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+Project Gutenberg (https://www.gutenberg.org) public repository for
+eBook #62859 (https://www.gutenberg.org/ebooks/62859)
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-The Project Gutenberg EBook of Pork Slaughtering, Cutting, Preserving, and
-Cooking on the Farm, by H. Russell Cross and E. Curtis Green and Roger L. West and Anthony W. Kotula
-
-This eBook is for the use of anyone anywhere in the United States and most
-other parts of the world at no cost and with almost no restrictions
-whatsoever.  You may copy it, give it away or re-use it under the terms of
-the Project Gutenberg License included with this eBook or online at
-www.gutenberg.org.  If you are not located in the United States, you'll have
-to check the laws of the country where you are located before using this ebook.
-
-Title: Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm
-       Farmers' Bulletin Number 2265
-
-Author: H. Russell Cross
-        E. Curtis Green
-        Roger L. West
-        Anthony W. Kotula
-
-Release Date: August 5, 2020 [EBook #62859]
-
-Language: English
-
-Character set encoding: UTF-8
-
-*** START OF THIS PROJECT GUTENBERG EBOOK PORK SLAUGHTERING ***
-
-
-
-
-Produced by an anonymous Project Gutenberg volunteer.
-
-
-
-
-
-
-
-
-    PORK Slaughtering, Cutting, Preserving, and Cooking on the Farm
-
-
-          UNITED STATES     FARMERS’            _PREPARED BY_
-          DEPARTMENT OF     BULLETIN             SCIENCE AND
-          AGRICULTURE       NUMBER 2265          EDUCATION
-                                                 ADMINISTRATION
-
-
-
-
-                              CONTENTS
-
-                                                           Page
-
-    Selection and Care of Animal before Slaughter             3
-    Preparing for Slaughter                                   4
-    Slaughter                                                 7
-    Chilling the Carcass                                     35
-    Cutting                                                  36
-    Freezing and Frozen Storage                              53
-    Further Processing                                       54
-    Meat Cookery                                             62
-    Precautions                                              63
-    Other Publications                                       64
-
-
-
-
-                                                 Issued June 1978
-                                      Slightly revised April 1981
-
-              For sale by the Superintendent of Documents,
-              U.S. Government Printing Office
-              Washington, D.C. 20402
-
-
-
-
-                      Pork Slaughtering, Cutting,
-                   Preserving, and Cooking on the Farm
-
-  By H. Russell Cross, _Research Food Technologist_,[1]
-  E. Curtis Green, _Meat Marketing Specialist_,[2]
-  William R. Jones, _Extension Meat Specialist_,[3]
-  Roger L. West, _Associate Professor, Meat Science_,[4]
-  and Anthony W. Kotula, _Chief, Meat Science Research Laboratory_,[1]
-  (Photographs by Donald K. Rough[1] and Terry K. O’Driscoll[5])
-
-  [1] Meat Science Research Laboratory, Northeastern Region, SEA-FR,
-      Beltsville, Md. 20705.
-
-  [2] Standardization Branch, Meat Quality Division, Food Safety and
-      Quality Service, Washington, D.C. 20250.
-
-  [3] Cooperative Extension Service, Auburn University, Auburn, Ala.
-      36830.
-
-  [4] Department of Animal Science, University of Florida, Gainesville,
-      Fla. 32611.
-
-  [5] Beltsville Agricultural Research Center, Northeastern Region,
-      SEA-FR, Beltsville, Md. 20705
-
-
-
-
-           SELECTION AND CARE OF ANIMAL BEFORE SLAUGHTER
-
-Several factors should be considered before slaughtering a hog for
-home consumption. The most important considerations are health, kind
-of animal (barrow, gilt, sow, or boar), expected meat yield, and care
-of the animal prior to slaughter.
-
-
-                               Health
-
-You should take care that an unhealthy animal is not selected for
-slaughter. At the time of selection, look for signs of sickness such
-as fever, increased breathing rate, and diarrhea. Animals suspected of
-being unhealthy should be treated by a veterinarian until the animal
-is returned to a healthy state.
-
-
-                            Animal Care
-
-It is important to exercise proper care of the animal prior to
-slaughter, if you expect to obtain high quality meat. Pen the animal
-in a clean, dry place the day before slaughtering. Restrict the animal
-from feed 24 hours prior to slaughter, but provide access to water at
-all times. The slaughter of hot, excited animals increases the risk of
-sickness, injury, and darker meat; therefore, do not run the animal or
-wrestle with it. Bruises and whip marks cause bloody spots which must
-be trimmed out.
-
-
-                     Animal Type and Meat Yield
-
-Highest quality pork is produced from young, healthy, well-fed, meaty
-hogs that weigh from 175 to 240 pounds. The meat-type hog should have
-full, plump, meaty hams and straight, smooth sides. Fat should be
-firm, evenly distributed, and not more than 1.6 to 1.7 inches average
-thickness over the back. The average meat-type hog produces as much
-pork as a family of two consumes in 10 to 12 months. Heavier, fatter
-hogs produce less lean and more excess fat.
-
-A meat-type hog, when cut and trimmed according to the methods
-described later, will yield approximately 65 to 70 percent of its
-carcass weight in ham, picnic shoulder, loin, bacon, and Boston butt.
-Expected yields of major and minor cuts from a U.S. No. 2 hog are
-presented in table 1.
-
-  Table 1._—Percentages of major and minor cuts from a U.S. No. 2 hog,
-                     trimmed according to USDA procedures_
-  -------------------------------------------------------------------
-  Cuts                                   Percentage of USDA
-                                           carcass weight
-  -------------------------------------------------------------------
-  Ham (trimmed)                                    19
-  Belly (untrimmed)                                18
-  Collar, fat back, and clear plate                18
-  Picnic shoulder and Boston butt (trimmed)        17
-  Loin (trimmed)                                   17
-  Feet, tail, and neckbones                         5
-  Spareribs                                         3
-  Jowl (untrimmed)                                  3
-                                              -----------
-                                                  100
-  -------------------------------------------------------------------
-  Four lean cuts[1]                                53
-
-  Adapted from Smith, King & Carpenter, 1975.
-  [1] Ham, loin, picnic shoulder, and Boston butt.
-
-
-The slaughter of boars is not recommended. Meat from boars has a
-strong odor during cooking, and an off-flavor. This “sex” odor and
-flavor is often identified as being “soapy,” and the odor increases as
-boars approach sexual maturity. If old boars are to be slaughtered,
-they should be castrated and allowed to heal prior to being slaughtered.
-
-
-
-
-                      PREPARING FOR SLAUGHTER
-
-Prior to the day of slaughter, select the slaughter site, accumulate
-all equipment, prepare for waste disposal, and, if necessary, arrange
-with a local processor or meat market for chilling and cutting the
-carcass. If you plan to have the carcass chilled and cut up, make
-arrangements concerning the time and day on which the carcass can be
-accepted, the charges, and specific instructions for chilling,
-cutting, and wrapping.
-
-
-                           Site Selection
-
-Slaughter site selection is extremely important. The amount of space
-and equipment needed will depend on the method (scalding or skinning)
-used. If the carcass is to be scalded, be sure that a site is selected
-where a fire can be built, and clean, running water is available. If a
-tree is to be used to suspend the carcass, select a healthy limb, 6 to
-8 inches in diameter and 8 to 10 feet from the ground. This will
-ensure that the limb will not break from the weight of the carcass,
-and the carcass can be fully extended above the ground for viscera
-removal and splitting. If the animal is to be slaughtered in a
-building, be sure that a strong beam 8 to 10 feet from the floor is
-available. The floor should be clean and, preferably, concrete.
-
-After selection of the slaughter site, clean up the area to ensure
-that leaves and dirt are not blown on the carcass during slaughter. If
-the site has a wooden or concrete floor, wash the floor and all
-equipment with plenty of soap and water. Be sure to rinse thoroughly
-because sanitizers discolor the meat and may cause off-flavors. If
-animals are to be slaughtered outdoors, use straw to cover the area
-where the carcass will be suspended and eviscerated.
-
-The weather on the day of slaughter should also be considered. During
-hot weather, the animal should be slaughtered during the cooler early
-morning or late evening hours. Since an inexperienced person will take
-2 to 3 hours to complete the slaughter operation, care should be taken
-to avoid long exposure of the carcass to high temperatures. During
-cold weather of less than 30° F, the animal can be slaughtered at any
-time, because spoilage bacteria do not grow rapidly at cold
-temperatures. During periods of extremely cold weather, avoid letting
-the carcass freeze immediately after slaughter because the meat will
-be less tender than if it is permitted to chill without freezing.
-Slaughter during high winds may result in dirt and other contaminants
-being blown onto the carcass.
-
-
-                           Waste Disposal
-
-All waste products should be disposed of in a sanitary manner. If the
-animal is to be slaughtered in the open, select a site with good
-drainage so that blood and water can drain away from the carcass. Do
-not allow blood and water to pollute nearby streams or other water
-supplies.
-
-Disposal of viscera and hair is often a problem. Arrange to have a
-local processor or rendering plant pick up these wastes. If this is
-not possible, bury them so that dogs and other animals cannot dig them
-up. Hair can be burned.
-
-
-                        Slaughter Equipment
-
-Elaborate and expensive equipment is not necessary but certain items
-are essential (fig. 1). The amount of equipment will depend on the
-slaughter procedure used. If the carcass is to be scalded rather than
-skinned, additional equipment will be needed (items 16 to 23). The
-following slaughter equipment is recommended:
-
-  1. .22 caliber rifle with long or long rifle cartridges
-  2. Sharp skinning knife and steel
-  3. Boning knife
-  4. Block and tackle or chain hoist—should be strong enough to
-     hold weight of pig to be slaughtered
-  5. Chocks—concrete blocks work well
-  6. Meat saw
-  7. Oil or water stone
-  8. Ample cold water for washing hands, equipment, carcass and
-     byproducts
-  9. Tree with strong limb, beam or tripod 8 to 10 feet high, or
-     tractor with hydraulic lift
-  10. Spreader (gambrel or metal pipe)
-  11. Buckets (2 or 3)
-  12. Ice or cold water
-  13. Straw for placing under animal during evisceration and splitting
-  14. Clean cloths or plastic for protection of meat during transport
-  15. Clean string
-  16. Scalding barrel
-  17. Pot or barrel for heating water
-  18. Bell scrapers (1 or 2)—these are not necessary but helpful
-  19. Plywood or other solid material for scalding platform
-  20. Thermometer which registers up to 200° F
-  21. Dry wood for fire
-  22. Hog or hay hook
-  23. Propane torch or blow torch
-
-  [Illustration: Slaughter equipment displayed]
-  Figure 1.—Equipment for slaughter.
-
-Be sure that all equipment that will come in contact with meat is
-thoroughly cleaned. Blood and other materials that get on the outer
-garments of workers during slaughter should not be transferred to the
-carcass after it is washed.
-
-Additional equipment needed for cutting the carcass is listed in the
-section, “Cutting.”
-
-
-
-
-                             SLAUGHTER
-
-                              Stunning
-
-The animal should be killed as quickly and humanely as possible. In
-most slaughter plants, hogs are immobilized either by electrical
-stunning or carbon dioxide gas suffocation. On the farm a hog can be
-stunned by striking it one sharp blow with a mechanical stunner or by
-shooting it in the forehead midway between and slightly above the
-eyes. The first attempt should be successful (fig. 2). Improperly
-placed bullets could cause the animal much pain and injure helpers or
-other livestock. Animals that become excited during stunning will not
-bleed as well as those less excited. _As always the case whenever using
-firearms, exercise all appropriate safety precautions_.
-
-  [Illustration: Rifle muzzle pointed at forehead of hog]
-  Figure 2.—Stunning.
-
-
-                              Bleeding
-
-Bleeding is a very important part of the slaughtering operation. The
-animal should be bled within 2 minutes after it is down because the
-blood pressure may increase and thus break the capillaries and cause
-an unattractive condition in the meat called “blood splash.” Although
-meat with this condition is safe for consumption, it is quite
-unpleasant in appearance.
-
-After stunning the animal, place it on its back, perfectly straight
-with the head close to the ground. A helper can stand over the animal
-and hold its front legs. Locate the tip of the breastbone, along the
-midline (fig. 3). A 6-inch sticking knife sharpened on both sides of
-the tip is best. However, a regular boning or skinning knife can be
-used. Hold the knife at a 35 to 40-degree angle, thrust it under the
-breastbone with the point aimed toward the tail and then give an
-upward thrust (dip the point) to sever the carotid artery (figs. 4 &
-5). No twisting or cross-cutting of the knife is necessary. If the hog
-does not bleed, insert the knife a little deeper a second time and
-there should be little difficulty getting a good stick. To avoid a
-“shoulder stick” do not insert the knife too far to either side. The
-bloody tissue resulting from a shoulder stick will subsequently
-require trimming. Care should also be taken to make certain that the
-hog does not kick you or the knife.
-
-  [Illustration: Man placing finger on tip of breastbone]
-  Figure 3.—Locating breastbone.
-
-  [Illustration: Side view drawing of supine hog with knife inserted]
-  Figure 4.—Sticking (bleeding).
-
-  [Illustration: Photo showing positions of workers during sticking]
-  Figure 5.—Positions for sticking.
-
-
-                        Hair or Skin Removal
-
-Once the animal is bled, the hair can be removed by scalding the
-animal in hot water and scraping; or the skin and hair can be removed
-by skinning. Traditionally, hogs have been scalded and scraped, and
-the skin is left intact. Both procedures will be discussed because
-many people now find the skinning method to be easier, to require less
-equipment, and to result in an equally acceptable final product.
-
-
-_Scalding and Scraping Method:_
-
-For scalding, the most important consideration is maintaining an
-adequate supply of properly heated water. Approximately 50 gallons of
-near boiling water will be needed for each pig. This water should be
-ready (boiling) before the animal is stunned and bled. After the hot
-water is placed in the scalding barrel, it can be adjusted to the
-proper temperature for scalding by adding cold water.
-
-The animal can be scalded by several methods. The easiest method is to
-have two barrels, one for heating the water and one for use as a
-scalding vat. Fifty-five gallon barrels will be large enough for most
-hogs. The scalding barrel can be buried in the ground at a slight
-angle; thus movement of the hog in and out of the barrel is easier
-(fig. 6). Be sure the angle of the barrel is not too flat or the
-barrel will not hold enough water to cover the carcass. Another method
-for scalding is to have a scalding vat or a barrel under which a fire
-can be built. This method requires more construction, and the
-temperature of the water is difficult to control.
-
-  [Illustration: Partially buried barrel adjacent to a plywood board]
-  Figure 6.—Scalding equipment.
-
-Slow scald is usually best. Scalding water temperatures between 140°
-and 145° F are optimal. At these optimal temperatures, 3 to 6 minutes
-of scalding are required to loosen the hair and scurf (layer of
-accumulated oil, dirt, and the outer layer of cells on the skin). In
-the fall when the winter hair is beginning to grow, the hair of most
-hogs is difficult to remove. Higher water temperatures (146° to 150°
-F) or longer submersion times are usually required for scalding during
-this “hard-hair” season. About ¼ cup of rosin, lime, or some other
-alkaline material added to the scald water to aid in scurf removal
-results in a whiter skin.
-
-On the farm, regulation of water temperature is difficult. Add boiling
-water to the scalding barrel, then add cool water to adjust to the
-proper temperature. Begin with the scalding water at 155° to 160° F
-because it cools rapidly. At these high temperatures, the carcass must
-be kept in motion and pulled from the barrel several times. This
-movement prevents overscalding. Overscalding causes the skin to
-contract around the base of the hair (“setting the hair”) and cooks
-the skin. If the carcass is overscalded, the hair is extremely
-difficult to remove.
-
-After the proper water temperature has been attained, place the pig in
-the barrel, head first (fig. 7). Rotate the carcass in the barrel,
-pulling it in and out of the water occasionally. Check the hair often
-for ease of removal. The hair slips first over the back and sides,
-then in the flank regions. When the hair can be pulled easily in the
-flank regions behind the shoulders, remove the hog from the barrel and
-place the rear of the hog in the water.
-
-  [Illustration: Man holding hog in scaling barrel]
-  Figure 7.—Scalding head first.
-
-While the rear of the hog is scalding, pull the toe nails and dew
-claws from the front feet by inserting a hook into the top of the nail
-and pulling (fig. 8). Scrape as much of the hair on the head as
-possible, especially around the ears and snout (fig. 9). When the hair
-slips in the rear flanks, remove the hog from the barrel. Remove the
-toe nails and dew claws from the rear legs and pull the hair from the
-tail.
-
-  [Illustration: Hook removing toe nail]
-  Figure 8.—Removing toe nails.
-
-  [Illustration: Knife scraping cheek hairs]
-  Figure 9.—Scraping head.
-
-Grip the legs with both hands and twist to pull off the hair. Remove
-the hair in the difficult areas (head, feet, jowl) first, then proceed
-to the easier areas (back, sides). If you use the bell scraper, tilt
-the scraper upward on the forward edge and pull the scraper forward,
-applying as much pressure as possible (fig. 10).
-
-  [Illustration:Man scraping head of hog in scalding barrel]
-  Figure 10.—Scraping head.
-
-Scrape the hot carcass as quickly as possible because the skin tends
-to “set” as it cools. If patches of hair and scurf are difficult to
-scrape, cover them with a burlap bag and pour hot water over them.
-Scraping is made easier by moving the legs or the head in order to
-stretch the skin, smoothing the wrinkles along the sides.
-
-After most of the hair has been removed, pour water over the carcass
-and continue scraping. Place the scraper flat against the skin and
-move it in a rotary manner (fig. 11). This procedure aids in removal
-of scurf and dirt as well as removal of the rest of the hair. If
-patches of hair cannot be removed with the scraper, use a knife. Some
-people prefer to use a knife for the entire operation.
-
-  [Illustration: Man scrapping the side of a hog]
-  Figure 11.—Scraping middle.
-
-The carcass is now ready to be suspended. Clean the feet by cutting
-away the soles of the feet and cutting between and around the toes
-(fig. 12). Expose the gambrel tendons by cutting through the skin on
-the backs of the rear legs from dew claws to hock (fig. 13). Cut down
-each side of the tendons, being careful not to cut the tendons (fig.
-14). Insert the spreader or gambrel under both tendons on each leg.
-Secure the legs to the spreader bar and suspend the carcass (fig. 15).
-
-  [Illustration: Man holding toes of hog’s feet]
-  Figure 12.—Cleaning feet.
-
-  [Illustration: Man running knife up back of hog’s hind leg]
-  Figure 13.—Exposing gambrel tendons.
-
-  [Illustration: Man hold hog leg with thumb between bone and tendon]
-  Figure 14.—Exposing gambrel tendons.
-
-  [Illustration: Hog suspended with legs tied to spreader]
-  Figure 15.—Suspending the carcass.
-
-If available, a propane torch or blowtorch can be used to singe the
-remaining hair and scurf (fig. 16). Singeing removes most of the hair
-and allows small, light hairs to be seen. Use caution during singeing
-to prevent burning the skin. Shave the remaining hair and wash the
-carcass thoroughly. Continue with evisceration and splitting (pages
-24–35).
-
-  [Illustration: Man holding propane torch near hog’s ear]
-  Figure 16.—Singeing.
-
-
-_Skinning Method:_
-
-The skinning procedure used for pork carcass is similar to that used
-for beef carcasses. Skinning requires less equipment and can be done
-faster than scalding and scraping. We have commonly believed that the
-skin was needed on hams and bacon to assure proper curing; however,
-this belief is not necessarily correct. A poor skinning job can lower
-the quality of the belly for bacon.
-
-After stunning and bleeding the animal, move the carcass to the
-location of the hoisting equipment. Place the carcass on a sheet of
-plywood, a concrete slab, or straw. Wash the blood and dirt from the
-carcass. Turn the carcass on its back and hold it in place with blocks
-placed on each side (fig. 17).
-
-  [Illustration: Hog in supine position on plywood sheet]
-  Figure 17.—Position for skinning.
-
-Cut the hide around the rear legs, just below the dew claws (fig. 18).
-Make a cut through only the hide, down the back of the leg, over the
-hocks, and to the midline at the center of the hams (fig. 19). Skin
-around each side of the leg, removing the hide to a point below the
-hock (fig. 20).
-
-  [Illustration: Man holding knife cutting around hog’s ankles]
-  Figure 18.—Cutting skin around legs.
-
-  [Illustration: Man holding knife cutting hide between rear legs]
-  Figure 19.—Cutting to midline.
-
-  [Illustration: Hog with hide pulled back at rear legs]
-  Figure 20.—Skinning legs.
-
-Open the hide down the midline from the point where the animal was
-stuck, around each side of the pubis area and continue to the anus
-(fig. 21). Make this cut by inserting the point of the knife under the
-skin with the blade turned up. This procedure is referred to as
-cutting from inside out and protects against meat contamination from
-materials on the hide. Avoid cutting too deeply because you may
-puncture the intestine and contaminate the carcass.
-
-  [Illustration: Man running knife down midline of hog]
-  Figure 21.—Cutting down midline.
