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Billy Joe Fudge: Old time hog-killings ended with souse making Souse is southern; in non-southern regions of US it is known as "Hogs-Head Cheese." Souse contained any tidbits of meat, cartilage and anything left over that was soft enough not to break a tooth. By Billy Joe Fudge I really enjoyed George Rice's historical account of hog killing time. Salt-curing of hams, shoulders, side-meat and jowl was transitioning during the late '50's and '60's to the less salt dependent, Sugar-curing method. I remember the heated discussions about which method was the "best." Of course and in addition to your extensive description of Hog-killing Day there was the making of Souse. Souse in most non-southern regions of the US is known as Hogs-head Cheese. At any rate, Souse contained any tidbits of meat, cartilage and anything left over that was soft enough not to break a tooth. These pieces and parts were ground, chopped, mixed with spices, etc., cooked and pressed into a loaf suitable for slicing. Souse was the last processing step that led to the declaration made at least once at the end of the day that "The only thing wasted was the hogs squeal when he was shot". -- Comments re article 71530 Reminiscing Thanksgiving and Hog Killing This story was posted on 2014-11-29 15:03:48
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Great Oaks Mnistries Director of Churhes listing get update Tax relief link: Distillery taxes fattening some KY county coffers COF - Strange that Haggis eaters would turn up nose at anything George Rice story evokes memory of sausage grinding accident Pre-Christmas Update: Kelleyville Church Directory Listing Katie Carter Campbell identifies One Day or Less Mystery Photo Hog Killing up north separated the Germans from the Scots/Irish Christmas: Some thoughts on the observance Please send your Christmas Events now Reminiscing: Thanksgiving and Hog Killing View even more articles in topic News |
 
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