PORK PRODUCTION FOR RURAL SCHOOLS. 15 



LESSON VI. 



TOPIC: DRESSING AND CURING MEAT. 



Time. — Midwinter. 



Lesson outline. — Dressing. Killing: This is done by inserting a 

 knife with a narrow straight blade 8 inches long into the hog's throat 

 just in front of the breastbone. The point of the knife should be 

 directed toward the root of the tail in line with the backbone. When 

 the knife has been inserted 6 or 8 inches it should be given a quick 

 turn and withdrawn. 



Scalding and scraping: In scalding the best results are had by 

 using water at a temperature of 185° to 195°. Boiling water placed 

 in a cold barrel is ordinarily reduced to a proper temperature. If 

 the water is too cool much time is required in removing the hair and 

 if it is too hot the hair is likely to set. A shovelful of hard wood ashes, 

 a lump of lime, a handful of soap, a little pine tar or tablespoonful 

 of lye helps to loosen the hair. 



The hog should not be scalded before life is extinct or the surface 

 blood will be cooked, giving the body a reddish tinge. While being 

 scalded the hog should be kept constantly moving. As soon as the 

 hair and scurf slip easily from the surface scalding is complete. If 

 the water is too hot scald the hind end first; if not, scald the front 

 end in order to get a good scald on the head, which is difficult to 

 clean. Clean the head and feet first. The hands and a knife or a 

 candlestick scraper are all that are necessary to remove the hair. 

 After the hair is practically all removed rinse the body with hot 

 water and shave the remaining hairs with a sharp knife. Raise the 

 gambrel cords, insert the stick and hang up the hog. 



Removing the entrails: Split the hog between the hind legs, 

 separating the bones by cutting through the joint with a knife. 

 Next run the knife down the middle line of the body, guiding with 

 the right hand and shielding the point with the left hand. Split 

 the breastbone with a knife or an axe and continue the cut on down 

 to the chin. Remove the entrails. Open the jaw and insert a small 

 block to allow free drainage. Wash out all the blood with cold 

 water. The carcass should now be allowed to cool over night. If 

 the weather is warm remove the backbone to hasten cooling. 



Cutting (fig. 8) : Pork may be cut as soon as thoroughly cool. 

 Remove the head back of the ears, remove the backbone and the 

 sparerib, cut off the shoulders between the fourth and fifth ribs, and 

 cut off the hams 2 inches in front of the pelvic bones. Trim the 

 hams to smooth rounded pieces. Remove the fat from all parts and 

 take out the loin. Cut the sides into two or three pieces. 



Curing meat: The meat should be allowed to cool thoroughly before 

 it is salted. If the weather is cool, 24 to 36 hours is sufficient time 

 to allow for this purpose. 