-
-Remove the hide from the insides of the hams (fig. 22). Be careful, it
-is very easy to cut through the fat into the lean. Continue skinning
-along the sides toward the breast. Grasp the loosened hide in the
-opposite hand and pull it up and out. This places tension on the hide,
-removes wrinkles, and allows the knife to glide smoothly. Holding the
-knife firmly, place it against the hide with the blade turned slightly
-outward (fig. 23). Skin as far down the sides as possible, but not
-around the front legs (fig. 24).
-
-  [Illustration: Knife removing hide at upper rear legs of hog]
-  Figure 22.—Skinning hams.
-
-  [Illustration: Knife cutting away hide from abdomen of hog]
-  Figure 23.—Siding.
-
-  [Illustration: Picture of hog with hide pulled back from sides.
-  Figure 24.—Siding.
-
-Return to the rear of the carcass and remove the hide left on the rear
-of the hams (fig. 25). Do not skin the outside of the hams at this
-time. Remove the rear feet by sawing through the bone about 2 inches
-above the hock (fig. 26). Insert the spreader under the large tendons
-on the rear legs (fig. 27) and secure the legs to the spreader.
-
-  [Illustration: Knife removing hide at upper rear legs of hog]
-  Figure 25.—Skinning rear of hams.
-
-  [Illustration: Saw cutting off lower foot]
-  Figure 26.—Removing feet.
-
-  [Illustration: Knife shown between leg bone and tendon]
-  Figure 27.—Exposing tendon.
-
-Hoist the carcass to a convenient working height (waist high) for skin
-removal from the outside of the hams. Skin around the outsides of the
-hams, leaving as much fat as possible on the carcass. Remove the hide
-around the anus and cut through the tail at the joint closest to the
-body (fig. 28). Pull the hide down over the hips (fig. 29). The hide
-along the hips and back can be pulled off, leaving the fat on the
-carcass. Occasionally, you may need to use a knife to cut between the
-skin and the fat if large pieces of fat are being pulled off.
-
-  [Illustration: Knife shown removing hide from rear of hams]
-  Figure 28.—Skinning rear of hams.
-
-  [Illustration: Hanging hog with hide half removed]
-  Figure 29.—Removing hide from back.
-
-Hoist the carcass to a fully extended position. Open the hide down the
-rear of the forelegs. Remove the hide on each side of the forelegs
-(fig. 30). Skin along the inside of the forelegs and neck. Skin along
-the outside of the shoulders and jowls to a point approximately half
-way to the back of the carcass (fig. 31).
-
-  [Illustration: Hanging hog with man removing hide near front legs]
-  Figure 30.—Skinning forelegs.
-
-  [Illustration: Hanging hog with hide removed from chest]
-  Figure 31.—Skinning sides and back.
-
-Slowly pull down and out on the hide (fig. 32), removing it along the
-back. If the fat begins to tear, use a knife to correct the torn area
-and then continue pulling the hide. Remove the hide as far down the
-back as possible (fig. 33). When it becomes difficult to pull along
-the top of the neck, complete removal with a knife.
-
-  [Illustration: Hanging hog with man pulling down hide in back]
-  Figure 32.—Pulling hide from back.
-
-  [Illustration: Hanging hog with man pulling down hide in back]
-  Figure 33.—Pulling hide from back.
-
-If the head is to be saved, skin over the poll and down the face (fig.
-34). Remove the hide at the snout. Remove the front feet by sawing
-just below the knee joint (fig. 35). Continue with evisceration and
-splitting.
-
-  [Illustration: Man using knife around hog’s neck]
-  Figure 34.—Skinning head.
-
-  [Illustration: Man using saw to remove lower part of front leg]
-  Figure 35.—Removing front legs.
-
-
-                            Evisceration
-
-Loosen the anus by cutting around it, deep into the pelvic canal. Pull
-outward and cut any remaining attachments (fig. 36); be careful not to
-cut into the large intestine. When the anus is loosened, tie it with a
-piece of string to avoid contaminating the carcass (fig. 37).
-
-  [Illustration: Man using knife around anus]
-  Figure 36.—Loosening anus.
-
-  [Illustration: Man tying shut anus]
-  Figure 37.—Tying anus.
-
-Remove the penis from a slaughtered barrow. Cut through the skin and
-fatty tissue along each side of the penis and around the penis
-opening. Lift upward and cut underneath it along the midline (fig.
-38). Cut along the penis between the hams, pull the penis upward and
-remove it at its attachment at the base of the ham (fig. 39). Continue
-the cut made between the hams, at their natural separation, exposing
-the white connective tissue. Cut through the tissue to the pelvic
-(aitch) bone. Continue cutting through the cartilage between the aitch
-bone and separate the hams (fig. 40). This procedure is satisfactory
-in young pigs; however, a saw may be needed to split the aitch bone in
-older hogs.
-
-  [Illustration: Man exposing hog’s penis]
-  Figure 38.—Removing penis.
-
-  [Illustration: Man cutting around hog’s penis]
-  Figure 39.—Removing penis.
-
-  [Illustration: Man slicing through pelvic cartilage to split hams]
-  Figure 40.—Splitting pelvic bone.
-
-Make a cut through the lean and fat from the point where the pig was
-stuck to the upper end of the sternum or breastbone (fig. 41). Insert
-the knife at the top edge of the sternum, cut downward and slightly
-off center to open the chest cavity (fig. 42).
-
-  [Illustration: Locating the tip of sternum with fingers]
-  Figure 41.—Tip of sternum.
-
-  [Illustration: Man pushing knife down through sternum]
-  Figure 42.—Opening the sternum.
-
-Open the midline, beginning at the opening made when the aitch bone
-was split. With the handle of the knife inserted in the opening and
-with the blade pointed outward to avoid cutting the intestines (fig.
-43), open the midline to the opening made at the breast (fig. 44).
-Allow the intestines and stomach to roll outward and hang (fig. 45).
-Do not allow them to fall because the esophagus will tear and spill
-its contents onto the carcass.
-
-  [Illustration: Man pushing knife down through abdomen wall]
-  Figure 43.—Opening the midline.
-
-  [Illustration: Man pushing knife down through abdomen wall]
-  Figure 44.—Opening the midline.
-
-  [Illustration: Intestines and stomach exposed out front]
-  Figure 45.—Intestines and stomach.
-
-Pull the loosened large intestine down past the kidneys (fig. 46).
-Sever the attachments to the liver and remove it by pulling outward
-and cutting the connective tissue (fig. 47). Remove the gall bladder
-from the liver by cutting beneath it and pulling (fig. 48). Be careful
-not to allow its contents to spill onto the liver.
-
-  [Illustration: Man pulling out large intestine]
-  Figure 46.—Pulling large intestine.
-
-  [Illustration: Man slicing out liver]
-  Figure 47.—Removing liver.
-
-  [Illustration: Man slicing gall bladder off liver]
-  Figure 48.—Removing gall bladder.
-
-Pull the stomach and intestines outward and cut through the diaphragm
-(fig. 49). This is the thin sheet of muscle and white connective
-tissue that separates the stomach and intestines from the lungs and
-heart. Pull outward on the lungs and heart and cut down each side of
-the windpipe, severing its attachment at the head (fig. 50). To
-separate the heart from the lungs, cut across its top (fig. 51). The
-heart should be split open to allow thorough washing. Wash the heart
-and liver thoroughly and put them in ice or ice water.
-
-  [Illustration: Man slicing down through diaphragm]
-  Figure 49.—Cutting diaphragm.
-
-  [Illustration: Man pulling down and slicing off windpipe]
-  Figure 50.—Removing windpipe.
-
-  [Illustration: Man slicing off heart from lungs]
-  Figure 51.—Removing heart.
-
-
-                     Splitting and Head Removal
-
-Wash the inside of the carcass before splitting. With the saw, begin
-splitting from the inside between the hams (fig. 52). Keep the split
-as near the center of the backbone as possible, and saw through the
-tail region to a point midway through the loin (fig. 53). Move around
-to the back and continue sawing through the shoulder and neck to the
-base of the head (fig. 54). If the split gets off center, continue
-sawing through to the next vertebra and then realign the saw.
-
-  [Illustration: Man facing chest running saw down back backbone]
-  Figure 52.—Splitting.
-
-  [Illustration: Man facing chest running saw down back backbone]
-  Figure 53.—Splitting.
-
-  [Illustration: Man facing chest running saw down back backbone]
-  Figure 54.—Splitting.
-
-Remove the head at the atlas joint (the joint closest to the head).
-This joint should be exposed if the carcass is properly split (fig.
-55). After cutting through the joint cut downward along the jaw
-bone, leaving the jowls attached to the carcass. If desired, remove
-the tongue, wash it thoroughly, and place it with the liver and heart.
-
-  [Illustration: Man using knife to remove head]
-  Figure 55.—Removing head at atlas joint.
-
-Remove the kidneys and leaf fat (figs. 56 and 57). The leaf fat is
-removed by loosening it from the diaphragm muscle and lifting it
-upward. Wash the carcass thoroughly before chilling.
-
-  [Illustration: Man using knife to cut out kidney]
-  Figure 56.—Removing kidney.
-
-  [Illustration: Man removing leaf fat]
-  Figure 57.—Removing leaf fat.
-
-
-                       Examining the Carcass
-
-All the internal organs and the dressed carcass (fig. 58) should be
-examined carefully for any abnormalities or conditions that might
-affect the fitness of the meat for food. Usually a meat inspector or
-graduate veterinarian is the only person qualified to do this, and one
-should be present to inspect the carcass; however, under farm
-conditions, you may need to look for the obvious signs of disease or
-damage yourself. If any part of the viscera or carcass is
-questionable, you should obtain expert advice.
-
-Bruises, minor injuries, parasites in the organs, enclosed abscesses,
-and single tumors are frequently local conditions that can be easily
-removed. However, congestion or inflammation of the lungs, intestines,
-kidneys, inner surface of chest, or abdominal cavity and numerous
-yellowish or pearl-like growths scattered throughout the organs should
-be viewed seriously. Carcasses and viscera having such abnormalities
-should be examined by a graduate veterinarian and his opinion obtained
-as to the wholesomeness of the meat. _You should check with a
-cooperating veterinarian before you slaughter the animal to be certain
-he will be available if you should seek his advice_.
-
-  [Illustration: Hanging split carcass]
-  Figure 58.—Completed carcass.
-
-
-
-
-                      CHILLING THE CARCASS
-
-The surfaces of freshly slaughtered hog carcasses are contaminated
-with bacteria that can spoil the meat unless their growth is promptly
-checked. Bacterial growth can be slowed by prompt chilling and keeping
-the carcass at low temperatures. If the weather is suitable (28° to
-35° F), the carcass can be wrapped in a sheet, hung, and chilled in a
-well-ventilated shed. Wrapping with clean cloth will partially protect
-the carcass from contamination.
-
-_Do not allow the carcass to freeze_ because freezing within 1 day
-after death may toughen the meat. If the carcass cannot be chilled to
-below 40° F on the farm, it should be transported to a local locker
-plant or market for chilling. The need for prompt and thorough
-chilling of warm carcasses cannot be over-emphasized for the
-inhibition of bacterial growth. The carcass can be cut into retail
-cuts after it has been chilled for 24 to 48 hours.
-
-
-
-
-                              CUTTING
-
-Use the following guidelines in determining cutting and packaging
-instructions for the processor if the carcass is not cut and wrapped
-on the farm.
-
-_Chops_.—Can be broiled, braised, or pan fried. Chops should be at least
-one-half to three-fourths of an inch thick for frying or braising, and
-1 inch thick for broiling. Figure one or two chops per serving. Allow
-three-fourths of a pound of uncooked meat (bone-in) per person as a
-guide.
-
-_Roasts_.—Allow three-fourths of a pound per serving for bone-in roasts
-(ham, picnic, shoulder) and one-half pound per serving for boneless
-roast (boned and rolled Boston butt or shoulder).
-
-_Sausage_.—Allow one-third pound per serving.
-
-
-                       Carcass Cutting Equipment
-
-Elaborate and expensive equipment is not necessary but certain items
-are essential. The following equipment is recommended (fig. 59):
-
-  1. Steel
-  2. Boning knife
-  3. Large steak knife
-  4. Meat saw
-  5. Freezer paper (see section on “wrapping”)
-  6. Freezer tape
-  7. Meat grinder (electric or hand powered)
-  8. Clean water
-
-  [Illustration: Saw, knives, and steel]
-  Figure 59.—Equipment for cutting.
-
-
-                         Cutting the Carcass
-
-Remove the hind foot by sawing through the hock joint at the right
-angle to the length of the foot (fig. 60).
-
-  [Illustration: Man sawing off lower hind leg]
-  Figure 60.—Removing hind foot.
-
-The ham may be removed two ways. The long-cut ham is cut off at the
-pelvic arch (bend in the backbone) perpendicular to the length of
-the side (fig. 61). This style ham lends itself to dry salt curing and
-aging. The popular short-cut ham is separated from the side by a cut
-approximately halfway between the pelvic arch and the end of the
-pelvic bone at a right angle to the shank (fig. 62).
-
-  [Illustration: Man sawing off ham]
-  Figure 61.—Removing long ham.
-
-  [Illustration: Man slicing off ham]
-  Figure 62.—Removing short ham.
-
-The front foot is removed by sawing through the hock (knee) joint at a
-right angle to the length of the foot (fig. 63). A shoulder hock may
-be cut off about halfway up the leg (fig. 64). To separate the
-shoulder from the loin and belly, locate the second rib from the front
-and saw through the center of this rib (fig. 65).
-
-  [Illustration: Man sawing off lower front leg]
-  Figure 63.—Removing front foot.
-
-  [Illustration: Man sawing off section of upper front leg]
-  Figure 64.—Shoulder hock.
-
-  [Illustration: Man sawing through upper chest]
-  Figure 65.—Shoulder removal.
-
-The remaining part (middle) is divided into the loin and the belly by
-a straight cut from the edge of the tenderloin muscle on the ham end
-through a point on the first rib about 2 inches from the protruding
-edge of the split backbone (figs. 66 and 67).
-
-  [Illustration: Man cutting with knife along chest]
-  Figure 66.—Separating middle from loin.
-
-  [Illustration: Man sawing along chest]
-  Figure 67.—Separating middle from loin.
-
-The tail, backbone, and flank are removed from the ham; and the fat
-over the inside (top), in the pelvic area, and along each side is
-trimmed close to the lean (fig. 68). Most of the skin and fat are left
-on the long-cut ham with only a short bevel at the butt (loin) end.
-Five or six inches of skin may be removed from the short-cut ham by
-cutting under the skin approximately half the distance between the
-butt edge and the hock (fig. 69). The exposed fat is then smoothly
-tapered to a thickness of about one-half inch at the butt end (fig. 70).
-
-  [Illustration: Picture of trimmed ham]
-  Figure 68.—Trimming short ham.
-
-  [Illustration: Man slicing off skin and fat from ham]
-  Figure 69.—Trimming short ham.
-
-  [Illustration: Picture of trimmed ham]
-  Figure 70.—Trimmed short ham.
-
-The fat back is removed from the loin. Starting along the backbone
-side at the shoulder end, cut and lift the fat over the curve of the
-loin muscles, being careful not to cut into the lean (fig. 71).
-Surface fat on the loin can then be trimmed to approximately
-one-fourth inch in thickness (fig. 72). The loin can be roasted whole,
-cut into smaller roasts, or sliced into chops (fig. 73). Shoulder,
-rib, loin, and sirloin chops are made from the loin. However, the most
-popular chops are from the shoulder end and the center (loin) portion.
-The ham end is more often roasted. Cut chops one-half to three-fourths
-of an inch thick for broiling or frying. Chops for stuffing are easily
-made by cutting them two ribs thick and making a pocket between the
-ribs. Be careful not to cut through the outer fat surface (fig. 74)
-when making chops for stuffing.
-
-  [Illustration: Man slicing fat off loin]
-  Figure 71.—Trimming loin.
-
-  [Illustration: Picture of trimmed loin]
-  Figure 72.—Trimmed loin.
-
-  [Illustration: Picture of loin roasts and chops]
-  Figure 73.—Loin roasts and chops.
-
-  [Illustration: Picture of loin chops]
-  Figure 74.—Loin chops.
-
-Remove the neck bones from the shoulder by cutting beneath the ribs to
-the backbone and along each side of the vertebrae, then lift and cut
-closely around the vertebrae to complete their removal (fig. 75). Cut
-off the flap of skin, fat, and lean where the hock joins the shoulder
-(fig. 76). The jowl is removed by a straight cut, parallel to the cut
-which separates the shoulder from the side, just behind the curve or
-“dip” in the skin where the ear was removed (fig. 77). Bevel the fat
-and skin at the top edge of the shoulder (fig. 78).
-
-  [Illustration: Man slicing off neck bones]
-  Figure 75.—Removing neck bones.
-
-  [Illustration: Man slicing off fat from shoulder]
-  Figure 76.—Trimming pork shoulder.
-
-  [Illustration: Man slicing off jowl]
-  Figure 77.—Removing jowl.
-
-  [Illustration: Picture of trimmed pork shoulder]
-  Figure 78.—Trimmed pork shoulder.
-
-The shoulder can be divided into a picnic shoulder and a blade Boston
-roast by making a cut at a right angle to the sides, starting one-half
-inch below the edge of the blade bone (figs. 79 and 80). Bevel the
-skin and fat along the edge of the picnic shoulder (fig. 81). Remove
-the skin and fat (clear plate) from the Boston roast by starting at
-the corner over the blade bone and lifting it up and back (fig. 82).
-Trim the surface fat to a thickness of approximately one-fourth inch
-(fig. 83).
-
-  [Illustration: Man slicing shoulder into two pieces]
-  Figure 79.—Preparing Boston and picnic shoulder.
-
-  [Illustration: Two roughly equal size shoulder parts, fat side down]
-  Figure 80.—Boston and picnic shoulder.
-
-  [Illustration: Picnic shoulder fat side up]
-  Figure 81.—Trimmed picnic shoulder.
-
-  [Illustration: Man pulling up and slicing off shoulder fat cap]
-  Figure 82.—Trimming Boston shoulder.
-
-  [Illustration: Trimmed Boston shoulder, fat side up]
-  Figure 83.—Trimmed Boston shoulder.
-
-The blade Boston roast can be sliced into steaks or used as a roast.
-It can be made into a boneless cut by removing the portion of the
-blade bone (fig. 84). The roast can be rolled and tied with strong
-twine or cord to make an easily carved roast (fig. 85). Be sure to tie
-the roast so that the back muscles run lengthwise.
-
-  [Illustration: Boston shoulder with blade bone sliced off]
-  Figure 84.—Removing blade bone.
-
-  [Illustration: Rolled Boston shoulder tied with loops of string]
-  Figure 85.—Boneless, tied Boston shoulder.
-
-Separate the spareribs from the belly by cutting closely underneath
-the ribs beginning at the flank end of the ribs (fig. 86).
-
-  [Illustration: Man slicing off spare ribs]
-  Figure 86.—Removing spareribs.
-
-Prepare a bacon side from the belly by first trimming the lean at the
-shoulder end approximately the same thickness as the lean in the area
-where the spareribs were removed. Remove any thin or ragged pieces of
-lean. Turn the belly over and press it flat. Remove the lower edge by
-a straight cut, parallel to the cut separating the belly from the loin
-and just inside the teat line on gilt and barrow bellies (fig. 87).
-Any enlarged or dark mammary glands should be removed. Trim the flank
-edge at a slight angle so the bacon side is approximately 1 inch
-longer on the midline edge—the side opposite the cut made to separate
-the loin from the belly. This extra length will compensate for
-differences in shrinkage during curing.
-
-  [Illustration: the belly and trimmed edges]
-  Figure 87.—Trimming belly.
-
-Sausage is made from the fat and lean trimmings produced from making
-trimmed hams, loins, bellies, picnic shoulders, and Boston roasts. If
-lean or additional sausage is desired, a picnic shoulder can be boned
-and added to the trimmings. Sausage should have a lean content of more
-than 50 percent. Remove skin, bone, cartilage, and bloody portions
-from the meat before grinding (fig. 88).
-
-  [Illustration: Man slicing small portions off bones]
-  Figure 88.—Skinning pork trimmings.
-
-
-                              Wrapping
-
-Fresh pork should be properly wrapped, quickly frozen, and stored at a
-temperature of -10° F or lower immediately after cutting. Proper
-wrapping is essential to maintain meat quality:
-
-  • use moisture and vapor-proof wrap such as heavily waxed or
-    specially laminated freezer paper
-
-  • prepare convenient family-sized packages wrap meat tightly to
-    eliminate as much air as possible
-
-  • use a proper wrapping procedure (fig. 89) label and date each
-    package properly
-
-  [Illustration: Drawing showing 5 steps to wrapping meat]
-  Figure 89.—Wrapping procedures.
-
-
-
-
-                     FREEZING AND FROZEN STORAGE
-
-Frozen pork, particularly cured or seasoned pork, will not retain its
-quality as long as beef or lamb. Pork should be frozen as soon after
-cutting as possible before any spoilage or rancidity can occur.
