When you done with the Hams..."Roll Out The Barrels!"
My Dad would make "Home Brew" (whisky) in the smoke house on the farm. (It's called a smoke house because there are large containers that had burning coals in wash tubs.) This was to smole the hams for the flavor. When the hams were done, Dad would go to the distillery down the road and buy used... Sign in to see full entry.