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Author Topic: Exploding Pork  (Read 5116 times)

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Offline etat

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Re: Exploding Pork
« Reply #20 on: January 24, 2004, 03:32:21 PM »
Up until the year after we bought this place I hadn't helped kill hogs since before I was a teenager.  The kids I thought needed the experience at least once in their life.   So just before winter I bought a couple of them long bodied white hogs.  They were just a little over half grown.  As I only wanted to condition them for killing I put them in a VERY small stable.  Boarded it up real good with 2/4's.  Fed them a straight diet of shelled corn for about two months and all the water they wanted.   When we got ready to kill them I put a hog pole on my tractor.  Had a big barrel fixed to heat water in, sharpened the knives, cleaned the sausage grinder, got the sausage seasoning, got the suger cure salt, and sharpened all the knives.  

We killed both of the hogs the same day.  Early one morning.  (one at a time).  We had a big fire heating the water in the barrel.  We'd dip that hog in, pull him out, and start scraping the hair off.  Once we had him real clean and washed down we gutted him, and hung him in the barn.  Then we did the same to the other.  First thing we cut was the shoulders, the hams, the hog jowels, and the middlin (bacon).  We set these aside to be cured.  Now I'm not much on hog heads or feet so we gave these away to someone who wanted to make mince meat and pickle the feet.  Ugg.  

By then we had a small fire going under some big ole black washpots.  As we removed the fat, and the trimmins on the rest of the hog we'd cut them in small pieces to throw in the washpot to cook out the lard.  As it cooked out pieces of the skin and some trimmins of meat would cook to the top.  These are crispy but not blown up like pork skins.  Good eating hot and they are called cracklins.  You eat as you're processing the rest of the meat until it about makes you sick.  Some of the cracklins you save to make cracklin cornbread, and some you feed to the dogs.

Now, I've never tried chittlins so I just went ahead and discared the entrails, all but the liver.  I like fresh pork liver.  

The better cuts, especially the tenderloin gets trimmed and wrapped for the freezer.  

As I said, the hams, the shoulders, the jowels, and the middlins get salted down and hung to cure.  Some smoke these for a few days, but I just kept them rubbed down with suger cure salt for a few days until all the moisture is drawed out and they start curing.

A lot of the hog we cut  up for sausage. You need some fat with it.  We used sausage seasioning and red pepper flakes. .  What we had to do to get them right was season the batch, cook a few sausage, everybody taste a piece, and debate how much more seasioning they needed.  If you don't use too much right off the bat, you'll soon get it just right.    Oh, we ground all the sausage with a hand grinder.  Mother had previously bleached some sheets, didn't have old flower sacks, and sewed them together to pack the sausage in.  We hung the sacked sausage for a few days to cure before we put it in the freezer.  (Try buyin them kind in a store)

We poured up and strained the lard and used it for biscuits and cooking.  Now we don't do that all the time cause they say it ain't healthy, but boy does that lard make good biscuits, and for seasioning vegetables.  Cat fish deepfried in lard is fitten to eat too.

It was a long day for us amateurs doing all that.  Dad did the supervising, and kept us on track.  The first shoulder I had cut off we had seasoned and wrapped with aluminum foil and burried in the coals in the hole we had dug in the ground to heat the barrel.  Man, that was some good eating, and I think the whole experience was  good for the kids.  We haven't tried it again, whole hog, however about once a year or so we buy a small pig and skin and dress it and cook it in the ground whole. 8)
Old Age and Treachery will outperform Youth and Inexperence. The thing is, getting older is starting to be painful.

Offline SwampDonkey

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Re: Exploding Pork
« Reply #21 on: January 24, 2004, 03:47:53 PM »
@ cktate

I'm not much for pork myself, except a slice of nice ham now and again but I know an 'ole gal that would be drooling over what you wrote. She is native and she loves pork and pork lard. The natives around here used to eat that lard with bread to soak it up.....mmmm mmmm good :D

My uncle takes care of the 'ole gal 3 days a week. She's 91 I think and an exception to heart disease theory, cause she also smokes :)


regards

Pre-commercial thinning pays off. :)

'If she wants to play lumberjack, she's going to have to learn to handle her end of the log.'
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Offline oldsaw-addict

