Quote:
Originally Posted by
ezearln 
| Well a southern method of making/storing sausage might just upset a few of our yankee cousins but here goes!
After grinding the meat/seasoning mix and stuffing the casings ( for those with weak consituitions I won't say what the casings actually are) the links were twisted and coiled into a heavy crock in layers, in between layers a thick layer of lard would be poured covering the sausage then another layer was laid until the final layer that was finally covered by a thick layer of lard and the crock was covered and stored in a dark cool place. The sausage removed and cooked as it was needed in layers lasted for months with no more preparation/preservation than that.... |
You bring up a good technique here that I see being used even today by the Amish. We butcher our own pigs, which we buy from a local Amish farmer. we "trade" him the lard for smoking our hams and bacons in his smokehouse. I asked him what the heck he does with all that lard (my brother in law's family and mine do 8 or 9 pigs at a time). He showed me. they take a large crock as you mentioned, and use it to store fresh pork chops! Layer of lard, layer of chops, layer of lard, then cover and store in the root cellar. He had some in there that were 2 years old! Amazing
