The Last Squeal

More food thoughts from Mrs RB3

Last year, we bought a whole pig and had it butchered, so we’ve had plenty of pork to eat. Most of the hams, roasts, chops and ribs are gone, just one package of bacon, one roast and a 69few odds and ends left. It will be difficult to go back to store bought meat when we move; we sure have enjoyed it. Since not all the meat fits into a defined format, we also had several packages of miscellaneous meat and fat.

80When you have four large bags of pork scraps in the freezer, you start dreaming about making sausage and lard, right? I had taken the pork out of the freezer, planning to process it today, but my dream brain just didn’t want to quit!70

First, I pulled out as much fat as I could. There were lots of lumps of pure fat in with the scraps of meat, so they all went into a pot to be rendered down into lard. Next, I mixed brown sugar, salt, pepper, garlic powder, paprika, cayenne and sage and sprinkled the mixture over the meat, mixing it in as best I could. It was a large cake pan filled to overflowing so mixing was not real easy.72

Clear off the table, cover it with a dish towel and some plastic cutting mats, and get out the meat grinder. I have an old one like Grandma Emma used, but this one is a bit newer and stainless steel. Attach it to the corner of the table and start grinding.

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Fourteen bags later, we now have some of the best breakfast sausage we’ve ever tasted in the freezer, conveniently packaged in meal sized portions. Not to mention two pounds of lard. Grandma would approve.98

 

We also had some wonderfully tasty pork cheese burgers for lunch, and Sweet Pea has lots of yummy treats in the fridge.

Note to brain: I would rather do the work than dream about it all night.