PORK 243 



This plan is already in operation and is working quite 

 successfully in some sections. 



Kind of hogs to butcher. — Under most circumstances 

 one will not have an opportunity to exercise any great 

 degree of selection in picking out animals for slaughter. 

 He should know, however, those animals best suited for 

 the making of home-cured pork and should strive to pro- 

 duce such animals. The hog, to be ideal, must have 

 sufficient fat to make the meat palatable and juicy. He 

 must not, however, have so much fat that it will make 

 the meat unsavory. The exact amount to be desired will 

 be largely a matter of taste. Also, it must be recognized 

 that good pork cannot be made unless the animal 

 is in perfect health. The hog must be of the right age 

 and breeding. Hogs that have been bred for pork pro- 

 duction for decades are more apt to make better pork 

 . than the scrub without improved breeding. Also, only 

 young animals should be used. The best meats are not 

 to be had from animals that are old. There are also other 

 precautions to be taken prior to slaughter. Feed should 

 be withheld for a period of twenty-four hours. The 

 hogs should be killed with as little excitement as possible, 

 for a little nervousness tends to bring on a rise in tem- 

 perature, with its resultant bad effects on the keeping 

 quality, taste and color of the meat. 



Proper time to butcher. — In a great portion of the 

 South where coolers are not to be had the most suitable 

 time for butchering will depend to a considerable extent 

 upon the weather conditions. Rainy and moist weather 

 is to be avoided. Clear, crisp, cool weather around freez- 

 ing is about the best. Most farmers prefer to kill in the 



