Best show on UA-cam. These precious people are stewards of the land, animals and all living things grown. I’m 83 and these videos reaffirm who I was growing up. God is so good.
Actually you can but you have to find that traditional butcher shop that still processes bacon, sausage and offal products. They are hard to find but they are out there.
I have a smoked meat question - So...if you slice & freeze your smoked meat, in a power down situation, would meat preserved this way survive a defrost? Or, would it need to be considered just like untreated defrosted meat? Thank you for showing this wonderful family's important skills. Our nation needs to revive interest & implementation of this sort of nation building knowledge and skill. These ladies and gentlemen are true craftsmen. They ought to be the backbone of our country along with the farmers. Unfortunately, the government has curtailed our inner strength long enough that now skills are lost for most. God help these wonderful people to thrive and persevere. Thanks again! 👏👏👏👏👏❤️❤️❤️❤️❤️❤️🙏
Yeah unfortunately once you freeze it the ice crystals form. It will keep longer in a refrigerator than raw meat though. We freeze our bacon in gallon bags. I take a bag out at a time and it keeps weeks in the fridge.
Ive been a butcher-meat cutter and food since guy and we actually specialize in food preservation..with proper food handling every time you could refreeze meat 3x this given it's never in the danger zone the truth of the matter is food that you have gotten even sometimes if it says fresh has possibly been frozen before. I will buy chicken leg quarters frozen, thaw them repackage refreeze..and even possibly thaw and another refreeze. 4th time is when your getting a little close..if your environment is clean and at the proper temp even raw meats can last a very very long time with just refrigeration..if food goes off on you, you did something wrong was not clean enough spent to much time in temperature danger zones..look at dry cured style hams and spiced meats from Europe, even when they get hot they are still ok the fat will just tend to melt and run out. What I was told by my boss who had been in the field for a very long time that these ideas were actually came up by the food production companies simply to make you buy more food, they were not even health dept regs till 50-60s and this was at the behest of corporations and producer's.I myself have wet aged short loins (what ya get t bones from) well over a year at 38-39 degrees. Americans actually run a lower gut enzyme bacteria biome, everything we eat is so processed so sterilized and some think this can result in poor mental health and over health in general. Do what you will with this knowledge but remember clean clean clean and the rite temp..as for smokes meats..native Americans and frontiersmen and women would smoke meat and it go a year with out refrigeration..
@jamesspencer Interesting knowledge & information 🤔....Tysm for sharing it! 😉 My father was a butcher & cook in the navy on the ship after 20 sum yrs he retired. 💖
I wish I lived closer and could come to your store!!! I am in Ohio. I would spend HOURS learning from you all!!!! AMAZING information and learning potential!!! I am SO glad I found yall!
So in life I have worked heavy equipment, drove a dump truck … wife never had too work she did some things too plain get outta the house away from children . But we have never wanted for nothing we raise beef cattle we have a milk cow and pigs wife and kids tend a huge garden which provides all our veggies peppers sweet corn and popcorn melon potatoes tomatoes we only have too buy salt pepper certain spices that just won’t grow in Iowa . We have 400 canning jars . And canned veggies last two years so we plant according to our stock . We have 24 laying hens ,we raise meat birds 25 twice a year and half are canned half frozen . We have ducks for baking goods duck eggs are best . We have fruit trees and can pie filling and berry bushes and we do buy strawberries 🍓 and blue berries as we can’t grow them as cheap as to buy them but we make jelly jam preserves sauce apple butter . We drink whole milk . Make butter and cheese . And we live very well we don’t have a grocery bill . We live outside of a city so we don’t pay 3-5 k in taxes . We have just started a wind farm so we don’t pay electricity!!! Instead we get a check ! We do how ever buy our drinking water from the road piped to the house our well isn’t the best tasting but the farm animals don’t mind ! We live like many of our friends where both mom and dad work 50 hour weeks and have a huge mortgage and car loans over their heads . We save and pay cash for about everything do smart investments. It’s not hard at all many folks can cut their expenses in half using their yards . And me well I work April 1 until October 15th .
I'm sorry, I guess I jumped the gun with my first comment. When I got back to finish the video, you guys had trouble shot the problem, repaired, and was putting it back together. Keep up with the good work. I really enjoy your videos.
I am enjoying the Guenther series. I came from the Mennonites (not raised) so it's interesting. I am not Mennonite any longer but enjoy Amish and Mennonite videos.
simple solution. to prevent mold, use 1 cup of vinegar per 2.2lbs in the sugar and or salt solution. sugar usually adds "shine" to your meat, but it creates mold because of the protein it extraits. unlike salt which leaves saltpeter, but it is not "shiny". The vinegar does not affect or alter the taste.
Thanks for making a comment and watching my series "Meet the Guenther Family from Muddy Pond" you can watch all of the Guenther family videos at the link below. ua-cam.com/play/PLhiXVG-s0EOlg83uNT4NZ7dgvlbAFH44F.html
THIS is the old way and the the best way . I was raised as a very young farm boy when we had pigs on the farm .Nothing was wasted . The women were alway good in the kitchen and to teach the young girls as they were growing up . 👍🏻🙏🏻🇺🇸
Thanks for sharing John. It's great to know people are still carrying on these old traditions. I'd like to see Mark's hog operation when he gets his new pigs in.
At the 12th minute.. when that bit of seasoned grease rises over the cornbread! Haven't had that pleasure for decades, but watching it looks like home.
My Oh My, What A Wonderful Family Operation, Doing Things The Old Way, Many Thanks Mr. Ward ! Can't Wait For The Next Video Posting ! You & Jodi Stay Safe On Your Journey ! Hap-E Trails From Sunny Canada. ATB T God Bless
The throw back for me is absolutely heartwarming! My father was Air Force retired. So we lived on/near the Air Force Bases. I was exposed to this life. For me to hang out with my friends I would help them get their chores done so we could hang. Their father or big brother would come and put us on task or check our progress. I was treated as family and they never played favorites. If I was better they told it, if I was worse they called me out for taking short cuts. The competition was real. My parents knew everything and encouraged me to learn because I got to bring home the trimmings lol. So...I was passing the knowledge to my MOM! I wouldn't change ANYTHING!!! Thanks so much for the trip down memory lane.
Awesome! My wife and I was there this past Friday. Never knew they were there till your video. My mother would have loved to go there and to all the stores and shops down the road. Excellent bread, cakes desserts, honey, sorghum and all they make and sell! Worth the 2 hour drive there!
Love this. My wife and I live in PA near Philly. We stay in Lancaster (Amish) alot, had some amazing bacon and sausage out there. Some of the nicest folk out there are Mennonite, we stayed at a bed/breakfast owned by Mennonite, such a great family, educated us on how things are/were.
I really appreciate you filming these families carrying on traditions, also I am just so grateful that you came back to film them again; I feel like I’m watching a series, but much better than what they put on TV. I used to watch TV but I stopped watching television years and years ago but I do watch UA-cam channels. I’m just so thrilled that there’s good quality channels like yours to watch with my family. Thanks again, God bless you.
Thanks for making a comment and watching my series "Meet the Guenther Family from Muddy Pond" you can watch all of the Guenther family videos at the link below. ua-cam.com/play/PLhiXVG-s0EOlg83uNT4NZ7dgvlbAFH44F.html
Love eating crackling hot just out of the big black pot used to scald the hog when quartering the freshly killed hog. We salt down the meat and hang the meat quarters in the smokehouse. And crackling cornbread is my favorite bread. :.
Love watching these episodes of the Guenther family and their traditions. I'm craving some sausage, bacon, and cornbread right now! Thanks John and Jodi for all your videos.
I really enjoy watching this whole series of processing a hog Takes me back when I was very young and could only watch. Thank John and Thank the Guenther family for me.
Where are your stores located? And where is your farm? My father in law told me that home made souse meat was the best and really enjoyed cracklins. I remember having craklins one time. Can't remember much as I was much young then. Glad to see ya keepin Appalachian history alive.
Just a nice generous slice of that incredible delicious cornbread some nice homemade butter maple syrup for dipping and a hot cup of coffee what else do you want?