-Usually the hams, bacon, and shoulders are cured and do not require
-freezing. There should be ample freezer space available for fresh
-cuts. When using the home freezer be sure to:
-
-  • clean and defrost freezer
-  • freeze meat at -10° F or lower temperature
-  • freeze only the amount that will freeze in 24 hours
-  • allow ample air circulation by not over-packing the freezer
-  • maintain the freezer at a temperature of 0° F or less for storage
-
-Recommended freezer storage times for pork as published in G-160,
-“Pork in Family Meals,” (see page 64) are as follows:
-
-  chops           3–4 months
-  roasts          4–8 months
-  fresh sausage   1–2 months
-  variety meats     1 month or less
-  cured hams      1–2 months
-
-When thawing frozen pork (or any meat), it is best to thaw it in the
-original package in the refrigerator. Allow approximately 3 hours per
-pound for small roasts and chops. Meat should not be thawed at room
-temperature because of increased chances of food spoilage. If thawed
-properly at refrigerator temperatures, the meat can be refrozen with
-minimal loss of quality which results from drip, etc. Meat cooked from
-the frozen state is similar in palatability to thawed meat but
-requires up to one-third more cooking time.
-
-
-
-
-                        FURTHER PROCESSING
-
-                            Curing Pork
-
-_Precautions_: The suggestions described in this bulletin are intended
-for use at home or on the farm where facilities for curing are
-limited. The continued use of nitrates and nitrites in meat curing is
-presently being investigated by the United States Department of
-Agriculture and the Food and Drug Administration. Therefore, before
-using nitrates (saltpeter) and nitrites as mentioned in this
-bulletin, check with your local county agent to determine whether its
-use has been rescinded. For establishing a commercial curing
-operation, contact the local Extension Service or your State
-Department of Agriculture for methods and regulations, or write to the
-USDA, Food Safety and Quality Service, Washington, D.C. 20250.
-
-The USDA has recommended that nitrates (saltpeter) not be permitted in
-commercial curing operations using _curing solutions_. Nitrates would
-still be permitted in very limited amounts in dry cured or fermented
-sausages because of their importance in flavor, color fixation, and
-retarding bacterial growth. Be _very careful_ in adding nitrates to
-your meat—they are very poisonous in large amounts.
-
-_Nitrites_ may be toxic when eaten in large quantities. Care should be
-taken to use only the required amount. They may be purchased from farm
-supply stores and some drug stores. Very small quantities of sodium or
-potassium nitrites are used in curing solutions. It is advisable to
-have your supplier measure and package separately the amounts you plan
-to use. For example, the formula for sweet pickle cure includes only
-1.18 ounce (33.45 grams or two and a half tablespoons) of nitrite
-per 100 pounds of meat. Several packages of exactly this amount would
-greatly aid in preparing curing solutions.
-
-Do not put meat in cure until it has been thoroughly chilled for at
-least 24 hours. In addition, do not stack cuts which have not been
-properly chilled because stacking slows chilling and may result in
-spoilage. Frozen cuts should be thawed prior to curing.
-
-Weigh curing ingredients carefully. Too little salt may allow
-spoilage. Too much salt will make meat hard, dry, and salty.
-
-Suggestion: Numerous states have published excellent illustrated
-bulletins on curing meat on the farm. The following bulletins* are
-recommended:
-
-  * A small fee may be required.
-
-  1. Curing Hams Country Style. North Carolina Agr. Ext. Service
-     Cir. No. 405, by J. A. Christian and T. N. Blumer. January 1971.
-     North Carolina State University, Raleigh, N.C. 27607.
-
-  2. Curing Georgia Hams. University of Georgia Cooperative Ext.
-     Service Bul. No. 627, by J. A. Christian. 1973. University of
-     Georgia, Athens, Ga. 30601.
-
-  3. Pork Processing on the Farm. University of Kentucky Cooperative
-     Ext. Service Cir. No. 621, by W. Y. Varney and J. D. Kemp,
-     University of Kentucky, Lexington, Ky. 40506
-
-  4. Curing Ham—Virginia Style. Virginia Polytechnic Institute &
-     State University Ext. Div. Publication No. 223, by R. F. Kelly,
-     P. P. Graham, J. D. Baldock and Jo Anne Barton. 1974. VPI,
-     Blacksbury, Va. 24061
-
-All parts of the pork carcass can be cured. The hams, shoulders, and
-bellies are usually cured. Although the loin can be cured, it is
-generally used fresh as chops or roasts.
-
-The ingredients used in curing are salt, sugar, and sodium nitrate or
-nitrite. Salt is the preserving agent; nitrates (dry cure only) and
-nitrites are added for color and flavor development, but are also
-preserving agents. Sugar is used to counteract the harshness of salt.
-Commercial cures are available with some added spices and flavorings
-to give a characteristic flavor, aroma, or appearance.
-
-Curing pork on the farm is usually done by one of two methods: dry
-cure or brine cure (plain or sugar-cured).
-
-
-                             Dry Curing
-
-The dry cure method entails rubbing meat with curing ingredients.
-Check the internal temperature of the largest cut. Be sure it is below
-40° F. Federal meat inspection regulations state that the temperature
-of meat being dry cured should not be allowed to go below 36° F during
-the salt cure equalization period. Weigh the meat and curing
-ingredients accurately. For 100 pounds of meat, use an 8-2-2 mix.
-
-  • 8 pounds salt
-  • 2 pounds sugar
-  • 2 ounces sodium nitrate (dry cure only)
-
-Mix curing ingredients thoroughly. For curing hams and picnic
-shoulders, divide into three equal parts. Rub one part of the mixture
-on all surfaces of the meat, making sure to push the mixture into the
-shank end of the hams. Put a thin layer (one-eighth inch) of cure over
-all cuts and stack in the curing room, skin side down on a table or
-shelf. On the fifth day, remove the hams and shoulders and apply the
-second one-third of the cure. Apply the last one-third on the tenth day.
-
-Bellies will usually cure with only one application. However, like
-hams and shoulders, they can be resalted on the fifth day.
-
-Federal meat inspection regulations state that the salt (cure)
-equalization period for hams and picnics is usually less than about 40
-days or 3 days per pound of product (fresh weight). Bellies are
-commonly cured about 7 days per inch of thickness.
-
-The curing pork should be stored in a refrigerated place where a
-constant temperature between 36° F and 42° F is maintained. Bacteria
-grow rapidly in unsalted meat when the temperature rises above 50° F.
-
-After curing, soaking the meat will improve its quality and
-appearance. Soak in lukewarm water (not exceeding 70° F) for
-approximately 2 minutes for each day in cure. Soaking tends to
-distribute the seasoning more evenly and draws out some of the heavy
-salt concentration on the meat surface. Hang cuts up to dry for about
-3 hours before smoking.
-
-
-                          Sweet Pickle Cure
-
-Place chilled, trimmed cut into a clean crock or barrel and cover with
-a cold pickle solution. The pickle solution is made by dissolving the
-following ingredients in 4½ gallons of water:
-
-  • 8 pounds salt
-  • 3 pounds sugar
-  • 1.18 ounce (33.45 grams or two and a half tablespoons) sodium
-    nitrite (see precautions on nitrite).
-
-Weight the meat down to keep it from floating and cover it with curing
-solution. Keep the meat cold during the curing period (36° to 40° F).
-
-Overhaul the meat about once or twice during the curing period to
-allow the pickle to reach all parts of the meat. To overhaul, remove
-all the meat, pour out the pickle, repack the meat, and cover with the
-same restirred pickle. To the extent possible, the cuts should be
-repacked so that surfaces that were previously in contact with other
-cuts are now exposed to the curing solution.
-
-Curing time for hams and shoulders is 3½ to 4 days per pound. Thus
-a 6-pound shoulder needs 24 days to cure and a 15-pound ham will
-require 60 days. A 10-pound belly will cure in about 15 days. However,
-heavier bellies and loins will require 21 days.
-
-During curing the temperature of the pickle should be maintained at
-around 36° F. At higher temperatures, the brine may become sour or
-ropy due to the growth of bacteria. Ropy brine looks like partially
-cooked egg white. If this happens, discard the brine, scrub the meat
-with hot water, wash and scald the curing container, and repack meat
-with a new, cold curing solution. If the curing period was half over,
-make the new solution two-thirds the strength of the original. If
-three-fourths over, make the new solution one-half the original
-strength.
-
-After curing, prepare the meat for smoking by soaking (as discussed
-under dry curing) and drying.
-
-
-                     Pumping Hams and Shoulders
-
-To speed up curing, most commercial packers pump brine into the hams
-and shoulders. Brine pumping can be used in conjunction with the other
-methods, or alone. Pumping requires special needles and a pump (hand
-or electric) to ensure proper distribution of the brine. The brine
-solution is prepared using the 8:3:1.18 mixture previously outlined.
-Two pounds of this cure mixture are dissolved in 1 gallon of cold
-water and the meat pumped with brine equivalent to 10 percent of its
-weight. Pumping may be accomplished by using the artery or stitch
-method. The femoral artery of the ham is located above the big flat
-bone which is cut when the ham is separated from the carcass. The
-artery is about halfway between the cut surface of the bone and the
-point of the aitch bone. With small forceps, you can clamp the end of
-the artery and push tissue and loose fat away so the pumping needle
-can be inserted. Stitch pumping is not as effective as artery pumping
-but is more so than either dry or pickle cure. Stitch pumping is
-accomplished with a spray needle by pumping along the bone, around the
-joints, and vertically in thicker, lean parts of the ham or picnic.
-Cuts should be stored for a day to allow the cure to equilibrate prior
-to smoking.
-
-
-                              Smoking
-
-Smoking cured pork improves its appearance and gives it a
-characteristic aroma and flavor apart from that of any other meat
-product. Careful attention should be given to smoking and aging
-procedures to prevent microbial spoilage or insect infestation.
-
-
-                           _Smokehouses:_
-
-The smokehouse can be simple or elaborate in design, depending on the
-quantity of meat to be smoked. It should be of reasonably tight
-construction to permit easy regulation of temperature and flow of air
-and smoke. Special attention during construction should be given to
-the control of insect and rodent infestations.
-
-Temporary smokehouses for small quantities of meat can be constructed
-cheaply and easily. Construction should include a ventilated enclosure
-for hanging and smoking the meat as well as facilities for generating
-smoke and supplying it to the house. A barrel or drum with both ends
-removed, connected by a stove pipe or a covered trench to a fire pit,
-can be used (fig. 90). Set the barrel over the upper end of the 10 to
-12 feet of stove pipe, which is sloped downward to the fire pit.
-Control the heat of the fire by covering the pit with a piece of sheet
-metal and mounding earth around the edges, so as to cut off most of
-the draft. Clean muslin or burlap hung over the top of the barrel will
-protect a 1-inch opening between the barrel and the cleated top, which
-rests on broomsticks supporting the meat (fig. 90). This type of
-smokehouse is large enough for the cuts from one hog. An old
-refrigerator or a simple frame house can be used rather than a barrel.
-The fire can also be built in a ventilated barrel which is connected
-to the smokehouse by a stove pipe.
-
-  [Illustration: Cross section of pit, buried pipe, and smoke barrel]
-  Figure 90.—Barrel for smoking.
-
-Permanent structures suitable for smoking meat should be constructed
-if large quantities of meat are to be smoked. Tight construction and
-well-fitted ventilators provide effective regulation of the air flow
-past the meat. An outside firebox makes temperature control easy and
-reduces fire hazard. Consult the local extension agent for detailed
-plans for the construction of permanent smokehouses.
-
-
-                         _Smoking Process:_
-
-All meat to be smoked should be soaked to remove surface concentration
-of salt. Cuts should be allowed to dry since a wet surface will not
-take a uniform smoked color.
-
-Hang the cuts in the smokehouse in such a way that cuts do not touch
-each other or the wall. Suspend hams and shoulders with string or
-clean galvanized wire through the shank. Prior to hanging bellies,
-reinforce the ends with hardwood skewers or clean galvanized wire to
-hold them square. Bacon hangers can also be made from strips of
-non-resinous wood through which several small galvanized nails have
-been driven.
-
-In the firepit, build a fire of any hardwood, such as hickory, oak,
-apple, pecan, and maple. Hickory is the most popular. NEVER use soft
-woods (pine, cedar, spruce, or other “needle leaf” trees) because
-their smoke is sooty and contains resin which gives the meat a dark
-color, bitter taste, and strong odor. Once the fire is burning, hard
-wood sawdust can be added to deaden the blaze and generate more smoke.
-Dampen the sawdust with water to prevent it from flaming. A thin haze
-of smoke is as effective as a dense cloud.
-
-The absorption of smoke and the change in color of the outside surface
-of smoked meat is hastened by high temperatures. The type of
-smokehouse and the outside temperatures are important factors in the
-length of time required to smoke meat. Federal meat inspection
-regulations state that whenever the fresh appearance of a product
-containing pork muscle tissue has been altered to resemble a product
-that may mistakenly be eaten without cooking or with less than
-thorough cooking, it must have been treated in an acceptable manner to
-destroy possible live trichinae by heating to an internal temperature
-of 137° or otherwise treating (see page 62).
-
-A suggested schedule for smoking pumped or pickled cured hams is as
-follows:
-
-  • 4 hours - 120° F damper open - smoke off
-
-  • 6 hours - 140° F damper one-quarter open - smoke on
-
-  • Raise temperature to 170° F and hold until internal temperature
-    reaches 142° to 146° F.
-
-To be fully cooked, it is recommended that the cuts remain in the
-smokehouse until their internal temperature reaches 152° to 155° F.
-
-For smoking bacon, the following schedule may be used:
-
-  • 2 hours - 115° F damper open - smoke off
-
-  • 2 hours - 130° F damper closed - smoke on
-
-  • Raise temperature to 140° F and hold until internal temperature
-    reaches 127–130° F
-
-
-                     _Storage of Smoked Meats_:
-
-Cured, smoked pork can be handled several ways depending on the final
-product desired. It can be eaten immediately, refrigerated or frozen
-for future use, canned, or aged for the development of the
-characteristic “country-cured” flavor. If the product is to be frozen
-or canned, follow the recommendations given in the Wrapping or Canning
-sections.
-
-
-                              Canning
-
-If done properly, pork can be satisfactorily preserved by canning.
-Meat is a low acid, high protein food that allows for good bacterial
-growth. The use of a pressure canner is vital to ensure that the
-sterilization temperature (240° F) is reached and maintained for the
-proper length of time. A water bath or a steamer is _not recommended_
-since neither one attains a sufficiently high temperature to produce
-effective sterilization. Meat may be canned soon after chilling since
-aging has little effect on the flavor and tenderness of canned meats.
-
-The proper canning procedure is as follows: Use only pint and quart
-jars. Larger jars are difficult to heat thoroughly to the center. Cut
-the meat into small strips or cubes. Place meat into a large shallow
-pan; add enough water to prevent sticking. Cover the pan and cook
-slowly until medium done. Stir occasionally so that the meat heats
-evenly. Two and one-half pounds of boneless meat will fill a quart jar.
-
-Pack hot meat loosely in glass jars and cover with hot meat broth or
-boiling water. Leave 1 inch of head space. For flavor, salt can be
-added to each jar (approximately one-half teaspoon per pint or 1
-teaspoon per quart). Clean any residue from the top of the jar and
-adjust lids to manufacturer’s specifications and process in a pressure
-canner at 10 pounds pressure (240° F). Process pint jars for 75
-minutes; quarts for 90 minutes.
-
-Allow the canner to cool until the pressure drops to zero. Don’t pour
-cold water over the canner to hasten the cooling. Remove the jars and
-space them a few inches apart to cool.
-
-If a jar does not seal, re-can the meat in another jar or use it for
-food at once. When re-canning, heat the meat through. Then pack and
-process in pressure canner for the full time recommended. Store sealed
-jars of canned meat in a cool, dry place and don’t allow it to freeze.
-
-
-                           Lard Rendering
-
-To produce a high quality lard with good stability, remove all the
-skin and lean from the back-fat and other fat trimmings. Fats from
-around the internal organs should be rendered separately because they
-yield a darker lard than leaf fat and other body fat trimmings.
-
-Cut the fat into small pieces of similar size for quick uniform
-rendering. Steam rendering, if available, is most preferable since it
-eliminates the danger of scorching. When fat is rendered in a kettle
-over an open fire, it should be stirred frequently and the fire should
-be kept low to prevent sticking and scorching. Do not use a copper or
-brass kettle because these metals cause rapid rancidity.
-
-The temperature of the fat during rendering should remain about 212°
-F. As the process continues, water will evaporate and the temperature
-will increase. Do not allow it to go above 255° F.
-
-As the rendering process proceeds, the cracklings float to the surface
-and become brown in color. When boiling (evaporation of water) ceases,
-the rendering process is completed and heating can be discontinued.
-Strain the lard through several thicknesses of cheese cloth into lard
-pails or crocks, and cool immediately at a temperature near freezing.
-While cooling, stir to a creamy stage to prevent graininess. If the
-lard is dark in color, it is because it was scorched or there was too
-much lean left on the fat. Additional lard can be obtained by pressing
-the hot cracklings in a lard press.
-
-Air and light can cause lard to become rancid; therefore, containers
-should be filled to the top, sealed tightly and stored in a dark, cool
-place.
-
-
-                           Fresh Sausage
-
-Fresh pork sausage is generally made by grinding and seasoning lean
-pork trimmings from bellies, hams, and shoulders. Fresh sausage should
-contain about 20 to 30 percent fat. If more fat is included, the
-sausage may be too greasy and shrink a lot in cooking. If entire
-shoulders or hams are used, it may be necessary to add some fat.
-
-Prepare sausage by grinding the meat through a coarse plate (½-inch
-holes), mix thoroughly, spread thin, add seasoning, and mix
-thoroughly. Regrind through a finer plate (⅛-inch holes), for a more
-uniform mix with the seasoning.
-
-For seasoning 100 pounds of trimmings, a suggested seasoning formula
-would be the following:
-
-  • 2 pounds of salt
-  • 6 ounces of pepper
-  • 1 to 2 ounces of sage
-
-Other seasoning such as mace, nutmeg, cloves, or red pepper can be
-added in small amounts (not to exceed 5 ounces) if desired.
-
-Seasoned sausage should not be frozen for longer than 2 or 3 months
-since salt hastens the rancidity of pork. Unseasoned ground pork may
-be frozen for up to 5 to 6 months, then thawed, seasoned, and used.
-
-Sausage may also be stuffed into casings for use either with or
-without smoking. Artificial casings can be obtained from local
-butchers or natural casings (small intestines) can be used. Natural
-casings should be washed thoroughly, cleaned, and scraped prior to
-use. Stuffing sausage requires skill and proper equipment. It is best
-to have sausage stuffed and smoked by a local custom processor.
-
-
-                              Scrapple
-
-Scrapple, a favored breakfast dish in many sections, is made of cooked
-pork and broth thickened with cornmeal, flour, and sometimes shorts.
-The following formula is popular:
-
-  • 30 pounds of cooked and ground meat
-  • 30 quarts of broth
-  • 10 pounds of cornmeal
-  • 3 pounds of buckwheat or rye flour
-  • 1½ pounds of rolled oats
-  • 15 ounces of salt
-  • 3 ounces of pepper
-
-Cuts of pork such as the head, tail, kidneys, heart, tongue (skinned),
-spareribs, and pork trimmings may be used to make scrapple. Clean and
-trim all pieces thoroughly and place them in a pot or vessel; cover
-with water and cook until the meat separates easily from the bone.
-Separate the meat from the bones and grind or chop fine. After
-grinding return the meat to the broth and bring to a boil, add corn
-meal, buckwheat flour, and rolled oats and cook until the mixture has
-the consistency of thick mush. Season with salt, pepper, and spices;
-remove from the heat and pour into molds or shallow pans to harden.
-
-When adding the cereal, moisten it with some of the cooled broth so
-that it may be added without forming lumps.
-
-If made properly, scrapple can be sliced and fried easily with little
-crumbling.
-
-
-                             Headcheese
-
-Headcheese is easy to make. Split the head, remove the eyes, clean the
-ears and nostrils, cover the cleaned pieces in water with the tongue,
-heart, and some lean trimmings and cook until the meat is well done
-and separates easily from the bones. Grind the meat and cover with
-broth. Add seasoning (salt, pepper, and others if desired), cook for
-15 to 20 minutes and pour into pans. Headcheese can be eaten cold or
-fried the same as scrapple or panhas. Headcheese does not hold
-together as well as scrapple because of the absence of corn meal and
-flour.
-
-The following quantities of seasoning per 100 pounds of cooked meat,
-including the added broth, are recommended:
-
-  2–2½ pounds of salt
-
-  3–5 ounces of black pepper
-
-  1 ounce of red pepper
-
-  1 ounce of ground cloves (if desired)
-
-  1 ounce of coriander (if desired)
-
-  2 ounces of sweet marjoram (if desired)
-
-
-                          Panhas (pon-hos)
-
-Using the broth remaining after making headcheese, strain out all the
-bones and thicken with corn meal, buckwheat or rye flour. Use three or
-four parts broth to one part meal to make a thick paste. To prevent
-lumping, it is best to slightly moisten the meal with a little cooled
-broth before adding it to the other broth. Season to taste with the
-seasonings given for headcheese. Cook for 30 to 45 minutes and pour
-into shallow pans to cool. Slice and serve like scrapple.
