,,pork ,slaught]+1 ,cutt+1 ,pres]v+1 & ,cook+ on ! ,f>m ,,unit$ ,,/ates ,,f>m]s' ,,prep>$ ,,by ,,dep>tm5t ,,( ,,bullet9 ,,sci5ce ,,& ,,agriculture ,,numb] #bbfe ,,education ,,adm9i/ration ,,cont5ts ,page ,selection & ,c>e ( ,animal be=e ,slaught] #c ,prep>+ = ,slaught] #d ,slaught] #g ,*ill+ ! ,c>cass #ce ,cutt+ #cf ,freez+ & ,froz5 ,/orage #ec ,fur!r ,process+ #ed ,meat ,cook]y #fb ,precautions #fc ,o!r ,publications #fd ,issu$ ,june #aigh ,slightly revis$ ,april #aiha ,= sale by ! ,sup]9t5d5t ( ,docum5ts1 ,u4,s4 ,gov]nm5t ,pr9t+ ,(fice ,wa%+ton1 ,d4,c4 #bjdjb ,pork ,slaught]+1 ,cutt+1 ,pres]v+1 & ,cook+ on ! ,f>m ,by ,h4 ,russell ,cross1 ,rese>* ,food ,te*nologi/1#a ,e4 ,curtis ,gre51 ,meat ,m>ket+ ,speciali/1#b ,william ,r4 ,jones1 ,ext5sion ,meat ,speciali/1#c ,rog] ,l4 ,we/1 ,associate ,pr(essor1 ,meat ,sci5ce1#d & ,an?ony ,w4 ,kotula1 ,*ief1 ,meat ,sci5ce ,rese>* ,laboratory1#a 7,photographs by ,donald ,k4 ,r\gh#a & ,t]ry ,k4 ,o',driscoll#e7 #a ,meat ,sci5ce ,rese>* ,laboratory1 ,nor!a/]n ,region1 ,,sea-,,fr1 ,beltsville1 ,md4 #bjgje4 #b ,/&>dization ,bran*1 ,meat ,quality ,division1 ,food ,safety & ,quality ,s]vice1 ,wa%+ton1 ,d4,c4 #bjbej4 #c ,coop]ative ,ext5sion ,s]vice1 ,auburn ,univ]sity1 ,auburn1 ,ala4 #cfhcj4 #d ,dep>tm5t ( ,animal ,sci5ce1 ,univ]sity ( ,florida1 ,ga9esville1 ,fla4 #cbfaa4 #e ,beltsville ,agricultural ,rese>* ,c5t]1 ,nor!a/]n ,region1 ,,sea-,,fr1 ,beltsville1 ,md4 #bjgje ,,selection ,,& ,,c>e ,,( ,,animal ,,be=e ,,slaught] ,sev]al factors %\ld be consid]$ be=e slaught]+ a hog = home consumption4 ,! mo/ important consid]ations are heal?1 k9d ( animal 7b>r[1 gilt1 s[1 or bo>71 expect$ meat yield1 & c>e ( ! animal prior to slaught]4 ,heal? ,y %\ld take c>e t an unheal?y animal is n select$ = slaught]4 ,at ! "t ( selection1 look = signs ( sickness su* z fev]1 increas$ brea?+ rate1 & di>rhea4 ,animals suspect$ ( be+ unheal?y %\ld be treat$ by a vet]9>ian until ! animal is return$ to a heal?y /ate4 ,animal ,c>e ,x is important to ex]cise prop] c>e ( ! animal prior to slaught]1 if y expect to obta9 high quality meat4 ,p5 ! animal 9 a clean1 dry place ! day be=e slaught]+4 ,re/rict ! animal f fe$ #bd h\rs prior to slaught]1 b provide access to wat] at all times4 ,! slaught] ( hot1 excit$ animals increases ! risk ( sickness1 injury1 & d>k] meat2 !re=e1 d n run ! animal or wre/le ) x4 ,bruises & :ip m>ks cause bloody spots :i* mu/ be trimm$ out4 ,animal ,type & ,meat ,yield ,highe/ quality pork is produc$ f "y1 heal?y1 well-f$1 meaty hogs t weigh f #age to #bdj p\nds4 ,! meat-type hog %\ld h full1 plump1 meaty hams & /raight1 smoo? sides4 ,fat %\ld be firm1 ev5ly di/ribut$1 & n m ?an #a4f to #a4g in*es av]age ?ickness ov] ! back4 ,! av]age meat-type hog produces z mu* pork z a family ( two consumes 9 #aj to #ab mon?s4 ,heavi]1 fatt] hogs produce less lean & m excess fat4 ,a meat-type hog1 :5 cut & trimm$ accord+ to ! me?ods describ$ lat]1 w yield approximately #fe to #gj p]c5t ( its c>cass weight 9 ham1 picnic %\ld]1 lo91 bacon1 & ,bo/on butt4 ,expect$ yields ( major & m9or cuts f a ,u4,s4 ,no4 #b hog are pres5t$ 9 table #a4 ,table #a4--,p]c5tages ( major & m9or cuts f a ,u4,s4 ,no4 #b hog1 trimm$ accord+ to ,,usda proc$ures ---------------------------------------- --------------------------- ,cuts ,p]c5tage ( ,,usda c>cass weight ---------------------------------------- --------------------------- ,ham 7trimm$7 #ai ,belly 7untrimm$7 #ah ,coll>1 fat back1 & cle> plate #ah ,picnic %\ld] & ,bo/on butt 7trimm$7 #ag ,lo9 7trimm$7 #ag ,feet1 tail1 & neckbones #e ,sp>]ibs #c ,j[l 7untrimm$7 #c ----------- #ajj ---------------------------------------- --------------------------- ,f\r lean cuts#a #ec ,adapt$ f ,smi?1 ,k+ ,c>p5t]1 #aige4 #a ,ham1 lo91 picnic %\ld]1 & ,bo/on butt4 ,! slaught] ( bo>s is n recomm5d$4 ,meat f bo>s has a /rong odor dur+ cook+1 & an (f-flavor4 ,?is 8sex0 odor & flavor is (t5 id5tifi$ z be+ 8soapy10 & ! odor increases z bo>s approa* sexual maturity4 ,if old bo>s are to be slaught]$1 !y %\ld be ca/rat$ & all[$ to heal prior to be+ slaught]$4 ,,prep>+ ,,= ,,slaught] ,prior to ! day ( slaught]1 select ! slaught] site1 accumulate all equipm5t1 prep>e = wa/e disposal1 &1 if necess>y1 arrange ) a local processor or meat m>ket = *ill+ & cutt+ ! c>cass4 ,if y plan to h ! c>cass *ill$ & cut up1 make arrangem5ts conc]n+ ! "t & day on :i* ! c>cass c be accept$1 ! *>ges1 & specific in/ructions = *ill+1 cutt+1 & wrapp+4 ,site ,selection ,slaught] site selection is extremely important4 ,! am\nt ( space & equipm5t ne$$ w dep5d on ! me?od 7scald+ or sk9n+7 us$4 ,if ! c>cass is to be scald$1 be sure t a site is select$ :]e a fire c be built1 & clean1 runn+ wat] is available4 ,if a tree is to be us$ to susp5d ! c>cass1 select a heal?y limb1 #f to #h in*es 9 diamet] & #h to #aj feet f ! gr\nd4 ,?is w ensure t ! limb w n break f ! weight ( ! c>cass1 & ! c>cass c be fully ext5d$ above ! gr\nd = visc]a removal & splitt+4 ,if ! animal is to be slaught]$ 9 a build+1 be sure t a /rong beam #h to #aj feet f ! floor is available4 ,! floor %\ld be clean &1 pref]ably1 concrete4 ,aft] selection ( ! slaught] site1 clean up ! area to ensure t leaves & dirt are n bl[n on ! c>cass dur+ slaught]4 ,if ! site has a wood5 or concrete floor1 wa% ! floor & all equipm5t ) pl5ty ( soap & wat]4 ,be sure to r9se ?or\ghly because sanitiz]s discolor ! meat & may cause (f-flavors4 ,if animals are to be slaught]$ outdoors1 use /raw to cov] ! area :]e ! c>cass w be susp5d$ & evisc]at$4 ,! wea!r on ! day ( slaught] %\ld also be consid]$4 ,dur+ hot wea!r1 ! animal %\ld be slaught]$ dur+ ! cool] e>ly morn+ or late ev5+ h\rs4 ,s9ce an inexp]i5c$ p]son w take #b to #c h\rs to complete ! slaught] op]ation1 c>e %\ld be tak5 to avoid long exposure ( ! c>cass to high temp]atures4 ,dur+ cold wea!r ( less ?an #cj ,f1 ! animal c be slaught]$ at any "t1 because spoilage bact]ia d n gr[ rapidly at cold temp]atures4 ,dur+ p]iods ( extremely cold wea!r1 avoid lett+ ! c>cass freeze imm$iately aft] slaught] because ! meat w be less t5d] ?an if x is p]mitt$ to *ill )\t freez+4 ,slaught] dur+ high w9ds may result 9 dirt & o!r contam9ants be+ bl[n onto ! c>cass4 ,wa/e ,disposal ,all wa/e products %\ld be dispos$ ( 9 a sanit>y mann]4 ,if ! animal is to be slaught]$ 9 ! op51 select a site ) good dra9age s t blood & wat] c dra9 away f ! c>cass4 ,d n all[ blood & wat] to pollute ne>by /reams or o!r wat] supplies4 ,disposal ( visc]a & hair is (t5 a problem4 ,arrange to h a local processor or r5d]+ plant pick up ^! wa/es4 ,if ?is is n possible1 bury !m s t dogs & o!r animals _c dig !m up4 ,hair c be burn$4 ,slaught] ,equipm5t ,elaborate & exp5sive equipm5t is n necess>y b c]ta9 items are ess5tial 7fig4 #a74 ,! am\nt ( equipm5t w dep5d on ! slaught] proc$ure us$4 ,if ! c>cass is to be scald$ r ?an sk9n$1 additional equipm5t w be ne$$ 7items #af to #bc74 ,! foll[+ slaught] equipm5t is recomm5d$3 #a4 4#bb calib] rifle ) long or long rifle c>tridges #b4 ,%>p sk9n+ knife & /eel #c4 ,bon+ knife #d4 ,block & tackle or *a9 hoi/--%\ld be /rong en\gh to hold weight ( pig to be slaught]$ #e4 ,*ocks--concrete blocks "w well #f4 ,meat saw #g4 ,oil or wat] /one #h4 ,ample cold wat] = wa%+ h&s1 equipm5t1 c>cass & byproducts #i4 ,tree ) /rong limb1 beam or tripod #h to #aj feet high1 or tractor ) hydraulic lift #aj4 ,spread] 7gambrel or metal pipe7 #aa4 ,buckets 7#b or #c7 #ab4 ,ice or cold wat] #ac4 ,/raw = plac+ "u animal dur+ evisc]ation & splitt+ #ad4 ,clean clo?s or pla/ic = protection ( meat dur+ transport #ae4 ,clean /r+ #af4 ,scald+ b>rel #ag4 ,pot or b>rel = heat+ wat] #ah4 ,bell scrap]s 7#a or #b7--^! are n necess>y b helpful #ai4 ,plywood or o!r solid mat]ial = scald+ plat=m #bj4 ,!rmomet] :i* regi/]s up to #bjj ,f #ba4 ,dry wood = fire #bb4 ,hog or hay hook #bc4 ,propane tor* or bl[ tor* ,illu/ration3 ,slaught] equipm5t display$ ,figure #a4--;,equipm5t = slaught]4 ,be sure t all equipm5t t w come 9 contact ) meat is ?or\ghly clean$4 ,blood & o!r mat]ials t get on ! out] g>m5ts ( work]s dur+ slaught] %\ld n be transf]r$ to ! c>cass aft] x is wa%$4 ,additional equipm5t ne$$ = cutt+ ! c>cass is li/$ 9 ! section1 8,cutt+40 ,,slaught] ,/unn+ ,! animal %\ld be kill$ z quickly & humanely z possible4 ,9 mo/ slaught] plants1 hogs are immobiliz$ ei!r by electrical /unn+ or c>bon dioxide gas suffocation4 ,on ! f>m a hog c be /unn$ by /rik+ x "o %>p bl[ ) a me*anical /unn] or by %oot+ x 9 ! =ehead midway betwe5 & slightly above ! eyes4 ,! fir/ attempt %\ld be successful 7fig4 #b74 ,improp]ly plac$ bullets c\ld cause ! animal mu* pa9 & injure help]s or o!r live/ock4 ,animals t become excit$ dur+ /unn+ w n ble$ z well z ^? less excit$4 ,z always ! case :5ev] us+ fire>ms1 ex]cise all appropriate safety precautions4 ,illu/ration3 ,rifle muzzle po9t$ at =ehead ( hog ,figure #b4--,/unn+4 ,ble$+ ,ble$+ is a v important "p ( ! slaught]+ op]ation4 ,! animal %\ld be bl$ )9 #b m9utes aft] x is d[n because ! blood pressure may increase & ?us break ! capill>ies & cause an unattractive condition 9 ! meat call$ 8blood spla%40 ,al?\gh meat ) ?is condition is safe = consumption1 x is q unpleasant 9 appe>ance4 ,aft] /unn+ ! animal1 place x on its back1 p]fectly /raight ) ! head close to ! gr\nd4 ,a help] c /& ov] ! animal & hold its front legs4 ,locate ! tip ( ! brea/bone1 along ! midl9e 7fig4 #c74 ,a #f-;in* /ick+ knife %>p5$ on bo? sides ( ! tip is be/4 ,h[ev]1 a regul> bon+ or sk9n+ knife c be us$4 ,hold ! knife at a #ce to #dj-;degree angle1 ?ru/ x "u ! brea/bone ) ! po9t aim$ t[>d ! tail & !n give an upw>d ?ru/ 7dip ! po9t7 to sev] ! c>otid art]y 7figs4 #d #e74 ,no twi/+ or cross-cutt+ ( ! knife is necess>y4 ,if ! hog does n ble$1 ins]t ! knife a little deep] a second "t & !re %\ld be little difficulty gett+ a good /ick4 ,to avoid a 8%\ld] /ick0 d n ins]t ! knife too f> to ei!r side4 ,! bloody tissue result+ f a %\ld] /ick w subsequ5tly require trimm+4 ,c>e %\ld also be tak5 to make c]ta9 t ! hog does n kick y or ! knife4 ,illu/ration3 ,man plac+ f+] on tip ( brea/bone ,figure #c4--,locat+ brea/bone4 ,illu/ration3 ,side view draw+ ( sup9e hog ) knife ins]t$ ,figure #d4--,/ick+ 7ble$+74 ,illu/ration3 ,photo %[+ positions ( work]s dur+ /ick+ ,figure #e4--,positions = /ick+4 ,hair or ,sk9 ,removal ,once ! animal is bl$1 ! hair c be remov$ by scald+ ! animal 9 hot wat] & scrap+2 or ! sk9 & hair c be remov$ by sk9n+4 ,traditionally1 hogs h be5 scald$ & scrap$1 & ! sk9 is left intact4 ,bo? proc$ures w be discuss$ because _m p n[ f9d ! sk9n+ me?od to be easi]1 to require less equipm5t1 & to result 9 an equally acceptable f9al product4 ,scald+ & ,scrap+ ,me?od3 ,= scald+1 ! mo/ important consid]ation is ma9ta9+ an adequate supply ( prop]ly heat$ wat]4 ,approximately #ej gallons ( ne> boil+ wat] w be ne$$ = ea* pig4 ,?is wat] %\ld be ready 7boil+7 be=e ! animal is /unn$ & bl$4 ,aft] ! hot wat] is plac$ 9 ! scald+ b>rel1 x c be adju/$ to ! prop] temp]ature = scald+ by add+ cold wat]4 ,! animal c be scald$ by sev]al me?ods4 ,! easie/ me?od is to h two b>rels1 "o = heat+ ! wat] & "o = use z a scald+ vat4 ,fifty-five gallon b>rels w be l>ge en\gh = mo/ hogs4 ,! scald+ b>rel c be buri$ 9 ! gr\nd at a slight angle2 ?us movem5t ( ! hog 9 & out ( ! b>rel is easi] 7fig4 #f74 ,be sure ! angle ( ! b>rel is n too flat or ! b>rel w n hold en\gh wat] to cov] ! c>cass4 ,ano!r me?od = scald+ is to h a scald+ vat or a b>rel "u :i* a fire c be built4 ,?is me?od requires m con/ruction1 & ! temp]ature ( ! wat] is difficult to control4 ,illu/ration3 ,p>tially buri$ b>rel adjac5t to a plywood bo>d ,figure #f4--,scald+ equipm5t4 ,sl[ scald is usually be/4 ,scald+ wat] temp]atures betwe5 #adj & #ade ,f are optimal4 ,at ^! optimal temp]atures1 #c to #f m9utes ( scald+ are requir$ to loos5 ! hair & scurf 7lay] ( accumulat$ oil1 dirt1 & ! out] lay] ( cells on ! sk974 ,9 ! fall :5 ! w9t] hair is beg9n+ to gr[1 ! hair ( mo/ hogs is difficult to remove4 ,high] wat] temp]atures 7#adf to #aej ,f7 or long] subm]sion times are usually requir$ = scald+ dur+ ?is 8h>d-hair0 season4 ,ab\t cup ( ros91 lime1 or "s o!r alkal9e mat]ial add$ to ! scald wat] to aid 9 scurf removal results 9 a :it] sk94 ,on ! f>m1 regulation ( wat] temp]ature is difficult4 ,add boil+ wat] to ! scald+ b>rel1 !n add cool wat] to adju/ to ! prop] temp]ature4 ,beg9 ) ! scald+ wat] at #aee to #afj ,f because x cools rapidly4 ,at ^! high temp]atures1 ! c>cass mu/ be kept 9 motion & pull$ f ! b>rel sev]al times4 ,?is movem5t prev5ts ov]scald+4 ,ov]scald+ causes ! sk9 to contract ar\nd ! base ( ! hair 78sett+ ! hair07 & cooks ! sk94 ,if ! c>cass is ov]scald$1 ! hair is extremely difficult to remove4 ,aft] ! prop] wat] temp]ature has be5 atta9$1 place ! pig 9 ! b>rel1 head fir/ 7fig4 #g74 ,rotate ! c>cass 9 ! b>rel1 pull+ x 9 & out ( ! wat] occasionally4 ,*eck ! hair (t5 = ease ( removal4 ,! hair slips fir/ ov] ! back & sides1 !n 9 ! flank regions4 ,:5 ! hair c be pull$ easily 9 ! flank regions beh9d ! %\ld]s1 remove ! hog f ! b>rel & place ! re> ( ! hog 9 ! wat]4 ,illu/ration3 ,man hold+ hog 9 scal+ b>rel ,figure #g4--,scald+ head fir/4 ,:ile ! re> ( ! hog is scald+1 pull ! toe nails & dew claws f ! front feet by ins]t+ a hook into ! top ( ! nail & pull+ 7fig4 #h74 ,scrape z mu* ( ! hair on ! head z possible1 especially ar\nd ! e>s & sn\t 7fig4 #i74 ,:5 ! hair slips 9 ! re> flanks1 remove ! hog f ! b>rel4 ,remove ! toe nails & dew claws f ! re> legs & pull ! hair f ! tail4 ,illu/ration3 ,hook remov+ toe nail ,figure #h4--,remov+ toe nails4 ,illu/ration3 ,knife scrap+ *eek hairs ,figure #i4--,scrap+ head4 ,grip ! legs ) bo? h&s & twi/ to pull (f ! hair4 ,remove ! hair 9 ! difficult areas 7head1 feet1 j[l7 fir/1 !n proce$ to ! easi] areas 7back1 sides74 ,if y use ! bell scrap]1 tilt ! scrap] upw>d on ! =w>d edge & pull ! scrap] =w>d1 apply+ z mu* pressure z possible 7fig4 #aj74 ,illu/ration3,man scrap+ head ( hog 9 scald+ b>rel ,figure #aj4--,scrap+ head4 ,scrape ! hot c>cass z quickly z possible because ! sk9 t5ds to 8set0 z x cools4 ,if pat*es ( hair & scurf are difficult to scrape1 cov] !m ) a burlap bag & p\r hot wat] ov] !m4 ,scrap+ is made easi] by mov+ ! legs or ! head 9 ord] to /ret* ! sk91 smoo?