,,pork ,slaughtering1 ,cutting1 ,preserving1 and ,cooking on the ,farm ,,united ,,states ,,farmers' ,,prepared ,,by ,,department ,,of ,,bulletin ,,science ,,and ,,agriculture ,,number #bbfe ,,education ,,administration ,,contents ,page ,selection and ,care of ,animal before ,slaughter #c ,preparing for ,slaughter #d ,slaughter #g ,chilling the ,carcass #ce ,cutting #cf ,freezing and ,frozen ,storage #ec ,further ,processing #ed ,meat ,cookery #fb ,precautions #fc ,other ,publications #fd ,issued ,june #aigh ,slightly revised ,april #aiha ,for sale by the ,superintendent of ,documents1 ,u4,s4 ,government ,printing ,office ,washington1 ,d4,c4 #bjdjb ,pork ,slaughtering1 ,cutting1 ,preserving1 and ,cooking on the ,farm ,by ,h4 ,russell ,cross1 ,research ,food ,technologist1#a ,e4 ,curtis ,green1 ,meat ,marketing ,specialist1#b ,william ,r4 ,jones1 ,extension ,meat ,specialist1#c ,roger ,l4 ,west1 ,associate ,professor1 ,meat ,science1#d and ,anthony ,w4 ,kotula1 ,chief1 ,meat ,science ,research ,laboratory1#a 7,photographs by ,donald ,k4 ,rough#a and ,terry ,k4 ,o',driscoll#e7 #a ,meat ,science ,research ,laboratory1 ,northeastern ,region1 ,,sea-,,fr1 ,beltsville1 ,md4 #bjgje4 #b ,standardization ,branch1 ,meat ,quality ,division1 ,food ,safety and ,quality ,service1 ,washington1 ,d4,c4 #bjbej4 #c ,cooperative ,extension ,service1 ,auburn ,university1 ,auburn1 ,ala4 #cfhcj4 #d ,department of ,animal ,science1 ,university of ,florida1 ,gainesville1 ,fla4 #cbfaa4 #e ,beltsville ,agricultural ,research ,center1 ,northeastern ,region1 ,,sea-,,fr1 ,beltsville1 ,md4 #bjgje ,,selection ,,and ,,care ,,of ,,animal ,,before ,,slaughter ,several factors should be considered before slaughtering a hog for home consumption4 ,the most important considerations are health1 kind of animal 7barrow1 gilt1 sow1 or boar71 expected meat yield1 and care of the animal prior to slaughter4 ,health ,you should take care that an unhealthy animal is not selected for slaughter4 ,at the time of selection1 look for signs of sickness such as fever1 increased breathing rate1 and diarrhea4 ,animals suspected of being unhealthy should be treated by a veterinarian until the animal is returned to a healthy state4 ,animal ,care ,it is important to exercise proper care of the animal prior to slaughter1 if you expect to obtain high quality meat4 ,pen the animal in a clean1 dry place the day before slaughtering4 ,restrict the animal from feed #bd hours prior to slaughter1 but provide access to water at all times4 ,the slaughter of hot1 excited animals increases the risk of sickness1 injury1 and darker meat2 therefore1 do not run the animal or wrestle with it4 ,bruises and whip marks cause bloody spots which must be trimmed out4 ,animal ,type and ,meat ,yield ,highest quality pork is produced from young1 healthy1 well-fed1 meaty hogs that weigh from #age to #bdj pounds4 ,the meat-type hog should have full1 plump1 meaty hams and straight1 smooth sides4 ,fat should be firm1 evenly distributed1 and not more than #a4f to #a4g inches average thickness over the back4 ,the average meat-type hog produces as much pork as a family of two consumes in #aj to #ab months4 ,heavier1 fatter hogs produce less lean and more excess fat4 ,a meat-type hog1 when cut and trimmed according to the methods described later1 will yield approximately #fe to #gj percent of its carcass weight in ham1 picnic shoulder1 loin1 bacon1 and ,boston butt4 ,expected yields of major and minor cuts from a ,u4,s4 ,no4 #b hog are presented in table #a4 ,table #a4--,percentages of major and minor cuts from a ,u4,s4 ,no4 #b hog1 trimmed according to ,,usda procedures ---------------------------------------- --------------------------- ,cuts ,percentage of ,,usda carcass weight ---------------------------------------- --------------------------- ,ham 7trimmed7 #ai ,belly 7untrimmed7 #ah ,collar1 fat back1 and clear plate #ah ,picnic shoulder and ,boston butt 7trimmed7 #ag ,loin 7trimmed7 #ag ,feet1 tail1 and neckbones #e ,spareribs #c ,jowl 7untrimmed7 #c ----------- #ajj ---------------------------------------- --------------------------- ,four lean cuts#a #ec ,adapted from ,smith1 ,king ,carpenter1 #aige4 #a ,ham1 loin1 picnic shoulder1 and ,boston butt4 ,the slaughter of boars is not recommended4 ,meat from boars has a strong odor during cooking1 and an off-flavor4 ,this 8sex0 odor and flavor is often identified as being 8soapy10 and the odor increases as boars approach sexual maturity4 ,if old boars are to be slaughtered1 they should be castrated and allowed to heal prior to being slaughtered4 ,,preparing ,,for ,,slaughter ,prior to the day of slaughter1 select the slaughter site1 accumulate all equipment1 prepare for waste disposal1 and1 if necessary1 arrange with a local processor or meat market for chilling and cutting the carcass4 ,if you plan to have the carcass chilled and cut up1 make arrangements concerning the time and day on which the carcass can be accepted1 the charges1 and specific instructions for chilling1 cutting1 and wrapping4 ,site ,selection ,slaughter site selection is extremely important4 ,the amount of space and equipment needed will depend on the method 7scalding or skinning7 used4 ,if the carcass is to be scalded1 be sure that a site is selected where a fire can be built1 and clean1 running water is available4 ,if a tree is to be used to suspend the carcass1 select a healthy limb1 #f to #h inches in diameter and #h to #aj feet from the ground4 ,this will ensure that the limb will not break from the weight of the carcass1 and the carcass can be fully extended above the ground for viscera removal and splitting4 ,if the animal is to be slaughtered in a building1 be sure that a strong beam #h to #aj feet from the floor is available4 ,the floor should be clean and1 preferably1 concrete4 ,after selection of the slaughter site1 clean up the area to ensure that leaves and dirt are not blown on the carcass during slaughter4 ,if the site has a wooden or concrete floor1 wash the floor and all equipment with plenty of soap and water4 ,be sure to rinse thoroughly because sanitizers discolor the meat and may cause off-flavors4 ,if animals are to be slaughtered outdoors1 use straw to cover the area where the carcass will be suspended and eviscerated4 ,the weather on the day of slaughter should also be considered4 ,during hot weather1 the animal should be slaughtered during the cooler early morning or late evening hours4 ,since an inexperienced person will take #b to #c hours to complete the slaughter operation1 care should be taken to avoid long exposure of the carcass to high temperatures4 ,during cold weather of less than #cj ,f1 the animal can be slaughtered at any time1 because spoilage bacteria do not grow rapidly at cold temperatures4 ,during periods of extremely cold weather1 avoid letting the carcass freeze immediately after slaughter because the meat will be less tender than if it is permitted to chill without freezing4 ,slaughter during high winds may result in dirt and other contaminants being blown onto the carcass4 ,waste ,disposal ,all waste products should be disposed of in a sanitary manner4 ,if the animal is to be slaughtered in the open1 select a site with good drainage so that blood and water can drain away from the carcass4 ,do not allow blood and water to pollute nearby streams or other water supplies4 ,disposal of viscera and hair is often a problem4 ,arrange to have a local processor or rendering plant pick up these wastes4 ,if this is not possible1 bury them so that dogs and other animals cannot dig them up4 ,hair can be burned4 ,slaughter ,equipment ,elaborate and expensive equipment is not necessary but certain items are essential 7fig4 #a74 ,the amount of equipment will depend on the slaughter procedure used4 ,if the carcass is to be scalded rather than skinned1 additional equipment will be needed 7items #af to #bc74 ,the following slaughter equipment is recommended3 #a4 4#bb caliber rifle with long or long rifle cartridges #b4 ,sharp skinning knife and steel #c4 ,boning knife #d4 ,block and tackle or chain hoist--should be strong enough to hold weight of pig to be slaughtered #e4 ,chocks--concrete blocks work well #f4 ,meat saw #g4 ,oil or water stone #h4 ,ample cold water for washing hands1 equipment1 carcass and byproducts #i4 ,tree with strong limb1 beam or tripod #h to #aj feet high1 or tractor with hydraulic lift #aj4 ,spreader 7gambrel or metal pipe7 #aa4 ,buckets 7#b or #c7 #ab4 ,ice or cold water #ac4 ,straw for placing