-
-
-                         Pickled Pigs’ Feet
-
-Pigs’ feet should be clean, free from hair, and the toes removed. Make
-certain to clean between the toes and trim any remaining hair.
-
-Cure clean, chilled feet in brine for 15 days to 3 weeks. Use the same
-brine suggested for curing hams. Weight the feet to keep them from
-floating above the solution. Use enough solution to completely
-submerge the feet. Keep the feet cold throughout curing period (at 36°
-to 40° F, if possible).
-
-After curing, slowly cook or simmer the feet until they are tender.
-Cook them slowly to keep the skin from parting excessively and the
-feet from pulling out of shape. Thoroughly chill the cured, cooked
-feet and pack them in cold, moderately strong vinegar, add spices such
-as bay leaves or allspice. Use the feet at once or store them in the
-vinegar.
-
-
-
-
-                            MEAT COOKERY
-
-Tender cuts of meat are best cooked with dry heat such as broiling,
-roasting, and panbroiling. Less tender cuts of meat are tenderized by
-cooking with _moist_ heat. Connective tissue is softened and
-tenderized by cooking slowly in moisture.
-
-Temperature control is very important in meat cookery. Meat loses
-moisture, fat, and other substances during cooking. However, some of
-the meat juices and fat may be retained in the pan drippings.
-
-Cooking losses can be minimized by controlling the oven cooking
-temperature and final internal temperature of the meat. Shrinkage is
-increased when hot oven temperatures are used for cooking and when
-meat is cooked to a higher internal temperature.
-
-The meat thermometer is the most accurate guide to the degree of
-doneness of meat. Cooking time in relation to weight is often used as
-a guide to the degree of doneness, but this may be influenced by the
-cut’s fat and moisture content and by its shape or size.
-
-Fresh pork, smoked picnic shoulder, shoulder roll, and other smoked
-products should be cooked to an internal temperature of 160° F (71°
-C). Excessive cooking will toughen and dry the meat, thus decreasing
-its acceptability.
-
-Hams cooked to 140° F (60° C) are not fully cooked and should be
-cooked before eating. Hams which are cooked to 150° F or higher should
-require no further cooking and are labeled “fully cooked.”
-
-Trichinae are rarely found in pork; however, precautions should always
-be taken. Trichinae are readily destroyed by any of the following
-conditions:
-
-  • Heating meat throughout to an internal temperature of 137° F (58° C)
-  • Storage at -20° F (-29° C) or below for 6 to 12 days
-  • Storage at -10° F (-23° C) or below for 10 to 20 days
-  • Storage at 5° F (-15° C) or below for 20 to 30 days
-
-More detailed instructions for cooking procedures can be obtained from
-the following source:
-
-  _Lessons on Meat_,
-  National Live Stock and Meat Board,
-  444 North Michigan Avenue,
-  Chicago, Illinois 60611
-
-
-
-
-                            PRECAUTIONS
-
-                              The Law
-
-The Federal Meat Inspection Act requires that all meat which is to be
-sold or traded for human consumption must be slaughtered under
-inspection in an approved facility under the supervision of a State or
-USDA meat inspector. A person can slaughter his animals outside such a
-facility only for use by himself, members of his household, his
-non-paying guests, or his employees, but he is not allowed to sell any
-portion of the carcass. For more details about these regulations,
-consult your county extension agent or write to the Food Safety and
-Quality Service, United States Department of Agriculture, Washington,
-D.C. 20250.
-
-
-
-
-                        OTHER PUBLICATIONS
-
-The following publications give additional information on selecting
-and preparing food for your family. Send your requests on a post
-card to the Office of Governmental and Public Affairs, U.S. Department
-of Agriculture, Washington, D.C. 20250. Include your return address
-and ZIP code.
-
-                                                               Order No.
-  Family Food Budgeting—for Good Meals and Good Nutrition         G 94
-  Vegetables in Family Meals: A Guide for Consumers               G 105
-  Beef and Veal in Family Meals: A Guide for Consumers            G 118
-  Pork in Family Meals: A Guide for Consumers                     G 160
-  Keeping Food Safe to Eat                                        G 162
-  Nuts in Family Meals: A Guide for Consumers                     G 176
-  Your Money’s Worth in Foods                                     G 183
-  Food                                                            G 228
-  Sodium Content of Your Food                                     G 233
-  Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm F 2263
-  Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm F 2264
-
-This publication contains public information. It is not copyrighted
-and may be reproduced in whole or in part with or without credit.
-
-
-
-
-         ☆ U.S. GOVERNMENT PRINTING OFFICE: 1981 O-338-123
-
-
-
-
-------------------------------------------------------------------------
-
-                          TRANSCRIBER’S NOTES
-
- 1. Silently corrected typographical errors and variations in spelling.
- 2. Illustrations replaced with the text ‘[Illustration]’ or
-    ‘[Illustration: some descriptive text]’.  The illustration caption
-    is on the following line. Due to the instructional nature of this
-    text, extensive illustration descriptions have been added to this
-    text only version.
- 3. The original was printed in two column text with illustrations
-    sometimes spanning both columns. In order to reduce ambiguity, the
-    illustrations have been moved adjacent to the paragraph that refers
-    to them.
- 4. Footnotes have been renumbered.
- 5. Italicised words are enclosed by _underscores_.
-
-
-
-
-
-End of the Project Gutenberg EBook of Pork Slaughtering, Cutting,
-Preserving, and Cooking on , by H. Russell Cross and E. Curtis Green and Roger L. West and Anthony W. Kotula
-
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-<pre>
-
-The Project Gutenberg EBook of Pork Slaughtering, Cutting, Preserving, and
-Cooking on the Farm, by H. Russell Cross and E. Curtis Green and Roger L. West and Anthony W. Kotula
-
-This eBook is for the use of anyone anywhere in the United States and most
-other parts of the world at no cost and with almost no restrictions
-whatsoever.  You may copy it, give it away or re-use it under the terms of
-the Project Gutenberg License included with this eBook or online at
-www.gutenberg.org.  If you are not located in the United States, you'll have
-to check the laws of the country where you are located before using this ebook.
-
-Title: Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm
-       Farmers' Bulletin Number 2265
-
-Author: H. Russell Cross
-        E. Curtis Green
-        Roger L. West
-        Anthony W. Kotula
-
-Release Date: August 5, 2020 [EBook #62859]
-
-Language: English
-
-Character set encoding: UTF-8
-
-*** START OF THIS PROJECT GUTENBERG EBOOK PORK SLAUGHTERING ***
-
-
-
-
-Produced by an anonymous Project Gutenberg volunteer.
-
-
-
-
-
-</pre>
-
-
-
-<div id="cover" class="figcenter">
-<img id="coverpage" src="images/cover.jpg" alt="[Image unavailable.]" width="450" />
-</div>
-
-
-<div class="title-page">
-<h1>PORK Slaughtering, Cutting, Preserving, and Cooking on the Farm</h1>
-
-<table class="table1" summary="Contents">
-  <tr>
-    <td><img class="seal" id="seal" src="images/seal.png" alt="USDA Seal" /></td>
-    <td class="tdl3 smaller">UNITED STATES<br /> DEPARTMENT OF<br /> AGRICULTURE</td>
-    <td class="tdl2 smaller" colspan="2">FARMERS’<br /> BULLETIN<br /> NUMBER 2265</td>
-    <td class="tdl2 smaller" colspan="2"><i>PREPARED BY</i><br /> SCIENCE AND<br /> EDUCATION<br /> ADMINISTRATION</td>
-  </tr>
-</table>
-</div>
-
-
-<h2 id="contents">CONTENTS</h2>
-
-<table class="table1" summary="Contents">
-  <tr class="small">
-    <td>&nbsp;</td>
-    <td class="tdr">Page</td></tr>
-  <tr>
-    <td class="tdl">Selection and Care of Animal before Slaughter</td>
-    <td class="tdr"><a href="#toc_1">3</a></td></tr>
-  <tr>
-    <td class="tdl">Preparing for Slaughter</td>
-    <td class="tdr"><a href="#toc_2">4</a></td></tr>
- <tr>
-    <td class="tdl">Slaughter</td>
-    <td class="tdr"><a href="#toc_3">7</a></td></tr>
- <tr>
-    <td class="tdl">Chilling the Carcass</td>
-    <td class="tdr"><a href="#toc_4">35</a></td></tr>
- <tr>
-    <td class="tdl">Cutting</td>
-    <td class="tdr"><a href="#toc_5">36</a></td></tr>
- <tr>
-    <td class="tdl">Freezing and Frozen Storage</td>
-    <td class="tdr"><a href="#toc_6">53</a></td></tr>
- <tr>
-    <td class="tdl">Further Processing</td>
-    <td class="tdr"><a href="#toc_7">54</a></td></tr>
-<tr>
-    <td class="tdl">Meat Cookery</td>
-    <td class="tdr"><a href="#toc_8">62</a></td></tr>
- <tr>
-    <td class="tdl">Precautions</td>
-    <td class="tdr"><a href="#toc_9">63</a></td></tr>
- <tr>
-    <td class="tdl">Other Publications</td>
-    <td class="tdr"><a href="#toc_10">64</a></td></tr>
-</table>
-
-
-
-
-<p class="c004 right smaller">Issued June 1978<br />
-Slightly revised April 1981</p>
-
-<hr class="min" />
-<p class="center small">For sale by the Superintendent of Documents,
-              U.S. Government Printing Office<br />
-              Washington, D.C. 20402</p>
-
-
-
-<p class=" c004 center large">Pork Slaughtering, Cutting,<br />
-                   Preserving, and Cooking on the Farm</p>
-
-<p class="smaller">By H. Russell Cross, <span class="locked"><i>Research Food Technologist</i>,<a id="FNanchor_1"></a><a href="#Footnote_1A" class="fnanchor">1</a></span>
-  E. Curtis Green, <span class="locked"><i>Meat Marketing Specialist</i>,<a id="FNanchor_2"></a><a href="#Footnote_2" class="fnanchor">2</a></span>
-  William R. Jones, <span class="locked"><i>Extension Meat Specialist</i>,<a id="FNanchor_3"></a><a href="#Footnote_3" class="fnanchor">3</a></span>
-  Roger L. West, <span class="locked"><i>Associate Professor, Meat Science</i>,<a id="FNanchor_4"></a><a href="#Footnote_4" class="fnanchor">4</a></span>
-  and Anthony W. Kotula, <span class="locked"><i>Chief, Meat Science Research Laboratory</i>,<a id="FNanchor_5"></a><a href="#Footnote_1B" class="fnanchor">5</a></span>
-  (Photographs by
-  Donald K. <span class="locked">Rough<a id="FNanchor_6"></a><a href="#Footnote_1C" class="fnanchor">6</a></span>
-  and Terry K. <span class="locked">O’Driscoll<a id="FNanchor_7"></a><a href="#Footnote_5" class="fnanchor">7</a></span>)</p>
-
-<div class="footnote">
-<a id="Footnote_1A" href="#FNanchor_1" class="fnanchor">1,</a>
-<a id="Footnote_1B" href="#FNanchor_5" class="fnanchor">5,</a>
-<a id="Footnote_1C" href="#FNanchor_6" class="fnanchor">6</a>
-Meat Science Research Laboratory, Northeastern Region, SEA-FR,
-Beltsville, Md. 20705.</div>
-
-<div class="footnote">
-<a id="Footnote_2" href="#FNanchor_2" class="fnanchor">2</a>
-Standardization Branch, Meat Quality Division, Food Safety and
-Quality Service, Washington, D.C. 20250.</div>
-
-<div class="footnote">
-<a id="Footnote_3" href="#FNanchor_3" class="fnanchor">3</a>
-Cooperative Extension Service, Auburn University, Auburn, Ala.
-36830.</div>
-
-<div class="footnote">
-<a id="Footnote_4" href="#FNanchor_4" class="fnanchor">4</a>
-Department of Animal Science, University of Florida, Gainesville,
-Fla. 32611.</div>
-
-<div class="footnote">
-<a id="Footnote_5" href="#FNanchor_7" class="fnanchor">7</a>
-Beltsville Agricultural Research Center, Northeastern Region, SEA-FR,
-Beltsville, Md. 20705.</div>
-
-
-        <h3 id="toc_1">SELECTION AND CARE OF ANIMAL BEFORE SLAUGHTER</h3>
-
-<p>Several factors should be considered before slaughtering a hog for
-home consumption. The most important considerations are health, kind
-of animal (barrow, gilt, sow, or boar), expected meat yield, and care
-of the animal prior to slaughter.</p>
-
-
-                            <h4>Health</h4>
-
-<p>You should take care that an unhealthy animal is not selected for
-slaughter. At the time of selection, look for signs of sickness such
-as fever, increased breathing rate, and diarrhea. Animals suspected of
-being unhealthy should be treated by a veterinarian until the animal
-is returned to a healthy state.</p>
-
-
-                         <h4>Animal Care</h4>
-
-<p>It is important to exercise proper care of the animal prior to
-slaughter, if you expect to obtain high quality meat. Pen the animal
-in a clean, dry place the day before slaughtering. Restrict the animal
-from feed 24 hours prior to slaughter, but provide access to water at
-all times. The slaughter of hot, excited animals increases the risk of
-sickness, injury, and darker meat; therefore, do not run the animal or
-wrestle with it. Bruises and whip marks cause bloody spots which must
-be trimmed out.</p>
-
-
-                  <h4>Animal Type and Meat Yield</h4>
-
-<p>Highest quality pork is produced from young, healthy, well-fed, meaty
-hogs that weigh from 175 to 240 pounds. The meat-type hog should have
-full, plump, meaty hams and straight, smooth sides. Fat should be
-firm, evenly distributed, and not more than 1.6 to 1.7 inches average
-thickness over the back. The average meat-type hog produces as much
-pork as a family of two consumes in 10 to 12 months. Heavier, fatter
-hogs produce less lean and more excess fat.</p>
-
-<p>A meat-type hog, when cut and trimmed according to the methods
-described later, will yield approximately 65 to 70 percent of its
-carcass weight in ham, picnic shoulder, loin, bacon, and Boston butt.
-Expected yields of major and minor cuts from a U.S. No. 2 hog are
-presented in table 1.</p>
-
-
-<table class="table1" summary="Time and temperature for roasting beef">
-  <caption>Table 1.—<i>Percentages of major and minor cuts from a U.S. No. 2 hog,
-                     trimmed according to USDA procedures</i></caption>
-  <thead>
-  <tr>
-    <td class="c002 bbt btt">Cuts</td>
-    <td class="c002 bbt btt">Percentage of USDA<br />carcass weight</td>
-  </tr>
-  </thead>
-  <tbody>
-  <tr>
-    <td class="c003">Ham (trimmed)</td>
-    <td class="c001">19</td>
-
-  </tr>
-  <tr>
-    <td class="c003">Belly (untrimmed)</td>
-    <td class="c001">18</td>
-
-  </tr>
-  <tr>
-    <td class="c003">Collar, fat back, and clear plate</td>
-    <td class="c001">18</td>
-
-  </tr>
-  <tr>
-    <td class="c003">Picnic shoulder and Boston butt (trimmed)</td>
-    <td class="c001">17</td>
-
-  </tr>
-  <tr>
-    <td class="c003">Loin (trimmed)</td>
-    <td class="c001">17</td>
-
-  </tr>
-  <tr>
-    <td class="c003">Feet, tail, and neckbones</td>
-    <td class="c001">5</td>
-
-  </tr>
-  <tr>
-    <td class="c003">Spareribs</td>
-    <td class="c001">3</td>
-
-  </tr>
-  <tr>
-    <td class="c003">Jowl (untrimmed)</td>
-    <td class="c001 bbt">3</td>
-  </tr>
-  <tr>
-    <td class="c003"></td>
-    <td class="c001">100</td>
-  </tr>
-  <tr>
-    <td class="c003 bbt btt">Four lean cuts<a id="FNanchor_8"></a><a href="#Footnote_8" class="fnanchor">8</a></td>
-    <td class="c001 bbt btt">53</td></tr>
-  <tr>
-    <td class="c003 smaller" colspan="2">Adapted from Smith, King &amp; Carpenter, 1975.</td></tr>
-  <tr>
-    <td class="c003 smaller" colspan="2"><a id="Footnote_8" href="#FNanchor_8" class="fnanchor">8</a> Ham, loin, picnic shoulder, and Boston butt.</td></tr>
-</tbody>
-</table>
-
-<p class="c005">The slaughter of boars is not recommended. Meat from boars has a
-strong odor during cooking, and an off-flavor. This “sex” odor and
-flavor is often identified as being “soapy,” and the odor increases as
-boars approach sexual maturity. If old boars are to be slaughtered,
-they should be castrated and allowed to heal prior to being slaughtered.</p>
-
-
-                   <h3 id="toc_2">PREPARING FOR SLAUGHTER</h3>
-
-<p>Prior to the day of slaughter, select the slaughter site, accumulate
-all equipment, prepare for waste disposal, and, if necessary, arrange
-with a local processor or meat market for chilling and cutting the
-carcass. If you plan to have the carcass chilled and cut up, make
-arrangements concerning the time and day on which the carcass can be
-accepted, the charges, and specific instructions for chilling,
-cutting, and wrapping.</p>
-
-
-                        <h4>Site Selection</h4>
-
-<p>Slaughter site selection is extremely important. The amount of space
-and equipment needed will depend on the method (scalding or skinning)
-used. If the carcass is to be scalded, be sure that a site is selected
-where a fire can be built, and clean, running water is available. If a
-tree is to be used to suspend the carcass, select a healthy limb, 6 to
-8 inches in diameter and 8 to 10 feet from the ground. This will
-ensure that the limb will not break from the weight of the carcass,
-and the carcass can be fully extended above the ground for viscera
-removal and splitting. If the animal is to be slaughtered in a
-building, be sure that a strong beam 8 to 10 feet from the floor is
-available. The floor should be clean and, preferably, concrete.</p>
-
-<p>After selection of the slaughter site, clean up the area to ensure
-that leaves and dirt are not blown on the carcass during slaughter. If
-the site has a wooden or concrete floor, wash the floor and all
-equipment with plenty of soap and water. Be sure to rinse thoroughly
-because sanitizers discolor the meat and may cause off-flavors. If
-animals are to be slaughtered outdoors, use straw to cover the area
-where the carcass will be suspended and eviscerated.</p>
-
-<p>The weather on the day of slaughter should also be considered. During
-hot weather, the animal should be slaughtered during the cooler early
-morning or late evening hours. Since an inexperienced person will take
-2 to 3 hours to complete the slaughter operation, care should be taken
-to avoid long exposure of the carcass to high temperatures. During
-cold weather of less than 30° F, the animal can be slaughtered at any
-time, because spoilage bacteria do not grow rapidly at cold
-temperatures. During periods of extremely cold weather, avoid letting
-the carcass freeze immediately after slaughter because the meat will
-be less tender than if it is permitted to chill without freezing.
