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.