SC - sausage and ham smoking

[Stefan li Rous]

Mordonna22 at aol.com (I'm sorry, I'm not sure who this is by just their email 
   address) said:

>I worked a dairy farm for twenty years.  We raised our own meat.  I have cured
>many a ham, and made many a sausage (smoked or otherwise). <snip>

> In the days before refrigeration,  a small-hold farmer and his family would
>be hard put to eat an entire herd animal before it spoiled.  Some they gave to
>friends and family, some they jerked and dried and smoked.  Some they spiced
>and hung.

Since you have had some experience in actually making sausage and ham and perhaps
other meat preserving techniques, I would love to hear more details. 

Perhaps to avoid loading down this list with what has already been discussed,
you could look through what I have in some files in my Florilegium such as 
sausages-msg and meat-smoked-msg and then give me/us your comments. I would
like to hear any comments on things you disagree with or any additions you think
would be useful.

Even if you haven't done research on how your methods compared to how it might
have been done in medieval times, I think this basic knowledge would be of
interest and use to many of us.

Thanks.
  Stefan li Rous
  stefan at texas.net
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