under animal during evisceration and splitting #ad4 ,clean cloths or plastic for protection of meat during transport #ae4 ,clean string #af4 ,scalding barrel #ag4 ,pot or barrel for heating water #ah4 ,bell scrapers 7#a or #b7--these are not necessary but helpful #ai4 ,plywood or other solid material for scalding platform #bj4 ,thermometer which registers up to #bjj ,f #ba4 ,dry wood for fire #bb4 ,hog or hay hook #bc4 ,propane torch or blow torch ,illustration3 ,slaughter equipment displayed ,figure #a4--;,equipment for slaughter4 ,be sure that all equipment that will come in contact with meat is thoroughly cleaned4 ,blood and other materials that get on the outer garments of workers during slaughter should not be transferred to the carcass after it is washed4 ,additional equipment needed for cutting the carcass is listed in the section1 8,cutting40 ,,slaughter ,stunning ,the animal should be killed as quickly and humanely as possible4 ,in most slaughter plants1 hogs are immobilized either by electrical stunning or carbon dioxide gas suffocation4 ,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 eyes4 ,the first attempt should be successful 7fig4 #b74 ,improperly placed bullets could cause the animal much pain and injure helpers or other livestock4 ,animals that become excited during stunning will not bleed as well as those less excited4 ,as always the case whenever using firearms1 exercise all appropriate safety precautions4 ,illustration3 ,rifle muzzle pointed at forehead of hog ,figure #b4--,stunning4 ,bleeding ,bleeding is a very important part of the slaughtering operation4 ,the animal should be bled within #b 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 8blood splash40 ,although meat with this condition is safe for consumption1 it is quite unpleasant in appearance4 ,after stunning the animal1 place it on its back1 perfectly straight with the head close to the ground4 ,a helper can stand over the animal and hold its front legs4 ,locate the tip of the breastbone1 along the midline 7fig4 #c74 ,a #f-;inch sticking knife sharpened on both sides of the tip is best4 ,however1 a regular boning or skinning knife can be used4 ,hold the knife at a #ce to #dj-;degree angle1 thrust it under the breastbone with the point aimed toward the tail and then give an upward thrust 7dip the point7 to sever the carotid artery 7figs4 #d #e74 ,no twisting or cross-cutting of the knife is necessary4 ,if the hog does not bleed1 insert the knife a little deeper a second time and there should be little difficulty getting a good stick4 ,to avoid a 8shoulder stick0 do not insert the knife too far to either side4 ,the bloody tissue resulting from a shoulder stick will subsequently require trimming4 ,care should also be taken to make certain that the hog does not kick you or the knife4 ,illustration3 ,man placing finger on tip of breastbone ,figure #c4--,locating breastbone4 ,illustration3 ,side view drawing of supine hog with knife inserted ,figure #d4--,sticking 7bleeding74 ,illustration3 ,photo showing positions of workers during sticking ,figure #e4--,positions for sticking4 ,hair or ,skin ,removal ,once the animal is bled1 the hair can be removed by scalding the animal in hot water and scraping2 or the skin and hair can be removed by skinning4 ,traditionally1 hogs have been scalded and scraped1 and the skin is left intact4 ,both procedures will be discussed because many people now find the skinning method to be easier1 to require less equipment1 and to result in an equally acceptable final product4 ,scalding and ,scraping ,method3 ,for scalding1 the most important consideration is maintaining an adequate supply of properly heated water4 ,approximately #ej gallons of near boiling water will be needed for each pig4 ,this water should be ready 7boiling7 before the animal is stunned and bled4 ,after the hot water is placed in the scalding barrel1 it can be adjusted to the proper temperature for scalding by adding cold water4 ,the animal can be scalded by several methods4 ,the easiest method is to have two barrels1 one for heating the water and one for use as a scalding vat4 ,fifty-five gallon barrels will be large enough for most hogs4 ,the scalding barrel can be buried in the ground at a slight angle2 thus movement of the hog in and out of the barrel is easier 7fig4 #f74 ,be sure the angle of the barrel is not too flat or the barrel will not hold enough water to cover the carcass4 ,another method for scalding is to have a scalding vat or a barrel under which a fire can be built4 ,this method requires more construction1 and the temperature of the water is difficult to control4 ,illustration3 ,partially buried barrel adjacent to a plywood board ,figure #f4--,scalding equipment4 ,slow scald is usually best4 ,scalding water temperatures between #adj and #ade ,f are optimal4 ,at these optimal temperatures1 #c to #f minutes of scalding are required to loosen the hair and scurf 7layer of accumulated oil1 dirt1 and the outer layer of cells on the skin74 ,in the fall when the winter hair is beginning to grow1 the hair of most hogs is difficult to remove4 ,higher water temperatures 7#adf to #aej ,f7 or longer submersion times are usually required for scalding during this 8hard-hair0 season4 ,about cup of rosin1 lime1 or some other alkaline material added to the scald water to aid in scurf removal results in a whiter skin4 ,on the farm1 regulation of water temperature is difficult4 ,add boiling water to the scalding barrel1 then add cool water to adjust to the proper temperature4 ,begin with the scalding water at #aee to #afj ,f because it cools rapidly4 ,at these high temperatures1 the carcass must be kept in motion and pulled from the barrel several times4 ,this movement prevents overscalding4 ,overscalding causes the skin to contract around the base of the hair 78setting the hair07 and cooks the skin4 ,if the carcass is overscalded1 the hair is extremely difficult to remove4 ,after the proper water temperature has been attained1 place the pig in the barrel1 head first 7fig4 #g74 ,rotate the carcass in the barrel1 pulling it in and out of the water occasionally4 ,check the hair often for ease of removal4 ,the hair slips first over the back and sides1 then in the flank regions4 ,when the hair can be pulled easily in the flank regions behind the shoulders1 remove the hog from the barrel and place the rear of the hog in the water4 ,illustration3 ,man holding hog in scaling barrel ,figure #g4--,scalding head first4 ,while the rear of the hog is scalding1 pull the toe nails and dew claws from the front feet by inserting a hook into the top of the nail and pulling 7fig4 #h74 ,scrape as much of the hair on the head as possible1 especially around the ears and snout 7fig4 #i74 ,when the hair slips in the rear flanks1 remove the hog from the barrel4 ,remove the toe nails and dew claws from the rear legs and pull the hair from the tail4 ,illustration3 ,hook removing toe nail ,figure #h4--,removing toe nails4 ,illustration3 ,knife scraping cheek hairs ,figure #i4--,scraping head4 ,grip the legs with both hands and twist to pull off the hair4 ,remove the hair in the difficult areas 7head1 feet1 jowl7 first1 then proceed to the easier areas 7back1 sides74 ,if you use the bell scraper1 tilt the scraper upward on the forward edge and pull the scraper forward1 applying as much pressure as possible 7fig4 #aj74 ,illustration3,man scraping head of hog in scalding barrel ,figure #aj4--,scraping head4 ,scrape the hot carcass as quickly as possible because the skin tends to 8set0 as it cools4 ,if patches of hair and scurf are difficult to scrape1 cover them with a burlap bag and pour hot water over them4 ,scraping is made easier by moving the legs or the head in order to stretch the skin1 smoothing the wrinkles along the sides4 ,after most of the hair has been removed1 pour water over the carcass and continue scraping4 ,place the scraper flat against the skin and move it in a rotary manner 7fig4 #aa74 ,this procedure aids in removal of scurf and dirt as well as removal of the rest of the hair4 ,if patches of hair cannot be removed with the scraper1 use a knife4 ,some people prefer to use a knife for the entire operation4 ,illustration3 ,man scrapping the side of a hog ,figure #aa4--,scraping middle4 ,the carcass is now ready to be suspended4 ,clean the feet by cutting away the soles of the feet and cutting between and around the toes 7fig4 #ab74 ,expose the gambrel tendons by cutting through the skin on the backs