'We add a little flavor to the show by showing you how the old timers cured meat. Tim Farmer heads back to Bill Dixon\'s smokehouse in Harlan County. With pork on the butcher block, see tricks to salt-curing, sugar-curing and a technique using cold smoke. Subscribe to Kentucky Afield\'s Channel: http://www.youtube.com/subscription_center?add_user=kyafield&feature=iv&annotation_id=annotation_984203'
Tags: kitchen , Cooking , Recipe , Dinner , healthy , Health , Food , Recipes , MEAT , FOODS , cuisine , kentucky , pork , RESTAURANT , BBQ , pig , Smoking , salt , smokehouse , Smoking (cooking) , Cooking (science) , seasoning , Curing , afield , Salt (chemistry)
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