The Tarheel Texan Videos

EDIT: IS CLOUDY, BUT NO RAIN, NO THUNDER !! COME ON OUT!! Forget the weather forecast! Come see us at Miss Scarlett's Texas Homegrown today and tomorrow, 11:30 am to 2:30 pm 😁 We have several varieties of pickles, pickled veggies, 3 versions of chow chow, fully loaded bloody mary pickles, LOTS of jams and fresh, farm eggs 😊 The Drake Hearth SANO Nursery

Bloody Mary Pickles are BACK with a vengeance!! Each quart jar is packed with okra, asparagus, green bean, celery, garlic stuffed olive, small onion, radish, fresh dill, half a jalapeño and of course, some cucumber coins!! DISCLAIMER: the jar in the video has a distinct line through it, that I did not catch until I watched the video. It is not a crack, it is a raised line through the inside of the jar - however, that jar was sent to recycle :)

WELLLL... here it is! My homemade livermush! For those not familiar, Wikipedia gives a brief, comprehensive explanation - "Livermush is a Southern United States pork food product prepared using pig liver, parts of pig heads, cornmeal and spices. It is a regional cuisine that is common in Western North Carolina, and is typically consumed as a breakfast and lunch food. It has been suggested that livermush derives from scrapple". "Historian Tom Hanchett traces livermush back to a mixture of pork scraps, buckwheat, and spices brought to the United States by German immigrants in the 1700s and referred to as pon hoss (possibly from pfanne hase, or “pan rabbit” in German)". I'm sure that most of you have heard of head cheese, scrapple, goetta... it's just one of those regional faves :) and if you cant tell... I'm smiling thru that entire video! I am ECSTATIC!!! I used hog liver and fat for this trial. The next trial (definitely less salt) will be hog liver, skin on hocks and fat. After speaking with my pork hookup, it seems the collagen from the skin, will help the cornmeal hold the mixture together better 😁 YAY! This is SO EXCITING!!