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  1. #21
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    Jan 2006
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    Loganville, GA
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    Get your razor ready iddee, youz gonna be eatin high on the "hog" tonight!!
    "Success is not final, failure is not fatal: it is the courage to continue that counts." Winston Churchill

  2. #22
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    Jul 2008
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    Limestone Co, Alabama
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    Default Let us look at history.

    Quote Originally Posted by Sundance View Post
    Why does pork turn nasty faster than beef??...Does it have nastier organisms in the animal??
    Quote Originally Posted by MapMan View Post
    ...You don't hear about aged pork...Nothing like a properly aged steak, yummm. On the other hand, pork is great smoked and cured - you don't see beef smoked and cured for many products...
    An interesting idea you have. History teaches that pork was the only meat the ancient Romans believed a health food. They believed so because they found pork the slowest meat to go bad and the easiest to preserve. Given the geography of Rome, its climate, and the fact that the Romans had no walk in coolers or freezers, I would think the ancient Romans had more practical first hand knowledge on purification than we.

    How is the pork ya’ll mentioned handled, stored, or preserved? Pork meat BTW, is the lowest meat in water content and hence the easiest to preserve since dihydrogen monoxide is a critical component in the rotting process of meat or vegetables. The reason capped honey keeps is the fact that most of that nasty dihydrogen monoxide has been removed by the bees, smart bugs them bees.

    The best Spanish hams on the market today are over 35 years old when sold, and I saw two hams on display in Stan’s Restaurant on I65 that are way older than that and none of these hams were ever frozen or refrigerated.


    Early Department of Agriculture lititure mentions the “Ham Belt”. This was a crescent shaped geographical area running North and South from about Bowling Green, Kentucky to Montgomery, Alabama and East and West from the North Carolina-Virginia coast to Texas. This area was so named because it was once the prime commercial pork production area of the early United States. Commercial pork consists of hams, (of which a hog has 4) and sides or slabs of bacon. In this area, (and else where) the first real cold snap of winter is still referred to as “hog killing weather.” Hog killing weather being cold enough to slow purification but not cold enough to freeze the meat and hence preventing it from “taking the cure” ( a strong brine and sometimes dry salt and/or sugar mixture) then covered in sacking (to discourage flies) and hung up in a smoke house for at least 4-6 weeks to cold smoke, i.e. slowly dry. These are still referred to as “Country Cured or Smoked Hams.”

    “Yum, yum shore make me yearn fer sum o dat skilit fryd hamm, red eye gravy, and a cupple dem hand squeezed soda and clabber milk biscuits, wif hand churned calf salve butter and wild honey!!!”

    Taking the cure in 19th century America also referred to going to health sanitariums or spas and lounging around in hot, or cold, mineral salts baths Roman style to recover or preserve ones health and hence your body, not just Porkie Pig parts soaking up Calcium Cloride cool-aid in oaken barrels.
    Last edited by Scrapfe; 11-16-2008 at 11:37 PM. Reason: 2 many is'es
    Scrapfe---Never believe anything in politics until it has been officially denied.--Otto von Bismarck.

  3. #23
    Join Date
    May 2007
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    Hillsboro, Wisconsin, USA
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    Scrapfe - I agree, there are some mighty fine hams out there. But, we are not talking about Spanish serrano ham, or Italian parma or prosciutto... those are cured products.

    We are talking about why those plastic wrapped packages of meat you get at the neighborhood grocery can get so nasty, so quickly. BTW, even though pork in its natural state is lower in moisture than beef, it isn't after processors inject it with a water solution.

    MM

  4. #24
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    Oct 2002
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    The Scenic Flint Hills , KS
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    Dad has a tradition of butchering either a cow or a pig for Christmas gifting to the family. A couple of years ago he asked me how I wanted my pig, I answered 'smoked'. He was confused because they normally only smoke the hams and bacon.

    I asked for all of it to be smoked and got it that way. I have to admit that I had never had better chops in my life. We Bohemians love chops and sauerkraut with dumplings, yum.
    Bullseye Bill in The Scenic Flint Hills , KS
    www.myspace.com/dukewilliam

  5. #25
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    Mar 2008
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    Crawfordville, FL
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    Quote Originally Posted by Scrapfe View Post
    Pork meat BTW, is the lowest meat in water content and hence the easiest to preserve since dihydrogen monoxide is a critical component in the rotting process of meat or vegetables. The reason capped honey keeps is the fact that most of that nasty dihydrogen monoxide has been removed by the bees, smart bugs them bees.
    Yup , that Dihydrogen Monoxide is dangerous stuff!
    Last edited by magnet-man; 11-17-2008 at 08:17 PM. Reason: fixed quote
    The bees know!
    AKA Wormtounge

