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Recipes & Cooking
Hog Processing Grandpas Way
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<blockquote data-quote="mwj" data-source="post: 992257" data-attributes="member: 491"><p>Before we had electricity it was either ''can'' ,''cure'' or fresh. The joints and sides were trimmed up and covered with Morton's sugar cure and laid on a plank table where the moisture could drain while the cure was going in. After a couple of weeks they were wipid off and hung up. If it was later in the winter they would be cold smoked before they were wrapped in newspaper bagged in a ''seed sack'' and hung up to finish curing. This was not for people that don't like salt because towards the end of summer you almost needed to parboil some salt out!</p></blockquote><p></p>
[QUOTE="mwj, post: 992257, member: 491"] Before we had electricity it was either ''can'' ,''cure'' or fresh. The joints and sides were trimmed up and covered with Morton's sugar cure and laid on a plank table where the moisture could drain while the cure was going in. After a couple of weeks they were wipid off and hung up. If it was later in the winter they would be cold smoked before they were wrapped in newspaper bagged in a ''seed sack'' and hung up to finish curing. This was not for people that don't like salt because towards the end of summer you almost needed to parboil some salt out! [/QUOTE]
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