AgTalk Home
AgTalk Home
Search Forums | Classifieds (162) | Skins | Language
You are logged in as a guest. ( logon | register )

Butchering hogs
View previous thread :: View next thread
   Forums List -> Kitchen TableMessage format
 
Pinestrawfarm
Posted 12/26/2022 17:33 (#10005605 - in reply to #10004447)
Subject: RE: Butchering hogs


Central NC
I’m no help, but dad had a vat that they built a huge fire under and scalded the hog, cut up the skin and fat into chunks and rendered into lard in large cast iron pots, cut the hams and shoulders out and packed down in a hundred pounds of salt for about 3 weeks, washed the hams down afterwards then coated with molasses and black pepper and hung in the smokehouse, dad would apply garden dust plentiful to the ham ends to keep skippers from getting into the exposed bone ends, sometimes we would keep a ham for 2 years

Done this in November here in north central NC

Edited by Pinestrawfarm 12/26/2022 17:35
Top of the page Bottom of the page


Jump to forum :
Search this forum
Printer friendly version
E-mail a link to this thread

(Delete cookies)