-Slaughter during high winds may result in dirt and other contaminants
-being blown onto the carcass.</p>
-
-
-                        <h4>Waste Disposal</h4>
-
-<p>All waste products should be disposed of in a sanitary manner. If the
-animal is to be slaughtered in the open, select a site with good
-drainage so that blood and water can drain away from the carcass. Do
-not allow blood and water to pollute nearby streams or other water
-supplies.</p>
-
-<p>Disposal of viscera and hair is often a problem. Arrange to have a
-local processor or rendering plant pick up these wastes. If this is
-not possible, bury them so that dogs and other animals cannot dig them
-up. Hair can be burned.</p>
-
-
-                     <h4>Slaughter Equipment</h4>
-
-<p>Elaborate and expensive equipment is not necessary but certain items
-are essential (<a href="#i_fig01">fig. 1</a>). The amount of equipment will depend on the
-slaughter procedure used. If the carcass is to be scalded rather than
-skinned, additional equipment will be needed (items 16 to 23). The
-following slaughter equipment is recommended:</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig01"></a></p>
-  <div class="figcenter" style="max-width: 373px;">
-    <img src="images/fig01.jpg" width="373" height="254" alt="" />
-    <div class="caption">
-      <p class="right">PN-5302</p>
-      <p  class="center">Figure 1.—Equipment for slaughter.</p>
-    </div>
-  </div>
-</div>
-
-<ol>
-  <li>.22 caliber rifle with long or long rifle cartridges</li>
-  <li>Sharp skinning knife and steel</li>
-  <li>Boning knife</li>
-  <li>Block and tackle or chain hoist—should be strong enough to
-      hold weight of pig to be slaughtered</li>
-  <li>Chocks—concrete blocks work well</li>
-  <li>Meat saw</li>
-  <li>Oil or water stone</li>
-  <li>Ample cold water for washing hands, equipment, carcass and
-      byproducts</li>
-  <li>Tree with strong limb, beam or tripod 8 to 10 feet high, or
-      tractor with hydraulic lift</li>
-  <li>Spreader (gambrel or metal pipe)</li>
-  <li>Buckets (2 or 3)</li>
-  <li>Ice or cold water</li>
-  <li>Straw for placing under animal during evisceration and splitting</li>
-  <li>Clean cloths or plastic for protection of meat during transport</li>
-  <li>Clean string</li>
-  <li>Scalding barrel</li>
-  <li>Pot or barrel for heating water</li>
-  <li>Bell scrapers (1 or 2)—these are not necessary but helpful</li>
-  <li>Plywood or other solid material for scalding platform</li>
-  <li>Thermometer which registers up to 200° F</li>
-  <li>Dry wood for fire</li>
-  <li>Hog or hay hook</li>
-  <li>Propane torch or blow torch</li>
-</ol>
-
-<p>Be sure that all equipment that will come in contact with meat is
-thoroughly cleaned. Blood and other materials that get on the outer
-garments of workers during slaughter should not be transferred to the
-carcass after it is washed.</p>
-
-<p>Additional equipment needed for cutting the carcass is listed in the
-section, “<a href="#toc_5">Cutting</a>.”</p>
-
-
-
-                          <h3 id="toc_3">SLAUGHTER</h3>
-
-                           <h4>Stunning</h4>
-
-<p>The animal should be killed as quickly and humanely as possible. In
-most slaughter plants, hogs are immobilized either by electrical
-stunning or carbon dioxide gas suffocation. On the farm a hog can be
-stunned by striking it one sharp blow with a mechanical stunner or by
-shooting it in the forehead midway between and slightly above the
-eyes. The first attempt should be successful (<a href="#i_fig02">fig. 2</a>). Improperly
-placed bullets could cause the animal much pain and injure helpers or
-other livestock. Animals that become excited during stunning will not
-bleed as well as those less excited. <i>As always the case whenever using
-firearms, exercise all appropriate safety precautions</i>.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig02"></a></p>
-  <div class="figcenter" style="max-width: 374px;">
-    <img src="images/fig02.jpg" width="374" height="311" alt="Rifle muzzle pointed at forehead of hog" />
-    <div class="caption">
-      <p class="right">PN-5302</p>
-      <p class="center">Figure 2.—Stunning.</p>
-    </div>
-  </div>
-</div>
-
-
-                           <h4>Bleeding</h4>
-
-<p>Bleeding is a very important part of the slaughtering operation. The
-animal should be bled within 2 minutes after it is down because the
-blood pressure may increase and thus break the capillaries and cause
-an unattractive condition in the meat called “blood splash.” Although
-meat with this condition is safe for consumption, it is quite
-unpleasant in appearance.</p>
-
-<p>After stunning the animal, place it on its back, perfectly straight
-with the head close to the ground. A helper can stand over the animal
-and hold its front legs. Locate the tip of the breastbone, along the
-midline (<a href="#i_fig03">fig. 3</a>). A 6-inch sticking knife sharpened on both sides of
-the tip is best. However, a regular boning or skinning knife can be
-used. Hold the knife at a 35 to 40-degree angle, thrust it under the
-breastbone with the point aimed toward the tail and then give an
-upward thrust (dip the point) to sever the carotid artery (<a href="#i_fig04">figs. 4</a> &amp;
-<a href="#i_fig05">5</a>). No twisting or cross-cutting of the knife is necessary. If the hog
-does not bleed, insert the knife a little deeper a second time and
-there should be little difficulty getting a good stick. To avoid a
-“shoulder stick” do not insert the knife too far to either side. The
-bloody tissue resulting from a shoulder stick will subsequently
-require trimming. Care should also be taken to make certain that the
-hog does not kick you or the knife.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig03"></a></p>
-  <div class="figcenter" style="max-width: 375px;">
-    <img src="images/fig03.jpg" width="375" height="286" alt="" />
-    <div class="caption">
-      <p class="right">PN-5304</p>
-      <p class="center">Figure 3.—Locating breastbone.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig04"></a></p>
-  <div class="figcenter" style="max-width: 296px;">
-    <img src="images/fig04.png" width="296" height="240" alt="" />
-    <div class="caption">
-      <p class="center">Figure 4.—Sticking (bleeding).</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig05"></a></p>
-  <div class="figcenter" style="max-width: 373px;">
-    <img src="images/fig05.jpg" width="373" height="306" alt="" />
-    <div class="caption">
-      <p class="right">PN-5305</p>
-      <p class="center">Figure 5.—Positions for sticking.</p>
-    </div>
-  </div>
-</div>
-
-
-                     <h4>Hair or Skin Removal</h4>
-
-<p>Once the animal is bled, the hair can be removed by scalding the
-animal in hot water and scraping; or the skin and hair can be removed
-by skinning. Traditionally, hogs have been scalded and scraped, and
-the skin is left intact. Both procedures will be discussed because
-many people now find the skinning method to be easier, to require less
-equipment, and to result in an equally acceptable final product.</p>
-
-
-<h5><i>Scalding and Scraping Method:</i></h5>
-
-<p>For scalding, the most important consideration is maintaining an
-adequate supply of properly heated water. Approximately 50 gallons of
-near boiling water will be needed for each pig. This water should be
-ready (boiling) before the animal is stunned and bled. After the hot
-water is placed in the scalding barrel, it can be adjusted to the
-proper temperature for scalding by adding cold water.</p>
-
-<p>The animal can be scalded by several methods. The easiest method is to
-have two barrels, one for heating the water and one for use as a
-scalding vat. Fifty-five gallon barrels will be large enough for most
-hogs. The scalding barrel can be buried in the ground at a slight
-angle; thus movement of the hog in and out of the barrel is easier
-(<a href="#i_fig06">fig. 6</a>). Be sure the angle of the barrel is not too flat or the
-barrel will not hold enough water to cover the carcass. Another method
-for scalding is to have a scalding vat or a barrel under which a fire
-can be built. This method requires more construction, and the
-temperature of the water is difficult to control.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig06"></a></p>
-  <div class="figcenter" style="max-width: 371px;">
-    <img src="images/fig06.jpg" width="371" height="255" alt="" />
-    <div class="caption">
-      <p class="right">PN-5306</p>
-      <p class="center">Figure 6.—Scalding equipment.</p>
-    </div>
-  </div>
-</div>
-
-<p>Slow scald is usually best. Scalding water temperatures between 140°
-and 145° F are optimal. At these optimal temperatures, 3 to 6 minutes
-of scalding are required to loosen the hair and scurf (layer of
-accumulated oil, dirt, and the outer layer of cells on the skin). In
-the fall when the winter hair is beginning to grow, the hair of most
-hogs is difficult to remove. Higher water temperatures (146° to 150°
-F) or longer submersion times are usually required for scalding during
-this “hard-hair” season. About ¼ cup of rosin, lime, or some other
-alkaline material added to the scald water to aid in scurf removal
-results in a whiter skin.</p>
-
-<p>On the farm, regulation of water temperature is difficult. Add boiling
-water to the scalding barrel, then add cool water to adjust to the
-proper temperature. Begin with the scalding water at 155° to 160° F
-because it cools rapidly. At these high temperatures, the carcass must
-be kept in motion and pulled from the barrel several times. This
-movement prevents overscalding. Overscalding causes the skin to
-contract around the base of the hair (“setting the hair”) and cooks
-the skin. If the carcass is overscalded, the hair is extremely
-difficult to remove.</p>
-
-<p>After the proper water temperature has been attained, place the pig in
-the barrel, head first (<a href="#i_fig07">fig. 7</a>). Rotate the carcass in the barrel,
-pulling it in and out of the water occasionally. Check the hair often
-for ease of removal. The hair slips first over the back and sides,
-then in the flank regions. When the hair can be pulled easily in the
-flank regions behind the shoulders, remove the hog from the barrel and
-place the rear of the hog in the water.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig07"></a></p>
-  <div class="figcenter" style="max-width: 381px;">
-    <img src="images/fig07.jpg" width="381" height="284" alt="" />
-    <div class="caption">
-      <p class="right">PN-5307</p>
-      <p class="center">Figure 7.—Scalding head first.</p>
-    </div>
-  </div>
-</div>
-
-<p>While the rear of the hog is scalding, pull the toe nails and dew
-claws from the front feet by inserting a hook into the top of the nail
-and pulling (<a href="#i_fig08">fig. 8</a>). Scrape as much of the hair on the head as
-possible, especially around the ears and snout (<a href="#i_fig09">fig. 9</a>). When the hair
-slips in the rear flanks, remove the hog from the barrel. Remove the toe nails
-and dew claws from the rear legs and pull the hair from the tail.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig08"></a></p>
-  <div class="figcenter" style="max-width: 375px;">
-    <img src="images/fig08.jpg" width="375" height="285" alt="" />
-    <div class="caption">
-      <p class="right">PN-5308</p>
-      <p class="center">Figure 8.—Removing toe nails.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig09"></a></p>
-  <div class="figcenter" style="max-width: 372px;">
-    <img src="images/fig09.jpg" width="372" height="254" alt="" />
-    <div class="caption">
-      <p class="right">PN-5309</p>
-      <p class="center">Figure 9.—Scraping head.</p>
-    </div>
-  </div>
-</div>
-
-<p>Grip the legs with both hands and twist to pull off the hair. Remove
-the hair in the difficult areas (head, feet, jowl) first, then proceed
-to the easier areas (back, sides). If you use the bell scraper, tilt
-the scraper upward on the forward edge and pull the scraper forward,
-applying as much pressure as possible (<a href="#i_fig10">fig. 10</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig10"></a></p>
-  <div class="figcenter" style="max-width: 378px;">
-    <img src="images/fig10.jpg" width="378" height="252" alt="" />
-    <div class="caption">
-      <p class="right">PN-5310</p>
-      <p class="center">Figure 10.—Scraping head.</p>
-    </div>
-  </div>
-</div>
-
-<p>Scrape the hot carcass as quickly as possible because the skin tends
-to “set” as it cools. If patches of hair and scurf are difficult to
-scrape, cover them with a burlap bag and pour hot water over them.
-Scraping is made easier by moving the legs or the head in order to
-stretch the skin, smoothing the wrinkles along the sides.</p>
-
-<p>After most of the hair has been removed, pour water over the carcass
-and continue scraping. Place the scraper flat against the skin and
-move it in a rotary manner (<a href="#i_fig11">fig. 11</a>). This procedure aids in removal
-of scurf and dirt as well as removal of the rest of the hair. If
-patches of hair cannot be removed with the scraper, use a knife. Some
-people prefer to use a knife for the entire operation.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig11"></a></p>
-  <div class="figcenter" style="max-width: 374px;">
-    <img src="images/fig11.jpg" width="374" height="257" alt="" />
-    <div class="caption">
-      <p class="right">PN-5311</p>
-      <p class="center">Figure 11.—Scraping middle</p>
-    </div>
-  </div>
-</div>
-
-<p>The carcass is now ready to be suspended. Clean the feet by cutting
-away the soles of the feet and cutting between and around the toes
-(<a href="#i_fig12">fig. 12</a>). Expose the gambrel tendons by cutting through the skin on
-the backs of the rear legs from dew claws to hock (<a href="#i_fig13">fig. 13</a>). Cut down
-each side of the tendons, being careful not to cut the tendons (<a href="#i_fig14">fig. 14</a>).
-Insert the spreader or gambrel under both tendons on each leg.
-Secure the legs to the spreader bar and suspend the carcass (<a href="#i_fig15">fig. 15</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig12"></a></p>
-  <div class="figcenter" style="max-width: 373px;">
-    <img src="images/fig12.jpg" width="373" height="254" alt="" />
-    <div class="caption">
-      <p class="right">PN-5312</p>
-      <p class="center">Figure 12.—Cleaning feet.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig13"></a></p>
-  <div class="figcenter" style="max-width: 378px;">
-    <img src="images/fig13.jpg" width="378" height="256" alt="" />
-    <div class="caption">
-      <p class="right">PN-5313</p>
-      <p class="center">Figure 13.—Exposing gambrel tendons.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig14"></a></p>
-  <div class="figcenter" style="max-width: 378px;">
-    <img src="images/fig14.jpg" width="378" height="226" alt="" />
-    <div class="caption">
-      <p class="right">PN-5314</p>
-      <p class="center">Figure 14.—Exposing gambrel tendons.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig15"></a></p>
-  <div class="figcenter" style="max-width: 181px;">
-    <img src="images/fig15.jpg" width="181" height="266" alt="" />
-    <div class="caption">
-      <p class="right">PN-5315</p>
-      <p class="center">Figure 15.—Suspending the carcass.</p>
-    </div>
-  </div>
-</div>
-
-<p>If available, a propane torch or blowtorch can be used to singe the
-remaining hair and scurf (<a href="#i_fig16">fig. 16</a>). Singeing removes most of the hair
-and allows small, light hairs to be seen. Use caution during singeing
-to prevent burning the skin. Shave the remaining hair and wash the
-carcass thoroughly. Continue with evisceration and splitting (<a href="#h_evisceration">pages
-24–35</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig16"></a></p>
-  <div class="figcenter" style="max-width: 379px;">
-    <img src="images/fig16.jpg" width="379" height="255" alt="" />
-    <div class="caption">
-      <p class="right">PN-5316</p>
-      <p class="center">Figure 16.—Singeing.</p>
-    </div>
-  </div>
-</div>
-
-<h5><i>Skinning Method:</i></h5>
-
-<p>The skinning procedure used for pork carcass is similar to that used
-for beef carcasses. Skinning requires less equipment and can be done
-faster than scalding and scraping. We have commonly believed that the
-skin was needed on hams and bacon to assure proper curing; however,
-this belief is not necessarily correct. A poor skinning job can lower
-the quality of the belly for bacon.</p>
-
-<p>After stunning and bleeding the animal, move the carcass to the
-location of the hoisting equipment. Place the carcass on a sheet of
-plywood, a concrete slab, or straw. Wash the blood and dirt from the
-carcass. Turn the carcass on its back and hold it in place with blocks
-placed on each side (<a href="#i_fig17">fig. 17</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig17"></a></p>
-  <div class="figcenter" style="max-width: 377px;">
-    <img src="images/fig17.jpg" width="377" height="217" alt="" />
-    <div class="caption">
-      <p class="right">PN-5317</p>
-      <p class="center">Figure 17.—Position for skinning.</p>
-    </div>
-  </div>
-</div>
-
-<p>Cut the hide around the rear legs, just below the dew claws (<a href="#i_fig18">fig. 18</a>).
-Make a cut through only the hide, down the back of the leg, over the
-hocks, and to the midline at the center of the hams (<a href="#i_fig19">fig. 19</a>). Skin
-around each side of the leg, removing the hide to a point below the
-hock (<a href="#i_fig20">fig. 20</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig18"></a></p>
-  <div class="figcenter" style="max-width: 377px;">
-    <img src="images/fig18.jpg" width="377" height="252" alt="" />
-    <div class="caption">
-      <p class="right">PN-5318</p>
-      <p class="center">Figure 18.—Cutting skin around legs.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig19"></a></p>
-  <div class="figcenter" style="max-width: 378px;">
-    <img src="images/fig19.jpg" width="378" height="253" alt="" />
-    <div class="caption">
-      <p class="right">PN-5319</p>
-      <p class="center">Figure 19.—Cutting to midline.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig20"></a></p>
-  <div class="figcenter" style="max-width: 378px;">
-    <img src="images/fig20.jpg" width="378" height="254" alt="" />
-    <div class="caption">
-      <p class="right">PN-5320</p>
-      <p class="center">Figure 20.—Skinning legs.</p>
-    </div>
-  </div>
-</div>
-
-<p>Open the hide down the midline from the point where the animal was
-stuck, around each side of the pubis area and continue to the anus
-(<a href="#i_fig21">fig. 21</a>). Make this cut by inserting the point of the knife under the
-skin with the blade turned up. This procedure is referred to as
-cutting from inside out and protects against meat contamination from
-materials on the hide. Avoid cutting too deeply because you may
-puncture the intestine and contaminate the carcass.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig21"></a></p>
-  <div class="figcenter" style="max-width: 376px;">
-    <img src="images/fig21.jpg" width="376" height="252" alt="" />
-    <div class="caption">
-      <p class="right">PN-5321</p>
-      <p class="center">Figure 21.—Cutting down midline.</p>
-    </div>
-  </div>
-</div>
-
-<p>Remove the hide from the insides of the hams (<a href="#i_fig22">fig. 22</a>). Be careful, it
-is very easy to cut through the fat into the lean. Continue skinning
-along the sides toward the breast. Grasp the loosened hide in the
-opposite hand and pull it up and out. This places tension on the hide,
-removes wrinkles, and allows the knife to glide smoothly. Holding the
-knife firmly, place it against the hide with the blade turned slightly
-outward (<a href="#i_fig23">fig. 23</a>). Skin as far down the sides as possible, but not
-around the front legs (<a href="#i_fig24">fig. 24</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig22"></a></p>
-  <div class="figcenter" style="max-width: 371px;">
-    <img src="images/fig22.jpg" width="371" height="254" alt="" />
-    <div class="caption">
-      <p class="right">PN-5322</p>
-      <p class="center">Figure 22.—Skinning hams.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig23"></a></p>
-  <div class="figcenter" style="max-width: 374px;">
-    <img src="images/fig23.jpg" width="374" height="254" alt="" />
-    <div class="caption">
-      <p class="right">PN-5323</p>
-      <p class="center">Figure 23.—Siding.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig24"></a></p>
-  <div class="figcenter" style="max-width: 372px;">
-    <img src="images/fig24.jpg" width="372" height="249" alt="" />
-    <div class="caption">
-      <p class="right">PN-5324</p>
-      <p class="center">Figure 24.—Siding.</p>
-    </div>
-  </div>
-</div>
-
-<p>Return to the rear of the carcass and remove the hide left on the rear
-of the hams (<a href="#i_fig25">fig. 25</a>). Do not skin the outside of the hams at this
-time. Remove the rear feet by sawing through the bone about 2 inches
-above the hock (<a href="#i_fig26">fig. 26</a>). Insert the spreader under the large tendons
-on the rear legs (<a href="#i_fig27">fig. 27</a>) and secure the legs to the spreader.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig25"></a></p>
-  <div class="figcenter" style="max-width: 371px;">
-    <img src="images/fig25.jpg" width="371" height="256" alt="" />
-    <div class="caption">
-      <p class="right">PN-5325</p>
-      <p class="center">Figure 25.—Skinning rear of hams.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig26"></a></p>
-  <div class="figcenter" style="max-width: 369px;">
-    <img src="images/fig26.jpg" width="369" height="251" alt="" />
-    <div class="caption">
-      <p class="right">PN-5326</p>
-      <p class="center">Figure 26.—Removing feet.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig27"></a></p>
-  <div class="figcenter" style="max-width: 372px;">
-    <img src="images/fig27.jpg" width="372" height="253" alt="" />
-    <div class="caption">
-      <p class="right">PN-5327</p>
-      <p class="center">Figure 27.—Exposing tendon.</p>
-    </div>
-  </div>
-</div>
-
-<p>Hoist the carcass to a convenient working height (waist high) for skin
-removal from the outside of the hams. Skin around the outsides of the
-hams, leaving as much fat as possible on the carcass. Remove the hide
-around the anus and cut through the tail at the joint closest to the
-body (<a href="#i_fig28">fig. 28</a>). Pull the hide down over the hips (<a href="#i_fig29">fig. 29</a>). The hide
-along the hips and back can be pulled off, leaving the fat on the
-carcass. Occasionally, you may need to use a knife to cut between the
-skin and the fat if large pieces of fat are being pulled off.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig28"></a></p>
-  <div class="figcenter" style="max-width: 372px;">
-    <img src="images/fig28.jpg" width="372" height="251" alt="" />
-    <div class="caption">
-      <p class="right">PN-5328</p>
-      <p class="center">Figure 28.—Skinning rear of hams.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig29"></a></p>
-  <div class="figcenter" style="max-width: 176px;">
-    <img src="images/fig29.jpg" width="176" height="267" alt="" />
-    <div class="caption">
-      <p class="right">PN-5329</p>
-      <p class="center">Figure 29.—Removing hide from back.</p>
-    </div>
-  </div>
-</div>
-
-<p>Hoist the carcass to a fully extended position. Open the hide down the
-rear of the forelegs. Remove the hide on each side of the forelegs
-(<a href="#i_fig30">fig. 30</a>). Skin along the inside of the forelegs and neck. Skin along
-the outside of the shoulders and jowls to a point approximately half
-way to the back of the carcass (<a href="#i_fig31">fig. 31</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig30"></a></p>
-  <div class="figcenter" style="max-width: 179px;">
-    <img src="images/fig30.jpg" width="179" height="267" alt="" />
-    <div class="caption">
-      <p class="right">PN-5330</p>
-      <p class="center">Figure 30.—Skinning forelegs</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig31"></a></p>
-  <div class="figcenter" style="max-width: 178px;">
-    <img src="images/fig31.jpg" width="178" height="268" alt="" />
-    <div class="caption">
-      <p class="right">PN-5331</p>
-      <p class="center">Figure 31.—Skinning sides and back.</p>
-    </div>
-  </div>
-</div>
-
-<p>Slowly pull down and out on the hide (<a href="#i_fig32">fig. 32</a>), removing it along the
-back. If the fat begins to tear, use a knife to correct the torn area
-and then continue pulling the hide. Remove the hide as far down the
-back as possible (<a href="#i_fig33">fig. 33</a>). When it becomes difficult to pull along
-the top of the neck, complete removal with a knife.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig32"></a></p>
-  <div class="figcenter" style="max-width: 178px;">
-    <img src="images/fig32.jpg" width="178" height="268" alt="" />
-    <div class="caption">
-      <p class="right">PN-5332</p>
-      <p class="center">Figure 32.—Pulling hide from back.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
- <p><a id="i_fig33"></a></p>
- <div class="figcenter" style="max-width: 177px;">
-   <img src="images/fig33.jpg" width="177" height="267" alt="" />
-   <div class="caption">
-     <p class="right">PN-5333</p>
-     <p class="center">Figure 33.—Pulling hide from back.</p>
-   </div>
- </div>
-</div>
-
-<p>If the head is to be saved, skin over the poll and down the face (<a href="#i_fig34">fig.
