Curing and Storage Crocks

Residents of rural America were very self sufficient. During many times the economic conditions were very depressed for these early residents. Since money was so limited, they had to raise most of there own food. Nearly every family had a few chickens and hogs for their own use. Many of these farms slaughtered their own hogs. This task would not have been possible without the use of now antique Crock. These crocks were used for curing bacon and hams. Many were also used for the storage of rendered lard. Sausage, ham and bacon that finished the curing and smoking process were then stored in these crocks for use during the winter and summer. These antique crocks have become family Heirlooms for many of the descendants of these early Americans.

During the hog butchering process, the carcass was cut up into many of the recognizable cuts we see today. The meat of the hind quarters and the front shoulders were often cured into ham. The fatty meat from the sides were cured and made into bacon. The curing process involved trimming the hams and bacon to the desired size and shape. The next step was to rub Salt all over the surface of the meat. A small amount of Saltpeter was added to help control bacteria buildup during the curing process. There were a few other spices used in different parts of the country as well as brown sugar. After the rubbing of the salt and spice mixture was completed the meat was transferred into a crock for the actual curing. The crocks were then stored away for a certain amount of time depending on the thickness of the meat being cured. During that time the meat was turned to make sure every piece had the necessary exposure to the cure to assure uniform preservation. When the curing process was complete, the bacon and hams were smoked. Smoke is used not only for the flavor it imparts to the cured meat, but also as a method to retard bacterial growth. This would enhance the storing quality of the meat. Sometime the meat was left hanging in the smokehouse to further dry as with country hams.

Any excess fat that was trimmed off of the meat when making the hams and bacon as well as other cuts such as pork chops, steaks etc was cut into small pieces and cooked over a slow fire. This would cause the fat (lard) to be rendered out of the skin and fat solids (cracklings). This lard would be used during the year for frying, cooking and baking. In the days prior to the cholesterol monitoring, some hearty individuals even spread lard on their homemade bread for a lard sandwich. After the lard was finished frying out from the skins it was strained off using an old flour sack and graniteware colander into a clean crock. It was salted as it cooled. The lid was placed on the crock and it was stored away for later use.

Excess meat that could not be eaten in the short term or that which was not to be cured was ground, seasoned and stuffed into pork casings to make sausage. This sausage was then smoked using an indigenous wood for the area. There was a lot of use of Hickory, pecan, or other hardwoods. This smoke would work with the salt in the sausage to help preserve the sausage for later eating. Some of the sausage would be dried until it had the moisture content of Jerky. The rest was stacked on a crock and then warm (still fluid) lard was poured over the top until the sausage was totally covered. The lard was allowed to cool and set. After it was set, the crock and all its contents were stored away for later.

The early farm families had a smoke house on every farm. One could go into these early smokehouses and the crocks along the wall would look like a modern day antique store. These crock storage containers made day to day existence possible year around when fresh food was not available.

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