Salting and smoking meats for preservation is an age-old skill. I’m not sure my grandparents would have called salting and smoking hams and bacon a “joy”— it was a necessity of survival for them and the generations before the advent of refrigeration.
I can, however, remember the fun they all had during the family and community hog-butchering days. Their skills were passed down from generations, but the skills are not hard to learn. Using smoke and salt to cure meats for preservation is a fun, easily learned process and also a great way of providing your family with great-tasting foods.
Recipe: Kansas City-Style Barbecue Sauce
- 1 small can tomato sauce
- 1 small can tomato paste
- 1/2 cup cider vinegar
- 1 medium onion, finely chopped
- 2 garlic cloves, finely minced
- 3 tbsp. molasses
- 1 tbsp. vegetable oil
- 1/4 cup firmly packed brown sugar
- 2 tbsp. chili powder
- 3 tbsp. Worcestershire sauce
- 1 tbsp. prepared mustard
- 1 tbsp. freshly ground black pepper
Sauté the onion and garlic in the olive oil until transparent. Add other ingredients and simmer until well blended.
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