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Transcription: [00:06:38]
{SPEAKER name="Corrie Smith"}
Drain that from your lard--
{SPEAKER name="Unknown speaker"}
Talk a little bit louder.
[silence]
[00:06:46]
{SPEAKER name="Gerri Johnson"}
So you put the pieces of lard in the wash pot--
{SPEAKER name="Corrie Smith"}
And put the meat in the wash pot and have your fire under it, and you stir it slowly. You don't have to stir it all the time, but every once in a while to be sure that it doesn't stick.
[00:07:02]
And when it gets done, your meat and skins will float to the top. They're real crisp and brown. We call that a "crackling", and we strain it to have the pure hog lard.
[00:07:14]
{SPEAKER name="Gerri Johnson"}
And you have those four wash pots, you had four boiling at one time. You had them enclosed in a shed, why do you have to have them inside a shed? I know you don't here, but why do you have to have them in a shed at home?
[00:07:25]
{SPEAKER name="Corrie Smith"}
Well, you don't have to, but it's better. They cook faster and then if it rains or anything, you're out of the weather. It would cook out in the open, but it's faster and better inside, closed in.
[00:07:39]
{SPEAKER name="Gerri Johnson"}
But how many degrees do you think it was when we went into that shed? I was taking pictures, and you were stirring the wash pots. How high was the temperature do you think?
[00:07:47]
{SPEAKER name="Corrie Smith"}
Gee, I'm afraid to say, but it was hot! Well over 100 I would think!
{SPEAKER name="Fred Lee Bentley"}
[[crosstalk]]It was 120!
{SPEAKER name="Gerri Johnson"}
Yeah, I'm sure it was 120 degrees in there when you were working in the little shed.
{SPEAKER name="Corrie Smith"}
I would think every bit of that! You don't stay in there too long at the time.
[00:08:00]
{SPEAKER name="Gerri Johnson"}
When you're done with the cracklings, what do you do with them? How do you cook them?
{SPEAKER name="Corrie Smith"}
We eat them just as they are, and they use them in crackling bread, that's a favorite of the South. And you can also season with them, especially dry peas and beans.
[00:08:15]
{SPEAKER name="Gerri Johnson"}
Mm-hmm, they're a favorite. Uh, so while they're cooking out the cracklings and rendering out the lard, then you're also busy making the sausage. How do you go about making the sausage? First of all, what parts of the meat do you put into the sausage? Corrie, let's let Corrie, see--we'll test her on this and see if she knows.
[00:08:35]
{SPEAKER name="Corrie Smith"}
Okay, the main--you use the hams and the shoulders and sometimes you can use the Boston butts.