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024
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Transcription
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With no refrigeration the next operations must be completed in a hurry. The hams are rubbed with saltpeter (Potassium Nitrate), put in a smoke chamber, (smoke house), for several days or even weeks. A wood fire, or ear corn, would create enough smoke to produce a delicious cut of ham or bacon.
When the remainder of the meat was cut, there would be tenderloin, the back loin which is now served as pork chops Often because of lack of refrigeration, much of the meat was roasted and put in glass jars and sealed. Wonderful roast pork could be preserved for the rest of the year.
The feet were well cleaned and pickled. The head became head cheese. The remainder was ground, and made into link sausage by cleaning the offal and stuffing it with ground meat, and smoked with the hams and shoulders.
When Verna and I were living on the ranch in the 1930s we butchered a beef more often than hogs. Verna would preserve much of the beef by roasting and canning in glass jars, which made the best roast beef I have ever eaten.
The farm flock of laying hens supplied the family with meat and eggs. Eggs were traded at the local grocery store for many items used in the kitchen. Mumsie was able to buy materials for making clothes for us.
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Rights
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To inquire about usage, please contact Archives & Special Collections, University of Nebraska-Lincoln Libraries. These images are for educational use only. Not all images are available for publication.
Metzger Memories
