Plautdietsch word of the day: Rätjakohma
Great grandfather's smoke house was approximately 30'X30' and 15' high. It was big enough to smoke all the hams in the community at once. Traditionally, the duties of smoking hams and sausage was done by women. Dried popular schpeena was usually the wood of choice although any leftover "splinters" from chopping wood were used.
schwien schlacht'ing (hog butchering) on a Mennonite farm 1948
Here we see the tedious task of pork fat being rendered in a mejagrope. It took a strong and steady arm to continually stir the fat pieces over a fire for hours at a time.
And here's the final result from hours of rendering. Glorious pork lard and crackles!
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