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.
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.
Wash poke sallet real good.
Put in a large kettle.
Add hog jowl and salt and cook until sallet is tender.
If you like, fry the sallet in meat grease.
Serve with deviled eggs and cornbread.
Saute onion and bacon or hog jowl together and set aside. Don't drain.
Wash collard leaves thoroughly.
To chop collard greens, just stack 7 to 8 leaves, roll them up and chop.
It makes chopping much faster.
In large pot, add collards to boiling water. They will all fit as they begin to wilt.
Boil for 1 to 2 minutes after all collards are in pot.
Pour off water.
Cover collards with fresh water.
Add all other ingredients and cook 2 hours on low to medium heat.
Collards will cook down and almost all water will be gone.
First Day:
Cover about 2 pounds of ham shank (include skin and bone) and 1/4 to 1/2 pound smoked hog jowl with cold water in a 4-quart pot and boil gently for 2 hours or until the meat comes off the bone easily.
Chill overnight.
Cook bacon/hog jowl until crisp.
Drain and crumble.
Save 3 tablespoons drippings.
Saute ham and onion in drippings until tender.
Stir in garlic powder, peas, rice, hot pepper sauce, red pepper and salt.
Simmer until thoroughly heated.
Clean thoroughly and place hog jowl, pig's ears and pig'
br>Do not overcook.
Recipe can be doubled or tripled
Put beans in heavy pot with water and bring to boil; drain. Add fresh water to beans and bring to boil.
Add a ham hock or strip of hot jowl; also add salt and sugar.
Cook about 2 hours or until tender.
You will need to add more water during cooking time.
Reduce heat to medium-low.
vernight. Drain.
Place pork jowl into a large soup pot
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
he cavity with the stuffing (recipe later). Tie the cavity with
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.
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.