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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
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Butchering hogs
