Bluefield evening leader. [volume] (Bluefield, W. Va.) 1906-1911, 1909-09-06
THE FARMERS PORK BARREL.
How. the Parts Of a Hog May be
Saved and Used.

NS"4'As iOaho III al ulitCliOlS, DeQ-
ding fresh meats, and sometimes TAX
ing along bacon. ham and sau-
sage. IL frequently happens i'm warm
weather that their fresh meat is on
the verge OF spelling with an unpleas-
ant odor while cooking. II is entirely
proper for merchants and mechanics
TO patronize these travelling markets,
because they have not the time nor
the cOnvcniences 10 fatten animals
and make meats so cheaply as farmers,
SAYS the Country Gentleman. With
farmers the case is entirely different
They have 'byprOducts' and things
that will 90 far toward fattening pigs,
FOR which products there is no market.
II is poor financial policy for farmers
10 sell hog to the butcher at six or
seven cents a pond and buy it back
in small pieces 81 II or - cents a
pound. Economical farmers endoavor
to salt down pork enough in the fall
10 supply their families with smoked
bacon, hams and shoulders for a year,
The jowls are also better smoked.
There are pieces Of lean meat and
scraps that can be made into sausage
TO last all winter after butchering. II
is not necessary 10 put the sausage
meat into entrans. which REQUIRES
much labor to properly clean nor into
cloth bags as is the method of some.
1t viii keep just as well packed in
small tin basins covered with melted
lard, ana kept in a cool place Kept
in small basins, the contents OF one
gets consumed before being exposed
long TO air. Unless a large quantity
OF lard is desirable hogs intended for
family use should not be too large. nor
too fat. When at the right temperature
for cutting up (cold, but not frozen).
hoA Is taken down and laid on the
chopping bench square on his back.
The head is first taken of by a cut
just back of ears and thence down
through the sticking hole to the throat.
and laid aside TO be cut up later.
Then with sharp AK the hog is split
down through the center OF the back
bone from neck to tai: but is only
chopped through the bone: the meat is
cut true and smooth with a sharp
knife. Some people cut on both sides of
the backbone and take il out by itself
for roasting, like the sparcrbs. After
being split open, one-half is laid aside
the other kept on the bench The first
and most difficult operation is To take
out the spare rib without making il
TOO spare, or too generous or spoil its
beauty by haggling
There are two small strips Of lean
meat along the backbone called the
"tenderloins" which should be eaten
fresh. when tender and sweet. They
are not good after being sailed. There
are two larger strips of purely lean
meat along the back under the spare
ribs which should be laid out for sau-
sage. When sailed, this meat is coarse
grained, dry and unsayory. but in
sausage is excellent. The ham. and
shoulders are next taken off cutting
smoothly i'm an oval shape TO give
them handsome appearance Food
Jhdt looks fine tastes better There f.
great deal in looks TO tempt The ap-
petite or disgust it, We should take as
much pains in preparing our own pro
visions with an eye to beauty as if
we intended them for sale. I'm this re-
spect our women arc sun.rior 49, on,
mon The trimmings fro,, 'tl.. ~.
and shoulders sbond uir, an tha
neck. 20 into the soneao, rho .tda
pork. or bacon. is emf i'm s,r,ns rn,,
back to belly about four inches wide.
Western packers cut item wider than
this, but for farmers pork three or
four inches is wide onoupb 1ra n,o.a'.
are more easily nacl,ed vyban rI,.od
ON the edge and coiIed around ~ tbo
barrel
The head must no emf nm y.it,, am ola
ak. as the teeth if bit vim a. sba,.,,
AK would surely nicr, If Mo in,,..
are USUALLY very bloody and .bonId
bee soaked and washed fl, cc, tha
blood otf before sa1tipo ,rb. n,rl, ,.,,-
rolls ruI,.. rev. .bo,,ll ~, ,r,,,r,.,,,,,,i..