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Tthe Smoke House @ Burritt on the Mountain
Dry salt curing, rather than using brine, was the most popular method used in the South. The curing process was done by salting; the flavoring process was done by smoking. After the meat was smoked, anywhere from two weeks to two months (depending on the farmer's preference), the meat was either placed in barrels of salt or ashes, or was left hanging in the smokehouse. Typically, these buildings were designed to be as "tight" as possible, to insure the production of properly cured meat.
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Burritt on the Mountain has created a wild and wonderful game called “The Whimsical Woods” and you must be a part of it! Join Felicity Fairy and Will the Woodsman in their quest for a hero. Ride Huck Finn’s river raft, climb in the Swiss Family Robinson’s Tree house and see if you have what it takes to pull a sword from a stone! Our Whimsical Woods are filled with characters from nursery rhymes, Grimm’s Fair Tales and other classic stories of the 1800’s.