"We had a regular little buildings for a smokehouse. I never did have that, I just did it in the barrel on a rod across a big barrel and smoked them in there. Made a fire underneath, a fire that wouldn't burn, just smoke. Apple, apple wood would be the best bark to use for to give it flavor… And the hams, we made hams and we salted them. The night of when we butchered we'd salt the hams. And the hind hams had a, by the bone was a hole and you'd be sure and put that full of salt [so it wouldn't spoil]."