SEGMENT: BUTCHERY
John Moore>UIS Collection K-M>UIS Collection K-M, Segment 17
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- BUTCHERY
- Several neighbors or relatives butchered together. Soak pork in brine. Smoked hams and bacon in smokehouse with apple wood. Notes low prices for bacon. When prices low much put into lard. Skinned them, cut up fat into cubes, boiled down to lard. Lard press or sausage stuffer squeezed out the fat. Women often made the sacks for sausage if intestines not available. Added pepper and sage to offal for sausage. Used lean parts of jowls, insides. Laid six pigs on a pole like a platform. Nostalgic to butcher one more time. Sausage was so good. Never butchered beef or sheep. Chickens could not keep till freezers invented.
