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diff --git a/old/62859-0.txt b/old/62859-0.txt deleted file mode 100644 index 6efc4a4..0000000 --- a/old/62859-0.txt +++ /dev/null @@ -1,2040 +0,0 @@ -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. 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