Jerry Gaither

"Even back in the day, we never had electricity or refrigeration, but we used to have these big brine crocks that we kept in the smokehouse.  Sometimes they'd kill beef, and you would put that beef in there and put it in that brine salt water, and it would protect it.  Now, of course, you had to take it out, and wash it, and soak it overnight, and it was still awful salty.  You had to take a lot of water to fill if you ate that."