"The prime source of meat for the early family in these mountains was hogs. Part of the reason for this can be seen by a quick look at the recipes. There was almost no part of the animal that could not be used. Each farmer who kept hogs on open range in the mountains had his own identifying brand cut into the ear of each of his animals. Hogs were allowed to fatten themselves on the 'mast' of the forest - acorns, chestnuts, and so on.
Acorn mast made the meat taste bitter and altered the consistency of the fat. For these reasons, hogs to be slaughtered were often rounded up and brought down out of the mountains to the farms where they were fed on corn for anywhere from a few weeks to over a month. This removed any bitterness from the meat and softened the fat properly for rendering into lard.
The hog was killed (either by a sharp blow on the head with a rock or axe head, or by shooting it in the back of the head or between the eyes), and it jugular vein pierced immediately. As one described it, 'Stick'im right in th' goozle'ere.' Now the neck was cut around the base of the head and and through the throat so that the backbone was ringed completely....The remaining blood was allowed to drain from the carcass, and then, a long, deep cut was made down the middle of the underside ...... When the inside of the carcass was completely cleaned, it was taken down and cut up.
SAUSAGE- Use any combination of lean meat not used otherwise. Take 10 pounds of lean pork, a quarter cup salt, a half cup brown sugar, two tablespoons sage, two teaspoons black pepper, and two teaspoons red pepper. Run the mixture through a sausage grinder..."