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.
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.
Mr.Dixon reminds me of my great uncle Rhode Mizell. Loved that old fella. He was the grandfather I never had. Windsor NC. same style living. Best people this country has to offer. Thanks for the video. Hope Mr.Dixon is still with us.
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.”
Loved the video and information Bill Dixon shared. No doubt he is up above looking down with a proud smile. It’s hard to find people with this skill and knowledge. He will be missed.
Sad to hear he has gone. I would have loved to have sat down and had a cup of coffee with him while he told me stories of the old ways. I’m sure he had a wealth of knowledge.
I would so love to meet Him and His Kin to learn his way's of doing things the Old way's! Sadly to say it is going to come a day we need these Technics of curing meat and the Great thing It is all done by what mother nature provides for us! Would love to learn from his Family! My Dad comes from the 43 era from depression day's all through the years never heard him talk of curing! Mr. Dixon and His Family is what this day in age people need! One day there will be no power or running water if could learn from them A man such as me could truly Live off the Land! I would love to learn these Way's! Thank you Sir for sharing a little bit of the Old way's! So Grateful!
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.
Angie Barron i sooooo Agree...that sweet darlin...he has forgotten more than we will ever know...what a wonderful resource and wealth of knowledge...someone needs to write this kind of mans memories and stories, tips and trick down!
reminds me of my grand dad in Indiana when I was a little boy he would take me out to the smoke house and show me how it was done and we would spend hours out there while he talked about he grew up and how his dad showed him how to cure and smoke meat. He used to drink out of a mason jar and I thought it was water but after a few hours he started getting goofy and as I got older I figured out he was drinking moon shine, Oh how I miss those good ole days.
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.
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.
i live in florida and have my grandfathers old smokehouse its about a 120 years old and i still use it i smoke pork beef venison every year wlong with canning vegetabkes and making cane syrup
Yeah, Bill Dixon is cool! He certainly has that old Kentucky swagger. He may have pronounced Morton as Martin Salt, but I was surprised by his use of years in the plural form. Most Kentucky old timers say year every time, even when the year exceeds one. For example, his seven year old ham would have been seven year old. In addition to the singular use if year as opposed to years in the plural form, old Kentucky dialect uses alternate pronunciations of words using A, O, R, & L's. For example a fire arm is a far arm and people get odor as opposed to older. Nonetheless, I could listen to Bill talk all day long! Bill Dixon's story is absolutely amazing! My father told me stories just like the one Bill tells about the smoke house. His explanation of salt curing in the smoke house evokes what I envision my grandfather and great grandfather doing in Hog Skin Holler in Clay County, Kentucky. My Dad said they didn't have electricity or refrigeration years ago. Many parts of Kentucky was years behind the rest of the country in getting flip on light “bubs”. This is why they cured their meats so they could eat year round.
@22ratshot the gaps are to make the smoke disperse throughtout the smokehouse more evenly and to prevent heat build up.Some smokehouses up here in Alaska have very little ventilation since it doesn't get as hot here as it does in the south.
Yes. It prevents spoilage, Some studies have shown that the smoke does protect from bacteria a little, but mostly it's for flavor and keeping insects off. Ham and bacon cured the way this guy does it can sit on your kitchen counter until it gets hard as a rock and will still be safe to eat.
We are loosing the old ways because it’s not passed on the way it should be to each generation . Life revolves around technology and one day society will regret the missed opportunity to learn from these wise people. The old days should be as much a part of school as computers.
i have watch your video and have a few question . after i salt it and after the 5 days of curing i take it in and wash it let it dry for 2 days since i do not wish to sugar cure it do i resalt it and smoke it or just smoke it? PLEASE LET ME KNOW FIXXING TO BUTCHER SOME PIGS AND NEED TO KNOW THE DETAILS THANK YOU .
Wow, this is handy AND ironic. I was lookin to build me a new smokehouse so I decided to look it up and the first thing that comes up is an old feller from Harlan County. I'm right across the border over here in Wise County!
pork shoulder hams or picnic hams are the front hams of the pig, and the rear are called fresh hams! the pigs feet are called trotters, and that is where the hock is, the joint ! you use smoked hocks in soups and to flavor food
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 ?
When describing how to honey cure the meat, at 1:55 minutes in, you ask Bill a question. It sounds like your asking "how do you keep the bugs from in it". Bill says you "keep the bugs" in it. Are you guys saying "bugs" or am I missing something?
Falmouth Farm not necessarily curing removes excess moisture making it harder for bacteria to grow. Curing also adds flavor, if you don't cure the product then you will have to hot smoke it thereby cooking it and killing the bacteria that would've been taken care of by curing.
Great video ! You can't make it airtight. The air has to slowly flow in at a cool temp. you need the flow to circulate the smoke. He did say that when he is smoking he hangs up some curtains of to keek the smoke inside for as low as possible. He says some people use plastic.
Mark Wilson the excess smoke has to escape or probably would sweat or turn rock hard like having fire in building you could see through my grandpas smokehouse
Roy Poteete one pound he said I believe rewatch video to double check I use to eat sugar cured bacon & ham it where you use coffee grounds in ham grease to make red eye gravy to put on biscuits
I love the cabin !!!, except for the modern roof on his, it looks very much like the one i built in the backyard for a kids playhouse. I based it on a 1700's live bear trap. But i think i would screen the whole interier of these cabins before i'd smoke or store meat in them !!!.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
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.
Besides being so fortunate you were also truly blessed.
Bill Dixon is a fine man. Many thanks to him for instructing me periodically for past 5 years how to cure and smoke meat.
I love these Bill Dixon videos. Talks to people like people use to, respectfully. Thankyou.
This is what you should teach in school !
EXACTLY 💯
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.
One of the best vid's I have watched on YT in months. You should make another dozen vid's of this guy and make them each an hour long.
We do not want to loose these ways of life, thank you Tim Farmer for helping preserve the old ways.
Don't just say it, do it. Build your smoke house and get back to the old ways, that's what we're doing here in these hills.
Mr.Dixon reminds me of my great uncle Rhode Mizell. Loved that old fella. He was the grandfather I never had. Windsor NC.
same style living. Best people this country has to offer. Thanks for the video. Hope Mr.Dixon is still with us.
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.”
Loved the video and information Bill Dixon shared. No doubt he is up above looking down with a proud smile. It’s hard to find people with this skill and knowledge. He will be missed.
Sad to hear he has gone. I would have loved to have sat down and had a cup of coffee with him while he told me stories of the old ways. I’m sure he had a wealth of knowledge.
What a loss to his family, his community and man kind in general. R.l.P. Sir.
What a great American...
I would have been proud to call this man father or grandpa..
Yes. I would love to see an entire show devoted to the old fashioned smokehouse.
This guy reminds me so much of my papa. I watch it just to hear that voice and old sense ways.
I never get tired of hearing that sweet Ole fellas voice.
We used a wood stove with our smoke house. back in the early 50s. 10 stars from Canada..Well done friend, well done.
I would love to have a teacher like him in my life
Thats my great grandpa
@@masondixon3043 listen to him very careful !! Get all the information you can . God bless
FoxFire Books
this is great viedo the tears are flowing precious memories!!!!!
If only ALL youtube videos were this informative. We could go back to simple times in an instant.
Found this today! I feel blessed to have stumbled upon this great knowledge.
🙏 RIP Old timer.
And thank you.
That Man reminds me so much of my grandpa it made me cry watching this. I will for sure be building me one of these smoke houses.
What an interesting and fantastic story. Thanks.
I would so love to meet Him and His Kin to learn his way's of doing things the Old way's! Sadly to say it is going to come a day we need these Technics of curing meat and the Great thing It is all done by what mother nature provides for us! Would love to learn from his Family! My Dad comes from the 43 era from depression day's all through the years never heard him talk of curing! Mr. Dixon and His Family is what this day in age people need! One day there will be no power or running water if could learn from them A man such as me could truly Live off the Land! I would love to learn these Way's! Thank you Sir for sharing a little bit of the Old way's! So Grateful!
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.
You found yourself a goldmine in Bill Dixon, what a perfect treasure. Would give to be down there in Appalachia with those people.
you need more Bill Dixon Videos
Angie Barron i sooooo Agree...that sweet darlin...he has forgotten more than we will ever know...what a wonderful resource and wealth of knowledge...someone needs to write this kind of mans memories and stories, tips and trick down!