Thank you for sharing your family traditions brings back memories of my great grandparents. My grandmother puts cracklings in her beans and cornbread. She uses them for a lot of different meals
This takes me back to my young days when we did the same on a zero hog killing day. Back in the 30’s & 40’s here in west Texas. My first job was to cook the cracklings in a big cast iron pot with wood for fuel at 5 years old then rubbing the curing salt on the hams and hanging them in the smokehouse. I still have the pot and sausage hand grinder I cranked many times. They can say all they want about this way of life is not being healthy, but I don’t agree. I’ve ate this way all of my life and my wife always cooked with lard. The key I believe is putting in a hard days work to make your living which I did with Gods help. I farmed and ranched all of my life.
Love watching these episodes of the Hog killing operation. It is amazing to watch the process and see the end results. It's just wonderful to know that these old family traditions are still being carried on. Thanks so much for taking the time and interest to make this available to all of us who can never go and really see this happening. Your channels are so full of interesting information. Please continue to seek out these people and their lives and share it with us.
Nice system, half the issue with the sausage meat is that it needs to be colder, just above freezing about 34-36 degrees. Then feed the grinder slower, its getting too much at once.
Golly! I haven't had cracklin cornbread for years! Might have to make some! I am always interested in goid honest recipes for sausages too! I would kill for an electric meat grinder like that one! What a beaut! Used to hand crank my meat. What a pain!
John and Jodi these hog processing videos done the old fashioned way with these fine people are so interesting and informative thank you so much for sharing just love watching these people doing things the old fashioned way. Keep up the good work.
I spent plenty of time in Muddy Pond shopping sometimes but going there to work with a Blacksmith building my wheels and some other stuff. Actually my dog is from Muddy pond, and she is now 4 years old. Last time I got to run off the farm and go there was 2019, been too long. Lots of goodies on my farm still working long after getting them from the folks there in several of the stores run there.
I like crackling corn bread. I use to fix it for my dad when he was living. I just like to eat them just fried to. They use fried ours outside in a big pot over an open flame, and when they was cool. They put them in tin containers. I miss those days.
I would buy a butcher and curing recipes book including scrapple, bacon processing, link sausage, smoke house use and all your wounderful no waste recipes. Im 1st in line, please let me know when . Keep up the old traditional ways. Waiting on the book....T.
As they say John. Many hands make light work, quite the family. My hometown had tobacco up to 1976, good pocket money for us kids. Top and tailing tobacco plants and moving water pipes, heavy work, did picking by hand also. The Italian share farmers made there own salami too.
That mushy grind can be from not keeping the plates and knives together. They seat to each other. I’ve cut meat for 16yrs. It can also be from the head not being tight enough.
Hoosier cabinets like yours are a vital part of history. Very functional. I have one in my kitchen as well. It has the flour storage/sifter on the left side of the top. I love it for adding a smooth surface to make breads and stuff.
Holly, my grandparents would kill a pig every winter to feed the family. My grandmother would render the lard and use the cracklings to make pizza. She would mix them in the bread dough and put it on a sheet pan with olive oil, ground black pepper, and garlic. It didn't last very long.
Iam 65 now same age my grandfather was when i went to libe with them at 16,granddad would talk about stuff like this when he was growing up,but now you're video's are giving me the pictures of it,I just wish I asked more question and wrote things down,now they gone and some of older ones not far behind,things need to be passed down before its all forgotten
Thanks for sharing this video with us @
You’re welcome
Best show on UA-cam. These precious people are stewards of the land, animals and all living things grown. I’m 83 and these videos reaffirm who I was growing up. God is so good.
Thank you
Cracklings and cornbread , yum, yum, yum !!!!!❤❤❤❤❤❤❤ drizzled with raw honey !!!!
You can’t buy food like that in any store, you can see the love in every dish. Another amazing video John & Family. Belated Happy Easter. JESUS LIVES
Actually you can but you have to find that traditional butcher shop that still processes bacon, sausage and offal products. They are hard to find but they are out there.
I have a smoked meat question - So...if you slice & freeze your smoked meat, in a power down situation, would meat preserved this way survive a defrost? Or, would it need to be considered just like untreated defrosted meat? Thank you for showing this wonderful family's important skills. Our nation needs to revive interest & implementation of this sort of nation building knowledge and skill. These ladies and gentlemen are true craftsmen. They ought to be the backbone of our country along with the farmers. Unfortunately, the government has curtailed our inner strength long enough that now skills are lost for most. God help these wonderful people to thrive and persevere. Thanks again! 👏👏👏👏👏❤️❤️❤️❤️❤️❤️🙏
The smoked meat would need to be treated like any other meat that's been frozen. Thanks for watching!