of the rear legs from dew claws to hock 7fig4 #ac74 ,cut down each side of the tendons1 being careful not to cut the tendons 7fig4 #ad74 ,insert the spreader or gambrel under both tendons on each leg4 ,secure the legs to the spreader bar and suspend the carcass 7fig4 #ae74 ,illustration3 ,man holding toes of hog's feet ,figure #ab4--;,cleaning feet4 ,illustration3 ,man running knife up back of hog's hind leg ,figure #ac4--;,exposing gambrel tendons4 ,illustration3 ,man hold hog leg with thumb between bone and tendon ,figure #ad4--;,exposing gambrel tendons4 ,illustration3 ,hog suspended with legs tied to spreader ,figure #ae4--,suspending the carcass4 ,if available1 a propane torch or blowtorch can be used to singe the remaining hair and scurf 7fig4 #af74 ,singeing removes most of the hair and allows small1 light hairs to be seen4 ,use caution during singeing to prevent burning the skin4 ,shave the remaining hair and wash the carcass thoroughly4 ,continue with evisceration and splitting 7pages #bd-ce74 ,illustration3 ,man holding propane torch near hog's ear ,figure #af4--,singeing4 ,skinning ,method3 ,the skinning procedure used for pork carcass is similar to that used for beef carcasses4 ,skinning requires less equipment and can be done faster than scalding and scraping4 ,we have commonly believed that the skin was needed on hams and bacon to assure proper curing2 however1 this belief is not necessarily correct4 ,a poor skinning job can lower the quality of the belly for bacon4 ,after stunning and bleeding the animal1 move the carcass to the location of the hoisting equipment4 ,place the carcass on a sheet of plywood1 a concrete slab1 or straw4 ,wash the blood and dirt from the carcass4 ,turn the carcass on its back and hold it in place with blocks placed on each side 7fig4 #ag74 ,illustration3 ,hog in supine position on plywood sheet ,figure #ag4--,position for skinning4 ,cut the hide around the rear legs1 just below the dew claws 7fig4 #ah74 ,make a cut through only the hide1 down the back of the leg1 over the hocks1 and to the midline at the center of the hams 7fig4 #ai74 ,skin around each side of the leg1 removing the hide to a point below the hock 7fig4 #bj74 ,illustration3 ,man holding knife cutting around hog's ankles ,figure #ah4--;,cutting skin around legs4 ,illustration3 ,man holding knife cutting hide between rear legs ,figure #ai4--;,cutting to midline4 ,illustration3 ,hog with hide pulled back at rear legs ,figure #bj4--,skinning legs4 ,open the hide down the midline from the point where the animal was stuck1 around each side of the pubis area and continue to the anus 7fig4 #ba74 ,make this cut by inserting the point of the knife under the skin with the blade turned up4 ,this procedure is referred to as cutting from inside out and protects against meat contamination from materials on the hide4 ,avoid cutting too deeply because you may puncture the intestine and contaminate the carcass4 ,illustration3 ,man running knife down midline of hog ,figure #ba4--;,cutting down midline4 ,remove the hide from the insides of the hams 7fig4 #bb74 ,be careful1 it is very easy to cut through the fat into the lean4 ,continue skinning along the sides toward the breast4 ,grasp the loosened hide in the opposite hand and pull it up and out4 ,this places tension on the hide1 removes wrinkles1 and allows the knife to glide smoothly4 ,holding the knife firmly1 place it against the hide with the blade turned slightly outward 7fig4 #bc74 ,skin as far down the sides as possible1 but not around the front legs 7fig4 #bd74 ,illustration3 ,knife removing hide at upper rear legs of hog ,figure #bb4--,skinning hams4 ,illustration3 ,knife cutting away hide from abdomen of hog ,figure #bc4--,siding4 ,illustration3 ,picture of hog with hide pulled back from sides4 ,figure #bd4--,siding4 ,return to the rear of the carcass and remove the hide left on the rear of the hams 7fig4 #be74 ,do not skin the outside of the hams at this time4 ,remove the rear feet by sawing through the bone about #b inches above the hock 7fig4 #bf74 ,insert the spreader under the large tendons on the rear legs 7fig4 #bg7 and secure the legs to the spreader4 ,illustration3 ,knife removing hide at upper rear legs of hog ,figure #be4--,skinning rear of hams4 ,illustration3 ,saw cutting off lower foot ,figure #bf4--,removing feet4 ,illustration3 ,knife shown between leg bone and tendon ,figure #bg4--;,exposing tendon4 ,hoist the carcass to a convenient working height 7waist high7 for skin removal from the outside of the hams4 ,skin around the outsides of the hams1 leaving as much fat as possible on the carcass4 ,remove the hide around the anus and cut through the tail at the joint closest to the body 7fig4 #bh74 ,pull the hide down over the hips 7fig4 #bi74 ,the hide along the hips and back can be pulled off1 leaving the fat on the carcass4 ,occasionally1 you may need to use a knife to cut between the skin and the fat if large pieces of fat are being pulled off4 ,illustration3 ,knife shown removing hide from rear of hams ,figure #bh4--,skinning rear of hams4 ,illustration3 ,hanging hog with hide half removed ,figure #bi4--,removing hide from back4 ,hoist the carcass to a fully extended position4 ,open the hide down the rear of the forelegs4 ,remove the hide on each side of the forelegs 7fig4 #cj74 ,skin along the inside of the forelegs and neck4 ,skin along the outside of the shoulders and jowls to a point approximately half way to the back of the carcass 7fig4 #ca74 ,illustration3 ,hanging hog with man removing hide near front legs ,figure #cj4--,skinning forelegs4 ,illustration3 ,hanging hog with hide removed from chest ,figure #ca4--,skinning sides and back4 ,slowly pull down and out on the hide 7fig4 #cb71 removing it along the back4 ,if the fat begins to tear1 use a knife to correct the torn area and then continue pulling the hide4 ,remove the hide as far down the back as possible 7fig4 #cc74 ,when it becomes difficult to pull along the top of the neck1 complete removal with a knife4 ,illustration3 ,hanging hog with man pulling down hide in back ,figure #cb4--,pulling hide from back4 ,illustration3 ,hanging hog with man pulling down hide in back ,figure #cc4--,pulling hide from back4 ,if the head is to be saved1 skin over the poll and down the face 7fig4 #cd74 ,remove the hide at the snout4 ,remove the front feet by sawing just below the knee joint 7fig4 #ce74 ,continue with evisceration and splitting4 ,illustration3 ,man using knife around hog's neck ,figure #cd4--,skinning head4 ,illustration3 ,man using saw to remove lower part of front leg ,figure #ce4--,removing front legs4 ,evisceration ,loosen the anus by cutting around it1 deep into the pelvic canal4 ,pull outward and cut any remaining attachments 7fig4 #cf72 be careful not to cut into the large intestine4 ,when the anus is loosened1 tie it with a piece of string to avoid contaminating the carcass 7fig4 #cg74 ,illustration3 ,man using knife around anus ,figure #cf4--,loosening anus4 ,illustration3 ,man tying shut anus ,figure #cg4--,tying anus4 ,remove the penis from a slaughtered barrow4 ,cut through the skin and fatty tissue along each side of the penis and around the penis opening4 ,lift upward and cut underneath it along the midline 7fig4 #ch74 ,cut along the penis between the hams1 pull the penis upward and remove it at its attachment at the base of the ham 7fig4 #ci74 ,continue the cut made between the hams1 at their natural separation1 exposing the white connective tissue4 ,cut through the tissue to the pelvic 7aitch7 bone4 ,continue cutting through the cartilage between the aitch bone and separate the hams 7fig4 #dj74 ,this procedure is satisfactory in young pigs2 however1 a saw may be needed to split the aitch bone in older hogs4 ,illustration3 ,man exposing hog's penis ,figure #ch4--,removing penis4 ,illustration3 ,man cutting around hog's penis ,figure #ci4--,removing penis4 ,illustration3 ,man slicing through pelvic cartilage to split hams ,figure #dj4--,splitting pelvic bone4 ,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 7fig4 #da74 ,insert the knife at the top edge of the sternum1 cut downward and slightly off center to open the chest cavity 7fig4 #db74 ,illustration3 ,locating the tip of sternum with fingers ,figure #da4--,tip of sternum4 ,illustration3 ,man pushing knife down through sternum ,figure #db4--,opening the sternum4 ,open the midline1 beginning at the opening made when the aitch bone was split4 ,with the handle of the knife inserted