Preboil hog until done and tender.
Remove hog and place on broiler.
Lightly sprinkle with flour and salt and pepper to taste. Bake until golden brown.
Cut tops of apples off and sprinkle with sugar and cinnamon.
Bake with hog.
Cook hog maws until tender.
Take hog maws out of pot and let cool.
Dice hog maws with scissors (they cut better).
Add all ingredients and mix well.
Chill in refrigerator.
Have butcher clean hog's head.
Boil the head in water to cover until meat falls off bones.
Mince the hog's head meat (fine), removing all small bones.
Take water the head was boiled in and add to meat until consistency of thin pudding.
Season and pour into molds.
This will harden into a jelly which can be sliced.
Serves 12 or more.
Clean
hog
head.
Be
ld grapevine, wait until ground hog comes out, usually in the
ater to boil.
Add hog's head and boil for
Combine potatoes, sausage, onion, carrots and salt.
Stuff in cleaned hog maw.
Close opening with toothpicks.
Put in roasting pan with the water.
Cover and bake at 300\u00b0 for 3 hours.
Uncover the last 30 minutes.
Wash greens in several waters, trimming off excess stems. Cook hog jowl in water to cover, about two hours.
Add greens and salt, making sure there's enough water to allow the greens to cook for one hour.
Most of the water should be cooked away when the hour is up.
Split hog head and cook in salted water until rags away from the bone (can
be
torn by hand).
Allow to cool.
Remove excess fat.
Use
hand
and
shred
into tiny pieces, removing small bones as you
do
this.
Season to taste using sage, red pepper and salt (Morton sausage seasoning may be substituted). Mix well. Put into
loaf
pan,
drain
off grease and bake at 350\u00b0 for 45 minutes.
Continue\tto drain off fat as it accumulates. Refrigerate.
Slice and serve.
Take plain bag of hog rinds and dip them in bowl of barbecue sauce.
Cover peas with cold water and soak overnight.
Cook hog jowls in boiling water for an hour; add drained peas and salt.
Simmer for an additional 2 hours.
ither immediately immediately stuff into hog casings, form patties or package
asings:
1.\tSoak the hog casings in 4 cups tepid
Boil cabbage until tender.
Peel potatoes; cut into bite size chunks and boil
until soft.
Brown onion and sausage; save drippings.
Pour over potatoes and cabbage.
Mix well.
Season to taste.
Stuff hog maw with mixture.
Sew opening of hog maw with trussing string.
Bake at 350\u00b0 for 1 hour or until hog maw is crispy brown.
Cook hog head or Boston butt and liver until tender. Grind up and put the rest of the ingredients in a large pot.
Cook real slow for 5 to 6 hours.
Stir often.
Will stick if cooked too hot and not stirred often.
Split hog head. Clean thoroughly, removing eyes and brains. Scald. Scrape clean.
Place hog head, feet and ears in large stockpot. Simmer about 4 hours or until tender.
Remove meat from bone. Place meat in large bowl. Mash. Drain off any fat. Add vinegar, peppers, salt and sage. Stir to combine. Transfer to bowl or dish. Refrigerate 24 hours. Slice. Serve with crackers.
I pick around 6 or 7 pounds of beans in the early mornin* part of the day from my garden.
Brake* 'em* up in small peeces* about a inch long.
Worsh* real good.
Cut off the bug bites.
Cook in a big pot with enough water to cover 'em.
Put in a hunk of hog meat*.
Add a gob of lard.
Salt.
Cook til they're cooked down and the \"green\" is off of em*.
Brown meat in lard in heavy skillet.
Drain off excess lard and drippings.
Pour barbecues sauce over meat.
Simmer on stove until meat is tender.
Serve with vegetables and bread.
Clean the stomach and remove membranes.
Mix potatoes, onion, celery, cabbage, sausage and seasonings.
Stuff the stomach as tightly as you can and sew up.
Bake in large roaster with cover on at 325\u00b0 for 3 hours.
Brown, uncovered, for last 10 minutes.
Gravy may be made and served with it.
Cook hog head and hens; grind meat.<