Preserving Meat

Preserving Meat. . , For our ancestors, summer was a difficult time to enjoy fresh pork. A pig had to be slaughtered, cooked, and eaten quickly or it would spoil. Having meat year round required that it be cured by salting and smoking. A frosty December day was the ideal time for butchering and starting the curing process, an important milestone in the annual farming cycle, which was overseen by the mistress of the house. The freshly slaughtered cuts were jammed tightly into tubs layered with plenty of salt to draw out the moisture from the meat. By February, it was ready for the smokehouse fire., Square in shape, smokehouses feature a central fire pit, tight construction, sturdy doors with strong locks, and no windows - not only to contain heat and smoke but also to keep out thieves and vermin. Steep roofs and heavy beams allowed many hams to be hung and smoked at once. Cured meat hung in the smoke house until needed. A coating of pepper or hickory ashes warded off insects. Early records, like the Mutual Assurance Policies relating to Belmont, sometimes use the term "meathouse," reflecting such use for storage. Creosote buildup from years of smoke and nails for hanging meat can still be seen in this smokehouse. It and the neighboring kitchen, both built circa 1800, were moved to this spot around 1843 when owner Joseph Ficklen married, and he expanded the main house., When the Melcherses bought Belmont in 1916, this structure had become a chicken coop. A plank ceiling and wire protected the chickens from predators; a "window" provided ventilation, and a small hatch allowed the birds to go outside during the day. Lime-based whitewash applied several times annually killed insect eggs and kept the area fresh. The butcher block is original to the Melcherses.