kcsunshine
Almost Self-Reliant
Savingdogs started a thread where we've been discussing things we learned from our grandparents. Food is always part of the topic and I decided to share some of my Grandmother's recipes. Everybody join in the fun.
The first recipe is a Sugar Cure recipe for curing hogs. Her father, Andrew Jackson Myers, taught her how to make the rub, apply it to the meat, wrap it in brown paper and hang it to drip. She was 9 years old when her mother passed and she was left to care for her younger siblings while he would go off for a week at a time to work. They lived in Wears Valley, and could walk to Pigeon Forge (nothing much there but a post office - that was before Dollywood came along). She wrote this out for my Aunt in 1984 on Mother's Day and it's a part of a recipe book I put together for my Aunts, Uncles, and Cousins. I'll write it out just as she did:
For a hog weighing 200 lbs. dressed
1 Pint salt
6 Tablespoons brown sugar, packed
4 Tablespoons black pepper
2 Tablespoons pulverized red pepper
Rub in skin side 1st then put rest on raw side. Work in real good. What won't work in, pat on.
Wrap in tough brown paper, tie good with twine, place in bag and hang to cure. It will drip lots, however that is to be expected. Will be ready to eat in 2 to 3 weeks.
Have kept hams from November til June, still wrapped. Makes real good brown gravy or red-eye gravy.
My aunt also noted that Mamaw would make some "poke" or "sack" sausage. This was sausage that she would stuff in cloth bags she had sewn together. She would then hang them in the smoke house with the other meat to cure. It took a month or more before it would be ready to slice and fry.
Later on, I'll post her Potato Rolls recipe.
The first recipe is a Sugar Cure recipe for curing hogs. Her father, Andrew Jackson Myers, taught her how to make the rub, apply it to the meat, wrap it in brown paper and hang it to drip. She was 9 years old when her mother passed and she was left to care for her younger siblings while he would go off for a week at a time to work. They lived in Wears Valley, and could walk to Pigeon Forge (nothing much there but a post office - that was before Dollywood came along). She wrote this out for my Aunt in 1984 on Mother's Day and it's a part of a recipe book I put together for my Aunts, Uncles, and Cousins. I'll write it out just as she did:
For a hog weighing 200 lbs. dressed
1 Pint salt
6 Tablespoons brown sugar, packed
4 Tablespoons black pepper
2 Tablespoons pulverized red pepper
Rub in skin side 1st then put rest on raw side. Work in real good. What won't work in, pat on.
Wrap in tough brown paper, tie good with twine, place in bag and hang to cure. It will drip lots, however that is to be expected. Will be ready to eat in 2 to 3 weeks.
Have kept hams from November til June, still wrapped. Makes real good brown gravy or red-eye gravy.
My aunt also noted that Mamaw would make some "poke" or "sack" sausage. This was sausage that she would stuff in cloth bags she had sewn together. She would then hang them in the smoke house with the other meat to cure. It took a month or more before it would be ready to slice and fry.
Later on, I'll post her Potato Rolls recipe.
