H. Russell Cross

“ However, congestion or inflammation of the lungs, intestines, kidneys, inner surface of chest, or abdominal cavity and numerous yellowish or pearl-like growths scattered throughout the organs should be viewed seriously. Carcasses and viscera having such abnormalities should be examined by a graduate veterinarian and his opinion obtained as to the wholesomeness of the meat. You should check with a cooperating veterinarian before you slaughter the animal to be certain he will be available if you should seek his advice. ”

“ The skinning procedure used for pork carcass is similar to that used for beef carcasses. Skinning requires less equipment and can be done faster than scalding and scraping. We have commonly believed that the skin was needed on hams and bacon to assure proper curing; however, this belief is not necessarily correct. A poor skinning job can lower the quality of the belly for bacon. ”

“ The type of smokehouse and the outside temperatures are important factors in the length of time required to smoke meat. Federal meat inspection regulations state that whenever the fresh appearance of a product containing pork muscle tissue has been altered to resemble a product that may mistakenly be eaten without cooking or with less than thorough cooking, it must have been treated in an acceptable manner to destroy possible live trichinae by heating to an internal temperature of 137° or otherwise treating (see page 62) . ”

“ Once the animal is bled, the hair can be removed by scalding the animal in hot water and scraping; or the skin and hair can be removed by skinning. Traditionally, hogs have been scalded and scraped, and the skin is left intact. Both procedures will be discussed because many people now find the skinning method to be easier, to require less equipment, and to result in an equally acceptable final product. ”

“ The meat-type hog should have full, plump, meaty hams and straight, smooth sides. Fat should be firm, evenly distributed, and not more than 1.6 to 1.7 inches average thickness over the back. The average meat-type hog produces as much pork as a family of two consumes in 10 to 12 months. Heavier, fatter hogs produce less lean and more excess fat.
A meat-type hog, when cut and trimmed according to the methods described later, will yield approximately 65 to 70 percent of its carcass weight in ham, picnic shoulder, loin, bacon, and Boston butt. ”

“ Since an inexperienced person will take 2 to 3 hours to complete the slaughter operation, care should be taken to avoid long exposure of the carcass to high temperatures. During cold weather of less than 30° F, the animal can be slaughtered at any time, because spoilage bacteria do not grow rapidly at cold temperatures. During periods of extremely cold weather, avoid letting the carcass freeze immediately after slaughter because the meat will be less tender than if it is permitted to chill without freezing. ”

“ If done properly, pork can be satisfactorily preserved by canning. Meat is a low acid, high protein food that allows for good bacterial growth. The use of a pressure canner is vital to ensure that the sterilization temperature (240° F) is reached and maintained for the proper length of time. A water bath or a steamer is not recommended since neither one attains a sufficiently high temperature to produce effective sterilization. Meat may be canned soon after chilling since aging has little effect on the flavor and tenderness of canned meats. ”

“ The femoral artery of the ham is located above the big flat bone which is cut when the ham is separated from the carcass. The artery is about halfway between the cut surface of the bone and the point of the aitch bone. With small forceps, you can clamp the end of the artery and push tissue and loose fat away so the pumping needle can be inserted. Stitch pumping is not as effective as artery pumping but is more so than either dry or pickle cure. ”

“ It is important to exercise proper care of the animal prior to slaughter, if you expect to obtain high quality meat. Pen the animal in a clean, dry place the day before slaughtering. Restrict the animal from feed 24 hours prior to slaughter, but provide access to water at all times. The slaughter of hot, excited animals increases the risk of sickness, injury, and darker meat ”

“ The surfaces of freshly slaughtered hog carcasses are contaminated with bacteria that can spoil the meat unless their growth is promptly checked. Bacterial growth can be slowed by prompt chilling and keeping the carcass at low temperatures. ”

“ Figure 45.—Intestines and stomach.
Pull the loosened large intestine down past the kidneys (fig. 46) . Sever the attachments to the liver and remove it by pulling outward and cutting the connective tissue (fig. 47) . Remove the gall bladder from the liver by cutting beneath it and pulling (fig. 48) . Be careful not to allow its contents to spill onto the liver. ”

“ Nitrites may be toxic when eaten in large quantities. Care should be taken to use only the required amount. They may be purchased from farm supply stores and some drug stores. Very small quantities of sodium or potassium nitrites are used in curing solutions. It is advisable to have your supplier measure and package separately the amounts you plan to use. For example, the formula for sweet pickle cure includes only 1.18 ounce (33.45 grams or two and a half tablespoons) of nitrite per 100 pounds of meat. Several packages of exactly this amount would greatly aid in preparing curing solutions. ”

“ Frozen pork, particularly cured or seasoned pork, will not retain its quality as long as beef or lamb. Pork should be frozen as soon after cutting as possible before any spoilage or rancidity can occur. Usually the hams, bacon, and shoulders are cured and do not require freezing. ”

