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Electronic mail message from Opal White
I was fortunate to know all four of my Russian born
German grandparents and spend my childhood in a close German-Russian
community where traditions were handed down thru the generations.
I loved the bustle of winter butchering time. Lacking refrigeration,
processing meat from a couple beeves and several hogs had to be
done quickly and took many hands, including we children. We kept
the slow fire going under the big iron lard-rendering kettle. That
lard made the flaky pie crusts, all the cooking and frying and was
also poured over fried meat patties to seal them in crocks; we learned
how to cure hams and bacons, clean and scrape intestines for sausage
and took turns turing the grinder for the sausage meat.
My maternal grandmother was noted for her delicious head cheese
that was packed in cleaned hog stomachs. Tied in neat bundles,
strung on a broomstick and suspended in a boiler to cook. The
lard that rendered out formed a coating that preserved them all
winter in a cold cellar.
Sausage was made last with much input from the Grandpa's of the
correct proportions of beef, pork and seasonings. We still have
my paternal grandmothers' black iron sausage stuffer that cranked
out yards and yard of sausage ready for the smoke-house. Sixty
years later, I visited that farm smoke-house and that faint, lingering
aroma of German sausage made my mouth water.
I still marvel at their ingenuity and knowledge of food preservation.
My Mother always said the ony thing they discarded from a hog
was the squeal. We no longer need to work as hard as our parents
to provide and many of those talents are lost. I'm glad I have
them in my memory bank---and I remember how to make pickled pigs
to use any images from the GRHC website may be requested
by contacting Michael