STOP Frying Bacon The Old Way! Try These 34 Appalachian Tricks

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Издатель Aug 23, 2026

Today Cecil lays out the old mountain way with a hog and a slab of bacon — the tricks the old-timers knew by heart and never once wrote down. How to cure it, smoke it, slice it, cook it low and slow, and stretch one hog clean through a hard winter with nothing going to waste. And running through the whole thing is one secret he holds back to the very end: the "gold" a mountain man poured over his own bacon, saved for number one.

If you ever wondered how folks fed a family well on next to nothing — before the store, before electric, before a thermometer or a chart — this is 34 real Appalachian bacon-and-hog secrets, learned standing at your daddy's elbow on hog-killing day.

In this one Cecil covers:
• Curing & smoking the old way — the plain wood salt box, "seven days to the inch," the sugar cure, saltpeter and the second coat when the peach trees bloom, red pepper on the bone, cold smoke over green hickory, and the smokehouse that has to breathe
• Cooking bacon right — the cold skillet, the cast-iron press, waking up tired bacon, slicing it cold, cutting it thick, and rendering the fat low and slow
• The grease was the whole point — pull the meat and keep the grease working, the grease can that never got emptied, straining every pouring, and why bacon grease was a tool, not leftovers
• Stretching one hog all winter — soup beans and side meat, seasoning a whole pot with fatback, leather britches, the hog jowl nobody wasted, and "everything but the squeal"
• The mountain table — kilt lettuce in hot bacon grease, what plain cornbread was really for, fried taters done right, milk gravy off the drippings, and the New Year's plate that meant something
• Streak-o-lean vs. bacon, hog-killing weather, killing by the signs of the moon, salt boiled right up out of the ground — and the gold, revealed at the very end

These are the real secrets the old mountain folks knew — and now they're finally written down. Which one did you find most interesting? And tell us down in the comments where you're watching from.