Yeah unfortunately once you freeze it the ice crystals form. It will keep longer in a refrigerator than raw meat though.
We freeze our bacon in gallon bags. I take a bag out at a time and it keeps weeks in the fridge.
Ive been a butcher-meat cutter and food since guy and we actually specialize in food preservation..with proper food handling every time you could refreeze meat 3x this given it's never in the danger zone the truth of the matter is food that you have gotten even sometimes if it says fresh has possibly been frozen before. I will buy chicken leg quarters frozen, thaw them repackage refreeze..and even possibly thaw and another refreeze. 4th time is when your getting a little close..if your environment is clean and at the proper temp even raw meats can last a very very long time with just refrigeration..if food goes off on you, you did something wrong was not clean enough spent to much time in temperature danger zones..look at dry cured style hams and spiced meats from Europe, even when they get hot they are still ok the fat will just tend to melt and run out. What I was told by my boss who had been in the field for a very long time that these ideas were actually came up by the food production companies simply to make you buy more food, they were not even health dept regs till 50-60s and this was at the behest of corporations and producer's.I myself have wet aged short loins (what ya get t bones from) well over a year at 38-39 degrees. Americans actually run a lower gut enzyme bacteria biome, everything we eat is so processed so sterilized and some think this can result in poor mental health and over health in general. Do what you will with this knowledge but remember clean clean clean and the rite temp..as for smokes meats..native Americans and frontiersmen and women would smoke meat and it go a year with out refrigeration..
You need a salt cure. 🧂 ~salt cured pork?
@jamesspencer
Interesting knowledge & information 🤔....Tysm for sharing it! 😉
My father was a butcher & cook in the navy on the ship after 20 sum yrs he retired. 💖
Great family and great show.
Glad you enjoyed it
Excellent video, real living ,great bunch of folks...
Glad you enjoyed it
Interesting and informative
Glad you enjoyed it
America is still alive in these incredible hollers and towns. ❤
really like Heather and Holly get into the kitchen and really get it going, I can almost smell how good it is watching the video.keep em coming .
You need a crackling press!
I really enjoy watching, reminds me when I was a young boy!
I enjoy watching families keeping traditions 👌🏽
I wish I lived closer and could come to your store!!! I am in Ohio. I would spend HOURS learning from you all!!!! AMAZING information and learning potential!!! I am SO glad I found yall!
@gerrinickolson
I live in Ohio too!
I wld luv to go to their store.
So in life I have worked heavy equipment, drove a dump truck … wife never had too work she did some things too plain get outta the house away from children . But we have never wanted for nothing we raise beef cattle we have a milk cow and pigs wife and kids tend a huge garden which provides all our veggies peppers sweet corn and popcorn melon potatoes tomatoes we only have too buy salt pepper certain spices that just won’t grow in Iowa . We have 400 canning jars . And canned veggies last two years so we plant according to our stock . We have 24 laying hens ,we raise meat birds 25 twice a year and half are canned half frozen . We have ducks for baking goods duck eggs are best . We have fruit trees and can pie filling and berry bushes and we do buy strawberries 🍓 and blue berries as we can’t grow them as cheap as to buy them but we make jelly jam preserves sauce apple butter . We drink whole milk . Make butter and cheese . And we live very well we don’t have a grocery bill . We live outside of a city so we don’t pay 3-5 k in taxes . We have just started a wind farm so we don’t pay electricity!!! Instead we get a check ! We do how ever buy our drinking water from the road piped to the house our well isn’t the best tasting but the farm animals don’t mind ! We live like many of our friends where both mom and dad work 50 hour weeks and have a huge mortgage and car loans over their heads . We save and pay cash for about everything do smart investments. It’s not hard at all many folks can cut their expenses in half using their yards . And me well I work April 1 until October 15th .
Absolutely fascinating! I could watch this all day.
Glad you enjoyed it!
I am in love!