  6. #26
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    Jul 2004
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    tulsa, ok usa
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    My grandmother who lived in Oklahoma talked about how her father would kill a hog when the first northern ,first good cold front, would come down. She said she couldn't wait untill they had finished eating the lungs, heart, and liver so they could eat the ham. She also mentioned they usually only kept one ham and sold the rest. One year they cut their ham open and it had gone bad.
    Home of the ventilated and sting resistant Ultra Breeze bee suits and jackets
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  7. #27
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    Jan 2006
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    Loganville, GA
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    I remember the week of Thanksgiving being hog killing time back home in the mountains. We usually killed 4 or 5 a year and split em up between the family. Paw (grandfather) always got all the brains. He loved those things scrambled with eggs! I remember trying them once, they were quite tasty actually, even a buttery flavor. I could just never get past the thought of eating them.
    "Success is not final, failure is not fatal: it is the courage to continue that counts." Winston Churchill

  8. #28
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    Jul 2008
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    Limestone Co, Alabama
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    Default 12 in the family

    Quote Originally Posted by Bizzybee View Post
    I remember the week of Thanksgiving being hog killing time back home in the mountains. We usually killed 4 or 5 a year and split em up between the family...
    Bizzybee, an old man I knew grew up share cropping on a North Mississippi delta plantation, There were 8 brothers in his family and 2 sisters. He said they killed 20 hogs every winter to keep themselves in meat for the rest of the year.
    Scrapfe---Never believe anything in politics until it has been officially denied.--Otto von Bismarck.

  9. #29
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    Jan 2006
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    Loganville, GA
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    These were feeding about 10 people. Each probably weighed in at about 250lbs on the hoof. We also had black angus' for beef, kept jersey for dairy products and planted about 10 acres in food crops.

    Sure do miss those days..........
    "Success is not final, failure is not fatal: it is the courage to continue that counts." Winston Churchill

  10. #30
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    Jul 2004
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    tulsa, ok usa
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    Quote Originally Posted by Bizzybee View Post
    Paw (grandfather) always got all the brains. He loved those things scrambled with eggs! I remember trying them once, they were quite tasty actually, even a buttery flavor. I could just never get past the thought of eating them.
    Armour used to sell canned brains in milk. Used to buy them in college and dare the drunk fraternity pledges to eat them. If a pledge was drunk enough to try them they threw up the next minute. Boy college was fun at times.

    Brains are deadly though. Look at the cholesterol content 1,170% of the recommended daily amount in a 5.5 ounce can.

    http://www.neatorama.com/2006/06/29/...-heart-attack/
    Home of the ventilated and sting resistant Ultra Breeze bee suits and jackets
    http://www.honeymoonapiaries.com

  11. #31
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    Jul 2008
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    Limestone Co, Alabama
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    Default You'll shoot your eye out.

    Quote Originally Posted by magnet-man View Post
    My grandmother who lived in Oklahoma talked about how her father would kill a hog when the first northern ,first good cold front, would come down. She said she couldn't wait untill they had finished eating the lungs, heart, and liver so they could eat the ham. She also mentioned they usually only kept one ham and sold the rest. One year they cut their ham open and it had gone bad.
    An old timer told me about his bleakest Christmas as a child during the Great Depression. Like your Great-granddad and his hams, his daddy had put up a little HFCS......That's Highly Fermented Corn Squeezins fer all you flatlanders. and had buried the wooden barrel in the ground to uh protect it from them T-men.

    Seems the worms had a hunger for oak barrels staves and a thirst for HFCS as well and all that high cheer had run off into the ground. No B-B gun for him that year.
    Scrapfe---Never believe anything in politics until it has been officially denied.--Otto von Bismarck.

  12. #32
    Join Date
    Apr 2007
    Location
    Pike, Pennsylvania, USA
    Posts
    288

    Default worms

    I remember talking to a rasta guy one time about him beliefs, why they were vegatarians etc.. He mentioned that there are loads of (tape)worms that live in pork, especially heavily processed pork. He said if you left a piece of the meat out eventually the worms would exit the meat-

    not sure if he be smokin man

    but it has always lingered in the back of my mind. for me I get my pork from a guy who raises them on the whey left over from his brothers cheese making operation

  13. #33
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    Jul 2008
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    Limestone Co, Alabama
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    Default ZigZags & Zippos

    Quote Originally Posted by papar View Post
    ...I remember talking to a rasta guy...He mentioned that there are...worms that live in pork...eventually the worms would exit the meat...not sure if he be smokin man...
    You did say he was a Rastafarian did you not??

    If a goat got in his ganja patch he would follow it around all day with a pack o ZigZags and a Zippo.

    I shore admire folks who take their religion straight up and neat.

    'Course,' the greatest breeder of worms is "Organic Fertilizer." I be raised on a chicken farm been there got the tee shirt.
    Scrapfe---Never believe anything in politics until it has been officially denied.--Otto von Bismarck.

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