Evening journal., 1905-02-15
COUNTRY PORK PACKING.
For the Best Profits the Usual Farm
Methods DO Not Answer.

For the Best Profits the Usual Farm
Methods DO Not Answer.
From the time the carcass is hung on
she hooks the farmer must remember
that to make the most profit he must
not follow the usual farm methods en-
ployed. but. like the big packers. cater
10 the public taste, advises CORE
spondent in Orange Judd Farmer First
cut the backbone out of the carcass
just where It joins the ribs Then
from each half trim or the hams and
shoulders. From the sides remove the
spareribs and lay them aside to sell
Immediately.
The parts are now divided as fol
lows: The hams, bacon and shoulders
to put down in salt There are two
strips Of fitch. the backbone, the pigs
feet, the spareribs and the head From
these viii come the meat for sausage,
the Fat for lard and the trimmings for
special sale.
People are glad 70 give 10 or 20 cents
for a set Of pigs feet, while spareribs
are a scarce and toOthsome dainty easi-
ly worth 25 to 30 cents a side After
trimming the sweet meat on the back
bone the latter when cut into sections
sells at 3 to cents per pound. The
cheeks and meat from the head make
sausage, while the skull boiled Is ex-
cellent for winter laying chickens.
Making Fine snusaEe.
In making sausages l cut the fat well
out so st will not be too greasy Fat
enough to fry is plenty. II possible,
get three pounds Of beef loin or flank
to mix with every twenty-five pounds
of pork to modify the taste. After rum
ming the meat through a sausage grind
er season with salt and pepper and
moderate with sage or some other
spice. Sausage equals about a pound
20 the pint. and If there is too much
sausage for immediate sale put it in
three OF five gallon crooks and run
about an inch Of melted lard over It.
This will keep II sweet all winter. II
maintained at an even temperature. II
need be opened only as enough is sold
to empty a crock. After rendering the
lard put into crooks and sell as the de-
mand requires Good sausage brings
readily 10 cents per pound, lard about
the same.
After the hams and bacon have been
smoked they will be ready for market
ing about February. Last year coun
try cured hams were worth from IA tC
16 cents, bacon Is to is and shoulders
8 to 10 cents. There is no comparison
Of the commercially cured products OF
the big packers in the same class with
the home prepared meats, and wher
people once get the opportunity to buy
country products they will always b'
patrons.
where the Pront Comes In.
Now as to financial results. Take ;
hog weighing at home 200 pounds oI
basis Of i've cent market, liv'
weight. It's value is $40. II fat tn
hog loses about 90 per cent, or a
pounds, leaving 100 pounds edible por
, tion. Approximately the dressing vii
be: Two hams. thirty pounds; tw
, shoulders. twenty-four pounds; fou
e strips bacon, twenty-eight pounds
eparerlbS, heaot rect anu Dachuoht
thirty five pounds, leaving about forty
. five pounds for sausage and lard. tn
, meats to be smoked win increase abou
! 10 per cent in weight in the pickle, bu
lose about the same in smoking, so tn
selling weight is the same as th
e dressing weight The following ar
d very conservative prices for a cour
. try dressed hog; Thirty pounds har
d at IA cents, S420; twenty-eight pound
n bacon at Is cents, S4.20; twenty
four pounds shoulder at cents, $2.l
n forty-five pounds lard or sausag
e at 12lS cents, $500; thirty-five pound
r backbone. spareribs. etc, at 6 cents
S2.10; soap Fat, about % cents; tota
1881; cost Of hog, SO; profit, SS.51.