creekbend
Super Star Member
While clearing fallen branches yesterday morning from the trees bordering the creek, during one of my breaks, my mind started reflecting on some memories from my earlier days. With the advent of cooler temperatures, I started thinking about hog killing that was done in late Fall and the early Winter months, when I was growing up. This practice was a Community effort. The place where this was done varied throughout the years. Firewood was gathered, and the scalding tubs were set up. Hoists, tubs, tables and all other necessary equipment were all mainly brought on-site. After killing and gutting the hogs, they were placed in the tubs for scalding. They were then hoisted and the hair was scraped off the skin. The carcass was then cut up into different sections. The hams and shoulders were salted down and wrapped for storage. Sometimes the loins were cut up and sometimes they were left whole. Ribs were cut and the slabs used for bacon were normally left whole. Trimmings for sausage were gathered and the sausage was also ground on-site. BTW, you were required to bring your own seasoning. The fat was placed in lard cans and was later rendered for lard by the individual owner. The events were always carried out in an organized and friendly atmosphere, and all that participated, went Home with the cuts that were derived from their hog or hogs. Men, Women, and Children all participated. The Wives and Women would serve the BEST coffee that you ever tasted, and the food that they prepared and served, would make a King sick from envy. Even though you were tired, after all was said and done, you went Home with a sense of accomplishment. Especially, knowing that you had meat to help sustain your Family during the upcoming Winter months. Please share an early memory that you remember. I am positive that your fellow members, here on TBN, would enjoy reading about a past memory from earlier days. By doing this, you will have a chance to reflect upon the memory. Thanks for listening.