Salt and Its Strength
As a young boy, I remember that sometime around Thanksgiving my dad would reserve a day for killing and dressing a hog or two. I remember the weather was always cold. He would build a nice fire and would place a large barrel of water over it. After everything was ready he would kill the hog. We would all pitch in. Using the hot water and a sharp knife we would scrape all the hair off the hog. Then he would proceed to cut it up as a butcher would do. This is the way we were to have meat on the table for months to come.
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