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Hog killing time
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<blockquote data-quote="hurleyjd" data-source="post: 1379117" data-attributes="member: 4674"><p>Hog killing time weather has to be just right not hot and not to cold. My dad did not have to souse the hog down in a tank of boiling water. Water heated in a regular wash pot. Toe sacks laid over the hog and the scalding water poured over them. Just like to old time barbers soften your beard to shave. Then came the processing. Mother used the small intestine for casings. She would turn the wrong side out and scrape the lining out with a dull knife. Then into salty water until ready to use. Then the meat was put in the smoke house to cure. Always a salt cure. Hams shoulders and bacon were cured. All fat and skin with fat was put into the wash pot to render the lard out. Then you had the crackling that were used in cornbread. The head was put in a pot and cooked until you could de bone it then the meat was ground and seasoned and packed into loaf pans until it set. This was the souse meat at our house. Brains were cooked scrambled with eggs. All the meat trimming was made into sausage and stuffed in the casings.</p></blockquote><p></p>
[QUOTE="hurleyjd, post: 1379117, member: 4674"] Hog killing time weather has to be just right not hot and not to cold. My dad did not have to souse the hog down in a tank of boiling water. Water heated in a regular wash pot. Toe sacks laid over the hog and the scalding water poured over them. Just like to old time barbers soften your beard to shave. Then came the processing. Mother used the small intestine for casings. She would turn the wrong side out and scrape the lining out with a dull knife. Then into salty water until ready to use. Then the meat was put in the smoke house to cure. Always a salt cure. Hams shoulders and bacon were cured. All fat and skin with fat was put into the wash pot to render the lard out. Then you had the crackling that were used in cornbread. The head was put in a pot and cooked until you could de bone it then the meat was ground and seasoned and packed into loaf pans until it set. This was the souse meat at our house. Brains were cooked scrambled with eggs. All the meat trimming was made into sausage and stuffed in the casings. [/QUOTE]
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