+ ! wr9kles along ! sides4 ,aft] mo/ ( ! hair has be5 remov$1 p\r wat] ov] ! c>cass & cont9ue scrap+4 ,place ! scrap] flat aga9/ ! sk9 & move x 9 a rot>y mann] 7fig4 #aa74 ,?is proc$ure aids 9 removal ( scurf & dirt z well z removal ( ! re/ ( ! hair4 ,if pat*es ( hair _c be remov$ ) ! scrap]1 use a knife4 ,"s p pref] to use a knife = ! entire op]ation4 ,illu/ration3 ,man scrapp+ ! side ( a hog ,figure #aa4--,scrap+ middle4 ,! c>cass is n[ ready to be susp5d$4 ,clean ! feet by cutt+ away ! soles ( ! feet & cutt+ betwe5 & ar\nd ! toes 7fig4 #ab74 ,expose ! gambrel t5dons by cutt+ ?r\gh ! sk9 on ! backs ( ! re> legs f dew claws to hock 7fig4 #ac74 ,cut d[n ea* side ( ! t5dons1 be+ c>eful n to cut ! t5dons 7fig4 #ad74 ,ins]t ! spread] or gambrel "u bo? t5dons on ea* leg4 ,secure ! legs to ! spread] b> & susp5d ! c>cass 7fig4 #ae74 ,illu/ration3 ,man hold+ toes ( hog's feet ,figure #ab4--;,clean+ feet4 ,illu/ration3 ,man runn+ knife up back ( hog's h9d leg ,figure #ac4--;,expos+ gambrel t5dons4 ,illu/ration3 ,man hold hog leg ) ?umb betwe5 bone & t5don ,figure #ad4--;,expos+ gambrel t5dons4 ,illu/ration3 ,hog susp5d$ ) legs ti$ to spread] ,figure #ae4--,susp5d+ ! c>cass4 ,if available1 a propane tor* or bl[tor* c be us$ to s+e ! rema9+ hair & scurf 7fig4 #af74 ,s+e+ removes mo/ ( ! hair & all[s small1 light hairs to be se54 ,use caution dur+ s+e+ to prev5t burn+ ! sk94 ,%ave ! rema9+ hair & wa% ! c>cass ?or\ghly4 ,cont9ue ) evisc]ation & splitt+ 7pages #bd-ce74 ,illu/ration3 ,man hold+ propane tor* ne> hog's e> ,figure #af4--,s+e+4 ,sk9n+ ,me?od3 ,! sk9n+ proc$ure us$ = pork c>cass is simil> to t us$ = beef c>casses4 ,sk9n+ requires less equipm5t & c be done fa/] ?an scald+ & scrap+4 ,we h commonly believ$ t ! sk9 0 ne$$ on hams & bacon to assure prop] cur+2 h[ev]1 ?is belief is n necess>ily correct4 ,a poor sk9n+ job c l[] ! quality ( ! belly = bacon4 ,aft] /unn+ & ble$+ ! animal1 move ! c>cass to ! location ( ! hoi/+ equipm5t4 ,place ! c>cass on a %eet ( plywood1 a concrete slab1 or /raw4 ,wa% ! blood & dirt f ! c>cass4 ,turn ! c>cass on its back & hold x 9 place ) blocks plac$ on ea* side 7fig4 #ag74 ,illu/ration3 ,hog 9 sup9e position on plywood %eet ,figure #ag4--,position = sk9n+4 ,cut ! hide ar\nd ! re> legs1 j bel[ ! dew claws 7fig4 #ah74 ,make a cut ?r\gh only ! hide1 d[n ! back ( ! leg1 ov] ! hocks1 & to ! midl9e at ! c5t] ( ! hams 7fig4 #ai74 ,sk9 ar\nd ea* side ( ! leg1 remov+ ! hide to a po9t bel[ ! hock 7fig4 #bj74 ,illu/ration3 ,man hold+ knife cutt+ ar\nd hog's ankles ,figure #ah4--;,cutt+ sk9 ar\nd legs4 ,illu/ration3 ,man hold+ knife cutt+ hide betwe5 re> legs ,figure #ai4--;,cutt+ to midl9e4 ,illu/ration3 ,hog ) hide pull$ back at re> legs ,figure #bj4--,sk9n+ legs4 ,op5 ! hide d[n ! midl9e f ! po9t :]e ! animal 0 /uck1 ar\nd ea* side ( ! pubis area & cont9ue to ! anus 7fig4 #ba74 ,make ?is cut by ins]t+ ! po9t ( ! knife "u ! sk9 ) ! blade turn$ up4 ,?is proc$ure is ref]r$ to z cutt+ f inside out & protects aga9/ meat contam9ation f mat]ials on ! hide4 ,avoid cutt+ too deeply because y may puncture ! inte/9e & contam9ate ! c>cass4 ,illu/ration3 ,man runn+ knife d[n midl9e ( hog ,figure #ba4--;,cutt+ d[n midl9e4 ,remove ! hide f ! insides ( ! hams 7fig4 #bb74 ,be c>eful1 x is v easy to cut ?r\gh ! fat into ! lean4 ,cont9ue sk9n+ along ! sides t[>d ! brea/4 ,grasp ! loos5$ hide 9 ! opposite h& & pull x up & out4 ,?is places t5sion on ! hide1 removes wr9kles1 & all[s ! knife to glide smoo?ly4 ,hold+ ! knife firmly1 place x aga9/ ! hide ) ! blade turn$ slightly outw>d 7fig4 #bc74 ,sk9 z f> d[n ! sides z possible1 b n ar\nd ! front legs 7fig4 #bd74 ,illu/ration3 ,knife remov+ hide at upp] re> legs ( hog ,figure #bb4--,sk9n+ hams4 ,illu/ration3 ,knife cutt+ away hide f abdom5 ( hog ,figure #bc4--,sid+4 ,illu/ration3 ,picture ( hog ) hide pull$ back f sides4 ,figure #bd4--,sid+4 ,return to ! re> ( ! c>cass & remove ! hide left on ! re> ( ! hams 7fig4 #be74 ,d n sk9 ! outside ( ! hams at ?is "t4 ,remove ! re> feet by saw+ ?r\gh ! bone ab\t #b in*es above ! hock 7fig4 #bf74 ,ins]t ! spread] "u ! l>ge t5dons on ! re> legs 7fig4 #bg7 & secure ! legs to ! spread]4 ,illu/ration3 ,knife remov+ hide at upp] re> legs ( hog ,figure #be4--,sk9n+ re> ( hams4 ,illu/ration3 ,saw cutt+ (f l[] foot ,figure #bf4--,remov+ feet4 ,illu/ration3 ,knife %[n betwe5 leg bone & t5don ,figure #bg4--;,expos+ t5don4 ,hoi/ ! c>cass to a conv5i5t work+ height 7wai/ high7 = sk9 removal f ! outside ( ! hams4 ,sk9 ar\nd ! outsides ( ! hams1 leav+ z mu* fat z possible on ! c>cass4 ,remove ! hide ar\nd ! anus & cut ?r\gh ! tail at ! jo9t close/ to ! body 7fig4 #bh74 ,pull ! hide d[n ov] ! hips 7fig4 #bi74 ,! hide along ! hips & back c be pull$ (f1 leav+ ! fat on ! c>cass4 ,occasionally1 y may ne$ to use a knife to cut betwe5 ! sk9 & ! fat if l>ge pieces ( fat are be+ pull$ (f4 ,illu/ration3 ,knife %[n remov+ hide f re> ( hams ,figure #bh4--,sk9n+ re> ( hams4 ,illu/ration3 ,hang+ hog ) hide half remov$ ,figure #bi4--,remov+ hide f back4 ,hoi/ ! c>cass to a fully ext5d$ position4 ,op5 ! hide d[n ! re> ( ! =elegs4 ,remove ! hide on ea* side ( ! =elegs 7fig4 #cj74 ,sk9 along ! inside ( ! =elegs & neck4 ,sk9 along ! outside ( ! %\ld]s & j[ls to a po9t approximately half way to ! back ( ! c>cass 7fig4 #ca74 ,illu/ration3 ,hang+ hog ) man remov+ hide ne> front legs ,figure #cj4--,sk9n+ =elegs4 ,illu/ration3 ,hang+ hog ) hide remov$ f *e/ ,figure #ca4--,sk9n+ sides & back4 ,sl[ly pull d[n & out on ! hide 7fig4 #cb71 remov+ x along ! back4 ,if ! fat beg9s to te>1 use a knife to correct ! torn area & !n cont9ue pull+ ! hide4 ,remove ! hide z f> d[n ! back z possible 7fig4 #cc74 ,:5 x becomes difficult to pull along ! top ( ! neck1 complete removal ) a knife4 ,illu/ration3 ,hang+ hog ) man pull+ d[n hide 9 back ,figure #cb4--,pull+ hide f back4 ,illu/ration3 ,hang+ hog ) man pull+ d[n hide 9 back ,figure #cc4--,pull+ hide f back4 ,if ! head is to be sav$1 sk9 ov] ! poll & d[n ! face 7fig4 #cd74 ,remove ! hide at ! sn\t4 ,remove ! front feet by saw+ j bel[ ! knee jo9t 7fig4 #ce74 ,cont9ue ) evisc]ation & splitt+4 ,illu/ration3 ,man us+ knife ar\nd hog's neck ,figure #cd4--,sk9n+ head4 ,illu/ration3 ,man us+ saw to remove l[] "p ( front leg ,figure #ce4--,remov+ front legs4 ,evisc]ation ,loos5 ! anus by cutt+ ar\nd x1 deep into ! pelvic canal4 ,pull outw>d & cut any rema9+ atta*m5ts 7fig4 #cf72 be c>eful n to cut into ! l>ge inte/9e4 ,:5 ! anus is loos5$1 tie x ) a piece ( /r+ to avoid contam9at+ ! c>cass 7fig4 #cg74 ,illu/ration3 ,man us+ knife ar\nd anus ,figure #cf4--,loos5+ anus4 ,illu/ration3 ,man ty+ %ut anus ,figure #cg4--,ty+ anus4 ,remove ! p5is f a slaught]$ b>r[4 ,cut ?r\gh ! sk9 & fatty tissue along ea* side ( ! p5is & ar\nd ! p5is op5+4 ,lift upw>d & cut und]nea? x along ! midl9e 7fig4 #ch74 ,cut along ! p5is betwe5 ! hams1 pull ! p5is upw>d & remove x at its atta*m5t at ! base ( ! ham 7fig4 #ci74 ,cont9ue ! cut made betwe5 ! hams1 at _! natural sep>ation1 expos+ ! :ite connective tissue4 ,cut ?r\gh ! tissue to ! pelvic 7ait*7 bone4 ,cont9ue cutt+ ?r\gh ! c>tilage betwe5 ! ait* bone & sep>ate ! hams 7fig4 #dj74 ,?is proc$ure is satisfactory 9 "y pigs2 h[ev]1 a saw may be ne$$ to split ! ait* bone 9 old] hogs4 ,illu/ration3 ,man expos+ hog's p5is ,figure #ch4--,remov+ p5is4 ,illu/ration3 ,man cutt+ ar\nd hog's p5is ,figure #ci4--,remov+ p5is4 ,illu/ration3 ,man slic+ ?r\gh pelvic c>tilage to split hams ,figure #dj4--,splitt+ pelvic bone4 ,make a cut ?r\gh ! lean & fat f ! po9t :]e ! pig 0 /uck to ! upp] end ( ! /]num or brea/bone 7fig4 #da74 ,ins]t ! knife at ! top edge ( ! /]num1 cut d[nw>d & slightly (f c5t] to op5 ! *e/ cavity 7fig4 #db74 ,illu/ration3 ,locat+ ! tip ( /]num ) f+]s ,figure #da4--,tip ( /]num4 ,illu/ration3 ,man pu%+ knife d[n ?r\gh /]num ,figure #db4--,op5+ ! /]num4 ,op5 ! midl9e1 beg9n+ at ! op5+ made :5 ! ait* bone 0 split4 ,) ! h&le ( ! knife ins]t$ 9 ! op5+ & ) ! blade po9t$ outw>d to avoid cutt+ ! inte/9es 7fig4 #dc71 op5 ! midl9e to ! op5+ made at ! brea/ 7fig4 #dd74 ,all[ ! inte/9es & /oma* to roll outw>d & hang 7fig4 #de74 ,d n all[ !m to fall because ! esophagus w te> & spill its cont5ts onto ! c>cass4 ,illu/ration3 ,man pu%+ knife d[n ?r\gh abdom5 wall ,figure #dc4--,op5+ ! midl9e4 ,illu/ration3 ,man pu%+ knife d[n ?r\gh abdom5 wall ,figure #dd4--,op5+ ! midl9e4 ,illu/ration3 ,inte/9es & /oma* expos$ out front ,figure #de4--;,inte/9es & /oma*4 ,pull ! loos5$ l>ge inte/9e d[n pa/ ! kidneys 7fig4 #df74 ,sev] ! atta*m5ts to ! liv] & remove x by pull+ outw>d & cutt+ ! connective tissue 7fig4 #dg74 ,remove ! gall bladd] f ! liv] by cutt+ b5ea? x & pull+ 7fig4 #dh74 ,be c>eful n to all[ its cont5ts to spill onto ! liv]4 ,illu/ration3 ,man pull+ out l>ge inte/9e ,figure #df4--,pull+ l>ge inte/9e4 ,illu/ration3 ,man slic+ out liv] ,figure #dg4--,remov+ liv]4 ,illu/ration3 ,man slic+ gall bladd] (f liv] ,figure #dh4--,remov+ gall bladd]4 ,pull ! /oma* & inte/9es outw>d & cut ?r\gh ! diaphragm 7fig4 #di74 ,?is is ! ?9 %eet ( muscle & :ite connective tissue t sep>ates ! /oma* & inte/9es f ! lungs & he>t4 ,pull outw>d on ! lungs & he>t & cut d[n ea* side ( ! w9dpipe1 sev]+ its atta*m5t at ! head 7fig4 #ej74 ,to sep>ate ! he>t f ! lungs1 cut across its top 7fig4 #ea74 ,! he>t %\ld be split op5 to all[ ?or\gh wa%+4 ,wa% ! he>t & liv] ?or\ghly & put !m 9 ice or ice wat]4 ,illu/ration3 ,man slic+ d[n ?r\gh diaphragm ,figure #di4--;,cutt+ diaphragm4 ,illu/ration3 ,man pull+ d[n & slic+ (f w9dpipe ,figure #ej4--,remov+ w9dpipe4 ,illu/ration3 ,man slic+ (f he>t f lungs ,figure #ea4--,remov+ he>t4 ,splitt+ & ,head ,removal ,wa% ! inside ( ! c>cass be=e splitt+4 ,) ! saw1 beg9 splitt+ f ! inside betwe5 ! hams 7fig4 #eb74 ,keep ! split z ne> ! c5t] ( ! backbone z possible1 & saw ?r\gh ! tail region to a po9t midway ?r\gh ! lo9 7fig4 #ec74 ,move ar\nd to ! back & cont9ue saw+ ?r\gh ! %\ld] & neck to ! base ( ! head 7fig4 #ed74 ,if ! split gets (f c5t]1 cont9ue saw+ ?r\gh to ! next v]tebra & !n realign ! saw4 ,illu/ration3 ,man fac+ *e/ runn+ saw d[n back backbone ,figure #eb4--,splitt+4 ,illu/ration3 ,man fac+ *e/ runn+ saw d[n back backbone ,figure #ec4--,splitt+4 ,illu/ration3 ,man fac+ *e/ runn+ saw d[n back backbone ,figure #ed4--,splitt+4 ,remove ! head at ! atlas jo9t 7! jo9t close/ to ! head74 ,?is jo9t %\ld be expos$ if ! c>cass is prop]ly split 7fig4 #ee74 ,aft] cutt+ ?r\gh ! jo9t cut d[nw>d along ! jaw bone1 leav+ ! j[ls atta*$ to ! c>cass4 ,if desir$1 remove ! tongue1 wa% x ?or\ghly1 & place x ) ! liv] & he>t4 ,illu/ration3 ,man us+ knife to remove head ,figure #ee4--,remov+ head at atlas jo9t4 ,remove ! kidneys & leaf fat 7figs4 #ef & #eg74 ,! leaf fat is remov$ by loos5+ x f ! diaphragm muscle & lift+ x upw>d4 ,wa% ! c>cass ?or\ghly be=e *ill+4 ,illu/ration3 ,man us+ knife to cut out kidney ,figure #ef4--,remov+ kidney4 ,illu/ration3 ,man remov+ leaf fat ,figure #eg4--,remov+ leaf fat4 ,exam9+ ! ,c>cass ,all ! int]nal organs & ! dress$ c>cass 7fig4 #eh7 %\ld be exam9$ c>efully = any abnormalities or conditions t might affect ! fitness ( ! meat = food4 ,usually a meat inspector or graduate vet]9>ian is ! only p]son qualifi$ to d ?is1 & "o %\ld be pres5t to inspect ! c>cass2 h[ev]1 "u f>m conditions1 y may ne$ to look = ! obvi\s signs ( disease or damage y\rself4 ,if any "p ( ! visc]a or c>cass is que/ionable1 y %\ld obta9 exp]t advice4 ,bruises1 m9or injuries1 p>asites 9 ! organs1 enclos$ abscesses1 & s+le tumors are frequ5tly local conditions t c be easily remov$4 ,h[ev]1 conge/ion or inflammation ( ! lungs1 inte/9es1 kidneys1 inn] surface ( *e/1 or abdom9al cavity & num]\s yell[i% or pe>l-l gr[?s scatt]$ ?r\gh\t ! organs %\ld be view$ s]i\sly4 ,c>casses & visc]a hav+ su* abnormalities %\ld be exam9$ by a graduate vet]9>ian & 8 op9ion obta9$ z to ! :olesom5ess ( ! meat4 ,y %\ld *eck ) a coop]at+ vet]9>ian be=e y slaught] ! animal to be c]ta9 he w be available if y %\ld seek 8 advice4 ,illu/ration3 ,hang+ split c>cass ,figure #eh4--;,complet$ c>cass4 ,,*ill+ ,,! ,,c>cass ,! surfaces ( fre%ly slaught]$ hog c>casses are contam9at$ ) bact]ia t c spoil ! meat unless _! gr[? is promptly *eck$4 ,bact]ial gr[? c be sl[$ by prompt *ill+ & keep+ ! c>cass at l[ temp]atures4 ,if ! wea!r is suitable 7#bh to #ce ,f71 ! c>cass c be wrapp$ 9 a %eet1 hung1 & *ill$ 9 a well-v5tilat$ %$4 ,wrapp+ ) clean clo? w p>tially protect ! c>cass f contam9ation4 ,d n all[ ! c>cass to freeze because freez+ )9 #a day aft] dea? may t\gh5 ! meat4 ,if ! c>cass _c be *ill$ to bel[ #dj ,f on ! f>m1 x %\ld be transport$ to a local lock] plant or m>ket = *ill+4 ,! ne$ = prompt & ?or\gh *ill+ ( w>m c>casses _c be ov]-emphasiz$ = ! inhibition ( bact]ial gr[?4 ,! c>cass c be cut into retail cuts aft] x has be5 *ill$ = #bd to #dh h\rs4 ,,cutt+ ,use ! foll[+ guidel9es 9 det]m9+ cutt+ & packag+ in/ructions = ! processor if ! c>cass is n cut & wrapp$ on ! f>m4 ,*ops4--,c be broil$1 brais$1 or pan fri$4 ,*ops %\ld be at lea/ "o-half to ?ree-f\r?s ( an in* ?ick = fry+ or brais+1 & #a in* ?ick = broil+4 ,figure "o or two *ops p] s]v+4 ,all[ ?ree-f\r?s ( a p\nd ( uncook$ meat 7bone-97 p] p]son z a guide4 ,roa/s4--,all[ ?ree-f\r?s ( a p\nd p] s]v+ = bone-9 roa/s 7ham1 picnic1 %\ld]7 & "o-half p\nd p] s]v+ = boneless roa/ 7bon$ & roll$ ,bo/on butt or %\ld]74 ,sausage4--,all[ "o-?ird p\nd p] s]v+4 ,c>cass ,cutt+ ,equipm5t ,elaborate & exp5sive equipm5t is n necess>y b c]ta9 items are ess5tial4 ,! foll[+ equipm5t is recomm5d$ 7fig4 #ei73 #a4 ,/eel #b4 ,bon+ knife #c4 ,l>ge /eak knife #d4 ,meat saw #e4 ,freez] pap] 7see section on 8wrapp+07 #f4 ,freez] tape #g4 ,meat gr9d] 7electric or h& p[]$7 #h4 ,clean wat] ,illu/ration3 ,saw1 knives1 & /eel ,figure #ei4--;,equipm5t = cutt+4 ,cutt+ ! ,c>cass ,remove ! h9d foot by saw+ ?r\gh ! hock jo9t at ! "r angle to ! l5g? ( ! foot 7fig4 #fj74 ,illu/ration3 ,man saw+ (f l[] h9d leg ,figure #fj4--,remov+ h9d foot4 ,! ham may be remov$ two ways4 ,! long-cut ham is cut (f at ! pelvic ar* 7b5d 9 ! backbone7 p]p5dicul> to ! l5g? ( ! side 7fig4 #fa74 ,?is /yle ham l5ds itself to dry salt cur+ & ag+4 ,! popul> %ort-cut ham is sep>at$ f ! side by a cut approximately halfway betwe5 ! pelvic ar* & ! end ( ! pelvic bone at a "r angle to ! %ank 7fig4 #fb74 ,illu/ration3 ,man saw+ (f ham ,figure #fa4--,remov+ long ham4 ,illu/ration3 ,man slic+ (f ham ,figure #fb4--,remov+ %ort ham4 ,! front foot is remov$ by saw+ ?r\gh ! hock 7knee7 jo9t at a "r angle to ! l5g? ( ! foot 7fig4 #fc74 ,a %\ld] hock may be cut (f ab\t halfway up ! leg 7fig4 #fd74 ,to sep>ate ! %\ld] f ! lo9 & belly1 locate ! second rib f ! front & saw ?r\gh ! c5t] ( ?is rib 7fig4 #fe74 ,illu/ration3 ,man saw+ (f l[] front leg ,figure #fc4--,remov+ front foot4 ,illu/ration3 ,man saw+ (f section ( upp] front leg ,figure #fd4--,%\ld] hock4 ,illu/ration3 ,man saw+ ?r\gh upp] *e/ ,figure #fe4--,%\ld] removal4 ,! rema9+ "p 7middle7 is divid$ into ! lo9 & ! belly by a /raight cut f ! edge ( ! t5d]lo9 muscle on ! ham end ?r\gh a po9t on ! fir/ rib ab\t #b in*es f ! protrud+ edge ( ! split backbone 7figs4 #ff & #fg74 ,illu/ration3 ,man cutt+ ) knife along *e/ ,figure #ff4--,sep>at+ middle f lo94 ,illu/ration3 ,man saw+ along *e/ ,figure #fg4--,sep>at+ middle f lo94 ,! tail1 backbone1 & flank are remov$ f ! ham2 & ! fat ov] ! inside 7top71 9 ! pelvic area1 & along ea* side is trimm$ close to ! lean 7fig4 #fh74 ,mo/ ( ! sk9 & fat are left on ! long-cut ham ) only a %ort bevel at ! butt 7lo97 end4 ,five or six in*es ( sk9 may be remov$ f ! %ort-cut ham by cutt+ "u ! sk9 approximately half ! di/ance betwe5 ! butt edge & ! hock 7fig4 #fi74 ,! expos$ fat is !n smoo?ly tap]$ to a ?ickness ( ab\t "o-half in* at ! butt end 7fig4 #gj74 ,illu/ration3 ,picture ( trimm$ ham ,figure #fh4--,trimm+ %ort ham4 ,illu/ration3 ,man slic+ (f sk9 & fat f ham ,figure #fi4--,trimm+ %ort ham4 ,illu/ration3 ,picture ( trimm$ ham ,figure #gj4--,trimm$ %ort ham4 ,! fat back is remov$ f ! lo94 ,/>t+ along ! backbone side at ! %\ld] end1 cut & lift ! fat ov] ! curve ( ! lo9 muscles1 be+ c>eful n to cut into ! lean 7fig4 #ga74 ,surface fat on ! lo9 c !n be trimm$ to approximately "o-f\r? in* 9 ?ickness 7fig4 #gb74 ,! lo9 c be roa/$ :ole1 cut into small] roa/s1 or slic$ into *ops 7fig4 #gc74 ,%\ld]1 rib1 lo91 & sirlo9 *ops are made f ! lo94 ,h[ev]1 ! mo/ popul> *ops are f ! %\ld] end & ! c5t] 7lo97 portion4 ,! ham end is m (t5 roa/$4 ,cut *ops "o-half to ?ree-f\r?s ( an in* ?ick = broil+ or fry+4 ,*ops = /uff+ are easily made by cutt+ !m two ribs ?ick & mak+ a pocket betwe5 ! ribs4 ,be c>eful n to cut ?r\gh ! out] fat surface 7fig4 #gd7 :5 mak+ *ops = /uff+4 ,illu/ration3 ,man slic+ fat (f lo9 ,figure #ga4--,trimm+ lo94 ,illu/ration3 ,picture ( trimm$ lo9 ,figure #gb4--,trimm$ lo94 ,illu/ration3 ,picture ( lo9 roa/s & *ops ,figure #gc4--,lo9 roa/s & *ops4 ,illu/ration3 ,picture ( lo9 *ops ,figure #gd4--,lo9 *ops4 ,remove ! neck bones f ! %\ld] by cutt+ b5ea? ! ribs to ! backbone & along ea* side ( ! v]tebrae1 !n lift & cut closely ar\nd ! v]tebrae to complete _! removal 7fig4 #ge74 ,cut (f ! flap ( sk91 fat1 & lean :]e ! hock jo9s ! %\ld] 7fig4 #gf74 ,! j[l is remov$ by a /raight cut1 p>allel to ! cut :i* sep>ates ! %\ld] f ! side1 j beh9d ! curve or 8dip0 9 ! sk9 :]e ! e> 0 remov$ 7fig4 #gg74 ,bevel ! fat & sk9 at ! top edge ( ! %\ld] 7fig4 #gh74 ,illu/ration3 ,man slic+ (f neck bones ,figure #ge4--,remov+ neck bones4 ,illu/ration3 ,man slic+ (f fat f %\ld] ,figure #gf4--,trimm+ pork %\ld]4 ,illu/ration3 ,man slic+ (f j[l ,figure #gg4--,remov+ j[l4 ,illu/ration3 ,picture ( trimm$ pork %\ld] ,figure #gh4--,trimm$ pork %\ld]4 ,! %\ld] c be divid$ into a picnic %\ld] & a blade ,bo/on roa/ by mak+ a cut at a "r angle to ! sides1 />t+ "o-half in* bel[ ! edge ( ! blade bone 7figs4 #gi & #hj74 ,bevel ! sk9 & fat along ! edge ( ! picnic %\ld] 7fig4 #ha74 ,remove ! sk9 & fat 7cle> plate7 f ! ,bo/on roa/ by />t+ at ! corn] ov] ! blade bone & lift+ x up & back 7fig4 #hb74 ,trim ! surface fat to a ?ickness ( approximately "o-f\r? in* 7fig4 #hc74 ,illu/ration3 ,man slic+ %\ld] into two pieces ,figure #gi4--,prep>+ ,bo/on & picnic %\ld]4 ,illu/ration3 ,two r\ghly equal size %\ld] p>ts1 fat side d[n ,figure #hj4--;,bo/on & picnic %\ld]4 ,illu/ration3 ,picnic %\ld] fat side up ,figure #ha4--,trimm$ picnic %\ld]4 ,illu/ration3 ,man pull+ up & slic+ (f %\ld] fat cap ,figure #hb4--,trimm+ ,bo/on %\ld]4 ,illu/ration3 ,trimm$ ,bo/on %\ld]1 fat side up ,figure #hc4--,trimm$ ,bo/on %\ld]4 ,! blade ,bo/on roa/ c be slic$ into /eaks or us$ z a roa/4 ,x c be made into a boneless cut by remov+ ! portion ( ! blade bone 7fig4 #hd74 ,! roa/ c be roll$ & ti$ ) /rong tw9e or cord to make an easily c>v$ roa/ 7fig4 #he74 ,be sure to tie ! roa/ s t ! back muscles run l5g?wise4 ,illu/ration3 ,bo/on %\ld] ) blade bone slic$ (f ,figure #hd4--,remov+ blade bone4 ,illu/ration3 ,roll$ ,bo/on %\ld] ti$ ) loops ( /r+ ,figure #he4--;,boneless1 ti$ ,bo/on %\ld]4 ,sep>ate ! sp>]ibs f ! belly by cutt+ closely und]nea? ! ribs beg9n+ at ! flank end ( ! ribs 7fig4 #hf74 ,illu/ration3 ,man slic+ (f sp>e ribs ,figure #hf4--,remov+ sp>]ibs4 ,prep>e a bacon side f ! belly by fir/ trimm+ ! lean at ! %\ld] end approximately ! same ?ickness z ! lean 9 ! area :]e ! sp>]ibs 7 remov$4 ,remove any ?9 or ragg$ pieces ( lean4 ,turn ! belly ov] & press x flat4 ,remove ! l[] edge by a /raight cut1 p>allel to ! cut sep>at+ ! belly f ! lo9 & j inside ! teat l9e on gilt & b>r[ bellies 7fig4 #hg74 ,any enl>g$ or d>k mamm>y gl&s %\ld be remov$4 ,trim ! flank edge at a slight angle s ! bacon side is approximately #a in* long] on ! midl9e edge--! side opposite ! cut made to sep>ate ! lo9 f ! belly4 ,?is extra l5g? w comp5sate = diff]5ces 9 %r9kage dur+ cur+4 ,illu/ration3 ! belly & trimm$ edges ,figure #hg4--,trimm+ belly4 ,sausage is made f ! fat & lean trimm+s produc$ f mak+ trimm$ hams1 lo9s1 bellies1 picnic %\ld]s1 & ,bo/on roa/s4 ,if lean or additional sausage is desir$1 a picnic %\ld] c be bon$ & add$ to ! trimm+s4 ,sausage %\ld h a lean cont5t ( m ?an #ej p]c5t4 ,remove sk91 bone1 c>tilage1 & bloody portions f ! meat be=e gr9d+ 7fig4 #hh74 ,illu/ration3 ,man slic+ small portions (f bones ,figure #hh4--,sk9n+ pork trimm+s4 ,wrapp+ ,fre% pork %\ld be prop]ly wrapp$1 quickly froz51 & /or$ at a temp]ature ( -#aj ,f or l[] imm$iately aft] cutt+4 ,prop] wrapp+ is ess5tial to ma9ta9 meat quality3 use moi/ure & vapor-pro( wrap su* z heavily wax$ or specially lam9at$ freez] pap] prep>e conv5i5t family-siz$ packages wrap meat tightly to elim9ate z mu* air z possible use a prop] wrapp+ proc$ure 7fig4 #hi7 label & date ea* package prop]ly ,illu/ration3 ,draw+ %[+ #e /eps to wrapp+ meat ,figure #hi4--,wrapp+ proc$ures4 ,,freez+ ,,& ,,froz5 ,,/orage ,froz5 pork1 p>ticul>ly cur$ or season$ pork1 w n reta9 its quality z long z beef or lamb4 ,pork %\ld be froz5 z soon aft] cutt+ z possible be=e any spoilage or rancidity c occur4 ,usually ! hams1 bacon1 & %\ld]s are cur$ & d n require freez+4 ,!re %\ld be ample freez] space available = fre% cuts4 ,:5 us+ ! home freez] be sure to3 clean & defro/ freez] freeze meat at -#aj ,f or l[] temp]ature freeze only ! am\nt t w freeze 9 #bd h\rs all[ ample air circulation by n ov]-pack+ ! freez] ma9ta9 ! freez] at a temp]ature ( #j ,f or less = /orage ,recomm5d$ freez] /orage times = pork z publi%$ 9 ,g-#afj1 8,pork 9 ,family ,meals10 7see page #fd7 are z foll[s3 *ops #c-d mon?s roa/s #d-h mon?s fre% sausage #a-b mon?s v>iety meats #a mon? or less cur$ hams #a-b mon?s ,:5 ?aw+ froz5 pork 7or any meat71 x is be/ to ?aw x 9 ! orig9al package 9 ! refrig]ator4 ,all[ approximately #c h\rs p] p\nd = small roa/s & *ops4 ,meat %\ld n be ?aw$ at room temp]ature because ( increas$ *ances ( food spoilage4 ,if ?aw$ prop]ly at refrig]ator temp]atures1 ! meat c be refroz5 ) m9imal loss ( quality :i* results f drip1 etc4 ,meat cook$ f ! froz5 /ate is simil> 9 palatability to ?aw$ meat b requires up to "o-?ird m cook+ "t4 ,,fur!r ,,process+ ,cur+ ,pork ,precautions3 ,! sugge/ions describ$ 9 ?is bullet9 are int5d$ = use at home or on ! f>m :]e facilities = cur+ are limit$4 ,! cont9u$ use ( nitrates & nitrites 9 meat cur+ is pres5tly be+ inve/igat$ by ! ,unit$ ,/ates ,dep>tm5t ( ,agriculture & ! ,food & ,drug ,adm9i/ration4 ,!re=e1 be=e us+ nitrates 7saltpet]7 & nitrites z m5tion$ 9 ?is bullet91 *eck ) y\r local c\nty ag5t to det]m9e :e!r its use has be5 resc9d$4 ,= e/abli%+ a comm]cial cur+ op]ation1 contact ! local ,ext5sion ,s]vice or y\r ,/ate ,dep>tm5t ( ,agriculture = me?ods & regulations1 or write to ! ,,usda1 ,food ,safety & ,quality ,s]vice1 ,wa%+ton1 ,d4,c4 #bjbej4 ,! ,,usda has recomm5d$ t nitrates 7saltpet]7 n be p]mitt$ 9 comm]cial cur+ op]ations us+ cur+ solutions4 ,nitrates w\ld /ill be p]mitt$ 9 v limit$ am\nts 9 dry cur$ or f]m5t$ sausages because ( _! importance 9 flavor1 color fixation1 & ret>d+ bact]ial gr[?4 ,be v c>eful 9 add+ nitrates to y\r meat--!y are v poison\s 9 l>ge am\nts4 ,nitrites may be toxic :5 eat5 9 l>ge quantities4 ,c>e %\ld be tak5 to use only ! requir$ am\nt4 ,!y may be pur*as$ f f>m supply /ores & "s drug /ores4 ,v small quantities ( sodium or potassium nitrites are us$ 9 cur+ solutions4 ,x is advisable to h y\r suppli] measure & package sep>ately ! am\nts y plan to use4 ,= example1 ! =mula = sweet pickle cure includes only #a4ah ounce 7#cc4de grams or two & a half tablespoons7 ( nitrite p] #ajj p\nds ( meat4 ,sev]al packages ( exactly ?is am\nt w\ld greatly aid 9 prep>+ cur+ solutions4 ,d n put meat 9 cure until x has be5 ?or\ghly *ill$ = at lea/ #bd h\rs4 ,9 addition1 d n /ack cuts :i* h n be5 prop]ly *ill$ because /ack+ sl[s *ill+ & may result 9 spoilage4 ,froz5 cuts %\ld be ?aw$ prior to cur+4 ,weigh cur+ +r$i5ts c>efully4 ,too little salt may all[ spoilage4 ,too mu* salt w make meat h>d1 dry1 & salty4 ,sugge/ion3 ,num]\s /ates h publi%$ excell5t illu/rat$ bullet9s on cur+ meat on ! f>m4 ,! foll[+ bullet9s99 are recomm5d$3 99 ,a small fee may be requir$4 #a4 ,cur+ ,hams ,c\ntry ,/yle4 ,nor? ,c>ol9a ,agr4 ,ext4 ,s]vice ,cir4 ,no4 #dje1 by ,j4 ,a4 ,*ri/ian & ,t4 ,n4 ,blum]4 ,janu>y #aiga4 ,nor? ,c>ol9a ,/ate ,univ]sity1 ,raleigh1 ,n4,c4 #bgfjg4 #b4 ,cur+ ,georgia ,hams4 ,univ]sity ( ,georgia ,coop]ative ,ext4 ,s]vice ,bul4 ,no4 #fbg1 by ,j4 ,a4 ,*ri/ian4 #aigc4 ,univ]sity ( ,georgia1 ,a!ns1 ,ga4 #cjfja4 #c4 ,pork ,process+ on ! ,f>m4 ,univ]sity ( ,k5tucky ,coop]ative ,ext4 ,s]vice ,cir4 ,no4 #fba1 by ,w4 ,y4 ,v>ney & ,j4 ,d4 ,kemp1 ,univ]sity ( ,k5tucky1 ,lex+ton1 ,ky4 #djejf #d4 ,cur+ ,ham--,virg9ia ,/yle4 ,virg9ia ,polyte*nic ,in/itute ,/ate ,univ]sity ,ext4 ,div4 ,publication ,no4 #bbc1 by ,r4 ,f4 ,kelly1 ,p4 ,p4 ,graham1 ,j4 ,d4 ,baldock & ,jo ,anne ,b>ton4 #aigd4 ,,vpi1 ,blacksbury1 ,va4 #bdjfa ,all p>ts ( ! pork c>cass c be cur$4 ,! hams1 %\ld]s1 & bellies are usually cur$4 ,al?\gh ! lo9 c be cur$1 x is g5]ally us$ fre% z *ops or roa/s4 ,! +r$i5ts us$ 9 cur+ are salt1 sug>1 & sodium nitrate or nitrite4 ,salt is ! pres]v+ ag5t2 nitrates 7dry cure only7 & nitrites are add$ = color & flavor developm5t1 b are also pres]v+ ag5ts4 ,sug> is us$ to c\nt]act ! h>%ness ( salt4 ,comm]cial cures are available ) "s add$ spices & flavor+s to give a *>act]i/ic flavor1 aroma1 or appe>ance4 ,cur+ pork on ! f>m is usually done by "o ( two me?ods3 dry cure or br9e cure 7pla9 or sug>-cur$74 ,dry ,cur+ ,! dry cure me?od entails rubb+ meat ) cur+ +r$i5ts4 ,*eck ! int]nal temp]ature ( ! l>ge/ cut4 ,be sure x is bel[ #dj ,f4 ,f$]al meat inspection regulations /ate t ! temp]ature ( meat be+ dry cur$ %\ld n be all[$ to g bel[ #cf ,f dur+ ! salt cure equalization p]iod4 ,weigh ! meat & cur+ +r$i5ts accurately4 ,= #ajj p\nds ( meat1 use an #h-b-b mix4 #h p\nds salt #b p\nds sug> #b ounces sodium nitrate 7dry cure only7 ,mix cur+ +r$i5ts ?or\ghly4 ,= cur+ hams & picnic %\ld]s1 divide into ?ree equal p>ts4 ,rub "o "p ( ! mixture on all surfaces ( ! meat1 mak+ sure to pu% ! mixture into ! %ank end ( ! hams4 ,put a ?9 lay] 7"o-eigh? in*7 ( cure ov] all cuts & /ack 9 ! cur+ room1 sk9 side d[n on a table or %elf4 ,on ! fif? day1 remove ! hams & %\ld]s & apply ! second "o-?ird ( ! cure4 ,apply ! la/ "o-?ird on ! t5? day4 ,bellies w usually cure ) only "o application4 ,h[ev]1 l hams & %\ld]s1 !y c be resalt$ on ! fif? day4 ,f$]al meat inspection regulations /ate t ! salt 7cure7 equalization p]iod = hams & picnics is usually less ?an ab\t #dj days or #c days p] p\nd ( product 7fre% weight74 ,bellies are commonly cur$ ab\t #g days p] in* ( ?ickness4 ,! cur+ pork %\ld be /or$ 9 a refrig]at$ place :]e a con/ant temp]ature betwe5 #cf ,f & #db ,f is ma9ta9$4 ,bact]ia gr[ rapidly 9 unsalt$ meat :5 ! temp]ature rises above #ej ,f4 ,aft] cur+1 soak+ ! meat w improve its quality & appe>ance4 ,soak 9 lukew>m wat] 7n exce$+ #gj ,f7 = approximately #b m9utes = ea* day 9 cure4 ,soak+ t5ds to di/ribute ! season+ m ev5ly & draws out "s ( ! heavy salt conc5tration on ! meat surface4 ,hang cuts up to dry = ab\t #c h\rs be=e smok+4 ,sweet ,pickle ,cure ,place *ill$1 trimm$ cut into a clean crock or b>rel & cov] ) a cold pickle solution4 ,! pickle solution is made by dissolv+ ! foll[+ +r$i5ts 9 #d gallons ( wat]3 #h p\nds salt #c p\nds sug> #a4ah ounce 7#cc4de grams or two & a half tablespoons7 sodium nitrite 7see precautions on nitrite74 ,weight ! meat d[n to keep x f float+ & cov] x ) cur+ solution4 ,keep ! meat cold dur+ ! cur+ p]iod 7#cf to #dj ,f74 ,ov]haul ! meat ab\t once or twice dur+ ! cur+ p]iod to all[ ! pickle to rea* all p>ts ( ! meat4 ,to ov]haul1 remove all ! meat1 p\r out ! pickle1 repack ! meat1 & cov] ) ! same re/irr$ pickle4 ,to ! ext5t possible1 ! cuts %\ld be repack$ s t surfaces t 7 previ\sly 9 contact ) o!r cuts are n[ expos$ to ! cur+ solution4 ,cur+ "t = hams & %\ld]s is #c to #d days p] p\nd4 ,?us a #f-p\nd %\ld] ne$s #bd days to cure & a #ae-p\nd ham w require #fj days4 ,a #aj-p\nd belly w cure 9 ab\t #ae days4 ,h[ev]1 heavi] bellies & lo9s w require #ba days4 ,dur+ cur+ ! temp]ature ( ! pickle %\ld be ma9ta9$ at ar\nd #cf ,f4 ,at high] temp]atures1 ! br9e may become s\r or ropy due to ! gr[? ( bact]ia4 ,ropy br9e looks l p>tially cook$ egg :ite4 ,if ?is happ5s1 disc>d ! br9e1 scrub ! meat ) hot wat]1 wa% & scald ! cur+ conta9]1 & repack meat ) a new1 cold cur+ solution4 ,if ! cur+ p]iod 0 half ov]1 make ! new solution two-?irds ! /r5g? ( ! orig9al4 ,if ?ree-f\r?s ov]1 make ! new solution "o-half ! orig9al /r5g?4 ,aft] cur+1 prep>e ! meat = smok+ by soak+ 7z discuss$ "u dry cur+7 & dry+4 ,pump+ ,hams & ,%\ld]s ,to spe$ up cur+1 mo/ comm]cial pack]s pump br9e into ! hams & %\ld]s4 ,br9e pump+ c be us$ 9 conjunction ) ! o!r me?ods1 or alone4 ,pump+ requires special ne$les & a pump 7h& or electric7 to ensure prop] di/ribution ( ! br9e4 ,! br9e solution is prep>$ us+ ! #h3c3a4ah mixture previ\sly outl9$4 ,two p\nds ( ?is cure mixture are dissolv$ 9 #a gallon ( cold wat] & ! meat pump$ ) br9e equival5t to #aj p]c5t ( its weight4 ,pump+ may be accompli%$ by us+ ! art]y or /it* me?od4 ,! femoral art]y ( ! ham is locat$ above ! big flat bone :i* is cut :5 ! ham is sep>at$ f ! c>cass4 ,! art]y is ab\t halfway betwe5 ! cut surface ( ! bone & ! po9t ( ! ait* bone4 ,) small =ceps1 y c clamp ! end ( ! art]y & pu% tissue & loose fat away s ! pump+ ne$le c be ins]t$4 ,/it* pump+ is n z effective z art]y pump+ b is m s ?an ei!r dry or pickle cure4 ,/it* pump+ is accompli%$ ) a spray ne$le by pump+ along ! bone1 ar\nd ! jo9ts1 & v]tically 9 ?ick]1 lean p>ts ( ! ham or picnic4 ,cuts %\ld be /or$ = a day to all[ ! cure to equilibrate prior to smok+4 ,smok+ ,smok+ cur$ pork improves its appe>ance & gives x a *>act]i/ic aroma & flavor ap>t f t ( any o!r meat product4 ,c>eful att5tion %\ld be giv5 to smok+ & ag+ proc$ures to prev5t microbial spoilage or insect infe/ation4 ,smokeh\ses3 ,! smokeh\se c be simple or elaborate 9 design1 dep5d+ on ! quantity ( meat to be smok$4 ,x %\ld be ( reasonably tight con/ruction to p]mit easy regulation ( temp]ature & fl[ ( air & smoke4 ,special att5tion dur+ con/ruction %\ld be giv5 to ! control ( insect & rod5t infe/ations4 ,tempor>y smokeh\ses = small quantities ( meat c be con/ruct$ *eaply & easily4 ,con/ruction %\ld include a v5tilat$ enclosure = hang+ & smok+ ! meat z well z facilities = g5]at+ smoke & supply+ x to ! h\se4 ,a b>rel or drum ) bo? ends remov$1 connect$ by a /ove pipe or a cov]$ tr5* to a fire pit1 c be us$ 7fig4 #ij74 ,set ! b>rel ov] ! upp] end ( ! #aj to #ab feet ( /ove pipe1 :i* is slop$ d[nw>d to ! fire pit4 ,control ! heat ( ! fire by cov]+ ! pit ) a piece ( %eet metal & m\nd+ e>? ar\nd ! edges1 s z to cut (f mo/ ( ! draft4 ,clean musl9 or burlap hung ov] ! top ( ! b>rel w protect a #a-;in* op5+ betwe5 ! b>rel & ! cleat$ top1 :i* re/s on broom/icks support+ ! meat 7fig4 #ij74 ,?is type ( smokeh\se is l>ge en\gh = ! cuts f "o hog4 ,an old refrig]ator or a simple frame h\se c be us$ r ?an a b>rel4 ,! fire c also be built 9 a v5tilat$ b>rel :i* is connect$ to ! smokeh\se by a /ove pipe4 ,illu/ration3 ,cross section ( pit1 buri$ pipe1 & smoke b>rel ,figure #ij4--;,b>rel = smok+4 ,p]man5t /ructures suitable = smok+ meat %\ld be con/ruct$ if l>ge quantities ( meat are to be smok$4 ,tight con/ruction & well-fitt$ v5tilators provide effective regulation ( ! air fl[ pa/ ! meat4 ,an outside firebox makes temp]ature control easy & r$uces fire haz>d4 ,consult ! local ext5sion ag5t = detail$ plans = ! con/ruction ( p]man5t smokeh\ses4 ,smok+ ,process3 ,all meat to be smok$ %\ld be soak$ to remove surface conc5tration ( salt4 ,cuts %\ld be all[$ to dry s9ce a wet surface w n take a uni=m smok$ color4 ,hang ! cuts 9 ! smokeh\se 9 su* a way t cuts d n t\* ea* o!r or ! wall4 ,susp5d hams & %\ld]s ) /r+ or clean galvaniz$ wire ?r\gh ! %ank4 ,prior to hang+ bellies1 re9=ce ! ends ) h>dwood skew]s or clean galvaniz$ wire to hold !m squ>e4 ,bacon hang]s c also be made f /rips ( non-res9\s wood ?r\gh :i* sev]al small galvaniz$ nails h be5 driv54 ,9 ! firepit1 build a fire ( any h>dwood1 su* z hickory1 oak1 apple1 pecan1 & maple4 ,hickory is ! mo/ popul>4 ,,nev] use s(t woods 7p9e1 c$>1 spruce1 or o!r 8ne$le leaf0 trees7 because _! smoke is sooty & conta9s res9 :i* gives ! meat a d>k color1 bitt] ta/e1 & /rong odor4 ,once ! fire is burn+1 h>d wood sawdu/ c be add$ to dead5 ! blaze & g5]ate m smoke4 ,damp5 ! sawdu/ ) wat] to prev5t x f flam+4 ,a ?9 haze ( smoke is z effective z a d5se cl\d4 ,! absorption ( smoke & ! *ange 9 color ( ! outside surface ( smok$ meat is ha/5$ by high temp]atures4 ,! type ( smokeh\se & ! outside temp]atures are important factors 9 ! l5g? ( "t requir$ to smoke meat4 ,f$]al meat inspection regulations /ate t :5ev] ! fre% appe>ance ( a product conta9+ pork muscle tissue has be5 alt]$ to resemble a product t may mi/ak5ly be eat5 )\t cook+ or ) less ?an ?or\gh cook+1 x mu/ h be5 treat$ 9 an acceptable mann] to de/roy possible live tri*9ae by heat+ to an int]nal temp]ature ( #acg or o!rwise treat+ 7see page #fb74 ,a sugge/$ s*$ule = smok+ pump$ or pickl$ cur$ hams is z foll[s3 #d h\rs - #abj ,f damp] op5 - smoke (f #f h\rs - #adj ,f damp] "o-qu>t] op5 - smoke on ,raise temp]ature to #agj ,f & hold until int]nal temp]ature rea*es #adb to #adf ,f4 ,to be fully cook$1 x is recomm5d$ t ! cuts rema9 9 ! smokeh\se until _! int]nal temp]ature rea*es #aeb to #aee ,f4 ,= smok+ bacon1 ! foll[+ s*$ule may be us$3 #b h\rs - #aae ,f damp] op5 - smoke (f #b h\rs - #acj ,f damp] clos$ - smoke on ,raise temp]ature to #adj ,f & hold until int]nal temp]ature rea*es #abg-acj ,f ,/orage ( ,smok$ ,meats3 ,cur$1 smok$ pork c be h&l$ sev]al ways dep5d+ on ! f9al product desir$4 ,x c be eat5 imm$iately1 refrig]at$ or froz5 = future use1 cann$1 or ag$ = ! developm5t ( ! *>act]i/ic 8c\ntry-cur$0 flavor4 ,if ! product is to be froz5 or cann$1 foll[ ! recomm5dations giv5 9 ! ,wrapp+ or ,cann+ sections4 ,cann+ ,if done prop]ly1 pork c be satisfactorily pres]v$ by cann+4 ,meat is a l[ acid1 high prote9 food t all[s = good bact]ial gr[?4 ,! use ( a pressure cann] is vital to ensure t ! /]ilization temp]ature 7#bdj ,f7 is rea*$ & ma9ta9$ = ! prop] l5g? ( "t4 ,a wat] ba? or a /eam] is n recomm5d$ s9ce nei!r "o atta9s a suffici5tly high temp]ature to produce effective /]ilization4 ,meat may be cann$ soon aft] *ill+ s9ce ag+ has little effect on ! flavor & t5d]ness ( cann$ meats4 ,! prop] cann+ proc$ure is z foll[s3 ,use only p9t & qu>t j>s4 ,l>g] j>s are difficult to heat ?or\ghly to ! c5t]4 ,cut ! meat into small /rips or cubes4 ,place meat into a l>ge %all[ pan2 add en\gh wat] to prev5t /ick+4 ,cov] ! pan & cook sl[ly until m$ium done4 ,/ir occasionally s t ! meat heats ev5ly4 ,two & "o-half p\nds ( boneless meat w fill a qu>t j>4 ,pack hot meat loosely 9 glass j>s & cov] ) hot meat bro? or boil+ wat]4 ,leave #a in* ( head space4 ,= flavor1 salt c be add$ to ea* j> 7approximately "o-half teaspoon p] p9t or #a teaspoon p] qu>t74 ,clean any residue f ! top ( ! j> & adju/ lids to manufactur]'s specifications & process 9 a pressure cann] at #aj p\nds pressure 7#bdj ,f74 ,process p9t j>s = #ge m9utes2 qu>ts = #ij m9utes4 ,all[ ! cann] to cool until ! pressure drops to z]o4 ,don't p\r cold wat] ov] ! cann] to ha/5 ! cool+4 ,remove ! j>s & space !m a few in*es ap>t to cool4 ,if a j> does n seal1 re-c ! meat 9 ano!r j> or use x = food at once4 ,:5 re-cann+1 heat ! meat ?r\gh4 ,!n pack & process 9 pressure cann] = ! full "t recomm5d$4 ,/ore seal$ j>s ( cann$ meat 9 a cool1 dry place & don't all[ x to freeze4 ,l>d ,r5d]+ ,to produce a high quality l>d ) good /ability1 remove all ! sk9 & lean f ! back-fat & o!r fat trimm+s4 ,fats f ar\nd ! int]nal organs %\ld be r5d]$ sep>ately because !y yield a d>k] l>d ?an leaf fat & o!r body fat trimm+s4 ,cut ! fat into small pieces ( simil> size = quick uni=m r5d]+4 ,/eam r5d]+1 if available1 is mo/ pref]able s9ce x elim9ates ! dang] ( scor*+4 ,:5 fat is r5d]$ 9 a kettle ov] an op5 fire1 x %\ld be /irr$ frequ5tly & ! fire %\ld be kept l[ to prev5t /ick+ & scor*+4 ,d n use a copp] or brass kettle because ^! metals cause rapid rancidity4 ,! temp]ature ( ! fat dur+ r5d]+ %\ld rema9 ab\t #bab ,f4 ,z ! process cont9ues1 wat] w evaporate & ! temp]ature w increase4 ,d n all[ x to g above #bee ,f4 ,z ! r5d]+ process proce$s1 ! crackl+s float to ! surface & become br[n 9 color4 ,:5 boil+ 7evaporation ( wat]7 ceases1 ! r5d]+ process is complet$ & heat+ c be discont9u$4 ,/ra9 ! l>d ?r\gh sev]al ?icknesses ( *eese clo? into l>d pails or crocks1 & cool imm$iately at a temp]ature ne> freez+4 ,:ile cool+1 /ir to a creamy /age to prev5t gra99ess4 ,if ! l>d is d>k 9 color1 x is because x 0 scor*$ or !re 0 too mu* lean left on ! fat4 ,additional l>d c be obta9$ by press+ ! hot crackl+s 9 a l>d press4 ,air & light c cause l>d to become rancid2 !re=e1 conta9]s %\ld be fill$ to ! top1 seal$ tightly & /or$ 9 a d>k1 cool place4 ,fre% ,sausage ,fre% pork sausage is g5]ally made by gr9d+ & season+ lean pork trimm+s f bellies1 hams1 & %\ld]s4 ,fre% sausage %\ld conta9 ab\t #bj to #cj p]c5t fat4 ,if m fat is includ$1 ! sausage may be too greasy & %r9k a lot 9 cook+4 ,if entire %\ld]s or hams are us$1 x may be necess>y to add "s fat4 ,prep>e sausage by gr9d+ ! meat ?r\gh a co>se plate 7-in* holes71 mix ?or\ghly1 spread ?91 add season+1 & mix ?or\ghly4 ,regr9d ?r\gh a f9] plate 7-in* holes71 = a m uni=m mix ) ! season+4 ,= season+ #ajj p\nds ( trimm+s1 a sugge/$ season+ =mula w\ld be ! foll[+3 #b p\nds ( salt #f ounces ( pepp] #a to #b ounces ( sage ,o!r season+ su* z mace1 nutmeg1 cloves1 or r$ pepp] c be add$ 9 small am\nts 7n to