[mensplace]

Looked at the article about the dried sausage. That used to be common up in Wisconsin and was often venison. Throughout Europe they have different versions, all of which cost a fortune here. Most often it was dried in a smokehouse. I wonder how many today even have smokehouse, never mind cold cellars or spring houses. I remember long ago on the Victory Garden there was an episode where he was burying all of the late root vegetables with layer after layer of straw that was then covered in snow. Most have lost the knowledge of how to preserve foods, but the FOXFIRE series is an excellent source for a lot of the knowledge of things folks used to take for granted.