Rating is available when the video has been rented.
This feature is not available right now. Please try again later.
Uploaded on Feb 21, 2011
We add a little flavor to the show by showing you how the old timers cured meat. Tim Farmer heads back to Bill Dixon's smokehouse in Harlan County. With pork on the butcher block, see tricks to salt-curing, sugar-curing and a technique using cold smoke.