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Re: Exploding Pork
« Reply #22 on: January 25, 2004, 06:17:46 PM »
I aint never seen no pork covered in flammable things put in the oven blow up before, but then again, I aint never tried puttin no pork in the oven with somethin that'll cause fire or an explosion before either. Of course this is what happens when you rut somethin covered with bourbon in the oven, it catches fire the pressure builds and the thing goes shootin out like it was fired from a cannon.  :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D :D Maybe I better shut up now. :-X
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Offline SasquatchMan

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Re: Exploding Pork
« Reply #23 on: January 25, 2004, 07:21:02 PM »
 :D :D :D
IT DOESN'T SAY "FLAMMABLE" ANYWHERE ON THE BOTTLE!!!!!
Senior Member?  That's funny.

Offline Duane_Moore

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Re: Exploding Pork
« Reply #24 on: January 25, 2004, 11:14:07 PM »
 :Pck.  did ya make any lye soap?? boy can I remember that stuff. had my mouth washed out with it many times.  Duh---Duane ???  fresh side pork... my fovorite ;)
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Offline etat

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Re: Exploding Pork
« Reply #25 on: January 26, 2004, 12:11:23 AM »
Duane, actually I have.  Mr and Mrs Lamar Elliot who used to keep me and my brother used to make it once or twice a year.  I can't remember all the details just that it was a lot of fun watching and helping.   Their children, Charles Liddel, and Mrs. Kateth  had suffered from polio when they were very young.  Charles Liddel was wheelchair bound, and Mrs. Kateth had to wear braces.  Still they worked around the house Charles Liddel could drive and they played with us kids.  Nothing much slowed them down for two reasons, one, because they didn't want it too and because they had to.  They were very poor.  Mrs. Keyrons speciality cooking was potato soup, boy could she make it taste good.  

They were a great inspriation to me in raising my youngest son Jeremy.  By the time he was two years old he had two open heart surgeries . His right side doesn't work so good.  Botox treatments has helped a lot with his walking and use of his hand.  I just found out lately that when he was very young my older kids used to use him in their experiments, such as putting him in a barrel and rolling him down a hill before they'd try it!  Really, hasn't much ever slowed him down.  I've even seen him tote whole bundles of shingles up a ladder just to see if he could!  When he was born he weighed 2.4 lbs.  Now he's pushing 6 FEET TALL!  

I was wondering if anyone else had ever helped make lye soap or pump water out of a well! ! :)   Guess I was lucky, never had it in my mouth! ;D  But I sure did hate having to go and cut a switch!!!!!!! ;D
Old Age and Treachery will outperform Youth and Inexperence. The thing is, getting older is starting to be painful.

Offline Haytrader

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Re: Exploding Pork
« Reply #26 on: January 26, 2004, 04:14:01 AM »
    We had neighborhood butcherings when I was a kid. My grandfather would have a couple hogs, my dad the same, and seems like two or three neighbors with a few. Since my grandparents had a new double garage with a washroom attached, they were the hosts of the event. A loader tractor was used to lift the hogs out of the pen and to dip them in one of the barrels of very hot water. Propane was used to heat the water.
    Once the hogs were scalded and gutted, they were split and moved inside. Work tables were made by laying plywood on sawhorses with sheets covering them. The processing was done assembly line fashion with both men and women involved. I am sure I had a job but can't remember what it was as I was small at the time.
    I do remember they injected the hams with a syringe and hung them in burlap sacks while they cured.
    One of my brothers owns the place now and the garage is so full of "stuff" that there is no way you could get a hog in there. Barely a package of bacon.

:D  :D  :D
Haytrader

Offline SwampDonkey

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Re: Exploding Pork
« Reply #27 on: January 26, 2004, 05:31:23 AM »
 ;D  ;D  ;D  ;D  ;D  ;D


Sounds just as fun as chasing the be-headed chickens through the burdock patch when Mr McGrath chopped the heads off with the axe on the hardwood choppin block.  :-/

bock bock buck-okkkkkk!


