The first steps to renovate an existing log building on the property have been taken to create an authentic Smokehouse for traditional (and more innovative) salting and curing of hams and bacon. Bob Radcliffe has been conducting research to document local curing techniques and building details – thanks to help from the Duke and Mobley Farms. We look forward to producing a “speck” product with local flair.

Additional photos will be added to document the entire construction project (which may take a few years).

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January 2007 – Existing log building selected for conversion to a Smokehouse
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March 2007 – Site cleanup and gathering of boulders for Foundation
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June 2010 – construction materials are staged – steel bridge beams will “jack-up” the structure

 

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