Bluefield evening leader. [volume] (Bluefield, W. Va.) 1906-1911, 1910-03-02
The FARMERS PORK sARRsG
How the Parts Of a Hug May re
Saved and Used.

sage. II frequently happens in warm
weather that their fresh meat is on
the verge OF spelling with an unploas.
ant odor while cooking. It is entirely
proper for merchants and mechanics
to patronize these travelling markets,
because they have not the TIME nor
The conveniences TO fatten animals
and make meats 50 cheaply as farmerG
says the Country Gentleman With
farmers the case is entirely different
They have "byproducts" end things
that will go far toward fattening pigs
Tor which products there is no market.
1t Is poor financial policy for farp.ers
TO sell hog TO the butcher at six or
seven cents poInd and buy II back
In small pieces at l2 or IS cents n
pound Economical farmers cndeavoS
70 salt down pork enough in the fall
to 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 TO put the sausage
meat into entrails, which REQUIRES
much labor to properly clean nor into
cloth bags as is tho method OF some.
IL VIII keep just as we'll packed N
small tin basins covered with meltc,
lard, and kept in a cool place Kep,
In small basins, the contents { one
gets consumed before being exposed
long TO air. Unless large quantity
OF lard is desirable. hogs intended for
tamry use should not be too large nor
100 rat. When at the right temperature
Tor cutting up (cold, but not frogen
hog Is taken down and laid on tho
choppinG bench square on lis back
The head is first taken off By a cut
just back of ears and thence down
through the sticking hole 20 tho throat.
ana 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 tail; but is onlv
chopped through the bone; the meat is
>ut true and smooth with sharp
knife. Some people cut on both sides OF
che backbone and take it out by Itself
FOR roasting, like the spareribs. After
being split open, one-half is laid aside
! the other kept on the bench. The frat
and most difficult operation is TO take
out tho spare rib without making IT
! 100 spare, or too generous or spoil its
beauty by laughing
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
neat along the back under the snare
| ribs which should be laid out for sau-
sage. When sailed, this meat is coarse
| grained, dry and unsavory, but in
Gausage is excellent The hams and
| shoulders are next taken OF cutting
| smoothly in an oval shape TO give
| them handsome appearance Food
that looks fine tastes better There ia
a great deal in looks 90 tempt the an
petite or disgust it. We should take as
much pains in preparing our own pro-
} visions with an eye TO beauty as ~
we intended them for sale In this re-
spect, our women are superior to orr
men. The trimmings from the hams
and shoulders should with all the
neck, go into the sausage The sido
| pork, or bacon, is cut In strips from
back to belly about four inches wide.
Western packers cut them wider than
this, but for farmers pork three O,
four inches is wide enough. The piccci
are more easily packed when d cod
on the edge and coiled around I'm the
| barrel
The head must be cut cp with an old
az, as the teeth, II hit with a sharp
ak, would surely nick IL. The jow,s
are usually very bloody and should
be soaked and washed to get the
blood Off before sailing. The pork bar
rels, unless new, should be thoroughly
scalded and scrubbed with boiling wat
er before the pork is packed. Pork
cannot be kept sweet and palatabIe
no matter how much salt is used I'M
less the barrels are as sweet as If thev
bad just come from the cooper's
Many farmers salt tho hams and
Shoulders OF their hogs In the SANS
barrel with their side pork. This is
aot the best way. as the hams and
shoulders become too salt for eating
end when fresbened by soaking or
parboiling. lose their finest favor
The writer packs hams shoulders.
j0Wls and some thin pieces OF side
pork, called bacon, in q barrel by it.
sclf, quitting no salt on it, only q
strong brine, prepared as follows. FOR
100 pounds Of meat, take eight pounds