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Cooking Forum
Country ham
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<blockquote data-quote="huntinkev" data-source="post: 4540054" data-attributes="member: 3653"><p>My granny talks about their hog killing days when she was a girl. She said her dad would have the hams hanging in the smoke house curing, he sold a lot of those for money back then. She said they canned sausage and tenderloin, etc. They had a big black pot that they would cook the lard in. She said there isn't anything better than canned sausage. A year later it's as fresh as the day they fried it. They would fry up the sausage and put it in a jar and pour grease over top of it and turn it upside down and the grease would seal it.</p></blockquote><p></p>
[QUOTE="huntinkev, post: 4540054, member: 3653"] My granny talks about their hog killing days when she was a girl. She said her dad would have the hams hanging in the smoke house curing, he sold a lot of those for money back then. She said they canned sausage and tenderloin, etc. They had a big black pot that they would cook the lard in. She said there isn't anything better than canned sausage. A year later it's as fresh as the day they fried it. They would fry up the sausage and put it in a jar and pour grease over top of it and turn it upside down and the grease would seal it. [/QUOTE]
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