tag:blogger.com,1999:blog-5284597030233351185.post4543135653649634851..comments2024-02-04T19:01:49.455-06:00Comments on Itawamba Connections: Hog Killing Time at the SloansMona Robinson Millshttp://www.blogger.com/profile/07942686174431804604noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5284597030233351185.post-63461518548516900152010-05-23T19:47:23.947-05:002010-05-23T19:47:23.947-05:00Did you see that Snooky is grinding the sausage? I...Did you see that Snooky is grinding the sausage? I always loved hog killing days. RitaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-5284597030233351185.post-22778543389440020572010-05-13T18:05:03.305-05:002010-05-13T18:05:03.305-05:00Mona, this is simply an outstanding post. I remem...Mona, this is simply an outstanding post. I remember hog killing day at our place. We used every thing but the squeal. Bettye I quit eatin' chittlin' when I found a kernel of corn in a chittlin' I was chewin' ....Arvelhttps://www.blogger.com/profile/00309249600850743655noreply@blogger.comtag:blogger.com,1999:blog-5284597030233351185.post-24196321757501071862010-05-13T16:01:27.139-05:002010-05-13T16:01:27.139-05:00Mona, you sure told it like it was, and as I remem...Mona, you sure told it like it was, and as I remember. Yes, you were at one or two of those big hog killing days at the Pennington Farm. Wish I could help with just one more.Ma Jeannoreply@blogger.comtag:blogger.com,1999:blog-5284597030233351185.post-32349676196070224342010-05-13T13:18:57.845-05:002010-05-13T13:18:57.845-05:00Mona, you "sorta" left out the name of t...Mona, you "sorta" left out the name of the by-product of the lard rendering - guess you are much too young to recall this and easily overlooked by you mother's generation -mind you, I'm not an expert about "hog killing day" in the Stone, Robinson and Dyer families either. I do recall one time at each home - normally done in late Nov. after the killing frosts began. Lard rendering came from two places that I recall! The first I never tasted the by product - these were the cooked off product from the intestines and I can't recall what they were called - maybe chittlins?; I do remember they were a choice part shared with the family/neighbor blacks of the time. That other that had a rind on the fat and cooked until the rind and the small amount of the meat were fried to a crisp. This "byproduct" was what they put into cornbread to make "cracklin' bread". we also purchase these as pork rinds in the racks of potato chips etc. Don't over buy when purchasing the pork rinds! - once the bag is opened, those rinds get too tough to chew and don't hold their crspness well. I believe that the difference in cracklins' and pork rinds are the thickness of their cut on hog killin' day. The old fashioned lard fries that Sunday chicken to a crunchier and more crisp coating than Crisco. That may also make a difference in biscuits and pie crusts as well. Now I'm really getting hungry for foods I don't dare go near.<br /><br />Both grandparents smoked their beef and hog meat products to prolong the life of the meats in a rather large dirt floored building that had a fire pit dug into the center of the floor - going in this bldg. with either grandmother was a special question and answer time for nosey Bettye!! They always answered my questions, always. . . .bettyeAnonymousnoreply@blogger.com