What meat did country folk eat in the 20's-30's in Georgia?

[WOODIE13]

That's kinda different in the mountains. Everybody liked a white hog cause they said it scraped cleaner. I never could really tell the difference and we killed hogs ever since I can remember. A black hog will scrape white!! It was always on Thanksgiving Day when we killed them.

It's funny seeming to me, but you can go to the the store and look at fatback and it is almost paper thin! When we killed and salt cured our hogs the fatback was FATBACK!!!!!! I don't know what kind of hogs they sell to stores now, but it ain't the kind we raised back in the 60's and 70's. I know that's a long time from the 20's and 30's but I really don't think the hogs had changed that much back then!

Hormones and steroids they be feeding them, plus the DNA manipulation

 

[Doug B.]

Hormones and steroids they be feeding them, plus the DNA manipulation

I'm sure that has a lot to do with it. I bet people would pay good money for fatback like we used to have. I would like to have 100................or maybe 1000 lbs of fatback like we used to have. 1000 lbs would last me about five days!!!!!

 

[Nicodemus]

That's kinda different in the mountains. Everybody liked a white hog cause they said it scraped cleaner. I never could really tell the difference and we killed hogs ever since I can remember. A black hog will scrape white!! It was always on Thanksgiving Day when we killed them.

It's funny seeming to me, but you can go to the the store and look at fatback and it is almost paper thin! When we killed and salt cured our hogs the fatback was FATBACK!!!!!! I don't know what kind of hogs they sell to stores now, but it ain't the kind we raised back in the 60's and 70's. I know that's a long time from the 20's and 30's but I really don't think the hogs had changed that much back then!

I agree with you. That storebought fatback is nothing like the fatback we produced. I would even cut off a strip to use to catch redfin pike.

I think it`s the hog type, Doug. The producers of today are turning out lean hogs that don`t have near the fat that our hogs back then had. The public demand seems to be for lean pork instead. Personally, I`d rather have fat pork myself. Dry pork ain`t fit to eat.

 

[Doug B.]

I agree with you. That storebought fatback is nothing like the fatback we produced. I would even cut off a strip to use to catch redfin pike.

I think it`s the hog type, Doug. The producers of today are turning out lean hogs that don`t have near the fat that our hogs back then had. The public demand seems to be for lean pork instead. Personally, I`d rather have fat pork myself. Dry pork ain`t fit to eat.

Ain't that the truth!!! I think that people thought it was healthier for them if it wasn't as fat! What a crock!! It was the salt!! Not the pork!!!!

Anyhow, I can eat salt cured fatback until I start feeling my face getting red which don't take long.

 

[Milkman]

Back when folks raised their own hogs they were much older at slaughter. Meaning bigger and fatter.
Hogs now are slaughtered at 250 lb.

 

[WOODIE13]

Back when folks raised their own hogs they were much older at slaughter. Meaning bigger and fatter.
Hogs now are slaughtered at 250 lb.

True, we had some big ones

 

[livinoutdoors]

I'm sure that has a lot to do with it. I bet people would pay good money for fatback like we used to have. I would like to have 100................or maybe 1000 lbs of fatback like we used to have. 1000 lbs would last me about five days!!!!!

Its the industry. Pork producers went to lean hogs. Small farms still raise and sell the hogs like you describe.

 

[Doug B.]

Its the industry. Pork producers went to lean hogs. Small farms still raise and sell the hogs like you describe.

Oh yeah I'm sure that's right. What you see in the store labeled as fatback is a joke. But then again, I have heard people call streaked meat fatback!

 

[livinoutdoors]

The Island hogs, Sapelo-Blackbeard-Ossabaw, are kinda small like that. Most I`ve seen are colored up similar to a Poland China. For all I know they might be a Heritage Breed?

Yes sir they are. People raise em to a breed standard. They are rare but you can find em for sale around the south. I kinda wanted a ossabaw gilt for awhile but they have a bad rep for being over protective mothers.

 

[GeorgiaGlockMan]

Back when folks raised their own hogs they were much older at slaughter. Meaning bigger and fatter.
Hogs now are slaughtered at 250 lb.

A single guy couldn't safely grab one much bigger than that at the slaughter house pen and drag him inside.

 

[Nicodemus]

Yes sir they are. People raise em to a breed standard. They are rare but you can find em for sale around the south. I kinda wanted a ossabaw gilt for awhile but they have a bad rep for being over protective mothers.

Good friend of mine has a Sapelo sow, and soon as he gets a boar he plans to start some on his homestead. He also has old style sheep, goats, chickens, seed, and even dryland rice.

 

[Doug B.]

A single guy couldn't safely grab one much bigger than that at the slaughter house pen and drag him inside.

That's why most of them are married!!!


Sorry, I couldn't help myself!!!

 

[livinoutdoors]

Good friend of mine has a Sapelo sow, and soon as he gets a boar he plans to start some on his homestead. He also has old style sheep, goats, chickens, seed, and even dryland rice.

Is this the feller you were sayin is startin an old heritage homestead for learning n stuff?

 

[livinoutdoors]

Also fyi there are folks sellin the island stock in South Carolina if he needs a boar.

 

[Nicodemus]

Is this the feller you were sayin is startin an old heritage homestead for learning n stuff?

Yep. Young man, not only wanting to keep the old ways of South Georgia-Panhandle Wiregrass area alive, but is living it as well. He`s smart and has learned a lot, and several of us old timers are helping him with advice, heirloom seed, and things needed on his homestead.

 

[livinoutdoors]

Yep. Young man, not only wanting to keep the old ways of South Georgia-Panhandle Wiregrass area alive, but is living it as well. He`s smart and has learned a lot, and several of us old timers are helping him with advice, heirloom seed, and things needed on his homestead.

Glad to hear it!

 

[sbroadwell]

We had that salt fish, too. My uncle owned the little country store where we got groceries and he’d get some in now and then. The ones we had came in small wooden barrels.
I’d love to have some of that now. I did a little looking for salt fish on the internet a couple of years ago but couldn’t find the right stuff.
And there is a movement back towards the old “heritage “ pork. About a dozen little farms around Athens raise that kind of pen. Very expensive though, and most only sell whole pigs.

 

[Doug B.]

Yep. Young man, not only wanting to keep the old ways of South Georgia-Panhandle Wiregrass area alive, but is living it as well. He`s smart and has learned a lot, and several of us old timers are helping him with advice, heirloom seed, and things needed on his homestead.

That's pretty awesome that a young feller would take that kind of interest in the old ways!

 

[kmckinnie]

My daddy talked about telephoning catfish in the rivers around here before there was a lake. He also talked about putting up opposums and feeding thwm out said it looked like a big old glob of fat after it was cooked

The back of the neck is the best meat c

 

[bilgerat]

when I was youngun and the familiy would visit our great grandmother she would make chittlins and cornbread, My older brother wouldn't touch the chittlins but I loved them! She also made Souse loaf but that stuff was nasty.