We add around four cups of flour per gallon of broth. Next, the flour is sifted in the broth, which should be boiling hard. We usually put in two tablespoons of salt and one tablespoon of black pepper for each gallon of juice. The broth from the bones is strained, measured,and put back in the kettle then, the meat and seasonings are added. Since we don’t have many in the family that like liver pudding, we always put this meat in the pon hoss. We would make liver pudding with most of this meat years ago. Then, when the meat comes off the bones, it is brought inside, where the meat is picked off the bones. The lard gets rendered in one kettle and the bones are cooked in the other. She most certainly doesn’t take after her namesake (me) on that subject. Daughter Lovina said that she thinks the brains taste better than any meat she’s ever had. My children say, “Mom, how do you know if you don’t like something if you never tasted it?”Īnyways the brains aren’t that much in quantity and usually have to be portioned, so they all get a taste. ![]() Mom would make pickled tongues, but I am different, I guess. I have never tasted the brains or tongue. Most of our children love the brains fried in butter after being rolled in flour. ![]() The liver, brains, heart, tongue and other parts are all saved from the pigs. The fat from the pigs gets cut into one-inch cubes for rendering. The hams, tenderloins, bacon and ribs are cut out, and the rest is cut out for sausage. First, the pigs are dressed and then the big black kettles are set up to start heating water to cook the meat off the bones.
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