in the opening and with the blade pointed outward to avoid cutting the intestines 7fig4 #dc71 open the midline to the opening made at the breast 7fig4 #dd74 ,allow the intestines and stomach to roll outward and hang 7fig4 #de74 ,do not allow them to fall because the esophagus will tear and spill its contents onto the carcass4 ,illustration3 ,man pushing knife down through abdomen wall ,figure #dc4--,opening the midline4 ,illustration3 ,man pushing knife down through abdomen wall ,figure #dd4--,opening the midline4 ,illustration3 ,intestines and stomach exposed out front ,figure #de4--;,intestines and stomach4 ,pull the loosened large intestine down past the kidneys 7fig4 #df74 ,sever the attachments to the liver and remove it by pulling outward and cutting the connective tissue 7fig4 #dg74 ,remove the gall bladder from the liver by cutting beneath it and pulling 7fig4 #dh74 ,be careful not to allow its contents to spill onto the liver4 ,illustration3 ,man pulling out large intestine ,figure #df4--,pulling large intestine4 ,illustration3 ,man slicing out liver ,figure #dg4--,removing liver4 ,illustration3 ,man slicing gall bladder off liver ,figure #dh4--,removing gall bladder4 ,pull the stomach and intestines outward and cut through the diaphragm 7fig4 #di74 ,this is the thin sheet of muscle and white connective tissue that separates the stomach and intestines from the lungs and heart4 ,pull outward on the lungs and heart and cut down each side of the windpipe1 severing its attachment at the head 7fig4 #ej74 ,to separate the heart from the lungs1 cut across its top 7fig4 #ea74 ,the heart should be split open to allow thorough washing4 ,wash the heart and liver thoroughly and put them in ice or ice water4 ,illustration3 ,man slicing down through diaphragm ,figure #di4--;,cutting diaphragm4 ,illustration3 ,man pulling down and slicing off windpipe ,figure #ej4--,removing windpipe4 ,illustration3 ,man slicing off heart from lungs ,figure #ea4--,removing heart4 ,splitting and ,head ,removal ,wash the inside of the carcass before splitting4 ,with the saw1 begin splitting from the inside between the hams 7fig4 #eb74 ,keep the split as near the center of the backbone as possible1 and saw through the tail region to a point midway through the loin 7fig4 #ec74 ,move around to the back and continue sawing through the shoulder and neck to the base of the head 7fig4 #ed74 ,if the split gets off center1 continue sawing through to the next vertebra and then realign the saw4 ,illustration3 ,man facing chest running saw down back backbone ,figure #eb4--,splitting4 ,illustration3 ,man facing chest running saw down back backbone ,figure #ec4--,splitting4 ,illustration3 ,man facing chest running saw down back backbone ,figure #ed4--,splitting4 ,remove the head at the atlas joint 7the joint closest to the head74 ,this joint should be exposed if the carcass is properly split 7fig4 #ee74 ,after cutting through the joint cut downward along the jaw bone1 leaving the jowls attached to the carcass4 ,if desired1 remove the tongue1 wash it thoroughly1 and place it with the liver and heart4 ,illustration3 ,man using knife to remove head ,figure #ee4--,removing head at atlas joint4 ,remove the kidneys and leaf fat 7figs4 #ef and #eg74 ,the leaf fat is removed by loosening it from the diaphragm muscle and lifting it upward4 ,wash the carcass thoroughly before chilling4 ,illustration3 ,man using knife to cut out kidney ,figure #ef4--,removing kidney4 ,illustration3 ,man removing leaf fat ,figure #eg4--,removing leaf fat4 ,examining the ,carcass ,all the internal organs and the dressed carcass 7fig4 #eh7 should be examined carefully for any abnormalities or conditions that might affect the fitness of the meat for food4 ,usually a meat inspector or graduate veterinarian is the only person qualified to do this1 and one should be present to inspect the carcass2 however1 under farm conditions1 you may need to look for the obvious signs of disease or damage yourself4 ,if any part of the viscera or carcass is questionable1 you should obtain expert advice4 ,bruises1 minor injuries1 parasites in the organs1 enclosed abscesses1 and single tumors are frequently local conditions that can be easily removed4 ,however1 congestion or inflammation of the lungs1 intestines1 kidneys1 inner surface of chest1 or abdominal cavity and numerous yellowish or pearl-like growths scattered throughout the organs should be viewed seriously4 ,carcasses and viscera having such abnormalities should be examined by a graduate veterinarian and his opinion obtained as to the wholesomeness of the meat4 ,you should check with a cooperating veterinarian before you slaughter the animal to be certain he will be available if you should seek his advice4 ,illustration3 ,hanging split carcass ,figure #eh4--;,completed carcass4 ,,chilling ,,the ,,carcass ,the surfaces of freshly slaughtered hog carcasses are contaminated with bacteria that can spoil the meat unless their growth is promptly checked4 ,bacterial growth can be slowed by prompt chilling and keeping the carcass at low temperatures4 ,if the weather is suitable 7#bh to #ce ,f71 the carcass can be wrapped in a sheet1 hung1 and chilled in a well-ventilated shed4 ,wrapping with clean cloth will partially protect the carcass from contamination4 ,do not allow the carcass to freeze because freezing within #a day after death may toughen the meat4 ,if the carcass cannot be chilled to below #dj ,f on the farm1 it should be transported to a local locker plant or market for chilling4 ,the need for prompt and thorough chilling of warm carcasses cannot be over-emphasized for the inhibition of bacterial growth4 ,the carcass can be cut into retail cuts after it has been chilled for #bd to #dh hours4 ,,cutting ,use the following guidelines in determining cutting and packaging instructions for the processor if the carcass is not cut and wrapped on the farm4 ,chops4--,can be broiled1 braised1 or pan fried4 ,chops should be at least one-half to three-fourths of an inch thick for frying or braising1 and #a inch thick for broiling4 ,figure one or two chops per serving4 ,allow three-fourths of a pound of uncooked meat 7bone-in7 per person as a guide4 ,roasts4--,allow three-fourths of a pound per serving for bone-in roasts 7ham1 picnic1 shoulder7 and one-half pound per serving for boneless roast 7boned and rolled ,boston butt or shoulder74 ,sausage4--,allow one-third pound per serving4 ,carcass ,cutting ,equipment ,elaborate and expensive equipment is not necessary but certain items are essential4 ,the following equipment is recommended 7fig4 #ei73 #a4 ,steel #b4 ,boning knife #c4 ,large steak knife #d4 ,meat saw #e4 ,freezer paper 7see section on 8wrapping07 #f4 ,freezer tape #g4 ,meat grinder 7electric or hand powered7 #h4 ,clean water ,illustration3 ,saw1 knives1 and steel ,figure #ei4--;,equipment for cutting4 ,cutting the ,carcass ,remove the hind foot by sawing through the hock joint at the right angle to the length of the foot 7fig4 #fj74 ,illustration3 ,man sawing off lower hind leg ,figure #fj4--,removing hind foot4 ,the ham may be removed two ways4 ,the long-cut ham is cut off at the pelvic arch 7bend in the backbone7 perpendicular to the length of the side 7fig4 #fa74 ,this style ham lends itself to dry salt curing and aging4 ,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 7fig4 #fb74 ,illustration3 ,man sawing off ham ,figure #fa4--,removing long ham4 ,illustration3 ,man slicing off ham ,figure #fb4--,removing short ham4 ,the front foot is removed by sawing through the hock 7knee7 joint at a right angle to the length of the foot 7fig4 #fc74 ,a shoulder hock may be cut off about halfway up the leg 7fig4 #fd74 ,to separate the shoulder from the loin and belly1 locate the second rib from the front and saw through the center of this rib 7fig4 #fe74 ,illustration3 ,man sawing off lower front leg ,figure #fc4--,removing front foot4 ,illustration3 ,man sawing off section of upper front leg ,figure #fd4--,shoulder hock4 ,illustration3 ,man sawing through upper chest ,figure #fe4--,shoulder removal4 ,the remaining part 7middle7 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 #b inches from the protruding edge of the split backbone 7figs4 #ff and #fg74 ,illustration3 ,man cutting with knife along chest ,figure #ff4--,separating middle from loin4 ,illustration3 ,man sawing along chest ,figure #fg4--,separating middle from loin4 ,the tail1 backbone1 and flank are removed from the ham2 and the fat over