We butchered three hogs on Saturday. One hog is for Timothy and Elizabeth. We raised an extra one to give to them. We had plenty of good help, which made the workload lighter for everyone.
In addition to plenty of good fresh tenderloin and other cuts, we cooked the remaining meat off the bones and used it to make pon hoss, a fried dish made from leftover hog meat. We had enough to make 12 gallons of pork broth into pon hoss.
We rendered the lard, making around 18 to 20 gallons. The sausage was put through the grinder and seasoned with different kinds of seasonings. Then everything was packaged and put in the freezers. We still want to make summer sausage, using venison and pork. We add the pork sausage so it doesn't get so dry.
We made a breakfast casserole on Friday evening so it was easy to put in the oven on Saturday morning. The men and boys started with the butchering at 4 a.m. All three hogs were really big -- we guessed roughly around 500 pounds each. After the men had the hogs dressed (the initial phase of butchering), they all came in to eat breakfast.
Our noon meal was a little later. On the menu: fresh fried pork tenderloin, mashed potatoes, gravy, chicken noodles, dressing, corn, hot peppers, lettuce salad, pasta salad, cheese, homemade bread, butter, strawberry jam, banana cake, brownies, chocolate chip bars, hoho cake, and ice cream.
It was a long, hard day, but I am so glad to have the freezers filled for another year. And the boys are glad to have fewer chores out in the barn.
Timothy is still on crutches and off work. His foot seems to be in the healing process and he doesn't have too much pain if he stays off his feet.
Last night son Joseph, 13, hurt his knee and leg. He was pumping air into a cold basketball and it blew up, knocking him back. His knee and leg are all bruised, and he can't put weight on his leg. We have an appointment at the doctor this afternoon. Sure hope it's not broken, but we will need to get an X-ray to determine that.
Joseph learned a lesson: don't pump up a cold basketball. Luckily it didn't hit his head. I heard it blow up from the house and thought it was a gun being shot off.
Schools in the area are closed today, as we were dumped on with around 8 to 10 inches of snow. This was a good thing for Joseph, since he couldn't have gone anyway.
Daughter Susan, 20, is off from the factory until Tuesday. I am glad for her help. Son Benjamin, 16, is also home from work today as his driver didn't want to drive in this snow.
We are doing the chores for my sisters Susan and Verena. They will be gone for 10 days, staying with some friends in Ellenton, not too far from Bradenton. They picked a good week to be in Florida!
Recently our friends Jim and Ruth and their friend Sue invited our family, Jacob and Emma and family, and sisters Verena and Susan over to Jim and Ruth's cottage by the lake. Ruth and Sue showed us all how to do CPR (cardiopulmonary resuscitation).
Everyone had a chance to try it with the equipment Ruth had. We appreciated the time they took to show us and also for treating us to pizza and snacks.
With all our horses and buggies, Jim and Ruth had to tie a rope from one tree to another to have room to tie all our horses. It is so good for everyone to know how to do CPR.
This week I'll share a recipe for pork chops. God bless everyone! Stay healthy!
Glazed Pork Chops
6 pork chops
2/3 cup brown sugar
1 teaspoon paprika
1 teaspoon sage
1 teaspoon dry mustard
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon water
Place chops in a shallow baking dish or cake pan. Do not stack or overlap chops. Make a paste from the rest of the ingredients and spread over chops. Bake uncovered in a 250-degree oven for one hour, then 15 minutes at 350 degrees. Turn chops once after baking 45 minutes and spoon some of the mixture in the bottom of the pan over each chop.
Lovina Eicher, is an Old Order Amish writer, cook, wife and mother of eight. Readers can contact Eicher at P.O. Box 1689, South Holland, IL 60473 (please include a self-addressed stamped envelope for a reply) or at LovinasAmishKitchen@MennoMedia.org.