-34</a>). Remove the hide at the snout. Remove the front feet by sawing
-just below the knee joint (<a href="#i_fig35">fig. 35</a>). Continue with evisceration and
-splitting.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig34"></a></p>
-  <div class="figcenter" style="max-width: 180px;">
-    <img src="images/fig34.jpg" width="180" height="266" alt="" />
-    <div class="caption">
-      <p class="right">PN-5334</p>
-      <p class="center">Figure 34.—Skinning head.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig35"></a></p>
-  <div class="figcenter" style="max-width: 372px;">
-    <img src="images/fig35.jpg" width="372" height="253" alt="" />
-    <div class="caption">
-      <p class="right">PN-5335</p>
-      <p class="center">Figure 35.—Removing front legs.</p>
-    </div>
-  </div>
-</div>
-
-
-                         <h4 id="h_evisceration">Evisceration</h4>
-
-<p>Loosen the anus by cutting around it, deep into the pelvic canal. Pull
-outward and cut any remaining attachments (<a href="#i_fig36">fig. 36</a>); be careful not to
-cut into the large intestine. When the anus is loosened, tie it with a
-piece of string to avoid contaminating the carcass (<a href="#i_fig37">fig. 37</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig36"></a></p>
-  <div class="figcenter" style="max-width: 374px;">
-    <img src="images/fig36.jpg" width="374" height="256" alt="" />
-    <div class="caption">
-      <p class="right">PN-5336</p>
-      <p class="center">Figure 36.—Loosening anus.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig37"></a></p>
-  <div class="figcenter" style="max-width: 373px;">
-    <img src="images/fig37.jpg" width="373" height="252" alt="" />
-    <div class="caption">
-      <p class="right">PN-5337</p>
-      <p class="center">Figure 37.—Tying anus.</p>
-    </div>
-  </div>
-</div>
-
-<p>Remove the penis from a slaughtered barrow. Cut through the skin and
-fatty tissue along each side of the penis and around the penis
-opening. Lift upward and cut underneath it along the midline (<a href="#i_fig38">fig.
-38</a>). Cut along the penis between the hams, pull the penis upward and
-remove it at its attachment at the base of the ham (<a href="#i_fig39">fig. 39</a>). Continue
-the cut made between the hams, at their natural separation, exposing
-the white connective tissue. Cut through the tissue to the pelvic
-(aitch) bone. Continue cutting through the cartilage between the aitch
-bone and separate the hams (<a href="#i_fig40">fig. 40</a>). This procedure is satisfactory
-in young pigs; however, a saw may be needed to split the aitch bone in
-older hogs.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig38"></a></p>
-  <div class="figcenter" style="max-width: 176px;">
-    <img src="images/fig38.jpg" width="176" height="266" alt="" />
-    <div class="caption">
-      <p class="right">PN-5338</p>
-      <p class="center">Figure 38.—Removing penis.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig39"></a></p>
-  <div class="figcenter" style="max-width: 372px;">
-    <img src="images/fig39.jpg" width="372" height="252" alt="" />
-    <div class="caption">
-      <p class="right">PN-5339</p>
-      <p class="center">Figure 39.—Removing penis.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig40"></a></p>
-  <div class="figcenter" style="max-width: 178px;">
-    <img src="images/fig40.jpg" width="178" height="266" alt="" />
-    <div class="caption">
-      <p class="right">PN-5340</p>
-      <p class="center">Figure 40.—Splitting pelvic bone.</p>
-    </div>
-  </div>
-</div>
-
-<p>Make a cut through the lean and fat from the point where the pig was
-stuck to the upper end of the sternum or breastbone (<a href="#i_fig41">fig. 41</a>). Insert
-the knife at the top edge of the sternum, cut downward and slightly
-off center to open the chest cavity (<a href="#i_fig42">fig. 42</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig41"></a></p>
-  <div class="figcenter" style="max-width: 178px;">
-    <img src="images/fig41.jpg" width="178" height="266" alt="" />
-    <div class="caption">
-      <p class="right">PN-5341</p>
-      <p class="center">Figure 41.—Tip of sternum.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig42"></a></p>
-  <div class="figcenter" style="max-width: 371px;">
-    <img src="images/fig42.jpg" width="371" height="253" alt="" />
-    <div class="caption">
-      <p class="right">PN-5342</p>
-      <p class="center">Figure 42.—Opening the sternum.</p>
-    </div>
-  </div>
-</div>
-
-<p>Open the midline, beginning at the opening made when the aitch bone
-was split. With the handle of the knife inserted in the opening and
-with the blade pointed outward to avoid cutting the intestines (<a href="#i_fig43">fig.
-43</a>), open the midline to the opening made at the breast (<a href="#i_fig44">fig. 44</a>).
-Allow the intestines and stomach to roll outward and hang (<a href="#i_fig45">fig. 45</a>).
-Do not allow them to fall because the esophagus will tear and spill
-its contents onto the carcass.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig43"></a></p>
-  <div class="figcenter" style="max-width: 178px;">
-    <img src="images/fig43.jpg" width="178" height="264" alt="" />
-    <div class="caption">
-      <p class="right">PN-5343</p>
-      <p class="center">Figure 43.—Opening the midline.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig44"></a></p>
-  <div class="figcenter" style="max-width: 174px;">
-    <img src="images/fig44.jpg" width="174" height="264" alt="" />
-    <div class="caption">
-      <p class="right">PN-5344</p>
-      <p class="center">Figure 44.—Opening the midline.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig45"></a></p>
-  <div class="figcenter" style="max-width: 177px;">
-    <img src="images/fig45.jpg" width="177" height="260" alt="" />
-    <div class="caption">
-      <p class="right">PN-5345</p>
-      <p class="center">Figure 45.—Intestines and stomach.</p>
-    </div>
-  </div>
-</div>
-
-<p>Pull the loosened large intestine down past the kidneys (<a href="#i_fig46">fig. 46</a>).
-Sever the attachments to the liver and remove it by pulling outward
-and cutting the connective tissue (<a href="#i_fig47">fig. 47</a>). Remove the gall bladder
-from the liver by cutting beneath it and pulling (<a href="#i_fig48">fig. 48</a>). Be careful
-not to allow its contents to spill onto the liver.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig46"></a></p>
-  <div class="figcenter" style="max-width: 176px;">
-    <img src="images/fig46.jpg" width="176" height="261" alt="" />
-    <div class="caption">
-      <p class="right">PN-5346</p>
-      <p class="center">Figure 46.—Pulling large intestine.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig47"></a></p>
-  <div class="figcenter" style="max-width: 373px;">
-    <img src="images/fig47.jpg" width="373" height="252" alt="" />
-    <div class="caption">
-      <p class="right">PN-5347</p>
-      <p class="center">Figure 47.—Removing liver.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig48"></a></p>
-  <div class="figcenter" style="max-width: 371px;">
-    <img src="images/fig48.jpg" width="371" height="251" alt="" />
-    <div class="caption">
-      <p class="right">PN-5348</p>
-      <p class="center">Figure 48.—Removing gall bladder.</p>
-    </div>
-  </div>
-</div>
-
-<p>Pull the stomach and intestines outward and cut through the diaphragm
-(<a href="#i_fig49">fig. 49</a>). This is the thin sheet of muscle and white connective
-tissue that separates the stomach and intestines from the lungs and
-heart. Pull outward on the lungs and heart and cut down each side of
-the windpipe, severing its attachment at the head (<a href="#i_fig50">fig. 50</a>). To
-separate the heart from the lungs, cut across its top (<a href="#i_fig51">fig. 51</a>). The
-heart should be split open to allow thorough washing. Wash the heart
-and liver thoroughly and put them in ice or ice water.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig49"></a></p>
-  <div class="figcenter" style="max-width: 176px;">
-    <img src="images/fig49.jpg" width="176" height="265" alt="" />
-    <div class="caption">
-      <p class="right">PN-5349</p>
-      <p class="center">Figure 49.—Cutting diaphragm.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig50"></a></p>
-  <div class="figcenter" style="max-width: 179px;">
-    <img src="images/fig50.jpg" width="179" height="266" alt="" />
-    <div class="caption">
-      <p class="right">PN-5350</p>
-      <p class="center">Figure 50.—Removing windpipe.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig51"></a></p>
-  <div class="figcenter" style="max-width: 370px;">
-    <img src="images/fig51.jpg" width="370" height="254" alt="" />
-    <div class="caption">
-      <p class="right">PN-5351</p>
-      <p class="center">Figure 51.—Removing heart.</p>
-    </div>
-  </div>
-</div>
-
-
-                  <h4>Splitting and Head Removal</h4>
-
-<p>Wash the inside of the carcass before splitting. With the saw, begin
-splitting from the inside between the hams (<a href="#i_fig52">fig. 52</a>). Keep the split
-as near the center of the backbone as possible, and saw through the
-tail region to a point midway through the loin (<a href="#i_fig53">fig. 53</a>). Move around
-to the back and continue sawing through the shoulder and neck to the
-base of the head (<a href="#i_fig54">fig. 54</a>). If the split gets off center, continue
-sawing through to the next vertebra and then realign the saw.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig52"></a></p>
-  <div class="figcenter" style="max-width: 180px;">
-    <img src="images/fig52.jpg" width="180" height="266" alt="" />
-    <div class="caption">
-      <p class="right">PN-5352</p>
-      <p class="center">Figure 52.—Splitting.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig53"></a></p>
-  <div class="figcenter" style="max-width: 178px;">
-    <img src="images/fig53.jpg" width="178" height="263" alt="" />
-    <div class="caption">
-      <p class="right">PN-5353</p>
-      <p class="center">Figure 53.—Splitting.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig54"></a></p>
-  <div class="figcenter" style="max-width: 177px;">
-    <img src="images/fig54.jpg" width="177" height="265" alt="" />
-    <div class="caption">
-      <p class="right">PN-5354</p>
-      <p class="center">Figure 54.—Splitting.</p>
-    </div>
-  </div>
-</div>
-
-<p>Remove the head at the atlas joint (the joint closest to the head).
-This joint should be exposed if the carcass is properly split (<a href="#i_fig55">fig.
-55</a>). After cutting through the joint cut downward along the jaw
-bone, leaving the jowls attached to the carcass. If desired, remove
-the tongue, wash it thoroughly, and place it with the liver and heart.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig55"></a></p>
-  <div class="figcenter" style="max-width: 180px;">
-    <img src="images/fig55.jpg" width="180" height="264" alt="" />
-    <div class="caption">
-      <p class="right">PN-5355</p>
-      <p class="center">Figure 55.—Removing head at atlas joint.</p>
-    </div>
-  </div>
-</div>
-
-<p>Remove the kidneys and leaf fat (figs. <a href="#i_fig56">56</a> and <a href="#i_fig57">57</a>). The leaf fat is
-removed by loosening it from the diaphragm muscle and lifting it
-upward. Wash the carcass thoroughly before chilling.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig56"></a></p>
-  <div class="figcenter" style="max-width: 176px;">
-    <img src="images/fig56.jpg" width="176" height="260" alt="" />
-    <div class="caption">
-      <p class="right">PN-5356</p>
-      <p class="center">Figure 56.—Removing kidney.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig57"></a></p>
-  <div class="figcenter" style="max-width: 180px;">
-    <img src="images/fig57.jpg" width="180" height="260" alt="" />
-    <div class="caption">
-      <p class="right">PN-5357</p>
-      <p class="center">Figure 57.—Removing leaf fat.</p>
-    </div>
-  </div>
-</div>
-
-
-                    <h4>Examining the Carcass</h4>
-
-<p>All the internal organs and the dressed carcass (<a href="#i_fig58">fig. 58</a>) should be
-examined carefully for any abnormalities or conditions that might
-affect the fitness of the meat for food. Usually a meat inspector or
-graduate veterinarian is the only person qualified to do this, and one
-should be present to inspect the carcass; however, under farm
-conditions, you may need to look for the obvious signs of disease or
-damage yourself. If any part of the viscera or carcass is
-questionable, you should obtain expert advice.</p>
-
-<p>Bruises, minor injuries, parasites in the organs, enclosed abscesses,
-and single tumors are frequently local conditions that can be easily
-removed. However, congestion or inflammation of the lungs, intestines,
-kidneys, inner surface of chest, or abdominal cavity and numerous
-yellowish or pearl-like growths scattered throughout the organs should
-be viewed seriously. Carcasses and viscera having such abnormalities
-should be examined by a graduate veterinarian and his opinion obtained
-as to the wholesomeness of the meat. <i>You should check with a
-cooperating veterinarian before you slaughter the animal to be certain
-he will be available if you should seek his advice</i>.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig58"></a></p>
-  <div class="figcenter" style="max-width: 181px;">
-    <img src="images/fig58.jpg" width="181" height="266" alt="" />
-    <div class="caption">
-      <p class="right">PN-5358</p>
-      <p class="center">Figure 58.—Completed carcass.</p>
-    </div>
-  </div>
-</div>
-
-
-
-                   <h3 id="toc_4">CHILLING THE CARCASS</h3>
-
-<p>The surfaces of freshly slaughtered hog carcasses are contaminated
-with bacteria that can spoil the meat unless their growth is promptly
-checked. Bacterial growth can be slowed by prompt chilling and keeping
-the carcass at low temperatures. If the weather is suitable (28° to
-35° F), the carcass can be wrapped in a sheet, hung, and chilled in a
-well-ventilated shed. Wrapping with clean cloth will partially protect
-the carcass from contamination.</p>
-
-<p><i>Do not allow the carcass to freeze</i> because freezing within 1 day
-after death may toughen the meat. If the carcass cannot be chilled to
-below 40° F on the farm, it should be transported to a local locker
-plant or market for chilling. The need for prompt and thorough
-chilling of warm carcasses cannot be over-emphasized for the
-inhibition of bacterial growth. The carcass can be cut into retail
-cuts after it has been chilled for 24 to 48 hours.</p>
-
-
-                           <h3 id="toc_5">CUTTING</h3>
-
-<p>Use the following guidelines in determining cutting and packaging
-instructions for the processor if the carcass is not cut and wrapped
-on the farm.</p>
-
-<p><i>Chops</i>.—Can be broiled, braised, or pan fried. Chops should be at least
-one-half to three-fourths of an inch thick for frying or braising, and
-1 inch thick for broiling. Figure one or two chops per serving. Allow
-three-fourths of a pound of uncooked meat (bone-in) per person as a
-guide.</p>
-
-<p><i>Roasts</i>.—Allow three-fourths of a pound per serving for bone-in roasts
-(ham, picnic, shoulder) and one-half pound per serving for boneless
-roast (boned and rolled Boston butt or shoulder).</p>
-
-<p><i>Sausage</i>.—Allow one-third pound per serving.</p>
-
-
-                    <h4>Carcass Cutting Equipment</h4>
-
-<p>Elaborate and expensive equipment is not necessary but certain items
-are essential. The following equipment is recommended (<a href="#i_fig59">fig. 59</a>):</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig59"></a></p>
-  <div class="figcenter" style="max-width: 372px;">
-    <img src="images/fig59.jpg" width="372" height="251" alt="" />
-    <div class="caption">
-      <p class="right">PN-5359</p>
-      <p class="center">Figure 59.—Equipment for cutting.</p>
-    </div>
-  </div>
-</div>
-
-<ol>
-  <li>Steel</li>
-  <li>Boning knife</li>
-  <li>Large steak knife</li>
-  <li>Meat saw</li>
-  <li>Freezer paper (see section on “<a href="#h4_wrapping">wrapping</a>”)</li>
-  <li>Freezer tape</li>
-  <li>Meat grinder (electric or hand powered)</li>
-  <li>Clean water</li>
-</ol>
-
-
-                      <h4>Cutting the Carcass</h4>
-
-<p>Remove the hind foot by sawing through the hock joint at the right
-angle to the length of the foot (<a href="#i_fig60">fig. 60</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig60"></a></p>
-  <div class="figcenter" style="max-width: 371px;">
-    <img src="images/fig60.jpg" width="371" height="252" alt="" />
-    <div class="caption">
-      <p class="right">PN-5360</p>
-      <p class="center">Figure 60.—Removing hind foot.</p>
-    </div>
-  </div>
-</div>
-
-<p>The ham may be removed two ways. The long-cut ham is cut off at the
-pelvic arch (bend in the backbone) perpendicular to the length of
-the side (<a href="#i_fig61">fig. 61</a>). This style ham lends itself to dry salt curing and
-aging. The popular short-cut ham is separated from the side by a cut
-approximately halfway between the pelvic arch and the end of the
-pelvic bone at a right angle to the shank (<a href="#i_fig62">fig. 62</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig61"></a></p>
-  <div class="figcenter" style="max-width: 374px;">
-    <img src="images/fig61.jpg" width="374" height="252" alt="" />
-    <div class="caption">
-      <p class="right">PN-5361</p>
-      <p class="center">Figure 61.—Removing long ham.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig62"></a></p>
-  <div class="figcenter" style="max-width: 372px;">
-    <img src="images/fig62.jpg" width="372" height="252" alt="" />
-    <div class="caption">
-      <p class="right">PN-5362</p>
-      <p class="center">Figure 62.—Removing short ham.</p>
-    </div>
-  </div>
-</div>
-
-<p>The front foot is removed by sawing through the hock (knee) joint at a
-right angle to the length of the foot (<a href="#i_fig63">fig. 63</a>). A shoulder hock may
-be cut off about halfway up the leg (<a href="#i_fig64">fig. 64</a>). To separate the
-shoulder from the loin and belly, locate the second rib from the front
-and saw through the center of this rib (<a href="#i_fig65">fig. 65</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig63"></a></p>
-  <div class="figcenter" style="max-width: 375px;">
-    <img src="images/fig63.jpg" width="375" height="254" alt="" />
-    <div class="caption">
-      <p class="right">PN-5363</p>
-      <p class="center">Figure 63.—Removing front foot.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig64"></a></p>
-  <div class="figcenter" style="max-width: 373px;">
-    <img src="images/fig64.jpg" width="373" height="251" alt="" />
-    <div class="caption">
-      <p class="right">PN-5364</p>
-      <p class="center">Figure 64.—Shoulder hock.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig65"></a></p>
-  <div class="figcenter" style="max-width: 373px;">
-    <img src="images/fig65.jpg" width="373" height="255" alt="" />
-    <div class="caption">
-      <p class="right">PN-5365</p>
-      <p class="center">Figure 65.—Shoulder removal.</p>
-    </div>
-  </div>
-</div>
-
-<p>The remaining part (middle) is divided into the loin and the belly by
-a straight cut from the edge of the tenderloin muscle on the ham end
-through a point on the first rib about 2 inches from the protruding
-edge of the split backbone (figs. <a href="#i_fig66">66</a> and <a href="#i_fig67">67</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig66"></a></p>
-  <div class="figcenter" style="max-width: 371px;">
-    <img src="images/fig66.jpg" width="371" height="254" alt="" />
-    <div class="caption">
-      <p class="right">PN-5366</p>
-      <p class="center">Figure 66.—Separating middle from loin.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig67"></a></p>
-  <div class="figcenter" style="max-width: 181px;">
-    <img src="images/fig67.jpg" width="181" height="239" alt="" />
-    <div class="caption">
-      <p class="right">PN-5367</p>
-      <p class="center">Figure 67.—Separating middle from loin.</p>
-    </div>
-  </div>
-</div>
-
-<p>The tail, backbone, and flank are removed from the ham; and the fat
-over the inside (top), in the pelvic area, and along each side is
-trimmed close to the lean (<a href="#i_fig68">fig. 68</a>). Most of the skin and fat are left
-on the long-cut ham with only a short bevel at the butt (loin) end.
