German Smokehouse Secrets
Friday, February 5th, 2010This is Passport to Texas
When 19th century Texans wanted bacon or sausage, they had to make it–starting with raising the pig. See how it’s done when you visit the Sauer Beckman Living History Farm February 6 for their German Smokehouse Secrets demonstration.
This event, we actually go into not only the curing of bacon and sausage, but they also do some other German food that may not be familiar to everyone.
Iris Neffendorf is manager of the LBJ SP and Historic Site and the Sauer Beckmann Living History Farm in Johnson City in the Hill Country.
We decided this year that because of the interest in the past, that we would go ahead and offer this one-day activity, focused heavily on outdoor processing and nineteen hundred food preparations that relate to German traditions on a German farm.
People concerned about where food comes from and how animals are raised will appreciate this demonstration, says Neffendorf.
People are turning a lot more to organic gardening and organic animals and farmyard eggs. So this is what you have here at the living history farm is homegrown, or what we call now, organic types of food.
It’s free to attend the February 6 German Smokehouse Secrets demonstration at the Sauer Beckman Living History farm. Find details on the TPW website.
That’s our show… For Texas Parks and Wildlife…I’m Cecilia Nasti.
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February 6, 2010 — Lyndon B. Johnson SP&HS — Old Time German Smokehouse Secrets — Experience some of the 1900s meat processing methods used on an old German farm. Watch the curing of bacon and the art of stuffing of sausage. Visit with interpreters at the farm on methods and ways of handling foods and compare them to today’s techniques. Then tour the buildings and houses where you’ll find a wood stove used daily by park interpreters. Accessible for the mobility, visually and hearing impaired. 10 a.m.-3 p.m. (830) 644-2252.
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