PORK PRODUCTION FOR RURAL SCHOOLS. 15 
LESSON VI. 
TOPIC: DRESSING AND CURING MEAT. 
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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turn and withdrawn.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. 
