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Richard Seiler

I have had good luck with both the lime and lye method and intend to try to make barley and wheat hominy. My Father born in 1923 told me his mother used to make barley hominy with barley from their fields. I have used lye for years to make olives and after trying both methods I am most comfortable and prefer (slightly) the texture and flavor of the finished product with the lye. I am currently trying the lye method with a local dent yellow field corn. My wife by far prefers my hominy to the canned hominy we have used for years.


This is the first that I've heard of barley or wheat hominy. Was the purpose to take barley straight from the field and remove the hull?

Do you have instructions? What's it like? How was it used?

Interesting comment--thanks.

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