Yes I like Mr Bill dixion ...more videos
You're right and they need to hush and let Mr. Bill do the talkin.
Sadly he passed away in 2019
reminds me of my grand dad in Indiana when I was a little boy he would take me out to the smoke house and show me how it was done and we would spend hours out there while he talked about he grew up and how his dad showed him how to cure and smoke meat. He used to drink out of a mason jar and I thought it was water but after a few hours he started getting goofy and as I got older I figured out he was drinking moon shine, Oh how I miss those good ole days.
I know ur comment is 12 years old but I'm from Indiana myself way north was curious where u were talking about?
Love these ole timers. True treasures.
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 like the way his hands get gloves. Sweet day for it, and a great interview.
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.
Sound like my Uncle Gail from East Tennessee who use to slaughter and salt cure hams. Great video that took me back to my roots.
i live in florida and have my grandfathers old smokehouse its about a 120 years old and i still use it i smoke pork beef venison every year wlong with canning vegetabkes and making cane syrup
That's great bulldog do ya make videos
Respect. Old world skills. Like the aged hams and meats over in Spain. High dollar and dynamite flavor.
Yeah, Bill Dixon is cool! He certainly has that old Kentucky swagger. He may have pronounced Morton as Martin Salt, but I was surprised by his use of years in the plural form. Most Kentucky old timers say year every time, even when the year exceeds one. For example, his seven year old ham would have been seven year old. In addition to the singular use if year as opposed to years in the plural form, old Kentucky dialect uses alternate pronunciations of words using A, O, R, & L's. For example a fire arm is a far arm and people get odor as opposed to older. Nonetheless, I could listen to Bill talk all day long! Bill Dixon's story is absolutely amazing! My father told me stories just like the one Bill tells about the smoke house. His explanation of salt curing in the smoke house evokes what I envision my grandfather and great grandfather doing in Hog Skin Holler in Clay County, Kentucky. My Dad said they didn't have electricity or refrigeration years ago. Many parts of Kentucky was years behind the rest of the country in getting flip on light “bubs”. This is why they cured their meats so they could eat year round.
@22ratshot the gaps are to make the smoke disperse throughtout the smokehouse more evenly and to prevent heat build up.Some smokehouses up here in Alaska have very little ventilation since it doesn't get as hot here as it does in the south.
Real people doing real things...
Had no idea cured meats could last 7 years...
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
Thats my great grandpa sadley he passed away about a year and a half ago
Mason do you or your family make videos of the old ways doing these things
Great video...I sure would like to spend some time talking with Mr. Dixon.
I wonder how old that smoke house is?
Yes. It prevents spoilage, Some studies have shown that the smoke does protect from bacteria a little, but mostly it's for flavor and keeping insects off. Ham and bacon cured the way this guy does it can sit on your kitchen counter until it gets hard as a rock and will still be safe to eat.
I'm a short smoke kind of guy, I never thought of adding flour to my smoke marinade. 🎉 Gonna try this next! ❤
I can’t tell you how many times I have watched this video! Can we get the pickled corn recipe? Please
We are loosing the old ways because it’s not passed on the way it should be to each generation . Life revolves around technology and one day society will regret the missed opportunity to learn from these wise people. The old days should be as much a part of school as computers.
Jim D i use technology to learn from old people from RUclips!
Need to preserve as much knowledge as we can from these folks. We are losing them fast.
i have watch your video and have a few question . after i salt it and after the 5 days of curing i take it in and wash it let it dry for 2 days since i do not wish to sugar cure it do i resalt it and smoke it or just smoke it? PLEASE LET ME KNOW FIXXING TO BUTCHER SOME PIGS AND NEED TO KNOW THE DETAILS THANK YOU .
Truly Beautiful! What about summer temperatures? After cured, any concern? TIA
One of the masters
That man will be a legend.
He said bring the red pepper, black pepper and flour to a boil, but do you boil it in honey or water?
@danswim11 i agree this guy is a load of knowledge and i love to hear him share his secrets. would love to see more vids of mr dixon
Cool ole fella!!! Learn all you can learn from them guys!!
@bossbb Stay tuned, on Monday we are filming the process for smoking an entire pig with Mr. Dixon. It will be on the show in a few weeks.
Hope that the old timer is still with us in Dec 2020.
