Added: 1 year ago
From: KYAfield
Views: 23,639
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  • Hi ,could you share the pickelt corn recipe?

    Thank you

    Elvira

  • Why do the walls have gaps in them?

  • This is just utterly fatnastic stuff. 

  • We need a "natural" cure. Morton's Sugar Cure contains sodium nitrate which is said to be harmful. Can we use plain salt?

  • My dad is 76 years old and can remember his grandfather smoking meat just about the same way.

  • ★★★★★

  • I like the way his hands get gloves. Sweet day for it, and a great interview.

  • I love the cabin !!!, except for the modern roof on his, it looks very much like the one i built in the backyard for a kids playhouse. I based it on a 1700's live bear trap. But i think i would screen the whole interier of these cabins before i'd smoke or store meat in them !!!.

  • Yes.  I would love to see an entire show devoted to the old fashioned smokehouse.

  • @bossbb Stay tuned, on Monday we are filming the process for smoking an entire pig with Mr. Dixon. It will be on the show in a few weeks.

  • This ol timer needs a few hours of air time to show how he cure's meat.

  • @blackpowderbill there is a second video they did that shows it and his honey rub plus the fire setup.

  • I love these old times. I think this guy is from Harlan Co. Mountain people are AWESOME!

  • One of the best vid's I have watched on YT in months. You should make another dozen vid's of this guy and make them each an hour long.

  • @danswim11 i agree this guy is a load of knowledge and i love to hear him share his secrets. would love to see more vids of mr dixon

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