Bluefield evening leader. [volume] (Bluefield, W. Va.) 1906-1911, 1910-01-10
rhE FARMERS PORK sARReL.
How the Parts Of Hog May 10
Saved and Used.
Butchers wagons are ,ravorsinx the

1ng along bacon, ham and Sau-
sage. IL frequently happens i'm warm
Z weather that their fresh meat Is on
the verge of spelling with an uuplcas.
ant odor while cooking. II is entirely
proper for merchants and mechanics
3 TO patronize these travelling markets,
because they have not the time nor
The conveniences to fatten animals
iend make meats so cheaply as farmers.
saass the Country Gentleman. With
FARMERS the case is entirely different
They have "byproducts" and things
that will so far toward fattening pigs.
Tor which products there is no market.
IL Is poor financial policy tor farmers
10 sell 4 hog To tho butche,. at ak or
seven cents a podnd ard buy 4 back
IN small pieces at Il or - cents a
pound. Economical farmers andeavor
ia salt down pork enough In tho (ai
70 supply their families with smoked
, bacon. hams and shoulders FOR a year.
The ioNls are also better smoked.
Fhere are pieces or lean meat aud
scraps that can be made into SAUSAGE
10 last all winter after butchering. IL
10 not necessary 10 put the sausage
meat into entralls. which requires
huch labor to properly clean nor into
cloth bags as is the method OF some.
lt viii keep just as well packed I'm
small tin basins covered with melted
iard, and kept in a cool place. Kept
In small basins, the contents OF one
gets consumed before being exposed
long 20 air. Unless n large quantity
or lard is desirable, hogs Intended for
family use should not be too large. nor
too fat When at the right temperature
Tor cutting up (cold, but not frozen.
hog is taken down and laid on the
choppinS bench square ON his back.
The mead Is first taken of by a cut
Just back OF ears and thence down
through the sticking hole To the throat.
ana laid aside to be cut up later.
Thon with sharp AK the hog Is split
down through the center of the back
bono from neck to tall but Is only
chopped through the hone: the meat in
cut true and smooth with "A sharp
knife Some people cut on both sides OF
the backbone and take IL out bv itself
Tor 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 the spare rib without making II
500 spare, or too generous or spoil it,
beauty by haggling.
There arc two small strips Of lean
meat along the backbone called the
'tenderloins" which should he 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 unsavory. but in
sausage is excellent The hams and
shoulders are next taken off cutting
smoothly in an oval shape to give
them a handsome appearance. Food
that looks fine tastes better. There Is
=" u great deal in looks to tempt the APP
petite or disgust it. We should take as
much pains in preparing our own pro.
visions with an eye to beauty as II
we intended them for sale. I'm this re-
sDect our women are superior TO our
men. Tho trimmings from the hams
and shoulders should, with all the
neck, go into the sausage. The side
pork, or bacon, is cut in strips from
back TO belly about four inches wide.
western packers cut them wider than
TINS, but for farmers pork three or
four inches is wide enough. The piecet
are more easily packed when placed
on the edge and coiled around in tho
barrel.
The head must be cut up with an old
Ak, as tho teeth, If hit with sharp
ax. would surely nick It. Tho fowls
arc usually very bloody and should
be soaked and washed 70 get tho
blood of before sailing Tho pork bar.
reI5 unless nov, should DO Thoroughly
Scaldod and scrubbed with boiling wat
or before the pork is packed PorE
cannot be kept sweet and palatnble
no matter how much salt les used. uu-
Jess tho barrels are AZ sweet as N fr,.
had just come from the coopcrs.
Many farmers salt tha hams aud
shoulder Of their hogs in the same
barrel with their side pork. This In
not The best way, as the hams ana
shoulders become too salt for eating.
end wnen freshenod by soaking o.
parboiling, lose their finest flavor
The writer packs hams. shoulders.
Jows and some thin pieces Of side
pork, called bacon, in a barrel by it,
Golf, quitting no salt on f.. only A
strong brine, prepared as follows FOL
100 POUNDS OF meat lake eight pounds
Il salt, two pounds OF sugar one pint
Of New Orleans molagses and two
ounces Of saltpctcr Pulverizs the salt
BsteT, dissolve il in water, and. mixed
vita sugar and mOlasscs stir into The
brine. /, requires three gallons Of vat
81 with eight pounds Of sslt 70 make