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<blockquote data-quote="LBrandt" data-source="post: 499061" data-attributes="member: 2979"><p>My grandmother on my mom's side (she was from the old country as in Germans from Russia} would do all the curing of meat when they butchered. She had her own smoke house back of the main house and I think if she could have got the last oink in a quart jar she would have. Nothing went to waste on a pig, she used it all from nose to tail, top to bottom. She used corn cobs for smoking that I remember and it was a few years go that I saw some bacon that was smoked with corn cobs and I bought like 10#. Did that bring back memories. LB</p></blockquote><p></p>
[QUOTE="LBrandt, post: 499061, member: 2979"] My grandmother on my mom's side (she was from the old country as in Germans from Russia} would do all the curing of meat when they butchered. She had her own smoke house back of the main house and I think if she could have got the last oink in a quart jar she would have. Nothing went to waste on a pig, she used it all from nose to tail, top to bottom. She used corn cobs for smoking that I remember and it was a few years go that I saw some bacon that was smoked with corn cobs and I bought like 10#. Did that bring back memories. LB [/QUOTE]
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