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today.
Preserving the tenderloin chops, the spare ribs and the sausage was different before we had a home freezer. My Mom canned a lot of meat, particularly sausage and tenderloin, and the ribs were salted down. In later years, after we got our first freezer, much of this was frozen.
The best sausage, however, was the sack sausage. Mom used to make cloth sacks, and we packed the freshly ground and seasoned sausage in these sacks and hung them in the meat house. How long you left it there before eating it depended on how much age, or ‘twang,’ you liked in your sausage. It rarely got too strong for me.
Pudding meat was made from other scraps and some internal organs. Souse was
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