
This post actually covers the last several days in the kitchen! Once the pigs were scraped and quartered, my real work began. This year I was determined to waste as little as possible,
though of course there’s never too much real waste, as long as I have dogs.
The first order of business was freezing any meat that we wanted to keep fresh. For us, that meant shoulders (as Boston butt, picnics, and assorted little boneless roasts), neckbones and backbones for soup, tenderloin, ribs, trotters, etc. This part of the operation kept me up fairly late both days of the butchering.
Next was getting the middlings (bacon) and hams curing. For the middlings my friend up the road and I mixed equal parts by weight of kosher salt and white sugar. Then we added sorghum molasses, and tons of black pepper, and thoroughly coated the trimmed pieces of bacon, sealed them in gallon-size ziploc bags and stuck them in the outside fridge, where I turn them every day. The hams used the same cure mixture, with the addition of red pepper flakes. We massaged and patted the salt mix all over them, stood them up in collanders (and pots and pans) and they are in my cold-but-not-quite-freezing bedroom. I’be been bringing them out, pouring off any accumulated liquid, and making sure all surfaces are covered with the cure. This is a dry cure and will make a country ham, which we all love, but not everybody does! This all took place the day after the hog killings.
The next order of business was heads and organs. The organ meats wer
e all in the fridge, but the heads were out on the porch, protected fron varmints, and about half frozen. We split them with an axe, removed ears and eyes, saved the brains for my hide-tanning friend, saved jowls for another recipe, covered them with water in a five-gallon pot, and set them on the woodstove to cook for a few days. Now I’ve strained the broth, which is reducing on the stove with spices and a little vinegar, and I’m picking the meat. It’ll all go into loaf pans, where it will become head cheese! The original luncheon loaf!
The jowls went into a pot with the livers, were simmered gently for a few hours, and then run through the food processor with spices, placed into loaf pans and baked for liver pudding. It’s really good, but really rich!
Hearts, kidneys, sausage scraps and skin are still in the fridge, waiting for me to deal with them. We made pork rinds with some of the skin, and they’re great; I may freeze the rest for pork rinds later—maybe they’ll be appealing again! We’re all burned out on pork for the moment.