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Author Topic: Hog meat ?  (Read 3334 times)

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Offline docmagnum357

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Re: Hog meat ?
« Reply #30 on: May 06, 2010, 02:53:48 PM »
My mom and dad still can sausage.  I say "can"  They fry sausage balls, a little smaller than a golf ball, and when they are almost fried out, they pour the hot greas on top of the sausage balls in a pint jar.  they ten screw on a lid, turn upside down, and let them sit.  the air in the jar can not have any bad stuf....it was hot.ditto the sausage and grease.  The greasr forms an air sel.  No one i know has ever gotten sick doing canned sausage this way, though it breaks all the rules.  If I understand right, French peasants would cook a goose, and pack the meat in a crock.  then pour hot goose grease over it.  IKNOW the susage benefits from this treatment.  more tender, mellow, indescribable, really.  they say the goose was a lot better after "curing", or sitting this way for a while.

We used to make jelly like that, too.  put it in jars, and pour hot wax on top, making a seal.  people today would not eat anything like that, but i sure got fat on it.  Course we drank unpasturized milk, ate ice cream with real, raw eggs, and didn't know ther was such a thing as a bycicle helmet.
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Offline HL

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Re: Hog meat ?
« Reply #31 on: May 11, 2010, 03:51:43 AM »
fatercat, that's the advantage in being a contortionist. (sp)  ;D
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Offline Oldshooter

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Re: Hog meat ?
« Reply #32 on: May 11, 2010, 07:06:42 AM »
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Course we drank unpasturized milk, ate ice cream with real, raw eggs, and didn't know ther was such a thing as a bycicle helmet.

THATS WHEN THE SHIPS WERE MADE OF WOOD AND THE MEN WERE MADE OF STEEL!

A lot of us saw some of that in those days!
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Offline qajaq59

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Re: Hog meat ?
« Reply #33 on: May 11, 2010, 07:49:51 AM »
Yup Shooter, and if you wanted bacon and eggs for breakfast you raised a couple of hogs and had a coop full of chickens. lol
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Offline Tommyt

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Re: Hog meat ?
« Reply #34 on: May 13, 2010, 03:16:02 AM »
If you want this is what I do with every hog
I soak them In an Ice Salt Brine it takes the toughness and Blood away
I do this for 3 days in the cooler you just pull the water plug let
it out after day one.
 I use one city box of salt per hog what I mean by city is the small round one
with the Umbrella Lady, But I buy the Generic Box
Pour it all over the quartered Hog (make sure to keep the Neck is just as good )
after the salt Pack with Ice close the top of the cooler and leave the drain closed for a day or so
you can add ice if its hot then pull the drain for the last day when you take the Pig out
the meat will have had much of the Blood leached out
Yes you can eat it all, but Do you want too ?
We kill ,skin, take front shoulders,neck, back straps,make small upside "V" cut reach in get the tender loins cut the hams off throw the Hog guts and Ribs all intact into the dump pile.
Pork is better than Venison IMHO
Tommyt
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Offline double R

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Re: Hog meat ?
« Reply #35 on: May 16, 2010, 06:12:10 AM »
here is a way to fix any meat and it's delious.Steam cook the meat in beer &liquid smoke.when the meat starts to fall off the bone add all of your veggies to the pot .do not cut or peel the veggies .when they are done it's time to eat.
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Offline Swampman

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Re: Hog meat ?
« Reply #36 on: May 16, 2010, 07:52:37 AM »
When canning meat the only safe way is a pressure cooker.  It has to get very hot.  There is what we used to call a rank hog.  Nothing will cover up the taste or smell of it cooking.  I've smelled that smell in store bought pork too.

http://pepin.uwex.edu/flp/documents/B2718-SafeCanningMethods.pdf
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Offline chefjeff

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Re: Hog meat ?
« Reply #37 on: May 17, 2010, 06:20:19 PM »
SM,  I agree....we kill hogs near myrtle beach,nc area.. can tell you the sows eat better..some boars are strong,some times can pick the sows out to shoot first. Pork cans well in chunk or sausage form. A good primer on canning is "the Balls Blue Book". A note on processing- years ago we scalded & scraped our kept pigs, but today I prefer to skin em all, as we don't cure the hams anymore. Papaw used to say you eat everything but the squeel,and I think we ate that one year too.On chitlins..If I eat them..they are double cleaned I/O,then boiled, then breaded and fried, then ate like a sandwich. A thin,wafery pork chop.Fresh fried liver is great,I prefer to raise the pig.They can clean up over grown land for you.
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Offline Swampman

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Re: Hog meat ?
« Reply #38 on: May 18, 2010, 12:45:13 AM »
As a kid we ate the brains often.  Scrambled with eggs they are tasty.
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"Brother, you say there is but one way to worship and serve the Great Spirit. If there is but one religion, why do you white people differ so much about it? Why not all agreed, as you can all read the Book?" Sogoyewapha, "Red Jacket" - Senaca

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"Manus haec inimica tyrannis / Ense petit placidam sub libertate quietem" ~Algernon Sidney~

Offline AtlLaw

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Re: Hog meat ?
« Reply #39 on: May 18, 2010, 07:29:18 AM »
Every decade or so I got to eat me some brains and eggs just to remind myself why I don't eat 'em more often...  :-\
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Offline qajaq59

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Re: Hog meat ?
« Reply #40 on: May 18, 2010, 12:00:41 PM »
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Every decade or so I got to eat me some brains and eggs just to remind myself why I don't eat 'em more often...
That goes for chitlins too. lol
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