Awesome video. I love this Family! Hard working good People. God Bless Y'all 🙏
I'm sorry, I guess I jumped the gun with my first comment. When I got back to finish the video, you guys had trouble shot the problem, repaired, and was putting it back together. Keep up with the good work. I really enjoy your videos.
I am enjoying the Guenther series. I came from the Mennonites (not raised) so it's interesting. I am not Mennonite any longer but enjoy Amish and Mennonite videos.
Very interesting video. Thanks John & Jodi.
simple solution. to prevent mold, use 1 cup of vinegar per 2.2lbs in the sugar and or salt solution. sugar usually adds "shine" to your meat, but it creates mold because of the protein it extraits. unlike salt which leaves saltpeter, but it is not "shiny". The vinegar does not affect or alter the taste.
I would love to see the bacon once it is completed.
Everything looks good! Bet that kitchen smells extra good!
Wow , those were some very large slabs of bacon. The largest that I have ever seen.
In my experience the colder the meat the better it grinds ❤
Thanks for making a comment and watching my series "Meet the Guenther Family from Muddy Pond" you can watch all of the Guenther family videos at the link below.
ua-cam.com/play/PLhiXVG-s0EOlg83uNT4NZ7dgvlbAFH44F.html
Y’all keeping the old good ways revlant I love it and holly wow what a beautiful lady absolutely a show stopper !
THIS is the old way and the the best way . I was raised as a very young farm boy when we had pigs on the farm .Nothing was wasted . The women were alway good in the kitchen and to teach the young girls as they were growing up . 👍🏻🙏🏻🇺🇸
Thanks for sharing John. It's great to know people are still carrying on these old traditions. I'd like to see Mark's hog operation when he gets his new pigs in.
Great suggestion!
John, thanks for sharing the curing process.
We add honey too our cracklings corn bread . And we butter it add honey or maple syrup . And yours looks yummy 😊
Awesome show Thanks. 😊
At the 12th minute.. when that bit of seasoned grease rises over the cornbread! Haven't had that pleasure for decades, but watching it looks like home.
Just found your channel...excellent, inspirational indeed ...thanks
My Oh My, What A Wonderful Family Operation, Doing Things The Old Way, Many Thanks Mr. Ward ! Can't Wait For The Next Video Posting ! You & Jodi Stay Safe On Your Journey ! Hap-E Trails From Sunny Canada. ATB T God Bless
Glad you enjoyed it
The throw back for me is absolutely heartwarming! My father was Air Force retired. So we lived on/near the Air Force Bases. I was exposed to this life. For me to hang out with my friends I would help them get their chores done so we could hang. Their father or big brother would come and put us on task or check our progress. I was treated as family and they never played favorites. If I was better they told it, if I was worse they called me out for taking short cuts. The competition was real. My parents knew everything and encouraged me to learn because I got to bring home the trimmings lol. So...I was passing the knowledge to my MOM! I wouldn't change ANYTHING!!! Thanks so much for the trip down memory lane.
Great memories you have growing up. Thank you so much for the comment and watching our videos here on UA-cam. John Ward
I just made cracklin cornbread a few weeks ago. I do mine the same, except I use buttermilk ❤ Thank God for hogs😂
Ymmy! I grew up on cracklin' biscuits. Don't recall ever having cracklin' cornbread but sure looks yummy!
Thank you so much for the comment and watching our videos here on UA-cam. What state are you from? John Ward
@@theappalachianchannel Northeast NC
Awesome! My wife and I was there this past Friday. Never knew they were there till your video. My mother would have loved to go there and to all the stores and shops down the road. Excellent bread, cakes desserts, honey, sorghum and all they make and sell! Worth the 2 hour drive there!
Thanks for watching and visiting us!
Love this. My wife and I live in PA near Philly. We stay in Lancaster (Amish) alot, had some amazing bacon and sausage out there.
Some of the nicest folk out there are Mennonite, we stayed at a bed/breakfast owned by Mennonite, such a great family, educated us on how things are/were.
Thanks again John & Jody, I enjoyed this video tape. 😂👍👍👍
Glad you enjoyed it
I love watching y'all's videos and I love that stove . That cornbread makes me want lima beans
I really appreciate you filming these families carrying on traditions, also I am just so grateful that you came back to film them again; I feel like I’m watching a series, but much better than what they put on TV. I used to watch TV but I stopped watching television years and years ago but I do watch UA-cam channels. I’m just so thrilled that there’s good quality channels like yours to watch with my family. Thanks again, God bless you.