-Five or six inches of skin may be removed from the short-cut ham by
-cutting under the skin approximately half the distance between the
-butt edge and the hock (<a href="#i_fig69">fig. 69</a>). The exposed fat is then smoothly
-tapered to a thickness of about one-half inch at the butt end (<a href="#i_fig70">fig. 70</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig68"></a></p>
-  <div class="figcenter" style="max-width: 373px;">
-    <img src="images/fig68.jpg" width="373" height="253" alt="" />
-    <div class="caption">
-      <p class="right">PN-5368</p>
-      <p class="center">Figure 68.—Trimming short ham.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig69"></a></p>
-  <div class="figcenter" style="max-width: 376px;">
-    <img src="images/fig69.jpg" width="376" height="256" alt="" />
-    <div class="caption">
-      <p class="right">PN-5369</p>
-      <p class="center">Figure 69.—Trimming short ham.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig70"></a></p>
-  <div class="figcenter" style="max-width: 376px;">
-    <img src="images/fig70.jpg" width="376" height="250" alt="" />
-    <div class="caption">
-      <p class="right">PN-5370</p>
-      <p class="center">Figure 70.—Trimmed short ham.</p>
-    </div>
-  </div>
-</div>
-
-<p>The fat back is removed from the loin. Starting along the backbone
-side at the shoulder end, cut and lift the fat over the curve of the
-loin muscles, being careful not to cut into the lean (<a href="#i_fig71">fig. 71</a>).
-Surface fat on the loin can then be trimmed to approximately
-one-fourth inch in thickness (<a href="#i_fig72">fig. 72</a>). The loin can be roasted whole,
-cut into smaller roasts, or sliced into chops (<a href="#i_fig73">fig. 73</a>). Shoulder,
-rib, loin, and sirloin chops are made from the loin. However, the most
-popular chops are from the shoulder end and the center (loin) portion.
-The ham end is more often roasted. Cut chops one-half to three-fourths
-of an inch thick for broiling or frying. Chops for stuffing are easily
-made by cutting them two ribs thick and making a pocket between the
-ribs. Be careful not to cut through the outer fat surface (<a href="#i_fig74">fig. 74</a>)
-when making chops for stuffing.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig71"></a></p>
-  <div class="figcenter" style="max-width: 375px;">
-    <img src="images/fig71.jpg" width="375" height="253" alt="" />
-    <div class="caption">
-      <p class="right">PN-5371</p>
-      <p class="center">Figure 71.—Trimming loin.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig72"></a></p>
-  <div class="figcenter" style="max-width: 374px;">
-    <img src="images/fig72.jpg" width="374" height="253" alt="" />
-    <div class="caption">
-      <p class="right">PN-5372</p>
-      <p class="center">Figure 72.—Trimmed loin.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig73"></a></p>
-  <div class="figcenter" style="max-width: 376px;">
-    <img src="images/fig73.jpg" width="376" height="249" alt="" />
-    <div class="caption">
-      <p class="right">PN-5373</p>
-      <p class="center">Figure 73.—Loin roasts and chops.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig74"></a></p>
-  <div class="figcenter" style="max-width: 376px;">
-    <img src="images/fig74.jpg" width="376" height="254" alt="" />
-    <div class="caption">
-      <p class="right">PN-5374</p>
-      <p class="center">Figure 74.—Loin chops.</p>
-    </div>
-  </div>
-</div>
-
-<p>Remove the neck bones from the shoulder by cutting beneath the ribs to
-the backbone and along each side of the vertebrae, then lift and cut
-closely around the vertebrae to complete their removal (<a href="#i_fig75">fig. 75</a>). Cut
-off the flap of skin, fat, and lean where the hock joins the shoulder
-(<a href="#i_fig76">fig. 76</a>). The jowl is removed by a straight cut, parallel to the cut
-which separates the shoulder from the side, just behind the curve or
-“dip” in the skin where the ear was removed (<a href="#i_fig77">fig. 77</a>). Bevel the fat
-and skin at the top edge of the shoulder (<a href="#i_fig78">fig. 78</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig75"></a></p>
-  <div class="figcenter" style="max-width: 376px;">
-    <img src="images/fig75.jpg" width="376" height="253" alt="" />
-    <div class="caption">
-      <p class="right">PN-5375</p>
-      <p class="center">Figure 75.—Removing neck bones.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig76"></a></p>
-  <div class="figcenter" style="max-width: 374px;">
-    <img src="images/fig76.jpg" width="374" height="252" alt="" />
-    <div class="caption">
-      <p class="right">PN-5376</p>
-      <p class="center">Figure 76.—Trimming pork shoulder.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig77"></a></p>
-  <div class="figcenter" style="max-width: 372px;">
-    <img src="images/fig77.jpg" width="372" height="251" alt="" />
-    <div class="caption">
-      <p class="right">PN-5377</p>
-      <p class="center">Figure 77.—Removing jowl.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig78"></a></p>
-  <div class="figcenter" style="max-width: 377px;">
-    <img src="images/fig78.jpg" width="377" height="254" alt="" />
-    <div class="caption">
-      <p class="right">PN-5378</p>
-      <p class="center">Figure 78.—Trimmed pork shoulder.</p>
-    </div>
-  </div>
-</div>
-
-<p>The shoulder can be divided into a picnic shoulder and a blade Boston
-roast by making a cut at a right angle to the sides, starting one-half
-inch below the edge of the blade bone (figs. <a href="#i_fig79">79</a> and <a href="#i_fig80">80</a>). Bevel the
-skin and fat along the edge of the picnic shoulder (<a href="#i_fig81">fig. 81</a>). Remove
-the skin and fat (clear plate) from the Boston roast by starting at
-the corner over the blade bone and lifting it up and back (<a href="#i_fig82">fig. 82</a>).
-Trim the surface fat to a thickness of approximately one-fourth inch
-(<a href="#i_fig83">fig. 83</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig79"></a></p>
-  <div class="figcenter" style="max-width: 377px;">
-    <img src="images/fig79.jpg" width="377" height="250" alt="" />
-    <div class="caption">
-      <p class="right">PN-5379</p>
-      <p class="center">Figure 79.—Preparing Boston and picnic shoulder.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig80"></a></p>
-  <div class="figcenter" style="max-width: 376px;">
-    <img src="images/fig80.jpg" width="376" height="251" alt="" />
-    <div class="caption">
-      <p class="right">PN-5380</p>
-      <p class="center">Figure 80.—Boston and picnic shoulder.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig81"></a></p>
-  <div class="figcenter" style="max-width: 374px;">
-    <img src="images/fig81.jpg" width="374" height="250" alt="" />
-    <div class="caption">
-      <p class="right">PN-5381</p>
-      <p class="center">Figure 81.—Trimmed picnic shoulder.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig82"></a></p>
-  <div class="figcenter" style="max-width: 378px;">
-    <img src="images/fig82.jpg" width="378" height="252" alt="" />
-    <div class="caption">
-      <p class="right">PN-5382</p>
-      <p class="center">Figure 82.—Trimming Boston shoulder.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig83"></a></p>
-  <div class="figcenter" style="max-width: 378px;">
-    <img src="images/fig83.jpg" width="378" height="249" alt="" />
-    <div class="caption">
-      <p class="right">PN-5383</p>
-      <p class="center">Figure 83.—Trimmed Boston shoulder.</p>
-    </div>
-  </div>
-</div>
-
-<p>The blade Boston roast can be sliced into steaks or used as a roast.
-It can be made into a boneless cut by removing the portion of the
-blade bone (<a href="#i_fig84">fig. 84</a>). The roast can be rolled and tied with strong
-twine or cord to make an easily carved roast (<a href="#i_fig85">fig. 85</a>). Be sure to tie
-the roast so that the back muscles run lengthwise.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig84"></a></p>
-  <div class="figcenter" style="max-width: 376px;">
-    <img src="images/fig84.jpg" width="376" height="253" alt="" />
-    <div class="caption">
-      <p class="right">PN-5384</p>
-      <p class="center">Figure 84.—Removing blade bone.</p>
-    </div>
-  </div>
-</div>
-
-<div class="no_pg_break">
-  <p><a id="i_fig85"></a></p>
-  <div class="figcenter" style="max-width: 374px;">
-    <img src="images/fig85.jpg" width="374" height="251" alt="" />
-    <div class="caption">
-      <p class="right">PN-5385</p>
-      <p class="center">Figure 85.—Boneless, tied Boston shoulder.</p>
-    </div>
-  </div>
-</div>
-
-<p>Separate the spareribs from the belly by cutting closely underneath
-the ribs beginning at the flank end of the ribs (<a href="#i_fig86">fig. 86</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig86"></a></p>
-  <div class="figcenter" style="max-width: 378px;">
-    <img src="images/fig86.jpg" width="378" height="250" alt="" />
-    <div class="caption">
-      <p class="right">PN-5386</p>
-      <p class="center">Figure 86.—Removing spareribs.</p>
-    </div>
-  </div>
-</div>
-
-<p>Prepare a bacon side from the belly by first trimming the lean at the
-shoulder end approximately the same thickness as the lean in the area
-where the spareribs were removed. Remove any thin or ragged pieces of
-lean. Turn the belly over and press it flat. Remove the lower edge by
-a straight cut, parallel to the cut separating the belly from the loin
-and just inside the teat line on gilt and barrow bellies (<a href="#i_fig87">fig. 87</a>).
-Any enlarged or dark mammary glands should be removed. Trim the flank
-edge at a slight angle so the bacon side is approximately 1 inch
-longer on the midline edge—the side opposite the cut made to separate
-the loin from the belly. This extra length will compensate for
-differences in shrinkage during curing.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig87"></a></p>
-  <div class="figcenter" style="max-width: 376px;">
-    <img src="images/fig87.jpg" width="376" height="251" alt="" />
-    <div class="caption">
-      <p class="right">PN-5387</p>
-      <p class="center">Figure 87.—Trimming belly.</p>
-    </div>
-  </div>
-</div>
-
-<p>Sausage is made from the fat and lean trimmings produced from making
-trimmed hams, loins, bellies, picnic shoulders, and Boston roasts. If
-lean or additional sausage is desired, a picnic shoulder can be boned
-and added to the trimmings. Sausage should have a lean content of more
-than 50 percent. Remove skin, bone, cartilage, and bloody portions
-from the meat before grinding (<a href="#i_fig88">fig. 88</a>).</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig88"></a></p>
-  <div class="figcenter" style="max-width: 372px;">
-    <img src="images/fig88.jpg" width="372" height="252" alt="" />
-    <div class="caption">
-      <p class="right">PN-5388</p>
-      <p class="center">Figure 88.—Skinning pork trimmings.</p>
-    </div>
-  </div>
-</div>
-
-
-                           <h4 id="h4_wrapping">Wrapping</h4>
-
-<p>Fresh pork should be properly wrapped, quickly frozen, and stored at a
-temperature of -10° F or lower immediately after cutting. Proper
-wrapping is essential to maintain meat quality:</p>
-
-<ul class="disc">
-  <li>use moisture and vapor-proof wrap such as heavily waxed or
-    specially laminated freezer paper</li>
-  <li>prepare convenient family-sized packages wrap meat tightly to
-    eliminate as much air as possible</li>
-  <li>use a proper wrapping procedure (<a href="#i_fig89">fig. 89</a>) label and date each
-    package properly</li>
-</ul>
-
-<div class="no_pg_break">
-  <p><a id="i_fig89"></a></p>
-  <div class="figcenter" style="max-width: 328px;">
-    <img src="images/fig89.png" width="328" height="387" alt="" />
-    <div class="caption">
-      <p class="center">Figure 89.—Wrapping procedures.</p>
-    </div>
-  </div>
-</div>
-
-
-
-                  <h3 id="toc_6">FREEZING AND FROZEN STORAGE</h3>
-
-<p>Frozen pork, particularly cured or seasoned pork, will not retain its
-quality as long as beef or lamb. Pork should be frozen as soon after
-cutting as possible before any spoilage or rancidity can occur.
-Usually the hams, bacon, and shoulders are cured and do not require
-freezing. There should be ample freezer space available for fresh
-cuts. When using the home freezer be sure to:</p>
-
-<ul class="disc">
-  <li>clean and defrost freezer</li>
-  <li>freeze meat at -10° F or lower temperature</li>
-  <li>freeze only the amount that will freeze in 24 hours</li>
-  <li>allow ample air circulation by not over-packing the freezer</li>
-  <li>maintain the freezer at a temperature of 0° F or less for storage</li>
-</ul>
-
-<p>Recommended freezer storage times for pork as published in G-160,
-“Pork in Family Meals,” (see <a href="#toc_10">page 64</a>) are as follows:</p>
-
-<table class="table1" summary="Freezer storage times">
-  <tr>
-    <td class="tdl">chops</td>
-    <td class="tdl">3–4 months</td></tr>
-  <tr>
-    <td class="tdl">roasts</td>
-    <td class="tdl">4–8 months</td></tr>
- <tr>
-    <td class="tdl">fresh sausage</td>
-    <td class="tdl">1–2 months</td></tr>
- <tr>
-    <td class="tdl">variety meats</td>
-    <td class="tdl">1 month or less</td></tr>
- <tr>
-    <td class="tdl">cured hams</td>
-    <td class="tdl">1–2 months</td></tr>
-</table>
-
-<p>When thawing frozen pork (or any meat), it is best to thaw it in the
-original package in the refrigerator. Allow approximately 3 hours per
-pound for small roasts and chops. Meat should not be thawed at room
-temperature because of increased chances of food spoilage. If thawed
-properly at refrigerator temperatures, the meat can be refrozen with
-minimal loss of quality which results from drip, etc. Meat cooked from
-the frozen state is similar in palatability to thawed meat but
-requires up to one-third more cooking time.</p>
-
-
-
-                     <h3 id="toc_7">FURTHER PROCESSING</h3>
-
-                         <h4>Curing Pork</h4>
-
-<p><i>Precautions:</i> The suggestions described in this bulletin are intended
-for use at home or on the farm where facilities for curing are
-limited. The continued use of nitrates and nitrites in meat curing is
-presently being investigated by the United States Department of
-Agriculture and the Food and Drug Administration. Therefore, before
-using nitrates (saltpeter) and nitrites as mentioned in this
-bulletin, check with your local county agent to determine whether its
-use has been rescinded. For establishing a commercial curing
-operation, contact the local Extension Service or your State
-Department of Agriculture for methods and regulations, or write to the
-USDA, Food Safety and Quality Service, Washington, D.C. 20250.</p>
-
-<p>The USDA has recommended that nitrates (saltpeter) not be permitted in
-commercial curing operations using <i>curing solutions</i>. Nitrates would
-still be permitted in very limited amounts in dry cured or fermented
-sausages because of their importance in flavor, color fixation, and
-retarding bacterial growth. Be <i>very careful</i> in adding nitrates to
-your meat—they are very poisonous in large amounts.</p>
-
-<p><i>Nitrites</i> may be toxic when eaten in large quantities. Care should be
-taken to use only the required amount. They may be purchased from farm
-supply stores and some drug stores. Very small quantities of sodium or
-potassium nitrites are used in curing solutions. It is advisable to
-have your supplier measure and package separately the amounts you plan
-to use. For example, the formula for sweet pickle cure includes only
-1.18 ounce (33.45 grams or two and a half tablespoons) of nitrite
-per 100 pounds of meat. Several packages of exactly this amount would
-greatly aid in preparing curing solutions.</p>
-
-<p>Do not put meat in cure until it has been thoroughly chilled for at
-least 24 hours. In addition, do not stack cuts which have not been
-properly chilled because stacking slows chilling and may result in
-spoilage. Frozen cuts should be thawed prior to curing.</p>
-
-<p>Weigh curing ingredients carefully. Too little salt may allow
-spoilage. Too much salt will make meat hard, dry, and salty.</p>
-
-<p>Suggestion: Numerous states have published excellent illustrated
-bulletins on curing meat on the farm. The following bulletins* are
-recommended:</p>
-
-<p>* A small fee may be required.</p>
-
-<ol>
-  <li>Curing Hams Country Style. North Carolina Agr. Ext. Service
-      Cir. No. 405, by J. A. Christian and T. N. Blumer. January 1971.
-      North Carolina State University, Raleigh, N.C. 27607.</li>
-  <li>Curing Georgia Hams. University of Georgia Cooperative Ext.
-      Service Bul. No. 627, by J. A. Christian. 1973. University of
-      Georgia, Athens, Ga. 30601.</li>
-  <li>Pork Processing on the Farm. University of Kentucky Cooperative
-      Ext. Service Cir. No. 621, by W. Y. Varney and J. D. Kemp,
-      University of Kentucky, Lexington, Ky. 40506</li>
-  <li>Curing Ham—Virginia Style. Virginia Polytechnic Institute &amp;
-      State University Ext. Div. Publication No. 223, by R. F. Kelly,
-      P. P. Graham, J. D. Baldock and Jo Anne Barton. 1974. VPI,
-      Blacksbury, Va. 24061</li>
-</ol>
-
-<p>All parts of the pork carcass can be cured. The hams, shoulders, and
-bellies are usually cured. Although the loin can be cured, it is
-generally used fresh as chops or roasts.</p>
-
-<p>The ingredients used in curing are salt, sugar, and sodium nitrate or
-nitrite. Salt is the preserving agent; nitrates (dry cure only) and
-nitrites are added for color and flavor development, but are also
-preserving agents. Sugar is used to counteract the harshness of salt.
-Commercial cures are available with some added spices and flavorings
-to give a characteristic flavor, aroma, or appearance.</p>
-
-<p>Curing pork on the farm is usually done by one of two methods: dry
-cure or brine cure (plain or sugar-cured).</p>
-
-
-                          <h4>Dry Curing</h4>
-
-<p>The dry cure method entails rubbing meat with curing ingredients.
-Check the internal temperature of the largest cut. Be sure it is below
-40° F. Federal meat inspection regulations state that the temperature
-of meat being dry cured should not be allowed to go below 36° F during
-the salt cure equalization period. Weigh the meat and curing
-ingredients accurately. For 100 pounds of meat, use an 8-2-2 mix.</p>
-
-<ul class="disc">
-  <li>8 pounds salt</li>
-  <li>2 pounds sugar</li>
-  <li>2 ounces sodium nitrate (dry cure only)</li>
-</ul>
-
-<p>Mix curing ingredients thoroughly. For curing hams and picnic
-shoulders, divide into three equal parts. Rub one part of the mixture
-on all surfaces of the meat, making sure to push the mixture into the
-shank end of the hams. Put a thin layer (one-eighth inch) of cure over
-all cuts and stack in the curing room, skin side down on a table or
-shelf. On the fifth day, remove the hams and shoulders and apply the
-second one-third of the cure. Apply the last one-third on the tenth day.</p>
-
-<p>Bellies will usually cure with only one application. However, like
-hams and shoulders, they can be resalted on the fifth day.</p>
-
-<p>Federal meat inspection regulations state that the salt (cure)
-equalization period for hams and picnics is usually less than about 40
-days or 3 days per pound of product (fresh weight). Bellies are
-commonly cured about 7 days per inch of thickness.</p>
-
-<p>The curing pork should be stored in a refrigerated place where a
-constant temperature between 36° F and 42° F is maintained. Bacteria
-grow rapidly in unsalted meat when the temperature rises above 50° F.</p>
-
-<p>After curing, soaking the meat will improve its quality and
-appearance. Soak in lukewarm water (not exceeding 70° F) for
-approximately 2 minutes for each day in cure. Soaking tends to
-distribute the seasoning more evenly and draws out some of the heavy
-salt concentration on the meat surface. Hang cuts up to dry for about
-3 hours before smoking.</p>
-
-
-                       <h4>Sweet Pickle Cure</h4>
-
-<p>Place chilled, trimmed cut into a clean crock or barrel and cover with
-a cold pickle solution. The pickle solution is made by dissolving the
-following ingredients in 4½ gallons of water:</p>
-
-<ul class="disc">
-  <li>8 pounds salt</li>
-  <li>3 pounds sugar</li>
-  <li>1.18 ounce (33.45 grams or two and a half tablespoons) sodium
-      nitrite (see precautions on nitrite).</li>
-</ul>
-
-<p>Weight the meat down to keep it from floating and cover it with curing
-solution. Keep the meat cold during the curing period (36° to 40° F).</p>
-
-<p>Overhaul the meat about once or twice during the curing period to
-allow the pickle to reach all parts of the meat. To overhaul, remove
-all the meat, pour out the pickle, repack the meat, and cover with the
-same restirred pickle. To the extent possible, the cuts should be
-repacked so that surfaces that were previously in contact with other
-cuts are now exposed to the curing solution.</p>
-
-<p>Curing time for hams and shoulders is 3½ to 4 days per pound. Thus
-a 6-pound shoulder needs 24 days to cure and a 15-pound ham will
-require 60 days. A 10-pound belly will cure in about 15 days. However,
-heavier bellies and loins will require 21 days.</p>
-
-<p>During curing the temperature of the pickle should be maintained at
-around 36° F. At higher temperatures, the brine may become sour or
-ropy due to the growth of bacteria. Ropy brine looks like partially
-cooked egg white. If this happens, discard the brine, scrub the meat
-with hot water, wash and scald the curing container, and repack meat
-with a new, cold curing solution. If the curing period was half over,
-make the new solution two-thirds the strength of the original. If
-three-fourths over, make the new solution one-half the original
-strength.</p>
-
-<p>After curing, prepare the meat for smoking by soaking (as discussed
-under dry curing) and drying.</p>
-
-
-                  <h4>Pumping Hams and Shoulders</h4>
-
-<p>To speed up curing, most commercial packers pump brine into the hams
-and shoulders. Brine pumping can be used in conjunction with the other
-methods, or alone. Pumping requires special needles and a pump (hand
-or electric) to ensure proper distribution of the brine. The brine
-solution is prepared using the 8:3:1.18 mixture previously outlined.
