Recipes For Cured Ham, Hominy, And Soap
I remember back in the early 1930s when we killed hogs on the farm in Hopkins County. Papa used a recipe for the first time to cure hams and bacon. I believe it was written on a scrap of paper torn from a brown paper sack.
The recipe called for brown sugar, salt, black pepper, and saltpeter, mixed together and rubbed on the meat, before it was hung in the smokehouse to be smoked. We really liked that meat, and I don't remember Papa ever curing the meat any other way after that. I'd like to have that recipe.
I remember Mama, Sarah Alexander Craft (born January 1, 1884, died November 1, 1972), talking about the old-timers saving wood ashes in an ash hopper to make lye, which was used in making hominy and lye soap. Can anyone tell me just how this was done? How was an ash hopper made? When was water added to the ashes?
A lady from Tennessee told me that her mother or grandmother used sifted wood ashes and corn to make hominy. Was a certain kind of wood burned to make the ashes? I would appreciate any recipes or instructions.
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