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diff --git a/old/62859-h/62859-h.htm b/old/62859-h/62859-h.htm deleted file mode 100644 index 8a87f95..0000000 --- a/old/62859-h/62859-h.htm +++ /dev/null @@ -1,3188 +0,0 @@ -<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.1//EN" "http://www.w3.org/TR/xhtml11/DTD/xhtml11.dtd"> -<html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> -<head> - - <meta http-equiv="Content-Type" content="text/html; charset=UTF-8" /> - <meta http-equiv="Content-Style-Type" content="text/css" /> - <title>USDA Farmers’ Bulletin 2265: Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm, - By H. Russell Cross, E. Curtis Green, William R. Jones, Roger L. West - and Anthony W. Kotula—A Project Gutenberg eBook</title> - <link rel="coverpage" href="images/cover.jpg" /> - <style type="text/css"> - -body { - margin-left: 10%; - margin-right: 10%; -} - -h1, h2, h3 { - text-align: center; - clear: both; - margin-top: 2.5em; - margin-bottom: 1em; - font-size: 110%; -} - -h4 { - text-align: center; - clear: both; - margin-top: 1.5em; - margin-bottom: 1em; -} - -h5 { - clear: both; - margin-top: 1.5em; - margin-bottom: 1em; -} - -h3.close { margin-top: 1em;} -h4.left { text-align: left; } - -h1 {line-height: 1;} - -h2+p {margin-top: 1.5em;} - -.transnote h2 { - margin-top: .5em; - margin-bottom: 1em; -} - -p { - text-indent: 1.75em; - margin-top: .51em; - margin-bottom: .24em; - text-align: justify; -} - -p.center {text-indent: 0;} - -p.hangingindent { - padding-left: 3.5em; - text-indent: -1.75em; -} - -.p4 {margin-top: 4em;} - -.xsmall {font-size: 60%;} -.small {font-size: 70%;} -.smaller {font-size: 85%;} -.large {font-size: 150%;} - -.center {text-align: center;} - -hr { - width: 100%; - margin-top: 2em; - margin-bottom: 2em; - margin-right: auto; - clear: both; -} - -hr.med { - margin-top: 1.5em; - margin-bottom: 1em; -} - -hr.min { - margin-top: .5em; - margin-bottom: .5em; -} - -div.title-page -{ - text-align: center; - page-break-before: always; - page-break-after: always; -} - -/* Selector to keep PG from inserting a file split */ -div.no_pg_break { - page-break-inside: avoid; -} - -/* === lists === */ -ol { - margin-left: 1.75em; - padding-left: 1.75em; -} - -ul { - list-style-type: none; - margin-left: 1.75em; - padding-left: 1.75em; -} - -ul.disc { - list-style-type: disc; -} - - /* === tables === */ -.table1 { margin: auto; border-collapse: collapse; margin-top: 2em;} -.bbt { border-bottom: thin solid; } -.btt { border-top: thin solid; } - -td { vertical-align: top; } - -.tdl { - text-align: justify; - vertical-align: top; - padding-right: 1em; - padding-left: 1.5em; - text-indent: -1.5em; -} - -.tdl2 { - padding-right: 1em; - padding-left: 1em; -} - -.tdl3 { - padding-right: 1em; - padding-left: 0.5em; -} - -.tdr { - text-align: right; - vertical-align: bottom; - padding-left: .3em; - white-space: nowrap; -} - -.c001 { vertical-align: top; text-align: right; padding-right: 2em; } -.c002 { vertical-align: top; text-align: center; padding-left: 0.5em; - padding-right: .5em; } -.c003 { vertical-align: top; text-align: left; padding-left: 0.5em; - padding-right: .5em; } -.c004 { margin-top: 3em; } -.c005 { margin-top: 1em; } - - -/* Images */ -.figcenter -{ - text-align: center; - margin: 1.5em auto; - padding: 5px; -} - -.center -{ - text-align: center; -} - -.right -{ - text-align: right; -} - -.caption p -{ - text-indent: 0; - margin: 0.25em 0; -} - -.caption p.center -{ - font-size: 85%; - font-weight: bold; -} - -.caption p.right -{ - font-size: 60%; - margin-right: 1em; -} - -img.seal { - width: 3em; - height: 3em; -} - -/* === footnotes === */ -.footnote { - margin: .25em 10% .25em 10%; - padding: .25em; - font-size: .8em; -} - -.fnanchor { - vertical-align: 80%; - line-height: .7; - font-size: .75em; - text-decoration: none; -} - -.transnote { - background-color: #EEE; - border: thin dotted; - font-family: sans-serif, serif; - margin-left: 5%; - margin-right: 5%; - margin-top: 4em; - margin-bottom: 2em; - padding: 1em; -} - -span.locked {white-space:nowrap;} - -@media screen -{ - body - { - width: 90%; - max-width: 50em; - margin: auto; - } -} - -@media print, handheld -{ - h1, h2 { - page-break-before: always; - } - - p { - margin-top: .5em; - text-align: justify; - margin-bottom: .25em; - } - - table {width: 100%;} - - .tdl { - padding-left: .5em; - text-indent: -.5em; - } -} - -@media handheld -{ - body { - margin-left: 2%; - margin-right: 2%; - margin-top: 1%; - margin-bottom: 1%; - } - - hr { - margin-top: .1em; - margin-bottom: .1em; - visibility: hidden; - color: white; - display: none; - } - - .transnote { - page-break-inside: avoid; - margin-left: 2%; - margin-right: 2%; - margin-top: 1em; - margin-bottom: 1em; - padding: .5em; - } -} - </style> - </head> -<body> - - -<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> </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 & 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> & -<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 & - 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> </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> - - - - - -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. 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