unlike today's modern smoking of meats, a smokehouse in the early 1800s was a method of food preservation. Now, what they're doing is they butchered a hog, they put it into a salty brine for about four weeks. And now it's being hung in the smokehouse for another four to
They cut the ice from the frozen lakes, transported it back home before storing it in cellars lined with hay to insulate the room. This kept the temperature low, meaning in summer the ice was still frozen. They would begin to crush it and pour it into the outer ring of a wooden barrel, along with some salt. This brought the temperature inside to b. They cut the ice. lined with hay. still frozen. inside. the metal walls. ever existed.
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