the inside 7top71 in the pelvic area1 and along each side is trimmed close to the lean 7fig4 #fh74 ,most of the skin and fat are left on the long-cut ham with only a short bevel at the butt 7loin7 end4 ,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 7fig4 #fi74 ,the exposed fat is then smoothly tapered to a thickness of about one-half inch at the butt end 7fig4 #gj74 ,illustration3 ,picture of trimmed ham ,figure #fh4--,trimming short ham4 ,illustration3 ,man slicing off skin and fat from ham ,figure #fi4--,trimming short ham4 ,illustration3 ,picture of trimmed ham ,figure #gj4--,trimmed short ham4 ,the fat back is removed from the loin4 ,starting along the backbone side at the shoulder end1 cut and lift the fat over the curve of the loin muscles1 being careful not to cut into the lean 7fig4 #ga74 ,surface fat on the loin can then be trimmed to approximately one-fourth inch in thickness 7fig4 #gb74 ,the loin can be roasted whole1 cut into smaller roasts1 or sliced into chops 7fig4 #gc74 ,shoulder1 rib1 loin1 and sirloin chops are made from the loin4 ,however1 the most popular chops are from the shoulder end and the center 7loin7 portion4 ,the ham end is more often roasted4 ,cut chops one-half to three-fourths of an inch thick for broiling or frying4 ,chops for stuffing are easily made by cutting them two ribs thick and making a pocket between the ribs4 ,be careful not to cut through the outer fat surface 7fig4 #gd7 when making chops for stuffing4 ,illustration3 ,man slicing fat off loin ,figure #ga4--,trimming loin4 ,illustration3 ,picture of trimmed loin ,figure #gb4--,trimmed loin4 ,illustration3 ,picture of loin roasts and chops ,figure #gc4--,loin roasts and chops4 ,illustration3 ,picture of loin chops ,figure #gd4--,loin chops4 ,remove the neck bones from the shoulder by cutting beneath the ribs to the backbone and along each side of the vertebrae1 then lift and cut closely around the vertebrae to complete their removal 7fig4 #ge74 ,cut off the flap of skin1 fat1 and lean where the hock joins the shoulder 7fig4 #gf74 ,the jowl is removed by a straight cut1 parallel to the cut which separates the shoulder from the side1 just behind the curve or 8dip0 in the skin where the ear was removed 7fig4 #gg74 ,bevel the fat and skin at the top edge of the shoulder 7fig4 #gh74 ,illustration3 ,man slicing off neck bones ,figure #ge4--,removing neck bones4 ,illustration3 ,man slicing off fat from shoulder ,figure #gf4--,trimming pork shoulder4 ,illustration3 ,man slicing off jowl ,figure #gg4--,removing jowl4 ,illustration3 ,picture of trimmed pork shoulder ,figure #gh4--,trimmed pork shoulder4 ,the shoulder can be divided into a picnic shoulder and a blade ,boston roast by making a cut at a right angle to the sides1 starting one-half inch below the edge of the blade bone 7figs4 #gi and #hj74 ,bevel the skin and fat along the edge of the picnic shoulder 7fig4 #ha74 ,remove the skin and fat 7clear plate7 from the ,boston roast by starting at the corner over the blade bone and lifting it up and back 7fig4 #hb74 ,trim the surface fat to a thickness of approximately one-fourth inch 7fig4 #hc74 ,illustration3 ,man slicing shoulder into two pieces ,figure #gi4--,preparing ,boston and picnic shoulder4 ,illustration3 ,two roughly equal size shoulder parts1 fat side down ,figure #hj4--;,boston and picnic shoulder4 ,illustration3 ,picnic shoulder fat side up ,figure #ha4--,trimmed picnic shoulder4 ,illustration3 ,man pulling up and slicing off shoulder fat cap ,figure #hb4--,trimming ,boston shoulder4 ,illustration3 ,trimmed ,boston shoulder1 fat side up ,figure #hc4--,trimmed ,boston shoulder4 ,the blade ,boston roast can be sliced into steaks or used as a roast4 ,it can be made into a boneless cut by removing the portion of the blade bone 7fig4 #hd74 ,the roast can be rolled and tied with strong twine or cord to make an easily carved roast 7fig4 #he74 ,be sure to tie the roast so that the back muscles run lengthwise4 ,illustration3 ,boston shoulder with blade bone sliced off ,figure #hd4--,removing blade bone4 ,illustration3 ,rolled ,boston shoulder tied with loops of string ,figure #he4--;,boneless1 tied ,boston shoulder4 ,separate the spareribs from the belly by cutting closely underneath the ribs beginning at the flank end of the ribs 7fig4 #hf74 ,illustration3 ,man slicing off spare ribs ,figure #hf4--,removing spareribs4 ,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 removed4 ,remove any thin or ragged pieces of lean4 ,turn the belly over and press it flat4 ,remove the lower edge by a straight cut1 parallel to the cut separating the belly from the loin and just inside the teat line on gilt and barrow bellies 7fig4 #hg74 ,any enlarged or dark mammary glands should be removed4 ,trim the flank edge at a slight angle so the bacon side is approximately #a inch longer on the midline edge--the side opposite the cut made to separate the loin from the belly4 ,this extra length will compensate for differences in shrinkage during curing4 ,illustration3 the belly and trimmed edges ,figure #hg4--,trimming belly4 ,sausage is made from the fat and lean trimmings produced from making trimmed hams1 loins1 bellies1 picnic shoulders1 and ,boston roasts4 ,if lean or additional sausage is desired1 a picnic shoulder can be boned and added to the trimmings4 ,sausage should have a lean content of more than #ej percent4 ,remove skin1 bone1 cartilage1 and bloody portions from the meat before grinding 7fig4 #hh74 ,illustration3 ,man slicing small portions off bones ,figure #hh4--,skinning pork trimmings4 ,wrapping ,fresh pork should be properly wrapped1 quickly frozen1 and stored at a temperature of -#aj ,f or lower immediately after cutting4 ,proper wrapping is essential to maintain meat quality3 use moisture and vapor-proof wrap such as heavily waxed or specially laminated freezer paper prepare convenient family-sized packages wrap meat tightly to eliminate as much air as possible use a proper wrapping procedure 7fig4 #hi7 label and date each package properly ,illustration3 ,drawing showing #e steps to wrapping meat ,figure #hi4--,wrapping procedures4 ,,freezing ,,and ,,frozen ,,storage ,frozen pork1 particularly cured or seasoned pork1 will not retain its quality as long as beef or lamb4 ,pork should be frozen as soon after cutting as possible before any spoilage or rancidity can occur4 ,usually the hams1 bacon1 and shoulders are cured and do not require freezing4 ,there should be ample freezer space available for fresh cuts4 ,when using the home freezer be sure to3 clean and defrost freezer freeze meat at -#aj ,f or lower temperature freeze only the amount that will freeze in #bd hours allow ample air circulation by not over-packing the freezer maintain the freezer at a temperature of #j ,f or less for storage ,recommended freezer storage times for pork as published in ,g-#afj1 8,pork in ,family ,meals10 7see page #fd7 are as follows3 chops #c-d months roasts #d-h months fresh sausage #a-b months variety meats #a month or less cured hams #a-b months ,when thawing frozen pork 7or any meat71 it is best to thaw it in the original package in the refrigerator4 ,allow approximately #c hours per pound for small roasts and chops4 ,meat should not be thawed at room temperature because of increased chances of food spoilage4 ,if thawed properly at refrigerator temperatures1 the meat can be refrozen with minimal loss of quality which results from drip1 etc4 ,meat cooked from the frozen state is similar in palatability to thawed meat but requires up to one-third more cooking time4 ,,further ,,processing ,curing ,pork ,precautions3 ,the suggestions described in this bulletin are intended for use at home or on the farm where facilities for curing are limited4 ,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 ,administration4 ,therefore1 before using nitrates 7saltpeter7 and nitrites as mentioned in this bulletin1 check with your local county agent to determine whether its use has been rescinded4 ,for establishing a commercial curing operation1 contact the local ,extension ,service or your ,state ,department of ,agriculture for methods and regulations1 or write to the ,,usda1 ,food ,safety and ,quality ,service1 ,washington1 ,d4,c4 #bjbej4 ,the ,,usda has recommended that nitrates 7saltpeter7 not be permitted in commercial curing operations using curing solutions4 ,nitrates would still be permitted in very limited amounts in dry cured or fermented sausages because of their importance in flavor1 color