Things Not Quite Forgotten

Things Not Quite Forgotten

I’ve been here on this ranch for over 33 years now and during that time a lot of things have changed. Some things for the better and some things not. Even through change it is important to remember and hopefully pass on some of the past.

One thing I was thinking about was my introduction to home cured ham. There was once a log building that had at one time served as a bunkhouse in years gone by. Hanging from the ridge pole were several dried up looking chunks that I was told were hams. Coming from southern California I knew what a ham was supposed to look like. I was educated that yes; they were hams but that they usually had to be par-boiled to remove some of the extra salt used in the cure. It did take me a while to acquire a taste for that meat but I did eventually. At times the ham was used just as it was. For instance, it would be ground along with potatoes and onions to make a hash or be used as a stuffing for bell peppers.

While I am thinking of meat I find it difficult to believe that I buy meat in the store. I came here at a time when I was able to learn how to butcher and cut up my own meat. At first I was just a helper watching my granddad and others do the real work. Since then I have butchered many kinds and sizes of animals. As the winters here can be long and cold a freezer wasn’t always necessary. There was a screen enclosed structure on the north side of the house that often had quarters of beef or lamb halves hanging. Meat was removed as needed and lard smeared over the exposed meat to keep it from drying until the next time meat was needed. I am still capable of butchering my own but with only the two of us there just isn’t the need to have a whole platter of steaks on the table. Meat and potatoes were the mainstay. Not to be left out was fresh milk and home made butter.

These are just a few tasty things that are not quite forgotten.