Homemade Jerky

[Toddy]

In the days when we lived in round houses, in black houses, thatched cobs, etc., meat was hung up in the rafters. Those old houses didn't have chimneys, and only occasionally did they have a 'hanging lum'....a wooden canopy that channelled the smoke.
Smoke in a round house fills the upper cone and slowly spill out at the eaves. It fumigates the thatch, kills insects, discourages vermin, stops a lot of rot. Anything stored up there dries out, goes really, really black, and meat and fish, and sometimes cheese, is thus preserved.
It's a kind of cold smoking.

If you're not using electricity, maybe figure out a way to replicate the way things were done in the past ?

M

 

[demented dale]

indeed

In the days when we lived in round houses, in black houses, thatched cobs, etc., meat was hung up in the rafters. Those old houses didn't have chimneys, and only occasionally did they have a 'hanging lum'....a wooden canopy that channelled the smoke.
Smoke in a round house fills the upper cone and slowly spill out at the eaves. It fumigates the thatch, kills insects, discourages vermin, stops a lot of rot. Anything stored up there dries out, goes really, really black, and meat and fish, and sometimes cheese, is thus preserved.
It's a kind of cold smoking.

If you're not using electricity, maybe figure out a way to replicate the way things were done in the past ?

M

indeed. you are right. I dried some meat on a rack over the burner this weekend will be making an outside smoker. Again, I agree, I live completely off grid with no power so the only options open to me are the old ways. I just have to relearn them. Thank you Toddy x