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Reply to "Pics - Country Ham from Go to Show"

when I was ayoungster, my dad would raise 2 hogs per year to feed the family. He would get them in early spring wewould feed them table scraps until the corn was picked in late summer. He would then feed them corn until the first really cold Norther would blow in. We would then have a "hog killing". All the neighbors would come and help butcher the hogs and all would get fresh pork and sausage for their help. My dad also used Morton sugar cure to cure the meat. It was packed in a "meat box" and taken out and more cure added at certian time intervals. My brother and I would render the pork rind for the lard and eat our weight in hot cracklins. Mother would cook with the lard and some would be used to make lie soap. Sorry to ramble, but the sugar cure brought back fond memories of my youth. For all that think the lard will kill you, my mother is 101 and going strong. PS She also still dips Garret Snuf
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