fixation1 and retarding bacterial growth4 ,be very careful in adding nitrates to your meat--they are very poisonous in large amounts4 ,nitrites may be toxic when eaten in large quantities4 ,care should be taken to use only the required amount4 ,they may be purchased from farm supply stores and some drug stores4 ,very small quantities of sodium or potassium nitrites are used in curing solutions4 ,it is advisable to have your supplier measure and package separately the amounts you plan to use4 ,for example1 the formula for sweet pickle cure includes only #a4ah ounce 7#cc4de grams or two and a half tablespoons7 of nitrite per #ajj pounds of meat4 ,several packages of exactly this amount would greatly aid in preparing curing solutions4 ,do not put meat in cure until it has been thoroughly chilled for at least #bd hours4 ,in addition1 do not stack cuts which have not been properly chilled because stacking slows chilling and may result in spoilage4 ,frozen cuts should be thawed prior to curing4 ,weigh curing ingredients carefully4 ,too little salt may allow spoilage4 ,too much salt will make meat hard1 dry1 and salty4 ,suggestion3 ,numerous states have published excellent illustrated bulletins on curing meat on the farm4 ,the following bulletins99 are recommended3 99 ,a small fee may be required4 #a4 ,curing ,hams ,country ,style4 ,north ,carolina ,agr4 ,ext4 ,service ,cir4 ,no4 #dje1 by ,j4 ,a4 ,christian and ,t4 ,n4 ,blumer4 ,january #aiga4 ,north ,carolina ,state ,university1 ,raleigh1 ,n4,c4 #bgfjg4 #b4 ,curing ,georgia ,hams4 ,university of ,georgia ,cooperative ,ext4 ,service ,bul4 ,no4 #fbg1 by ,j4 ,a4 ,christian4 #aigc4 ,university of ,georgia1 ,athens1 ,ga4 #cjfja4 #c4 ,pork ,processing on the ,farm4 ,university of ,kentucky ,cooperative ,ext4 ,service ,cir4 ,no4 #fba1 by ,w4 ,y4 ,varney and ,j4 ,d4 ,kemp1 ,university of ,kentucky1 ,lexington1 ,ky4 #djejf #d4 ,curing ,ham--,virginia ,style4 ,virginia ,polytechnic ,institute ,state ,university ,ext4 ,div4 ,publication ,no4 #bbc1 by ,r4 ,f4 ,kelly1 ,p4 ,p4 ,graham1 ,j4 ,d4 ,baldock and ,jo ,anne ,barton4 #aigd4 ,,vpi1 ,blacksbury1 ,va4 #bdjfa ,all parts of the pork carcass can be cured4 ,the hams1 shoulders1 and bellies are usually cured4 ,although the loin can be cured1 it is generally used fresh as chops or roasts4 ,the ingredients used in curing are salt1 sugar1 and sodium nitrate or nitrite4 ,salt is the preserving agent2 nitrates 7dry cure only7 and nitrites are added for color and flavor development1 but are also preserving agents4 ,sugar is used to counteract the harshness of salt4 ,commercial cures are available with some added spices and flavorings to give a characteristic flavor1 aroma1 or appearance4 ,curing pork on the farm is usually done by one of two methods3 dry cure or brine cure 7plain or sugar-cured74 ,dry ,curing ,the dry cure method entails rubbing meat with curing ingredients4 ,check the internal temperature of the largest cut4 ,be sure it is below #dj ,f4 ,federal meat inspection regulations state that the temperature of meat being dry cured should not be allowed to go below #cf ,f during the salt cure equalization period4 ,weigh the meat and curing ingredients accurately4 ,for #ajj pounds of meat1 use an #h-b-b mix4 #h pounds salt #b pounds sugar #b ounces sodium nitrate 7dry cure only7 ,mix curing ingredients thoroughly4 ,for curing hams and picnic shoulders1 divide into three equal parts4 ,rub one part of the mixture on all surfaces of the meat1 making sure to push the mixture into the shank end of the hams4 ,put a thin layer 7one-eighth inch7 of cure over all cuts and stack in the curing room1 skin side down on a table or shelf4 ,on the fifth day1 remove the hams and shoulders and apply the second one-third of the cure4 ,apply the last one-third on the tenth day4 ,bellies will usually cure with only one application4 ,however1 like hams and shoulders1 they can be resalted on the fifth day4 ,federal meat inspection regulations state that the salt 7cure7 equalization period for hams and picnics is usually less than about #dj days or #c days per pound of product 7fresh weight74 ,bellies are commonly cured about #g days per inch of thickness4 ,the curing pork should be stored in a refrigerated place where a constant temperature between #cf ,f and #db ,f is maintained4 ,bacteria grow rapidly in unsalted meat when the temperature rises above #ej ,f4 ,after curing1 soaking the meat will improve its quality and appearance4 ,soak in lukewarm water 7not exceeding #gj ,f7 for approximately #b minutes for each day in cure4 ,soaking tends to distribute the seasoning more evenly and draws out some of the heavy salt concentration on the meat surface4 ,hang cuts up to dry for about #c hours before smoking4 ,sweet ,pickle ,cure ,place chilled1 trimmed cut into a clean crock or barrel and cover with a cold pickle solution4 ,the pickle solution is made by dissolving the following ingredients in #d gallons of water3 #h pounds salt #c pounds sugar #a4ah ounce 7#cc4de grams or two and a half tablespoons7 sodium nitrite 7see precautions on nitrite74 ,weight the meat down to keep it from floating and cover it with curing solution4 ,keep the meat cold during the curing period 7#cf to #dj ,f74 ,overhaul the meat about once or twice during the curing period to allow the pickle to reach all parts of the meat4 ,to overhaul1 remove all the meat1 pour out the pickle1 repack the meat1 and cover with the same restirred pickle4 ,to the extent possible1 the cuts should be repacked so that surfaces that were previously in contact with other cuts are now exposed to the curing solution4 ,curing time for hams and shoulders is #c to #d days per pound4 ,thus a #f-pound shoulder needs #bd days to cure and a #ae-pound ham will require #fj days4 ,a #aj-pound belly will cure in about #ae days4 ,however1 heavier bellies and loins will require #ba days4 ,during curing the temperature of the pickle should be maintained at around #cf ,f4 ,at higher temperatures1 the brine may become sour or ropy due to the growth of bacteria4 ,ropy brine looks like partially cooked egg white4 ,if this happens1 discard the brine1 scrub the meat with hot water1 wash and scald the curing container1 and repack meat with a new1 cold curing solution4 ,if the curing period was half over1 make the new solution two-thirds the strength of the original4 ,if three-fourths over1 make the new solution one-half the original strength4 ,after curing1 prepare the meat for smoking by soaking 7as discussed under dry curing7 and drying4 ,pumping ,hams and ,shoulders ,to speed up curing1 most commercial packers pump brine into the hams and shoulders4 ,brine pumping can be used in conjunction with the other methods1 or alone4 ,pumping requires special needles and a pump 7hand or electric7 to ensure proper distribution of the brine4 ,the brine solution is prepared using the #h3c3a4ah mixture previously outlined4 ,two pounds of this cure mixture are dissolved in #a gallon of cold water and the meat pumped with brine equivalent to #aj percent of its weight4 ,pumping may be accomplished by using the artery or stitch method4 ,the femoral artery of the ham is located above the big flat bone which is cut when the ham is separated from the carcass4 ,the artery is about halfway between the cut surface of the bone and the point of the aitch bone4 ,with small forceps1 you can clamp the end of the artery and push tissue and loose fat away so the pumping needle can be inserted4 ,stitch pumping is not as effective as artery pumping but is more so than either dry or pickle cure4 ,stitch pumping is accomplished with a spray needle by pumping along the bone1 around the joints1 and vertically in thicker1 lean parts of the ham or picnic4 ,cuts should be stored for a day to allow the cure to equilibrate prior to smoking4 ,smoking ,smoking cured pork improves its appearance and gives it a characteristic aroma and flavor apart from that of any other meat product4 ,careful attention should be given to smoking and aging procedures to prevent microbial spoilage or insect infestation4 ,smokehouses3 ,the smokehouse can be simple or elaborate in design1 depending on the quantity of meat to be smoked4 ,it should be of reasonably tight construction to permit easy regulation of temperature and flow of air and smoke4 ,special attention during construction should be given to the control of insect and rodent infestations4 ,temporary smokehouses for small quantities of meat can be constructed cheaply and easily4 ,construction