Billy Halfin's archive

Back in the times when there were more folks living on farms or just in the country, winter was hog killing time. There was no cold storage other than an icebox. That made it necessary to wait until there were a couple of cold fronts to put their annual pork supply to bed. Smoking the meat or using salt in vats were the methods of that day for preserving their meat. We can still do those things, but the use of freezers is a lot simpler. To get that great smoke flavor, we can smoke it for a few hours and it’s ready to put on the table.

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There seems to be one cold front behind the other now coming through Southeast Texas. For those of us that prefer staying warm, the cold is only tolerable. For those of us that enjoy the lower temperatures, the cold fronts are welcome. I’ll say here that what is cold in Southeast Texas is not cold in the more northern areas. That is unless you add in the wind and humidity. That situation does close the cold gap.

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When sitting in an East Texas deer stand before daylight, there is time to reminisce about all sorts of things. The first sign of the coming sunrise is the raspy sound of the thrashers. These little chatterers seem to always be around to usher in the new day.

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