Thanks for watching the videos that I make. What State do you watch my videos from?
@@theappalachianchannel i’m watching from Chicago Illinois😊👋
@@theappalachianchannel ,
I'm watching from northeastern Ohio. Greetings from Fernwalk Farm.
I'm watching from Labrador canada
Love your videos ❤
Thanks for making a comment and watching my series "Meet the Guenther Family from Muddy Pond" you can watch all of the Guenther family videos at the link below.
ua-cam.com/play/PLhiXVG-s0EOlg83uNT4NZ7dgvlbAFH44F.html
Great video. Great Family operation from the Ole ways of cooking. Thanks to this Family!
Thank you so much for the comment and watching our videos here on UA-cam. John Ward
Great episodes, reminds me of when I grew up on the Mowhawk trail in Western Ma. Wish I found this channel when it started. Thanks
Love eating crackling hot just out of the big black pot used to scald the hog when quartering the freshly killed hog. We salt down the meat and hang the meat quarters in the smokehouse. And crackling cornbread is my favorite bread. :.
Love watching these episodes of the Guenther family and their traditions. I'm craving some sausage, bacon, and cornbread right now! Thanks John and Jodi for all your videos.
Thank you so much for the comment and watching our videos here on UA-cam. John Ward
Great video! My parents raised a few pigs, did their own butchering. That was many years ago. Thanks John and Jodi.
Thank you so much for the comment and watching our videos here on UA-cam. John Ward
I love crackling cornbread with just enough cornbread to hold the cracklings together.
Y'all got to try pineapple upside-down cake and iron skillet it's the best
Great video
I really enjoy watching this whole series of processing a hog Takes me back when I was very young and could only watch. Thank John and Thank the Guenther family for me.
Thanks for the share and Thanks to the Family for letting you video this
Thank you so much for the comment and watching our videos here on UA-cam. John Ward
Good to see the old ways are still around
Where are your stores located? And where is your farm?
My father in law told me that home made souse meat was the best and really enjoyed cracklins. I remember having craklins one time. Can't remember much as I was much young then. Glad to see ya keepin Appalachian history alive.
I would love to come and partake in the making and eating of the good food.
Just a nice generous slice of that incredible delicious cornbread some nice homemade butter maple syrup for dipping and a hot cup of coffee what else do you want?
Loved watching this, thank you😊
Really enjoyed watching, looking forward to the future videos
It was a great video' thank you for sharing with us.I enjoyed your video.
Thank you so much for the comment and watching our videos here on UA-cam. John Ward
I always say, I found The Appalachian Channel watching a lady make a Bologna Sandwich, and I love it. All your content is great. Thanks!
Mark has the nicest voice! He is such a great teacher and speaker.
Great video always fun 👍!
Thanks for the visit
Thanks for sharing, this is another awesome video
My dad always had chicharrones with homemade biscuits. For this sure brings back a lot of wholesome memories great cooking!
Man, I don't know if I'd rather hang out in the kitchen or down in the butchery!
Thank you for sharing your family traditions brings back memories of my great grandparents. My grandmother puts cracklings in her beans and cornbread. She uses them for a lot of different meals
Great video my wife's grandmother made cracklin cornbread boy was it good she cooked on a wood stove too
Corn bread and chili is perfect.
This takes me back to my young days when we did the same on a zero hog killing day. Back in the 30’s & 40’s here in west Texas. My first job was to cook the cracklings in a big cast iron pot with wood for fuel at 5 years old then rubbing the curing salt on the hams and hanging them in the smokehouse. I still have the pot and sausage hand grinder I cranked many times. They can say all they want about this way of life is not being healthy, but I don’t agree. I’ve ate this way all of my life and my wife always cooked with lard. The key I believe is putting in a hard days work to make your living which I did with Gods help. I farmed and ranched all of my life.
Love watching these episodes of the Hog killing operation. It is amazing to watch the process and see the end results. It's just wonderful to know that these old family traditions are still being carried on. Thanks so much for taking the time and interest to make this available to all of us who can never go and really see this happening. Your channels are so full of interesting information. Please continue to seek out these people and their lives and share it with us.
Thank you so much for the comment and watching our videos here on UA-cam. John Ward
Nice system, half the issue with the sausage meat is that it needs to be colder, just above freezing about 34-36 degrees. Then feed the grinder slower, its getting too much at once.
What a great idea for sharpening the plates and knives on glass. I have a couple of sets I'm going to do now. Thank You!
You are so welcome!
Golly! I haven't had cracklin cornbread for years! Might have to make some! I am always interested in goid honest recipes for sausages too! I would kill for an electric meat grinder like that one! What a beaut! Used to hand crank my meat. What a pain!
It's a living history museum.
Fantastic video!! Great information!
Glad you enjoyed it!
We love crackling. In South Africa we call it - kaaiings. We eat it over grits, but a special recipe we call - krumble grits.
John and Jodi these hog processing videos done the old fashioned way with these fine people are so interesting and informative thank you so much for sharing just love watching these people doing things the old fashioned way. Keep up the good work.
Thank you so much for the comment and watching our videos here on UA-cam. John Ward
Great video Mr John!
Thank you kindly
I spent plenty of time in Muddy Pond shopping sometimes but going there to work with a Blacksmith building my wheels and some other stuff. Actually my dog is from Muddy pond, and she is now 4 years old. Last time I got to run off the farm and go there was 2019, been too long. Lots of goodies on my farm still working long after getting them from the folks there in several of the stores run there.
Good Home Cooking,,, Lovely Lady's..
I like crackling corn bread. I use to fix it for my dad when he was living. I just like to eat them just fried to. They use fried ours outside in a big pot over an open flame, and when they was cool. They put them in tin containers. I miss those days.
I would buy a butcher and curing recipes book including scrapple, bacon processing, link sausage, smoke house use and all your wounderful no waste recipes. Im 1st in line, please let me know when . Keep up the old traditional ways. Waiting on the book....T.
As they say John.
Many hands make light work, quite the family.
My hometown had tobacco up to 1976, good pocket money for us kids.
Top and tailing tobacco plants and moving water pipes, heavy work, did picking by hand also.
The Italian share farmers made there own salami too.
Great video best series of hog processing videos on UA-cam
Glad you think so!
That mushy grind can be from not keeping the plates and knives together. They seat to each other. I’ve cut meat for 16yrs. It can also be from the head not being tight enough.
I am loving this series of videos I can see a trip to muddy pond in my future
Nathan and Hollys videos make me want to come on down and hang out with you all. The food looks great I can smell the bread and Bacon.
Hoosier cabinets like yours are a vital part of history. Very functional. I have one in my kitchen as well. It has the flour storage/sifter on the left side of the top. I love it for adding a smooth surface to make breads and stuff.
LOVE THIS PLACE....
Holly, my grandparents would kill a pig every winter to feed the family. My grandmother would render the lard and use the cracklings to make pizza. She would mix them in the bread dough and put it on a sheet pan with olive oil, ground black pepper, and garlic. It didn't last very long.
I use a little hand held press to press out the lard from the cracklings..a fresh bun and cracklings...so delicious
Awesome episode. Takes me back to when my parents were still living and we use to butcher. Great memories.
Thank you for this one John,, its as good as all your other videos. FRANK from montana......
Thanks Frank from Montana..
Awesome, I love Chili and cornbread!! I want to come for a bowl!!!
Very cool. Where is this store??? Reminds me of my dad n uncles..
I haven't had crackling cornbread since I was very young.
Crackling cornbread - is so good - the crackles sound - when you hear that you know it’s good - we always make this
Thank you so much for the comment and watching our videos here on UA-cam. John Ward
Thank you so much for the comment and watching our videos here on UA-cam. John Ward
Iam 65 now same age my grandfather was when i went to libe with them at 16,granddad would talk about stuff like this when he was growing up,but now you're video's are giving me the pictures of it,I just wish I asked more question and wrote things down,now they gone and some of older ones not far behind,things need to be passed down before its all forgotten
Thank you for watching and leaving a comment!!
I haven’t had cornbread like this since my grandma made it on a fire oven. Looks delicious!