SEGMENT: BUTCHERY & FOOD & MEALS
Ray (Bud) Nuckols>UIS Collection N-R>UIS Collection N-R, Segment 3
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- Neighborhood butchering was common. Conducted in early fall when you would butcher one hog for consumption. Later, in January, butchering hogs for the year done. Not a one-man job. In warm weather, ate fresh meat. For long term usage, use coarse salt rubbed into surface, put meat into a wooden box and layer meat and salt. For smoking, just rub salt or sugar cure salt on, then hang meat on hooks and burn a hickory chip fire in a kettle in the smokehouse for a day or more. Meat is not salty, just protects meat. Used hickory because it burned slow & made a lot of smoke. Needed a lot of water for hog butchery. Women cooked big meal for everyone.
- FOOD & MEALS
- Discussed meat products that were home made that are now commercial like pig's feet, kielbasa, and head cheese (in detail).
- Locker plants & custom butchers came in and put an end to home butchering. On butchering day you might have brains & scrambled eggs for dinner. Farmers could not preserve beef. Never butchered a "beef" in his lifetime on farm.