-Two pounds of this cure mixture are dissolved in 1 gallon of cold
-water and the meat pumped with brine equivalent to 10 percent of its
-weight. Pumping may be accomplished by using the artery or stitch
-method. The femoral artery of the ham is located above the big flat
-bone which is cut when the ham is separated from the carcass. The
-artery is about halfway between the cut surface of the bone and the
-point of the aitch bone. With small forceps, you can clamp the end of
-the artery and push tissue and loose fat away so the pumping needle
-can be inserted. Stitch pumping is not as effective as artery pumping
-but is more so than either dry or pickle cure. Stitch pumping is
-accomplished with a spray needle by pumping along the bone, around the
-joints, and vertically in thicker, lean parts of the ham or picnic.
-Cuts should be stored for a day to allow the cure to equilibrate prior
-to smoking.</p>
-
-
-                           <h4>Smoking</h4>
-
-<p>Smoking cured pork improves its appearance and gives it a
-characteristic aroma and flavor apart from that of any other meat
-product. Careful attention should be given to smoking and aging
-procedures to prevent microbial spoilage or insect infestation.</p>
-
-
-<h5><i>Smokehouses:</i></h5>
-
-<p>The smokehouse can be simple or elaborate in design, depending on the
-quantity of meat to be smoked. It should be of reasonably tight
-construction to permit easy regulation of temperature and flow of air
-and smoke. Special attention during construction should be given to
-the control of insect and rodent infestations.</p>
-
-<p>Temporary smokehouses for small quantities of meat can be constructed
-cheaply and easily. Construction should include a ventilated enclosure
-for hanging and smoking the meat as well as facilities for generating
-smoke and supplying it to the house. A barrel or drum with both ends
-removed, connected by a stove pipe or a covered trench to a fire pit,
-can be used (<a href="#i_fig90">fig. 90</a>). Set the barrel over the upper end of the 10 to
-12 feet of stove pipe, which is sloped downward to the fire pit.
-Control the heat of the fire by covering the pit with a piece of sheet
-metal and mounding earth around the edges, so as to cut off most of
-the draft. Clean muslin or burlap hung over the top of the barrel will
-protect a 1-inch opening between the barrel and the cleated top, which
-rests on broomsticks supporting the meat (<a href="#i_fig90">fig. 90</a>). This type of
-smokehouse is large enough for the cuts from one hog. An old
-refrigerator or a simple frame house can be used rather than a barrel.
-The fire can also be built in a ventilated barrel which is connected
-to the smokehouse by a stove pipe.</p>
-
-<div class="no_pg_break">
-  <p><a id="i_fig90"></a></p>
-  <div class="figcenter" style="max-width: 555px;">
-    <img src="images/fig90.png" width="555" height="219" alt="" />
-    <div class="caption">
-      <p class="center">Figure 90.—Barrel for smoking.</p>
-    </div>
-  </div>
-</div>
-
-<p>Permanent structures suitable for smoking meat should be constructed
-if large quantities of meat are to be smoked. Tight construction and
-well-fitted ventilators provide effective regulation of the air flow
-past the meat. An outside firebox makes temperature control easy and
-reduces fire hazard. Consult the local extension agent for detailed
-plans for the construction of permanent smokehouses.</p>
-
-
-<h5><i>Smoking Process:</i></h5>
-
-<p>All meat to be smoked should be soaked to remove surface concentration
-of salt. Cuts should be allowed to dry since a wet surface will not
-take a uniform smoked color.</p>
-
-<p>Hang the cuts in the smokehouse in such a way that cuts do not touch
-each other or the wall. Suspend hams and shoulders with string or
-clean galvanized wire through the shank. Prior to hanging bellies,
-reinforce the ends with hardwood skewers or clean galvanized wire to
-hold them square. Bacon hangers can also be made from strips of
-non-resinous wood through which several small galvanized nails have
-been driven.</p>
-
-<p>In the firepit, build a fire of any hardwood, such as hickory, oak,
-apple, pecan, and maple. Hickory is the most popular. NEVER use soft
-woods (pine, cedar, spruce, or other “needle leaf” trees) because
-their smoke is sooty and contains resin which gives the meat a dark
-color, bitter taste, and strong odor. Once the fire is burning, hard
-wood sawdust can be added to deaden the blaze and generate more smoke.
-Dampen the sawdust with water to prevent it from flaming. A thin haze
-of smoke is as effective as a dense cloud.</p>
-
-<p>The absorption of smoke and the change in color of the outside surface
-of smoked meat is hastened by high temperatures. The type of
-smokehouse and the outside temperatures are important factors in the
-length of time required to smoke meat. Federal meat inspection
-regulations state that whenever the fresh appearance of a product
-containing pork muscle tissue has been altered to resemble a product
-that may mistakenly be eaten without cooking or with less than
-thorough cooking, it must have been treated in an acceptable manner to
-destroy possible live trichinae by heating to an internal temperature
-of 137° or otherwise treating (see page <a href="#toc_8">62</a>).</p>
-
-<p>A suggested schedule for smoking pumped or pickled cured hams is as
-follows:</p>
-
-<ul class="disc">
-  <li>4 hours - 120° F damper open - smoke off</li>
-  <li>6 hours - 140° F damper one-quarter open - smoke on</li>
-  <li>Raise temperature to 170° F and hold until internal temperature
-      reaches 142° to 146° F.</li>
-</ul>
-
-<p>To be fully cooked, it is recommended that the cuts remain in the
-smokehouse until their internal temperature reaches 152° to 155° F.</p>
-
-<p>For smoking bacon, the following schedule may be used:</p>
-
-<ul class="disc">
-  <li>2 hours - 115° F damper open - smoke off</li>
-  <li>2 hours - 130° F damper closed - smoke on</li>
-  <li>Raise temperature to 140° F and hold until internal temperature
-      reaches 127–130° F</li>
-</ul>
-
-
-<h5><i>Storage of Smoked Meats:</i></h5>
-
-<p>Cured, smoked pork can be handled several ways depending on the final
-product desired. It can be eaten immediately, refrigerated or frozen
-for future use, canned, or aged for the development of the
-characteristic “country-cured” flavor. If the product is to be frozen
-or canned, follow the recommendations given in the Wrapping or Canning
-sections.</p>
-
-
-                           <h4>Canning</h4>
-
-<p>If done properly, pork can be satisfactorily preserved by canning.
-Meat is a low acid, high protein food that allows for good bacterial
-growth. The use of a pressure canner is vital to ensure that the
-sterilization temperature (240° F) is reached and maintained for the
-proper length of time. A water bath or a steamer is <i>not recommended</i>
-since neither one attains a sufficiently high temperature to produce
-effective sterilization. Meat may be canned soon after chilling since
-aging has little effect on the flavor and tenderness of canned meats.</p>
-
-<p>The proper canning procedure is as follows: Use only pint and quart
-jars. Larger jars are difficult to heat thoroughly to the center. Cut
-the meat into small strips or cubes. Place meat into a large shallow
-pan; add enough water to prevent sticking. Cover the pan and cook
-slowly until medium done. Stir occasionally so that the meat heats
-evenly. Two and one-half pounds of boneless meat will fill a quart jar.</p>
-
-<p>Pack hot meat loosely in glass jars and cover with hot meat broth or
-boiling water. Leave 1 inch of head space. For flavor, salt can be
-added to each jar (approximately one-half teaspoon per pint or 1
-teaspoon per quart). Clean any residue from the top of the jar and
-adjust lids to manufacturer’s specifications and process in a pressure
-canner at 10 pounds pressure (240° F). Process pint jars for 75
-minutes; quarts for 90 minutes.</p>
-
-<p>Allow the canner to cool until the pressure drops to zero. Don’t pour
-cold water over the canner to hasten the cooling. Remove the jars and
-space them a few inches apart to cool.</p>
-
-<p>If a jar does not seal, re-can the meat in another jar or use it for
-food at once. When re-canning, heat the meat through. Then pack and
-process in pressure canner for the full time recommended. Store sealed
-jars of canned meat in a cool, dry place and don’t allow it to freeze.</p>
-
-
-                        <h4>Lard Rendering</h4>
-
-<p>To produce a high quality lard with good stability, remove all the
-skin and lean from the back-fat and other fat trimmings. Fats from
-around the internal organs should be rendered separately because they
-yield a darker lard than leaf fat and other body fat trimmings.</p>
-
-<p>Cut the fat into small pieces of similar size for quick uniform
-rendering. Steam rendering, if available, is most preferable since it
-eliminates the danger of scorching. When fat is rendered in a kettle
-over an open fire, it should be stirred frequently and the fire should
-be kept low to prevent sticking and scorching. Do not use a copper or
-brass kettle because these metals cause rapid rancidity.</p>
-
-<p>The temperature of the fat during rendering should remain about 212°
-F. As the process continues, water will evaporate and the temperature
-will increase. Do not allow it to go above 255° F.</p>
-
-<p>As the rendering process proceeds, the cracklings float to the surface
-and become brown in color. When boiling (evaporation of water) ceases,
-the rendering process is completed and heating can be discontinued.
-Strain the lard through several thicknesses of cheese cloth into lard
-pails or crocks, and cool immediately at a temperature near freezing.
-While cooling, stir to a creamy stage to prevent graininess. If the
-lard is dark in color, it is because it was scorched or there was too
-much lean left on the fat. Additional lard can be obtained by pressing
-the hot cracklings in a lard press.</p>
-
-<p>Air and light can cause lard to become rancid; therefore, containers
-should be filled to the top, sealed tightly and stored in a dark, cool
-place.</p>
-
-
-                        <h4>Fresh Sausage</h4>
-
-<p>Fresh pork sausage is generally made by grinding and seasoning lean
-pork trimmings from bellies, hams, and shoulders. Fresh sausage should
-contain about 20 to 30 percent fat. If more fat is included, the
-sausage may be too greasy and shrink a lot in cooking. If entire
-shoulders or hams are used, it may be necessary to add some fat.</p>
-
-<p>Prepare sausage by grinding the meat through a coarse plate (½-inch
-holes), mix thoroughly, spread thin, add seasoning, and mix
-thoroughly. Regrind through a finer plate (⅛-inch holes), for a more
-uniform mix with the seasoning.</p>
-
-<p>For seasoning 100 pounds of trimmings, a suggested seasoning formula
-would be the following:</p>
-
-<ul class="disc">
-  <li>2 pounds of salt</li>
-  <li>6 ounces of pepper</li>
-  <li>1 to 2 ounces of sage</li>
-</ul>
-
-<p>Other seasoning such as mace, nutmeg, cloves, or red pepper can be
-added in small amounts (not to exceed 5 ounces) if desired.</p>
-
-<p>Seasoned sausage should not be frozen for longer than 2 or 3 months
-since salt hastens the rancidity of pork. Unseasoned ground pork may
-be frozen for up to 5 to 6 months, then thawed, seasoned, and used.</p>
-
-<p>Sausage may also be stuffed into casings for use either with or
-without smoking. Artificial casings can be obtained from local
-butchers or natural casings (small intestines) can be used. Natural
-casings should be washed thoroughly, cleaned, and scraped prior to
-use. Stuffing sausage requires skill and proper equipment. It is best
-to have sausage stuffed and smoked by a local custom processor.</p>
-
-
-                           <h4>Scrapple</h4>
-
-<p>Scrapple, a favored breakfast dish in many sections, is made of cooked
-pork and broth thickened with cornmeal, flour, and sometimes shorts.
-The following formula is popular:</p>
-
-<ul class="disc">
-  <li>30 pounds of cooked and ground meat</li>
-  <li>30 quarts of broth</li>
-  <li>10 pounds of cornmeal</li>
-  <li>3 pounds of buckwheat or rye flour</li>
-  <li>1½ pounds of rolled oats</li>
-  <li>15 ounces of salt</li>
-  <li>3 ounces of pepper</li>
-</ul>
-
-<p>Cuts of pork such as the head, tail, kidneys, heart, tongue (skinned),
-spareribs, and pork trimmings may be used to make scrapple. Clean and
-trim all pieces thoroughly and place them in a pot or vessel; cover
-with water and cook until the meat separates easily from the bone.
-Separate the meat from the bones and grind or chop fine. After
-grinding return the meat to the broth and bring to a boil, add corn
-meal, buckwheat flour, and rolled oats and cook until the mixture has
-the consistency of thick mush. Season with salt, pepper, and spices;
-remove from the heat and pour into molds or shallow pans to harden.</p>
-
-<p>When adding the cereal, moisten it with some of the cooled broth so
-that it may be added without forming lumps.</p>
-
-<p>If made properly, scrapple can be sliced and fried easily with little
-crumbling.</p>
-
-
-                          <h4>Headcheese</h4>
-
-<p>Headcheese is easy to make. Split the head, remove the eyes, clean the
-ears and nostrils, cover the cleaned pieces in water with the tongue,
-heart, and some lean trimmings and cook until the meat is well done
-and separates easily from the bones. Grind the meat and cover with
-broth. Add seasoning (salt, pepper, and others if desired), cook for
-15 to 20 minutes and pour into pans. Headcheese can be eaten cold or
-fried the same as scrapple or panhas. Headcheese does not hold
-together as well as scrapple because of the absence of corn meal and
-flour.</p>
-
-<p>The following quantities of seasoning per 100 pounds of cooked meat,
-including the added broth, are recommended:</p>
-
-<ul class="disc">
-  <li>2–2½ pounds of salt</li>
-  <li>3–5 ounces of black pepper</li>
-  <li>1 ounce of red pepper</li>
-  <li>1 ounce of ground cloves (if desired)</li>
-  <li>1 ounce of coriander (if desired)</li>
-  <li>2 ounces of sweet marjoram (if desired)</li>
-</ul>
-
-
-                       <h4>Panhas (pon-hos)</h4>
-
-<p>Using the broth remaining after making headcheese, strain out all the
-bones and thicken with corn meal, buckwheat or rye flour. Use three or
-four parts broth to one part meal to make a thick paste. To prevent
-lumping, it is best to slightly moisten the meal with a little cooled
-broth before adding it to the other broth. Season to taste with the
-seasonings given for headcheese. Cook for 30 to 45 minutes and pour
-into shallow pans to cool. Slice and serve like scrapple.</p>
-
-
-                      <h4>Pickled Pigs’ Feet</h4>
-
-<p>Pigs’ feet should be clean, free from hair, and the toes removed. Make
-certain to clean between the toes and trim any remaining hair.</p>
-
-<p>Cure clean, chilled feet in brine for 15 days to 3 weeks. Use the same
-brine suggested for curing hams. Weight the feet to keep them from
-floating above the solution. Use enough solution to completely
-submerge the feet. Keep the feet cold throughout curing period (at 36°
-to 40° F, if possible).</p>
-
-<p>After curing, slowly cook or simmer the feet until they are tender.
-Cook them slowly to keep the skin from parting excessively and the
-feet from pulling out of shape. Thoroughly chill the cured, cooked
-feet and pack them in cold, moderately strong vinegar, add spices such
-as bay leaves or allspice. Use the feet at once or store them in the
-vinegar.</p>
-
-
-
-                         <h3 id="toc_8">MEAT COOKERY</h3>
-
-<p>Tender cuts of meat are best cooked with dry heat such as broiling,
-roasting, and panbroiling. Less tender cuts of meat are tenderized by
-cooking with <i>moist</i> heat. Connective tissue is softened and
-tenderized by cooking slowly in moisture.</p>
-
-<p>Temperature control is very important in meat cookery. Meat loses
-moisture, fat, and other substances during cooking. However, some of
-the meat juices and fat may be retained in the pan drippings.</p>
-
-<p>Cooking losses can be minimized by controlling the oven cooking
-temperature and final internal temperature of the meat. Shrinkage is
-increased when hot oven temperatures are used for cooking and when
-meat is cooked to a higher internal temperature.</p>
-
-<p>The meat thermometer is the most accurate guide to the degree of
-doneness of meat. Cooking time in relation to weight is often used as
-a guide to the degree of doneness, but this may be influenced by the
-cut’s fat and moisture content and by its shape or size.</p>
-
-<p>Fresh pork, smoked picnic shoulder, shoulder roll, and other smoked
-products should be cooked to an internal temperature of 160° F (71°
-C). Excessive cooking will toughen and dry the meat, thus decreasing
-its acceptability.</p>
-
-<p>Hams cooked to 140° F (60° C) are not fully cooked and should be
-cooked before eating. Hams which are cooked to 150° F or higher should
-require no further cooking and are labeled “fully cooked.”</p>
-
-<p>Trichinae are rarely found in pork; however, precautions should always
-be taken. Trichinae are readily destroyed by any of the following
-conditions:</p>
-
-<ul class="disc">
-  <li>Heating meat throughout to an internal temperature of 137° F (58° C)</li>
-  <li>Storage at -20° F (-29° C) or below for 6 to 12 days</li>
-  <li>Storage at -10° F (-23° C) or below for 10 to 20 days</li>
-  <li>Storage at 5° F (-15° C) or below for 20 to 30 days</li>
-</ul>
-
-<p>More detailed instructions for cooking procedures can be obtained from
-the following source:</p>
-
-  <p class="hangingindent"><i>Lessons on Meat</i>,<br />
-  National Live Stock and Meat Board,<br />
-  444 North Michigan Avenue,<br />
-  Chicago, Illinois 60611</p>
-
-<hr class="med" />
-
-<h3 id="toc_9" class="close">PRECAUTIONS</h3>
-
-<h4 class="left">The Law</h4>
-
-<p>The Federal Meat Inspection Act requires that all meat which is to be
-sold or traded for human consumption must be slaughtered under
-inspection in an approved facility under the supervision of a State or
-USDA meat inspector. A person can slaughter his animals outside such a
-facility only for use by himself, members of his household, his
-non-paying guests, or his employees, but he is not allowed to sell any
-portion of the carcass. For more details about these regulations,
-consult your county extension agent or write to the Food Safety and
-Quality Service, United States Department of Agriculture, Washington,
-D.C. 20250.</p>
-
-<hr class="med" />
-
-                    <h3 id="toc_10">OTHER PUBLICATIONS</h3>
-
-<p>The following publications give additional information on selecting
-and preparing food for your family. Send your requests on a post
-card to the Office of Governmental and Public Affairs, U.S. Department
-of Agriculture, Washington, D.C. 20250. Include your return address
-and ZIP code.</p>
-
-<table class="table1" summary="Other Publications">
-  <tr class="smaller">
-    <td>&nbsp;</td>
-    <td colspan="2">Order No.</td></tr>
-  <tr>
-    <td class="tdl">Family Food Budgeting—for Good Meals and Good Nutrition</td>
-    <td>G</td>
-    <td>94</td></tr>
-  <tr>
-    <td class="tdl">Vegetables in Family Meals: A Guide for Consumers</td>
-    <td>G</td>
-    <td>105</td></tr>
- <tr>
-    <td class="tdl">Beef and Veal in Family Meals: A Guide for Consumers</td>
-    <td>G</td>
-    <td>118</td></tr>
- <tr>
-    <td class="tdl">Pork in Family Meals: A Guide for Consumers</td>
-    <td>G</td>
-    <td>160</td></tr>
- <tr>
-    <td class="tdl">Keeping Food Safe to Eat</td>
-    <td>G</td>
-    <td>162</td></tr>
- <tr>
-    <td class="tdl">Nuts in Family Meals: A Guide for Consumers</td>
-    <td>G</td>
-    <td>176</td></tr>
- <tr>
-    <td class="tdl">Your Money’s Worth in Foods</td>
-    <td>G</td>
-    <td>183</td></tr>
-<tr>
-    <td class="tdl">Food</td>
-    <td>G</td>
-    <td>228</td></tr>
- <tr>
-    <td class="tdl">Sodium Content of Your Food</td>
-    <td>G</td>
-    <td>233</td></tr>
- <tr>
-    <td class="tdl">Beef Slaughtering, Cutting, Preserving, and Cooking on the Farm</td>
-    <td>F</td>
-    <td>2263</td></tr>
- <tr>
-    <td class="tdl">Lamb Slaughtering, Cutting, Preserving, and Cooking on the Farm</td>
-    <td>F</td>
-    <td>2264</td></tr>
-</table>
-
-<p class="p4">This publication contains public information. It is not copyrighted
-and may be reproduced in whole or in part with or without credit.</p>
-
-         <p class="c001 xsmall p4">☆ U.S. GOVERNMENT PRINTING OFFICE: 1981 O-338-123</p>
-
-<div class="transnote">
-<h2>Transcriber’s Notes.</h2>
-<ul class="disc">
-<li>Silently corrected typographical errors and variations in spelling.</li>
-<li>The original was printed in two column text with illustrations
-    sometimes spanning both columns. In order to reduce ambiguity, the
-    illustrations have been moved adjacent to the paragraph that refers
-    to them.</li>
-<li>Footnotes have been renumbered.</li>
-<li>The cover/title page image has been retouched to remove flaws.</li>
-<li>Images of the original pages are available through Internet Archive.
-    See https://archive.org/details/CAT81755583</li>
-</ul>
-</div>
-
-
-
-
-
-
-
-
-<pre>
-
-
-
-
-
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