Life is Hard. Wear a Helmet.

Life is Hard. Wear a Helmet

Virginia State Constitution: Article 1; Section 13
That a well regulated militia, composed of the body of the people, trained to arms, is the proper, natural, and safe defense of a free state, therefore, the right of the people to keep and bear arms shall not be infringed; that standing armies, in time of peace, should be avoided as dangerous to liberty; and that in all cases the military should be under strict subordination to, and governed by, the civil power.

Alabama State Constitution: Article 1: Section 26
That every Citizen has a right to bear arms in defense of himself and the State.

Thursday, December 6, 2012

Road Pics #4

The old smokehouse.

Found this old place abandoned next to a cotton field in Lenoir County, North Carolina. Back in the day, you could probably smoke a dozen hogs worth of meat in that thing.

Piedmont Lexington-Style Dip
1-1/2 cups distilled white or cider vinegar
10 tablespoons tomato catsup
Salt to taste, if desired
1/2 teaspoon cayenne pepper
Pinch of crushed hot red pepper flakes
1 tablespoon sugar
1/2 cup water
Freshly ground pepper to taste

Combine all ingredients in a small saucepan and bring to a simmer. Cook, stirring, until the sugar dissolves. Remove from the heat and let stand until cool. Spoon a small amount of the sauce over barbecued meats. Yield: three cups.

(Excerpt from page 336 of The Best Tar Heel Barbecue, Manteo to Murphy by Jim Early)


  • Farrow: As a noun–a little pig; as a verb to give birth to pigs.
  • Piglet: A young male or female pig.
  • Pig: Term used for animals up to about 150 lbs.
  • Hog: Term used for animals starting after they pass the pig stage, generally about 150-160 lbs. up.
  • Boar: Male hog used for breeding.

  • Barrow: a castrated male pig
  • Sow: Female hog used for breeding.
  • Gilt: Young female pig that has not produced piglets
  • Shoat: Young hog.
  • Feeder pig: Piglets fed until they reach about 50 lbs., then sold to a farmer who will raise the pigs to hog weight.
  • Feral Hog: a domestic hog that has escaped confinement and reverted to a wild state.
  • Pig Pen: Confinement for pigs usually dirt floor with wooden fence.
  • Pig Lot: Larger confinement for free ranging pigs containing woods (preferably oak trees for acorns) water source and shelter.

  • Pig Nest: The nest made by a sow in which to give birth and care for her piglets
  • Slop: The feed, generally table scrapes, restaurant and grocery store discards, supplemented by commercial hog food, acorns, peanuts and corn etc.
  • Stand ‘um up: When the weather begins to cool in early Fall the farmers will place their pigs on floored pens and feed the pigs extra rations (mainly corn and peanuts) to clean them out and fatten them up before slaughter.
  • Hog Killing Weather: Late Fall when the temperature is around 40-45 degrees or lower in the daytime so the farmers could slaughter, dress and butcher the hog without risk of spoilage.



    Coffeypot said...

    Some of these terms are new to me, though some are familiar. Growing up, a neighbor raised hogs in a pin on the back of his property. And he would slaughter one around November and I always thought it was cruel. He would hang the thing by its hind legs and lower it into a 50 gal barrel of boiling water alive. The squealing was horrible. Then, after a time, he would pull it out and scrape off the skin to get rid of the hair, then gut it and start the slicing. There was always a crowd of neighborhood kids and families to help him, and get part of the meat for curing and cooking and stuff. One old lady would take the guts and clean them out for sausage casings. I prefer to get my pork from the store. Less messy that way.

    Old NFO said...

    Yep, I know ALL those terms... And how to butcher a hog too! Us ol' country boys grew up with that... :-)

    riverrider said...

    um, actually that is an old flue- cure tobacco barn.they hung the leaves on sticks and hung the sticks in the barn over the 4 burner units to "cure" the leaves for market. my grandaddy had one exactly like it. spent a many summer day "heisting" tobacco into the barns. ah, good times,good times. they would probably lock him up today if they found us kids up in the "tiers" of the barn.

    Anonymous said...

    Yeah,I think it's a tobacco shed ,too.If you drive around Yanceyville or Martinsville Va area,you'll see a lot of them-some even constructed of logs,like an old log cabin-20'tall.All overgrown with weeds and brush.The good old days when farmers could make some money by raising tobacco in small lots.

    dhanna59 said...

    Look wingnut, it's a smokehouse alright, a frikkin TOBACCO curing smokehouse Numbnuts!

    MSgt B said...

    Coffey - When I was in school, I used to go down to SC with some friend for Easter. They would always butcher up a hog for Easter Sunday. Not one piece of that thing was wasted. (Just don't ask what's in the Chitlin's)

    Old NFO - I used to help with the hog butchering, but I never knew all the terms. Now I have a hog dictionary. Bacon is life.

    Riverrider & Bill - Huh. Learn something new every day. When I first saw the thing, that's what I thought it was, but the old tobacco barns I remember from my youth had slots open in the sides and no chimneys. This one was closed and had chimneys, and I dug around in the little side shed next to it and found what appeared to be old fire pits.
    I know I would definitely be using it to make ham and bacon.

    dhanna59 - Hey buddy! And to think, I was just starting to miss you. I got your wingnut right here...kiss it.

    dhanna59 said...

    Wingnut, no thanks bro, I'm tryin to quit....ha!