Read Message

bigmike

Salt
by Leisa Parrett
Last month I talked about canning and preserving our vegetables for winter. Salt plays an important role as a preservative for these vegetables.
As I went out early this morning and saw the air was cool and foggy, I said, “almost hog killing weather”. Once it got cooler outside and no more threat of any warm days, the men in my family would kill a hog to have meat to eat in the winter time. They would hang it up, gut it and cut off different parts, such as tenderloin, hams, shoulders, etc. Just as there is an art to cutting up a chicken, there is an art to cutting up a hog, lol! The shoulders and hams were taken to the “smoke house”. I can just see big shelves in that room lined with newspapers and that big ole ham laying there getting bathed in salt. This process of salting went on for a couple of days and when my parents felt it was good and salty, they would hang those hams and shoulders up by a string from the ceiling, were they would stay and cure until time to slice and fry up in a big cast iron skillet. Salt kept the great taste of the meat from spoiling. If you haven’t had fresh “ hog meat” you have definitely missed out on some of the most fine dining ever.
Matthew 5:13 says: Ye are the salt of the earth: but if the salt have lost his savour, wherewith shall it be salted? it is therefore good for nothing, but to be cast out and to be trodden under foot of men. The message Bible explains it like this: Let me tell you why you are here. You’re here to be salt-seasoning that brings out the God-flavors of this earth. If you lose your saltiness, how will people taste Godliness. You’ve lost your usefulness and will end up in the garbage.
Lord, help us to never lose our saltiness that you have given us in our life. Help us with every interaction and conversation with people to leave a good salty flavor of you and not a bad taste in their mouth.
Pastor Mom

Date: