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Cruise In
Fri, Jul 25th, @5:00pm
Steak Night
Fri, Jul 25th, @5:00pm
Jammin at Janes
Sun, Jul 27th, @3:00pm
Cruise In
Fri, Aug 1st, @5:00pm

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Photo Albums
Photos from 2012 Cruise In at Janes Saddlebag
Last Updated ( Wednesday, 13 March 2013 )
 
General Photos from 2012 Season at Janes Saddlebag
Last Updated ( Wednesday, 13 March 2013 )
 
Jammin at Janes held at Janes Saddlebag
Last Updated ( Wednesday, 13 March 2013 )
 
Sitting in the back of the Hayride at Birthday Party held at Janes Saddlebag
Last Updated ( Thursday, 21 May 2009 )
 
Live Music at Janes Saddlebag
Last Updated ( Thursday, 21 May 2009 )
 

Historic Smokehouse

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smokehouse.jpgPrior to the development of refrigeration, meat was preserved by the following smoking process: first, the meat was cured by rubbing it with a mixture of salt, saltpeter, and sugar or by soaking it in a brine of this mixture. It was then hung in the smokehouse above a smoldering fire. After several days of smoking, the meat was removed and stored high and dry in the attic or under the roof of the smokehouse. Smoked meat could be stored for months without risk of spoiling.

The smokehouse adjacent to Jane's Saddlebag is a rare example of one in Boone County, Kentucky, since few stone ones have survived lengthy exposure to the elements. In 2003, we had this smokehouse completely restored with all the original parts including the roof and hanging timbers.

History of Smokehouses (aka "Smoak" House)

Summertime, in the eighteenth century, was no time for eating fresh pork. The oppressive heat of the Middle Atlantic colonies turned the choicest cuts of meat into Petrie dishes of corruption. The day a pig was slaughtered, it was cooked and eaten, often as part of a family celebration or for the arrival of important visitors. Leftover meat was quickly shared with neighbors or slaves.

A frosty month, especially December, was the proper time for pig butchering, salting, and smoking. It's a tradition documented to medieval times. The illuminated manuscripts known as books of hours, prestige prayer books, often depict pig slaughtering on their calendar page for December, in the same way that they show planting in March and harvesting in August. Killing the winter pigs was just another part of the annual agricultural round.

So if you expected to have pork all year long, you needed a smokehouse. From earliest times, a smokehouse was a small enclosed shelter, a place in which a fire could be kept smoldering for a few weeks, which would only slowly release its smoke, and in which the smoked meat could hang safe from vermin and thieves.

By the first half of the eighteenth century, "smoak" houses were regularly appearing in the backyard landscape.

To learn more and to see our restored smokehouse, come on down to Jane's Saddlebag! 


Jane's Saddlebag in Big Bone Lick, KY is a heritage tourism destination with an educational farm located on historic Big Bone Creek, a backwater of the Ohio River in Boone County, Kentucky. Our facility provides hands-on experiences for children and adults with over 50 acres of hiking, creek walking, exploring, and observing wild animals. Jane's also has a large variety of farm animals to observe, cuddle, groom, feed and hold. We stress respect for animals and give emphasis to a human connection with the natural world.

janes saddlebag big bone lick kentucky
Big Bone Lick, Kentucky
FREE PARKING
Click Here for Map and Hours of Operation
859-384-6617

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