[AT] Cracklings

[charlie hill]

George my first job ever at hog killing was doing the initial cleaning of
the chitlins.   That's right the cleaning just after they were removed from
the hog.  It involved a hole in the ground, two buckets (one for the raw
product and one for the finished product) and the use of my 9 year old
hands.  A clothes pin for my nose would have been nice!

After I finished the women turned them wrong side out and scrubed them
clean.

I think that was the first time I ever said an ugly word in front of my
daddy.  He asked me to clean the chitlins and I said  before I even thought,
"cleab the $^itlins?

He busted out laughing.

Charlie
----- Original Message ----- 
From: "George Willer" <gwill at toast.net>
To: "Antique tractor email discussion group" <at at lists.antique-tractor.com>
Sent: Sunday, February 22, 2004 10:34 AM
Subject: Re: [AT] Cracklings


>
> Subject: [AT] Cracklings
>
>
> > Dean:
> >     As I remember when dad used to butcher hogs,
> > there was about a 1" layer of fat out next to the
> > skin.  They would trim this fat away from the lean
> > meat and cut it in about 1" squares.  Then they
> > would put it all into a big kettle over the
> > fire and cook it until the liquid would cook out
> > of the squares.  I still have the paddles they used
> > to stir the fat with.  Then they would dip it out
> > into a lard press and squeeze the liquid out.  They
> > always used a white feed sack down in the press
> > to keep the cracklings in.  After the squeeze they
> > would dump them out, and that is when we would
> > start eating them.  I may have left something out.
> >
> > Larry Voris
>
> Larry,
>
> You left out the salt!  They're better salted, but must be salted after
the
> lard and calories are pressed out.  :-)
>
> While the lard is being rendered, the women are cleaning the casings and
the
> men are grinding the sausage with the model A.  One wheel is jacked up and
> the grinder is set up beside it.  A twine ties the crank handle to a wheel
> spoke.  Then the press is cleaned up and used to fill the sausage.
>
> I have many memories of butchering, but the most vivid are of the things
> that went wrong.  That would be another story.
>
> George Willer
>
>
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