exce$ #e ounces7 if desir$4 ,season$ sausage %\ld n be froz5 = long] ?an #b or #c mon?s s9ce salt ha/5s ! rancidity ( pork4 ,unseason$ gr\nd pork may be froz5 = up to #e to #f mon?s1 !n ?aw$1 season$1 & us$4 ,sausage may also be /uff$ into cas+s = use ei!r ) or )\t smok+4 ,artificial cas+s c be obta9$ f local but*]s or natural cas+s 7small inte/9es7 c be us$4 ,natural cas+s %\ld be wa%$ ?or\ghly1 clean$1 & scrap$ prior to use4 ,/uff+ sausage requires skill & prop] equipm5t4 ,x is be/ to h sausage /uff$ & smok$ by a local cu/om processor4 ,scrapple ,scrapple1 a favor$ breakfa/ di% 9 _m sections1 is made ( cook$ pork & bro? ?ick5$ ) cornmeal1 fl\r1 & sometimes %orts4 ,! foll[+ =mula is popul>3 #cj p\nds ( cook$ & gr\nd meat #cj qu>ts ( bro? #aj p\nds ( cornmeal #c p\nds ( buck:eat or rye fl\r #a p\nds ( roll$ oats #ae ounces ( salt #c ounces ( pepp] ,cuts ( pork su* z ! head1 tail1 kidneys1 he>t1 tongue 7sk9n$71 sp>]ibs1 & pork trimm+s may be us$ to make scrapple4 ,clean & trim all pieces ?or\ghly & place !m 9 a pot or vessel2 cov] ) wat] & cook until ! meat sep>ates easily f ! bone4 ,sep>ate ! meat f ! bones & gr9d or *op f9e4 ,aft] gr9d+ return ! meat to ! bro? & br+ to a boil1 add corn meal1 buck:eat fl\r1 & roll$ oats & cook until ! mixture has ! consi/5cy ( ?ick mu%4 ,season ) salt1 pepp]1 & spices2 remove f ! heat & p\r into molds or %all[ pans to h>d54 ,:5 add+ ! c]eal1 moi/5 x ) "s ( ! cool$ bro? s t x may be add$ )\t =m+ lumps4 ,if made prop]ly1 scrapple c be slic$ & fri$ easily ) little crumbl+4 ,head*eese ,head*eese is easy to make4 ,split ! head1 remove ! eyes1 clean ! e>s & no/rils1 cov] ! clean$ pieces 9 wat] ) ! tongue1 he>t1 & "s lean trimm+s & cook until ! meat is well done & sep>ates easily f ! bones4 ,gr9d ! meat & cov] ) bro?4 ,add season+ 7salt1 pepp]1 & o!rs if desir$71 cook = #ae to #bj m9utes & p\r into pans4 ,head*eese c be eat5 cold or fri$ ! same z scrapple or panhas4 ,head*eese does n hold toge!r z well z scrapple because ( ! abs5ce ( corn meal & fl\r4 ,! foll[+ quantities ( season+ p] #ajj p\nds ( cook$ meat1 includ+ ! add$ bro?1 are recomm5d$3 #b-b p\nds ( salt #c-e ounces ( black pepp] #a ounce ( r$ pepp] #a ounce ( gr\nd cloves 7if desir$7 #a ounce ( cori&] 7if desir$7 #b ounces ( sweet m>joram 7if desir$7 ,panhas 7pon-hos7 ,us+ ! bro? rema9+ aft] mak+ head*eese1 /ra9 out all ! bones & ?ick5 ) corn meal1 buck:eat or rye fl\r4 ,use ?ree or f\r p>ts bro? to "o "p meal to make a ?ick pa/e4 ,to prev5t lump+1 x is be/ to slightly moi/5 ! meal ) a little cool$ bro? be=e add+ x to ! o!r bro?4 ,season to ta/e ) ! season+s giv5 = head*eese4 ,cook = #cj to #de m9utes & p\r into %all[ pans to cool4 ,slice & s]ve l scrapple4 ,pickl$ ,pigs' ,feet ,pigs' feet %\ld be clean1 free f hair1 & ! toes remov$4 ,make c]ta9 to clean betwe5 ! toes & trim any rema9+ hair4 ,cure clean1 *ill$ feet 9 br9e = #ae days to #c weeks4 ,use ! same br9e sugge/$ = cur+ hams4 ,weight ! feet to keep !m f float+ above ! solution4 ,use en\gh solution to completely subm]ge ! feet4 ,keep ! feet cold ?r\gh\t cur+ p]iod 7at #cf to #dj ,f1 if possible74 ,aft] cur+1 sl[ly cook or simm] ! feet until !y are t5d]4 ,cook !m sl[ly to keep ! sk9 f p>t+ excessively & ! feet f pull+ out ( %ape4 ,?or\ghly *ill ! cur$1 cook$ feet & pack !m 9 cold1 mod]ately /rong v9eg>1 add spices su* z bay leaves or allspice4 ,use ! feet at once or /ore !m 9 ! v9eg>4 ,,meat ,,cook]y ,t5d] cuts ( meat are be/ cook$ ) dry heat su* z broil+1 roa/+1 & panbroil+4 ,less t5d] cuts ( meat are t5d]iz$ by cook+ ) moi/ heat4 ,connective tissue is s(t5$ & t5d]iz$ by cook+ sl[ly 9 moi/ure4 ,temp]ature control is v important 9 meat cook]y4 ,meat loses moi/ure1 fat1 & o!r sub/ances dur+ cook+4 ,h[ev]1 "s ( ! meat juices & fat may be reta9$ 9 ! pan dripp+s4 ,cook+ losses c be m9imiz$ by controll+ ! ov5 cook+ temp]ature & f9al int]nal temp]ature ( ! meat4 ,%r9kage is increas$ :5 hot ov5 temp]atures are us$ = cook+ & :5 meat is cook$ to a high] int]nal temp]ature4 ,! meat !rmomet] is ! mo/ accurate guide to ! degree ( don5ess ( meat4 ,cook+ "t 9 relation to weight is (t5 us$ z a guide to ! degree ( don5ess1 b ?is may be influ5c$ by ! cut's fat & moi/ure cont5t & by its %ape or size4 ,fre% pork1 smok$ picnic %\ld]1 %\ld] roll1 & o!r smok$ products %\ld be cook$ to an int]nal temp]ature ( #afj ,f 7#ga ,c74 ,excessive cook+ w t\gh5 & dry ! meat1 ?us decreas+ its acceptability4 ,hams cook$ to #adj ,f 7#fj ,c7 are n fully cook$ & %\ld be cook$ be=e eat+4 ,hams :i* are cook$ to #aej ,f or high] %\ld require no fur!r cook+ & are label$ 8fully cook$40 ,tri*9ae are r>ely f\nd 9 pork2 h[ev]1 precautions %\ld always be tak54 ,tri*9ae are readily de/roy$ by any ( ! foll[+ conditions3 ,heat+ meat ?r\gh\t to an int]nal temp]ature ( #acg ,f 7#eh ,c7 ,/orage at -#bj ,f 7-#bi ,c7 or bel[ = #f to #ab days ,/orage at -#aj ,f 7-#bc ,c7 or bel[ = #aj to #bj days ,/orage at #e ,f 7-#ae ,c7 or bel[ = #bj to #cj days ,m detail$ in/ructions = cook+ proc$ures c be obta9$ f ! foll[+ s\rce3 ,lessons on ,meat1 ,national ,live ,/ock & ,meat ,bo>d1 #ddd ,nor? ,mi*igan ,av5ue1 ,*icago1 ,ill9ois #fjfaa ,,precautions ,! ,law ,! ,f$]al ,meat ,inspection ,act requires t all meat :i* is to be sold or trad$ = human consumption mu/ be slaught]$ "u inspection 9 an approv$ facility "u ! sup]vision ( a ,/ate or ,,usda meat inspector4 ,a p]son c slaught] 8 animals outside su* a facility only = use by himself1 memb]s ( 8 h\sehold1 8 non-pay+ gue/s1 or 8 employees1 b he is n all[$ to sell any portion ( ! c>cass4 ,= m details ab\t ^! regulations1 consult y\r c\nty ext5sion ag5t or write to ! ,food ,safety & ,quality ,s]vice1 ,unit$ ,/ates ,dep>tm5t ( ,agriculture1 ,wa%+ton1 ,d4,c4 #bjbej4 ,,o!r ,,publications ,! foll[+ publications give additional in=mation on select+ & prep>+ food = y\r family4 ,s5d y\r reque/s on a po/ c>d to ! ,(fice ( ,gov]nm5tal & ,public ,affairs1 ,u4,s4 ,dep>tm5t ( ,agriculture1 ,wa%+ton1 ,d4,c4 #bjbej4 ,include y\r return address & ,,zip code4 ,ord] ,no4 ,family ,food ,budget+--= ,good ,meals & ,good ,nutrition ,g #id ,vegetables 9 ,family ,meals3 ,a ,guide = ,consum]s ,g #aje ,beef & ,veal 9 ,family ,meals3 ,a ,guide = ,consum]s ,g #aah ,pork 9 ,family ,meals3 ,a ,guide = ,consum]s ,g #afj ,keep+ ,food ,safe to ,eat ,g #afb ,nuts 9 ,family ,meals3 ,a ,guide = ,consum]s ,g #agf ,y\r ,money's ,wor? 9 ,foods ,g #ahc ,food ,g #bbh ,sodium ,cont5t ( ,y\r ,food ,g #bcc ,beef ,slaught]+1 ,cutt+1 ,pres]v+1 & ,cook+ on ! ,f>m ,f #bbfc ,lamb ,slaught]+1 ,cutt+1 ,pres]v+1 & ,cook+ on ! ,f>m ,f #bbfd ,?is publication conta9s public in=mation4 ,x is n copyright$ & may be reproduc$ 9 :ole or 9 "p ) or )\t cr$it4 ,u4,s4 ,,gov]nm5t ,,pr9t+ ,,(fice3 #aiha ,o-#cch-abc ---------------------------------------- -------------------------------- ,,transcrib]',s ,,notes #a4 ,sil5tly correct$ typographical errors & v>iations 9 spell+4 #b4 ,illu/rations replac$ ) ! text #8,illu/ration' or #8,illu/ration3 "s descriptive text'4 ,! illu/ration caption is on ! foll[+ l9e4 ,due to ! in/ructional nature ( ?is text1 ext5sive illu/ration descriptions h be5 add$ to ?is text only v]sion4 #c4 ,! orig9al 0 pr9t$ 9 two column text ) illu/rations sometimes spann+ bo? columns4 ,9 ord] to r$uce ambiguity1 ! illu/rations h be5 mov$ adjac5t to ! p>agraph t ref]s to !m4 #d4 ,footnotes h be5 r5umb]$4 #e4 ,italicis$ words are enclos$ by und]scores4