Bill Dixon's Kentucky Smokehouse

Awesome

I'M GONNA MAKE ME ONE

Yall keep calling it salt.
It is NOT salt. It is Mortons Sugar Cure, very very different.

It is a sugar cure blended from Salt, Sugar, Glyco, Sodium Nitrate, Nitrite, Spice Extracts, and Dextrose.
Again NOT just salt.
My grandfather and father always called it salting the meat to but that was wrong and misleading.

Great video! I was surprised to see that there was no chinking between the logs in that smokehouse to hold in the smoke and keep the outside air out.

That man will be a legend.

My dad would say going to Buck,s to kill hogs, dress warm😊

Cool ole fella!!! Learn all you can learn from them guys!!

He said bring the red pepper, black pepper and flour to a boil, but do you boil it in honey or water?

Found this today! I feel blessed to have stumbled upon this great knowledge.
🙏 RIP Old timer.
And thank you.

Truly Beautiful! What about summer temperatures? After cured, any concern? TIA

I wanna see him dance.

I love that old man from just this one video. They don’t make them like that anymore. RIP.

After the 10 days of smoke do you just keep it hanging there and stop the smoke. if you bring in new meat do you leave the previous meat when you start the smoke again or how does that work ? Move the previous meat after the 10 days ?

Ima beginner. How would you handle temps in summer ? Just keep the smoke low still

I'm a short smoke kind of guy, I never thought of adding flour to my smoke marinade. 🎉 Gonna try this next! ❤

Please help me fine a salted Smoke ham.that is smoked the old time way..my last request is a country ham.. Thanks

I can’t tell you how many times I have watched this video! Can we get the pickled corn recipe? Please

Cold smoke the best flavor.

GROSS. Don't eat pork.

This is a real smokehouse...like we had as a kid ...too bad termites destroyed it

smoked ham ...Good!

We really need to talk to, and work with, if possible, with these ol' timers every chance we can. This and other great knowledge is being lost all the time.we need to learn this and other things, use this info and try to pass it on to others. We are losing our selves and valuable knowledge and skills at an alarming rate. Thank you for this video.

In this video he says use a handful of flour. In the video where it shows the process he doesn’t mention the flour… 🤷🏻‍♂️

Yeh dicko old man. Independence.

<3

What an interesting and fantastic story. Thanks.

I was so very blessed. I knew all of my grandparents, 2 of my great-grandparents, and many of my great-aunts and - uncle's, as well as all of my parents' brothers and sisters. So much knowledge, and I didn't soak up enough of it, much as I learned. Such memories of doing things the old ways.

Leave hanging in smokehouse even throughout summer for 7years no fridge?

Damn, this ol boy probably done passed on by now. Hope the good Lord got em a front row seat.

I never get tired of hearing that sweet Ole fellas voice.

Hi

This old timer reminds me of my dear friend that I lost several years ago. He also had a smokehouse, and taught me a great deal about country living such as hunting, fishing, trapping, and just generally old fashioned, but valuable lessons of life. He lived to be 84, and I cried like a little kid when I lost him. I miss him every day. The society of today can learn a great deal from these older folks, and be so much better off, if they would just take the time to listen.

Thats my great grandpa

Priceless.

I would trade all my years in school to spend that time with this man!! On a side not i miss Tim Farmer so much! i love that guy

I would love to meet Mr.Dixon...sit down on his front porch...sit back...drink a glass of sweet tea...& LISTEN & LEARN FROM MR.DIXON!!!
Much love from Mobile Alabama.

Love the timers

Love these ole timers. True treasures.

how ignurt

When you smoke it like this do you have to cook it when you cut thw piecw off?

He lived to be 91 on that 7 year old pork. BILL'S OBITUARY
Bill Dixon, age 91 of Hiram, KY, entered Heaven’s gates on Sunday, February 10, 2019, at his residence. He was born in Gordon on January 11, 1928 to the late John and Elvie Polly Dixon. Bill was an avid gardener and in 2011 he was featured on Kentucky Educational TV for his smokehouse tricks on seasoning and curing your own meat. He had a wealth of knowledge to share on the “old timer’s ways.”

Man I like this also I really would like to learn more about this, can you do other meats also?

You found yourself a goldmine in Bill Dixon, what a perfect treasure. Would give to be down there in Appalachia with those people.

I would love to have some property in the hills of western NC in the Pisgah National Forest near Hot Springs, NC to have a smoke house like this and a work shop. I miss home, I miss the hills of western NC.

I did not hear the amount of honey to use. He only told about the pepper, and flour.

Love me some pappy! 😘

Bill Dixon is a fine man. Many thanks to him for instructing me periodically for past 5 years how to cure and smoke meat.

Old Bill needs all the preservatives he can get. I'm just saying...... Great vid.