“ Fresh pork sausage is generally made by grinding and seasoning lean pork trimmings from bellies, hams, and shoulders. Fresh sausage should contain about 20 to 30 percent fat. If more fat is included, the sausage may be too greasy and shrink a lot in cooking. If entire shoulders or hams are used, it may be necessary to add some fat. ”

“ Headcheese is easy to make. Split the head, remove the eyes, clean the ears and nostrils, cover the cleaned pieces in water with the tongue, heart, and some lean trimmings and cook until the meat is well done and separates easily from the bones. Grind the meat and cover with broth. Add seasoning (salt, pepper, and others if desired) , cook for 15 to 20 minutes and pour into pans. Headcheese can be eaten cold or fried the same as scrapple or panhas. ”

“ This type of smokehouse is large enough for the cuts from one hog. An old refrigerator or a simple frame house can be used rather than a barrel. The fire can also be built in a ventilated barrel which is connected to the smokehouse by a stove pipe.
Figure 90.—Barrel for smoking.
Permanent structures suitable for smoking meat should be constructed if large quantities of meat are to be smoked. Tight construction and well-fitted ventilators provide effective regulation of the air flow past the meat. An outside firebox makes temperature control easy and reduces fire hazard. ”

“ Expected yields of major and minor cuts from a U.S. No. 2 hog are presented in table 1.
The slaughter of boars is not recommended. Meat from boars has a strong odor during cooking, and an off-flavor. This “sex” odor and flavor is often identified as being “soapy,” and the odor increases as boars approach sexual maturity. If old boars are to be slaughtered, they should be castrated and allowed to heal prior to being slaughtered. ”

“ Do not allow the carcass to freeze because freezing within 1 day after death may toughen the meat. If the carcass cannot be chilled to below 40° F on the farm, it should be transported to a local locker plant or market for chilling. The need for prompt and thorough chilling of warm carcasses cannot be over-emphasized for the inhibition of bacterial growth. The carcass can be cut into retail cuts after it has been chilled for 24 to 48 hours. ”

“ If the carcass is to be scalded, be sure that a site is selected where a fire can be built, and clean, running water is available. If a tree is to be used to suspend the carcass, select a healthy limb, 6 to 8 inches in diameter and 8 to 10 feet from the ground. This will ensure that the limb will not break from the weight of the carcass, and the carcass can be fully extended above the ground for viscera removal and splitting. ”

“ Stitch pumping is accomplished with a spray needle by pumping along the bone, around the joints, and vertically in thicker, lean parts of the ham or picnic. Cuts should be stored for a day to allow the cure to equilibrate prior to smoking. ”

“ Tender cuts of meat are best cooked with dry heat such as broiling, roasting, and panbroiling. Less tender cuts of meat are tenderized by cooking with moist heat. Connective tissue is softened and tenderized by cooking slowly in moisture. ”

“ Disposal of viscera and hair is often a problem. Arrange to have a local processor or rendering plant pick up these wastes. If this is not possible, bury them so that dogs and other animals cannot dig them up. Hair can be burned.
Slaughter Equipment
Elaborate and expensive equipment is not necessary but certain items are essential (fig. 1) . The amount of equipment will depend on the slaughter procedure used. If the carcass is to be scalded rather than skinned, additional equipment will be needed (items 16 to 23) . ”

“ Prepare a bacon side from the belly by first trimming the lean at the shoulder end approximately the same thickness as the lean in the area where the spareribs were removed. Remove any thin or ragged pieces of lean. Turn the belly over and press it flat. Remove the lower edge by a straight cut, parallel to the cut separating the belly from the loin and just inside the teat line on gilt and barrow bellies (fig. 87) . Any enlarged or dark mammary glands should be removed. ”

“ Figure 67.—Separating middle from loin.
The tail, backbone, and flank are removed from the ham; and the fat over the inside (top) , in the pelvic area, and along each side is trimmed close to the lean (fig. 68) . Most of the skin and fat are left on the long-cut ham with only a short bevel at the butt (loin) end. Five or six inches of skin may be removed from the short-cut ham by cutting under the skin approximately half the distance between the butt edge and the hock (fig. 69) . The exposed fat is then smoothly tapered to a thickness of about one-half inch at the butt end (fig. 70) . ”

“ Trim the flank edge at a slight angle so the bacon side is approximately 1 inch longer on the midline edge—the side opposite the cut made to separate the loin from the belly. This extra length will compensate for differences in shrinkage during curing.
PN-5387
Figure 87.—Trimming belly.
Sausage is made from the fat and lean trimmings produced from making trimmed hams, loins, bellies, picnic shoulders, and Boston roasts. If lean or additional sausage is desired, a picnic shoulder can be boned and added to the trimmings. Sausage should have a lean content of more than 50 percent. ”

“ Improperly placed bullets could cause the animal much pain and injure helpers or other livestock. Animals that become excited during stunning will not bleed as well as those less excited. As always the case whenever using firearms, exercise all appropriate safety precautions. ”