injinji
Well-Known Member
Here in NW Florida we had to wait for a real cold snap to have a hog killing. We would do 2 or 3 at a time. We cooked the liver and likes fresh. Then made sausage for the next couple of days. We even did the whole smokehouse thing, hanging hams, etc, etc. Later on when I was in my teens, we started taking the hogs to a butcher. Cows too, for that matter. We would break them down into quarters, but let him do all the hard work. I was happy about that.We killed ~100 every fall. 1 hog and a beef. Made lard etc. Then hunted and fished for fresh game. You didn't see deer in the late 50's running around much. Southeast ohio was wild. I moved to cincy in the mid sixties. Went to school. Girls wanted to do the dirty thang in the city. Bible belt where I came from. Dry county. I was shocked.
All those years of having to eat every single cut of a cow burned me out on beef. It's not all hamburgers and steaks. There is lots of soup bone to a cow too. I'm still crazy about pork. Haven't met a pig part I didn't like.