should include a ventilated enclosure for hanging and smoking the meat as well as facilities for generating smoke and supplying it to the house4 ,a barrel or drum with both ends removed1 connected by a stove pipe or a covered trench to a fire pit1 can be used 7fig4 #ij74 ,set the barrel over the upper end of the #aj to #ab feet of stove pipe1 which is sloped downward to the fire pit4 ,control the heat of the fire by covering the pit with a piece of sheet metal and mounding earth around the edges1 so as to cut off most of the draft4 ,clean muslin or burlap hung over the top of the barrel will protect a #a-;inch opening between the barrel and the cleated top1 which rests on broomsticks supporting the meat 7fig4 #ij74 ,this type of smokehouse is large enough for the cuts from one hog4 ,an old refrigerator or a simple frame house can be used rather than a barrel4 ,the fire can also be built in a ventilated barrel which is connected to the smokehouse by a stove pipe4 ,illustration3 ,cross section of pit1 buried pipe1 and smoke barrel ,figure #ij4--;,barrel for smoking4 ,permanent structures suitable for smoking meat should be constructed if large quantities of meat are to be smoked4 ,tight construction and well-fitted ventilators provide effective regulation of the air flow past the meat4 ,an outside firebox makes temperature control easy and reduces fire hazard4 ,consult the local extension agent for detailed plans for the construction of permanent smokehouses4 ,smoking ,process3 ,all meat to be smoked should be soaked to remove surface concentration of salt4 ,cuts should be allowed to dry since a wet surface will not take a uniform smoked color4 ,hang the cuts in the smokehouse in such a way that cuts do not touch each other or the wall4 ,suspend hams and shoulders with string or clean galvanized wire through the shank4 ,prior to hanging bellies1 reinforce the ends with hardwood skewers or clean galvanized wire to hold them square4 ,bacon hangers can also be made from strips of non-resinous wood through which several small galvanized nails have been driven4 ,in the firepit1 build a fire of any hardwood1 such as hickory1 oak1 apple1 pecan1 and maple4 ,hickory is the most popular4 ,,never use soft woods 7pine1 cedar1 spruce1 or other 8needle leaf0 trees7 because their smoke is sooty and contains resin which gives the meat a dark color1 bitter taste1 and strong odor4 ,once the fire is burning1 hard wood sawdust can be added to deaden the blaze and generate more smoke4 ,dampen the sawdust with water to prevent it from flaming4 ,a thin haze of smoke is as effective as a dense cloud4 ,the absorption of smoke and the change in color of the outside surface of smoked meat is hastened by high temperatures4 ,the type of smokehouse and the outside temperatures are important factors in the length of time required to smoke meat4 ,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 cooking1 it must have been treated in an acceptable manner to destroy possible live trichinae by heating to an internal temperature of #acg or otherwise treating 7see page #fb74 ,a suggested schedule for smoking pumped or pickled cured hams is as follows3 #d hours - #abj ,f damper open - smoke off #f hours - #adj ,f damper one-quarter open - smoke on ,raise temperature to #agj ,f and hold until internal temperature reaches #adb to #adf ,f4 ,to be fully cooked1 it is recommended that the cuts remain in the smokehouse until their internal temperature reaches #aeb to #aee ,f4 ,for smoking bacon1 the following schedule may be used3 #b hours - #aae ,f damper open - smoke off #b hours - #acj ,f damper closed - smoke on ,raise temperature to #adj ,f and hold until internal temperature reaches #abg-acj ,f ,storage of ,smoked ,meats3 ,cured1 smoked pork can be handled several ways depending on the final product desired4 ,it can be eaten immediately1 refrigerated or frozen for future use1 canned1 or aged for the development of the characteristic 8country-cured0 flavor4 ,if the product is to be frozen or canned1 follow the recommendations given in the ,wrapping or ,canning sections4 ,canning ,if done properly1 pork can be satisfactorily preserved by canning4 ,meat is a low acid1 high protein food that allows for good bacterial growth4 ,the use of a pressure canner is vital to ensure that the sterilization temperature 7#bdj ,f7 is reached and maintained for the proper length of time4 ,a water bath or a steamer is not recommended since neither one attains a sufficiently high temperature to produce effective sterilization4 ,meat may be canned soon after chilling since aging has little effect on the flavor and tenderness of canned meats4 ,the proper canning procedure is as follows3 ,use only pint and quart jars4 ,larger jars are difficult to heat thoroughly to the center4 ,cut the meat into small strips or cubes4 ,place meat into a large shallow pan2 add enough water to prevent sticking4 ,cover the pan and cook slowly until medium done4 ,stir occasionally so that the meat heats evenly4 ,two and one-half pounds of boneless meat will fill a quart jar4 ,pack hot meat loosely in glass jars and cover with hot meat broth or boiling water4 ,leave #a inch of head space4 ,for flavor1 salt can be added to each jar 7approximately one-half teaspoon per pint or #a teaspoon per quart74 ,clean any residue from the top of the jar and adjust lids to manufacturer's specifications and process in a pressure canner at #aj pounds pressure 7#bdj ,f74 ,process pint jars for #ge minutes2 quarts for #ij minutes4 ,allow the canner to cool until the pressure drops to zero4 ,don't pour cold water over the canner to hasten the cooling4 ,remove the jars and space them a few inches apart to cool4 ,if a jar does not seal1 re-can the meat in another jar or use it for food at once4 ,when re-canning1 heat the meat through4 ,then pack and process in pressure canner for the full time recommended4 ,store sealed jars of canned meat in a cool1 dry place and don't allow it to freeze4 ,lard ,rendering ,to produce a high quality lard with good stability1 remove all the skin and lean from the back-fat and other fat trimmings4 ,fats from around the internal organs should be rendered separately because they yield a darker lard than leaf fat and other body fat trimmings4 ,cut the fat into small pieces of similar size for quick uniform rendering4 ,steam rendering1 if available1 is most preferable since it eliminates the danger of scorching4 ,when fat is rendered in a kettle over an open fire1 it should be stirred frequently and the fire should be kept low to prevent sticking and scorching4 ,do not use a copper or brass kettle because these metals cause rapid rancidity4 ,the temperature of the fat during rendering should remain about #bab ,f4 ,as the process continues1 water will evaporate and the temperature will increase4 ,do not allow it to go above #bee ,f4 ,as the rendering process proceeds1 the cracklings float to the surface and become brown in color4 ,when boiling 7evaporation of water7 ceases1 the rendering process is completed and heating can be discontinued4 ,strain the lard through several thicknesses of cheese cloth into lard pails or crocks1 and cool immediately at a temperature near freezing4 ,while cooling1 stir to a creamy stage to prevent graininess4 ,if the lard is dark in color1 it is because it was scorched or there was too much lean left on the fat4 ,additional lard can be obtained by pressing the hot cracklings in a lard press4 ,air and light can cause lard to become rancid2 therefore1 containers should be filled to the top1 sealed tightly and stored in a dark1 cool place4 ,fresh ,sausage ,fresh pork sausage is generally made by grinding and seasoning lean pork trimmings from bellies1 hams1 and shoulders4 ,fresh sausage should contain about #bj to #cj percent fat4 ,if more fat is included1 the sausage may be too greasy and shrink a lot in cooking4 ,if entire shoulders or hams are used1 it may be necessary to add some fat4 ,prepare sausage by grinding the meat through a coarse plate 7-inch holes71 mix thoroughly1 spread thin1 add seasoning1 and mix thoroughly4 ,regrind through a finer plate 7-inch holes71 for a more uniform mix with the seasoning4 ,for seasoning #ajj pounds of trimmings1 a suggested seasoning formula would be the following3 #b pounds of salt #f ounces of pepper #a to #b ounces of sage ,other seasoning such as mace1 nutmeg1 cloves1 or red pepper can be added in small amounts 7not to exceed #e ounces7 if desired4 ,seasoned sausage