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Country Discussion Topics
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I've had the BEST day
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Donna from Mo    Posted 02-19-2005 at 16:32:47       [Reply]  [No Email]

Today was butcher day; Cliff killed our hogs Thursday and hung them in our shop to cool. Today my daughter's family came out (even her mother-in-law from Carthage) and we had a wonderful assembly line going. In about four hours, we got two hogs processed and packaged. Even seven-year-old Natalie, my granddaughter, stayed busy writing on each package, telling what was in it. We took the electric skillet out and fried two pounds of sausage, and four pork chops, so all our crew could see if the work we were doing was worthwhile. Lard is now rendering on the stove. I don't know WHEN I've had such a great day.


SusieQ    Posted 02-20-2005 at 06:03:36       [Reply]  [No Email]
Indeed you did, and boy oh boy that does bring back memories~ My mom and grandmother worked hog meat up, well mincement, sausages, hams, cutting pork chops up and rendering lard. Her celler was color co-ordinated and opening the door you could see how much she took pride in taking care of all of us......that is some good eating for sure.


Patria    Posted 02-19-2005 at 17:11:15       [Reply]  [No Email]
wow..that looks impresive, Donna.

I have some memories of buchering day, when growing up..

It's good to see you, Donna..thanks for the pic!

Nice shop, btw.



deadcarp    Posted 02-19-2005 at 17:03:06       [Reply]  [No Email]
they're good looking pork - what maybe 300 pounders? years ago we'd build a fire, get a barrel of water steaming, dip em & scrape the hair. then we tried skinning & it went better. while you're rendering, trim off & salt up some of that outer fat for cracklins! :)


Peanut    Posted 02-19-2005 at 16:43:58       [Reply]  [No Email]
Great Donna. We are just waiting for the day we can do this ourselves. Good for you. Enjoy your meals.


granma    Posted 02-19-2005 at 16:54:20       [Reply]  [No Email]
Great minds or what. I just posted the thing about pork,went back to forum,and what do I see??PORK


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