The Manning times. [volume] (Manning, Clarendon County, S.C.) 1884-current, 1908-12-02
HOG KILLING time
SOME GOOD OLD SOUTHERN
Recipes OF
How to Make All Sorts Of Good
Things When You Kill Your Hogs
This Winter.
This Winter.

We print below some good old
time Southern recipes that were
used before creosote, borax and 9th
er so-cailed preseCvatives were
known In the days before the war.
says Commissioner OF Agriculture
Graham, OF North Carolina. in the
Progressive Farmer, any one who
used these things would have but lit
tie company for Christmas. Bu;
here IS what We started out to say:
IN Cutting Up
IN cutting up" the hog, cut
through the skin on each side of
the backbone: this gives the fat
back" piece which with all surplus
fat from the hams and shoulders
goes into the lard. First-class lard
is generally the highest priced hog
product I cut to save all that can
be gotten.
Pork Chops.
In taking out the spare ribs begin
at the bottom instead OF at the
backbone, as is usually done. Take
out the loin, some times called
griskin or sausage piece, with the
rib. Cut the rib in two lengthwtse,
the bottom piece IS still spare rib;
cut each rib Of upper piece with at
tached meat for chops.
II shoat or hog weighing sixty
pounds or Jess the backbone can
be split, leaving half to each side
Cut the lower half for barbecue"
and then separate each rib through
the skin for chops.
How to Treat Hams.
When cut out sprinkle half tea
spoonful OF powdered salt peter on
each ham; use one part granulated
sugar, three parts good salt; put
hams in tub or box, let remain three
days, break bulk and re-pack, using
some salt. This is done to be sure
that all parts Of the ham get their
salt Let il lie in bulk one day
for each pound the ham weighs
hang and smoke for ten days, take
down and apply to flesh Of ham a
paste of moiasses and ground black
pepper, wrap in newspaper and pack
in barrel with cut, nice hay between
hams to keep from touching.
This process is for hams from
hogs weighing $50 pounds or less.
Those who have few hams can treat
the shoulders as hams. For hams
from hogs weighing more than $50
! pounds, put in brine described below
for corn beef and picked pork, let
lie for four weeks and then smoke
until dry and treat as for lighter
hams.
Picked Pork.
! Cut the pork in pieces Of suitable
size, pack in barrel. For each 100
pounds Of pork prepare:
quarts good salt,
gallons water,
IA pound saltpeter
l pound sugar,
/ pint molasses.
Mix cold without boiling and pour
over the beef. In weeks time il
will be ready for use, and will kees
for a year. Corn beef can be made
| by using the above brine and packing
it in barrel.
Hog Feet.
Boil until thoroughly done, spli1
the foot, beginning between thG
hoof, fry in batter as you would fry
chicken. Nothing better about &
hog. The ears and the skull below
the eyes will do for souse, but d.
not spoil feet to make it.
Liver Mush.
| Boil together skull and a haslet
| Oliver and lights, but not heart)
until thoroughly done, take out the
bones, mash together, season with
sage and onions, put meal sufficient
to make a stiff dough, boil half al
hour. pour II :. mold. and when cold
cut in slices and fry as needed fol
breakfast.
Tongues.
Have kit of brine and put the
tongues in as you kill your hogs
Can mix hog and beef tongues.