The St. Cloud journal. [volume] (St. Cloud, Minn.) 1866-1876, 1872-01-04
CHOICE PfRfutEREs TolfT ARTICLES &C. the New store Z
urrlNu AM GUIANA Fork.

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3t,urrlNa AN uunlNa POnK.
Ono of tho most important econo-
mics in farm labor is the cutting and
ouriog Of pork. Ia the Sonthfr' aud
Western States large quantities of the
sides are cat an,i cured as bacon, but
further East it is sailed directly lat;'
the barrel. A fsv suggestions At this
time are appropriate. 49,
After the hogs are thoroughly cool,
(Which will require from twelve to
thirty-six hours, according to the
weight of the animals they should BE-
laid on the cutting block or platform,
and tho head taken Of With a sharp,
long bladed knife, by cutting entirely
around, just back Of tho cars, aud
down to the bone. A little practice
will enable the operator to exactly meet
the articulation, where the head is
joined TO che neck. A twist Of the
head will now bring it from the body.
Next, 10y the animal on lis back, and
with 4 saw, Gu, directly through the
backbone, having first scored to the
bone from the tail to the neck now cut
through tho fat and skin and you have
the hog in two portions. Then, with
small, thin-blaedd kuite, SCORE under
and around the kidney fat, and, stand
ing at the rear Of the sides, proceed
to roll and draw out the leaf, 10 one
entire piece, to the tail. Next, cut
out the backbone and spare.rib, clear
to the hip-bone, by working under and
around it with your short, thin kuife
commencing at the neck; and pulling
it up as you proceed. Do not cut to-
close to the bone, since o little meat
docs not hurt spare.rib. Next pro-
coed to cut the shoulder by cutting
square across about an inch back Of
the shoulder blade, and afterwsrd trim
it ioto shape. Then commence aud
cut around the ham, beginning at tt.
flank cut large enough aud trim At.
wards, and take out the bone down t..
the socket OF the hips by pccling nic'.
ly to it with pointed knife, and trim
all smooth. Separate the shanks d.
sgonalIy and pretty near the ham and
shoulder.
All the trimmings are valuable,
either for sausage.meat or lard. Moth
ing need be lost, aud all ragged por-
lions of meat left on the cutting ar
always lost in caring. Work wit
long bold strokes, aud depend upon
practice to make you perfect. Use a |
saw whenever it is practicable, for al
though there are no large bones in . |
hog except the head, yet tho saw al
ways makes clean work.
If intended for bacon, the sides
should be divided once from the
shoulder to the ham, and left in two
pieces; but if for sailing in the barrel,
. it must be divided int suitable pieces
from the back to the flank.
The head Is DOW all that is letr.
This should be LAID upon its side, al d
the knife passed around from the arti,
ulation or j'iot Of the lower jaw to
the joint 10 tho neck bone, and Glove n
throug II with an az or cleaver. The
eyes may now be taken out, and the
snout' chopped off just forward OF them
and thrown away. Divide the skull
along line between the eyes and ears,
and take out the brain, and the car
cass is ready FIR sa'ting
We always prefer to dry salt hams,
shoulders, ard bac,n. Tn. first opera
ton is to rub them lightly with good
salt to draw out tho blood, for which
purpose they should lie about forty.
eight hours. Then rub them With a
mixture Of salt and molasses, as hot as
the hand can bear it, and Of such SON.
sistcncy that it sill not run, mixing
Herewith four ounces Of pounded salt
peter :or each ten pounds of salt.
Stack th' m up where they will not
freeze, aud let them lie three days, al
ter which, they may be rubbed with
clean hot salt once OF twica more, at
intervals Of fur or Eve days, acord-
Ing to tho size Of the pieces. Pay,
from tho first sailing, particular atten.
ton to the shaoks md other bony |
parts, since these are in the por lions |
most liable to faint.
In b.rrelins pork, salt should FIST
be literally laid on the b item Of tie
barrel, and the pieces laid carefully "
the skin next the barrel. Pick tn,
meat closely so that there will b.. a.
few inter- trees a, possible FIJI al u
with salt and cover the top tn r ugly
and 30 proceed until the barrel is tut |
Use none but tn, bes' .crarsc al, 70,
tho hams and bacon. This NUT b.
crushed fine, but for the barre i,
should DO used just as it comes from
che barrel or SICK che half bushel is
considered enough for barrel vf.pork,
but va always use from three pecks to
. bu.hel, since fat pork will not take
!: up more than it needs, and what Is not
taken up is ct for use at another time,
? HkA IL