should not be frozen for longer than #b or #c months since salt hastens the rancidity of pork4 ,unseasoned ground pork may be frozen for up to #e to #f months1 then thawed1 seasoned1 and used4 ,sausage may also be stuffed into casings for use either with or without smoking4 ,artificial casings can be obtained from local butchers or natural casings 7small intestines7 can be used4 ,natural casings should be washed thoroughly1 cleaned1 and scraped prior to use4 ,stuffing sausage requires skill and proper equipment4 ,it is best to have sausage stuffed and smoked by a local custom processor4 ,scrapple ,scrapple1 a favored breakfast dish in many sections1 is made of cooked pork and broth thickened with cornmeal1 flour1 and sometimes shorts4 ,the following formula is popular3 #cj pounds of cooked and ground meat #cj quarts of broth #aj pounds of cornmeal #c pounds of buckwheat or rye flour #a pounds of rolled oats #ae ounces of salt #c ounces of pepper ,cuts of pork such as the head1 tail1 kidneys1 heart1 tongue 7skinned71 spareribs1 and pork trimmings may be used to make scrapple4 ,clean and trim all pieces thoroughly and place them in a pot or vessel2 cover with water and cook until the meat separates easily from the bone4 ,separate the meat from the bones and grind or chop fine4 ,after grinding return the meat to the broth and bring to a boil1 add corn meal1 buckwheat flour1 and rolled oats and cook until the mixture has the consistency of thick mush4 ,season with salt1 pepper1 and spices2 remove from the heat and pour into molds or shallow pans to harden4 ,when adding the cereal1 moisten it with some of the cooled broth so that it may be added without forming lumps4 ,if made properly1 scrapple can be sliced and fried easily with little crumbling4 ,headcheese ,headcheese is easy to make4 ,split the head1 remove the eyes1 clean the ears and nostrils1 cover the cleaned pieces in water with the tongue1 heart1 and some lean trimmings and cook until the meat is well done and separates easily from the bones4 ,grind the meat and cover with broth4 ,add seasoning 7salt1 pepper1 and others if desired71 cook for #ae to #bj minutes and pour into pans4 ,headcheese can be eaten cold or fried the same as scrapple or panhas4 ,headcheese does not hold together as well as scrapple because of the absence of corn meal and flour4 ,the following quantities of seasoning per #ajj pounds of cooked meat1 including the added broth1 are recommended3 #b-b pounds of salt #c-e ounces of black pepper #a ounce of red pepper #a ounce of ground cloves 7if desired7 #a ounce of coriander 7if desired7 #b ounces of sweet marjoram 7if desired7 ,panhas 7pon-hos7 ,using the broth remaining after making headcheese1 strain out all the bones and thicken with corn meal1 buckwheat or rye flour4 ,use three or four parts broth to one part meal to make a thick paste4 ,to prevent lumping1 it is best to slightly moisten the meal with a little cooled broth before adding it to the other broth4 ,season to taste with the seasonings given for headcheese4 ,cook for #cj to #de minutes and pour into shallow pans to cool4 ,slice and serve like scrapple4 ,pickled ,pigs' ,feet ,pigs' feet should be clean1 free from hair1 and the toes removed4 ,make certain to clean between the toes and trim any remaining hair4 ,cure clean1 chilled feet in brine for #ae days to #c weeks4 ,use the same brine suggested for curing hams4 ,weight the feet to keep them from floating above the solution4 ,use enough solution to completely submerge the feet4 ,keep the feet cold throughout curing period 7at #cf to #dj ,f1 if possible74 ,after curing1 slowly cook or simmer the feet until they are tender4 ,cook them slowly to keep the skin from parting excessively and the feet from pulling out of shape4 ,thoroughly chill the cured1 cooked feet and pack them in cold1 moderately strong vinegar1 add spices such as bay leaves or allspice4 ,use the feet at once or store them in the vinegar4 ,,meat ,,cookery ,tender cuts of meat are best cooked with dry heat such as broiling1 roasting1 and panbroiling4 ,less tender cuts of meat are tenderized by cooking with moist heat4 ,connective tissue is softened and tenderized by cooking slowly in moisture4 ,temperature control is very important in meat cookery4 ,meat loses moisture1 fat1 and other substances during cooking4 ,however1 some of the meat juices and fat may be retained in the pan drippings4 ,cooking losses can be minimized by controlling the oven cooking temperature and final internal temperature of the meat4 ,shrinkage is increased when hot oven temperatures are used for cooking and when meat is cooked to a higher internal temperature4 ,the meat thermometer is the most accurate guide to the degree of doneness of meat4 ,cooking time in relation to weight is often used as a guide to the degree of doneness1 but this may be influenced by the cut's fat and moisture content and by its shape or size4 ,fresh pork1 smoked picnic shoulder1 shoulder roll1 and other smoked products should be cooked to an internal temperature of #afj ,f 7#ga ,c74 ,excessive cooking will toughen and dry the meat1 thus decreasing its acceptability4 ,hams cooked to #adj ,f 7#fj ,c7 are not fully cooked and should be cooked before eating4 ,hams which are cooked to #aej ,f or higher should require no further cooking and are labeled 8fully cooked40 ,trichinae are rarely found in pork2 however1 precautions should always be taken4 ,trichinae are readily destroyed by any of the following conditions3 ,heating meat throughout to an internal temperature of #acg ,f 7#eh ,c7 ,storage at -#bj ,f 7-#bi ,c7 or below for #f to #ab days ,storage at -#aj ,f 7-#bc ,c7 or below for #aj to #bj days ,storage at #e ,f 7-#ae ,c7 or below for #bj to #cj days ,more detailed instructions for cooking procedures can be obtained from the following source3 ,lessons on ,meat1 ,national ,live ,stock and ,meat ,board1 #ddd ,north ,michigan ,avenue1 ,chicago1 ,illinois #fjfaa ,,precautions ,the ,law ,the ,federal ,meat ,inspection ,act requires that all meat which is to be sold or traded for human consumption must be slaughtered under inspection in an approved facility under the supervision of a ,state or ,,usda meat inspector4 ,a person can slaughter his animals outside such a facility only for use by himself1 members of his household1 his non-paying guests1 or his employees1 but he is not allowed to sell any portion of the carcass4 ,for more details about these regulations1 consult your county extension agent or write to the ,food ,safety and ,quality ,service1 ,united ,states ,department of ,agriculture1 ,washington1 ,d4,c4 #bjbej4 ,,other ,,publications ,the following publications give additional information on selecting and preparing food for your family4 ,send your requests on a post card to the ,office of ,governmental and ,public ,affairs1 ,u4,s4 ,department of ,agriculture1 ,washington1 ,d4,c4 #bjbej4 ,include your return address and ,,zip code4 ,order ,no4 ,family ,food ,budgeting--for ,good ,meals and ,good ,nutrition ,g #id ,vegetables in ,family ,meals3 ,a ,guide for ,consumers ,g #aje ,beef and ,veal in ,family ,meals3 ,a ,guide for ,consumers ,g #aah ,pork in ,family ,meals3 ,a ,guide for ,consumers ,g #afj ,keeping ,food ,safe to ,eat ,g #afb ,nuts in ,family ,meals3 ,a ,guide for ,consumers ,g #agf ,your ,money's ,worth in ,foods ,g #ahc ,food ,g #bbh ,sodium ,content of ,your ,food ,g #bcc ,beef ,slaughtering1 ,cutting1 ,preserving1 and ,cooking on the ,farm ,f #bbfc ,lamb ,slaughtering1 ,cutting1 ,preserving1 and ,cooking on the ,farm ,f #bbfd ,this publication contains public information4 ,it is not copyrighted and may be reproduced in whole or in part with or without credit4 ,u4,s4 ,,government ,,printing ,,office3 #aiha ,o-#cch-abc ---------------------------------------- -------------------------------- ,,transcriber',s ,,notes #a4 ,silently corrected typographical errors and variations in spelling4 #b4 ,illustrations replaced with the text #8,illustration' or #8,illustration3 some descriptive text'4 ,the illustration caption is on the following line4 ,due to the instructional nature of this text1 extensive illustration descriptions have been added to this text only version4 #c4 ,the original was printed in two column text with illustrations sometimes spanning both columns4 ,in order to reduce ambiguity1 the illustrations have been moved adjacent to the paragraph that refers to them4 #d4 ,footnotes have been renumbered4 #e4 ,italicised words are enclosed by underscores4