Wow, this is handy AND ironic. I was lookin to build me a new smokehouse so I decided to look it up and the first thing that comes up is an old feller from Harlan County. I'm right across the border over here in Wise County!
My dad is 76 years old and can remember his grandfather smoking meat just about the same way.
Thank you for the viedo .Just worndering what to do with the hams when it gets hotter and what temp. to do this
pork shoulder hams or picnic hams are the front hams of the pig, and the rear are called fresh hams! the pigs feet are called trotters, and that is where the hock is, the joint ! you use smoked hocks in soups and to flavor food
Man I like this also I really would like to learn more about this, can you do other meats also?
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 ?
When you smoke it like this do you have to cook it when you cut thw piecw off?
Yes, you do.
I love that old man from just this one video. They don’t make them like that anymore. RIP.
If it ain't old fashion,then it ain't ham !
Ima beginner. How would you handle temps in summer ? Just keep the smoke low still
I would like to see more video like this and Bill Dixon
Priceless.
Leave hanging in smokehouse even throughout summer for 7years no fridge?
When describing how to honey cure the meat, at 1:55 minutes in, you ask Bill a question. It sounds like your asking "how do you keep the bugs from in it". Bill says you "keep the bugs" in it. Are you guys saying "bugs" or am I missing something?
I think they are saying "keep the bugs out of it" not "in it"
Does one HAVE to salt/sugar cure meat before cold smoking it?
Falmouth Farm not necessarily curing removes excess moisture making it harder for bacteria to grow. Curing also adds flavor, if you don't cure the product then you will have to hot smoke it thereby cooking it and killing the bacteria that would've been taken care of by curing.
I want to live there!
Could I do this with small game?
Are bugs and or mice a problem in smokehouses?
@blackpowderbill there is a second video they did that shows it and his honey rub plus the fire setup.
Why do the walls have gaps in them?
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.
Old Bill needs all the preservatives he can get. I'm just saying...... Great vid.
That was enjoyable in the extreme.
why didnt Mr Dixon dobb up the cracks in those logs?....make it more airtight.
Great video ! You can't make it airtight. The air has to slowly flow in at a cool temp. you need the flow to circulate the smoke. He did say that when he is smoking he hangs up some curtains of to keek the smoke inside for as low as possible. He says some people use plastic.
Mark Wilson the excess smoke has to escape or probably would sweat or turn rock hard like having fire in building you could see through my grandpas smokehouse
I love redeye gravy.
Issac Chase my grandmother use to cook it on wood stove
Great job
I did not hear the amount of honey to use. He only told about the pepper, and flour.
Roy Poteete one pound he said I believe rewatch video to double check I use to eat sugar cured bacon & ham it where you use coffee grounds in ham grease to make red eye gravy to put on biscuits
Love the timers
by the way... the brand name of salt he was talking about is spelled "Morton"
Becky Rose I work at for that company in the Michigan division for over 20 years
I'm tryan start this
ANT NO DAM HAM GOING HANG AROUND MY HOUSE NO 7 YEARS LONGS AS I BE ALIVE.....
It's just aged pork. Actually, the salt preserves it perfectly.
Please help me fine a salted Smoke ham.that is smoked the old time way..my last request is a country ham.. Thanks
what about fish?
Robert Mitchum Ask Alaskans or Scandinavians :) I'm pretty sure it works similar way
thank you
You have to share the pickled corn recipe
a country boy can survive !
Damn, this ol boy probably done passed on by now. Hope the good Lord got em a front row seat.
Thats my great grandpa
I love the cabin !!!, except for the modern roof on his, it looks very much like the one i built in the backyard for a kids playhouse. I based it on a 1700's live bear trap. But i think i would screen the whole interier of these cabins before i'd smoke or store meat in them !!!.
Awesome
Love me some pappy! 😘
Cold smoke the best flavor.
I'M GONNA MAKE ME ONE
In this video he says use a handful of flour. In the video where it shows the process he doesn’t mention the flour… 🤷🏻♂️
Me too!
This is a real smokehouse...like we had as a kid ...too bad termites destroyed it
I wanna see him dance.
smoked ham ...Good!
Pigs get fat and hogs get slaughtered !!! an old saying about being greedy !! LOL!!
Hi
My dad would say going to Buck,s to kill hogs, dress warm😊
#Suppeerr