;D

Pre-commercial thinning pays off. :)

'If she wants to play lumberjack, she's going to have to learn to handle her end of the log.'
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Offline jayhdjr

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Re: Exploding Pork
« Reply #28 on: January 28, 2018, 11:06:11 AM »
I laughed so hard on page one, I had to see who else hadn't seen this yet. LOL
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Offline starmac

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Re: Exploding Pork
« Reply #29 on: January 28, 2018, 03:43:52 PM »
When we butchered hogs at home, we would do the taste test to get the sausage seasoning just right too. We would normally make all the sausage one or two hogs would make along with all the other cuts, then grind a whole hog less the hams into sausage, as we liked our sausage. I remember one year we done a whole hog up in sausage with dad and I doing the seasoning, when done we had it hot enough that mom or none of my sisters would eat it, so we had it all to ourselves, man that was some good sausage.

And old man down the road had a truck farm I picked vegetables on, could no longer eat pork, but he had some antique processing equipment and really farm equipment of all sorts. He had a huge cast iron hog scalding vat, probably the only actual store bought one I have ever seen. He also had a sausage grinder that ran off of the endless belt pto of his tractor. This grinder had a throat that was over a foot in diameter and stood about 3 feet tall. This stuff had not been used in several years by the time I got to know him, and just sit out in the weather, but I tried and tried to buy them, but he wouldn't even talk about selling.
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Offline coxy

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Re: Exploding Pork
« Reply #30 on: January 28, 2018, 04:26:19 PM »
 :D :D funny story       I remember when I was 6-7 we had a guy come up and cut  our pigs  he wouldn't shoot them but after the first one got stuck the second came through the 5 board 2x8 fence and ran me over causing me to get my first 6 stiches in my head  after 2 days of looking for the pig the guys son shot it in the head with a 30-30 said he was tired of looking for it and chasing it  ;D to this day I can not kill a pig or a cow  I can be there when its done but cant do it  and I really miss the fresh pork rinds we use to make  we would cook them down on our wood stove it was always a battle between my dad and I who was going to get in the pot first to get the good ones  oh and cant forget about the how great the doughnuts where with the fresh pig fat uummmmm

Offline 47sawdust

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Re: Exploding Pork
« Reply #31 on: January 28, 2018, 04:34:38 PM »
I didn't realize how old this post was until I saw ,"In Memorian" next to a few posts.
Kinda like Dead man Talkin'
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Offline Kbeitz

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Re: Exploding Pork
« Reply #32 on: January 28, 2018, 04:46:10 PM »
I was never much for Pork until I marred my Dominican wife.
Now we cook a whole pig every summer.

 

 
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Online Jeff

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Re: Exploding Pork
« Reply #33 on: January 28, 2018, 05:02:07 PM »
What a novel idea!
Just call me the midget doctor.
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Offline DanG

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Re: Exploding Pork
« Reply #34 on: January 28, 2018, 05:35:27 PM »
I didn't realize how old this post was until I saw ,"In Memorian" next to a few posts.
Kinda like Dead man Talkin'

I love it when someone brings up one of these old fun threads from days of yore.  It brings back some fond memories of some members who are no longer with us. :)
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Offline starmac

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Re: Exploding Pork
« Reply #35 on: January 28, 2018, 05:38:13 PM »
I always ate a lot of pork, we raised hogs growing up and always had somewhere between 50 and 300 head, but I never was around anybody roasting a whole pig. I always heard they were good, and most I heard of roasted them with an apple in their mouth.

Depending on who made it, I liked head cheese, or hated it. I don't remember us ever making any ourselves, we would cook the heads down and mom would make tomales out of the head meat, which was some good vittles.
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Offline coxy

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Re: Exploding Pork
« Reply #36 on: January 29, 2018, 06:59:44 AM »
yum yum haven't had fresh head cheese in years  but your right its good or garbage

Offline petefrom bearswamp

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Re: Exploding Pork
« Reply #37 on: January 29, 2018, 06:37:12 PM »
Head cheese? no but pig roast in Harrison Michigan you bet
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Offline starmac

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Re: Exploding Pork
« Reply #38 on: January 29, 2018, 07:59:26 PM »
Not pork, well there probably was some ham hocks or salt pork or something in it, but my wifes grandmother had a pressure cooker blow up with pinto beans, it caused quite a commotion, and when they finally tore the old farmhouse down, you could still see the claw marks in the sheetrock across the living room ceiling the cat left.
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Offline coxy

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Re: Exploding Pork
« Reply #39 on: January 29, 2018, 10:57:53 PM »
Head cheese? no but pig roast in Harrison Michigan you bet
you don't know what your missing


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