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George Rice story evokes memory of sausage grinding accident It happened the night she and Billy Flatt, her brother, were grinding fresh hog meat for sausage and she fell asleep and suffered an injury, one which would have challenged Drs. Kleinert & Kunz. It was a painful experience, but thanks to the good Lord and Dr. George Otis Nell, she made full recovery, and holds no prejudice toward pork. Lard is still her favorite frying medium, and country ham her favorite meat. Where she lives now, far, far away from the Kentucky 92 Beautiful Joppa/Montpelier area of her childhood, they are ignorant of Country Ham. She is lucky to have it hauled in from Kentucky. That's how she came to be in possession of a prized Penn's ham, stored for Christmas dinner, this year in Englewood, Florida Click on headline for complete, delightful Kentucky roots story By Von Price Oh, my! I just had to tell you about my hog killing experience when growing up. When I was about 8-9 years old my brother Billy and I were grinding the meat to make sausage. And I fell asleep. It was around 10 o'clock that night. And my finger got caught in the grinder. When I finally got it out of the grinder it was broken and cut so bad that it was just hanging together by a tiny piece of skin. That brought the entire process to a halt. And my mom and dad took me to Dr George Nell's office to get it stitched back together. I thought the pain was bad when it happened. Nothing like the pain when he inserted the needle into my finger to numb it! And the pain I had for several days. But he saved the finger and it grew back together. And things went back to normal the next day. For those who have done this, have participated at hog killings, they know how much work is involved - making and canning sausage, smoking the meat, making the lard that we used for cooking. It may not be healthy, but there is nothing like fried chicken, fried with lard. Oh well, I am 68 and I have no blood pressure problems, no cholesterol problem, good or bad. So it can't be too bad! Country ham is my most favorite meat to eat, to this day. The only way you can get it here is for your family to send it to you. You ask for country ham here and they have no idea what you are talking about. Thanks to my son, I have a big country ham from Penn's that I am going to bake for Christmas. As Grand Pa Jones says . . . "YUM YUM." Happy Holidays to friends and family in KENTUCKY. I just want to thank George Rice for going into such detail of the process. - Von Price, Englewood, Florida Comments re article 71530 Reminiscing Thanksgiving and Hog Killing This story was posted on 2014-11-29 09:28:44
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Pre-Christmas Update: Kelleyville Church Directory Listing Katie Carter Campbell identifies One Day or Less Mystery Photo Hog Killing up north separated the Germans from the Scots/Irish Christmas: Some thoughts on the observance Please send your Christmas Events now Reminiscing: Thanksgiving and Hog Killing DAV Service officer at VFW Post 6097, Mon 1 Dec 2014 Business: Charles & Holly Grimsley open 2nd store in Glasgow Columbia's Christmas Lights: They will be up Mon 1 Dec 2014 Happy Thanksgiving: A Thanksgiving with Graves clan View even more articles in topic News |
 
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