The citizen. [volume] (Berea, Ky.) 1899-1958, 1921-12-01
five pounds.

"N"N'''f puN " ~ b'Nt H't w ItI NHt
: carcasses freeze In more moderate
, weather the chilling Of the carcasscs
. can he facilitated by splitting down
, the middle Of the back bone with
, clcaver or sharp axe. Some practice
is required in order to do n neat job
at splitting. The leaf lard should be
removed from the carcasses while
they are stu warm. II a consider
; able number Of hogs are being
) slaughtered at one time this leaf lard
: can be rendered separately and will
usually bring an extra price Of two
To five cents per pound above what
can be obtained for ordinary lard.
The average farmer cuts his hams
so as to make pointed ham. which
has come to be known ms a country
cut ham. This cut is usually made
Mt the end 81 the sacrum or JUS.
about at the small Of the back and
really includes n portion Of the loin
meat rs n part Of the ham. This
] Ivy" VI Hhil u'tS NOT give nice
slices Of ham for frying at the very
start SO that il is quite customary
for the housewife to start at the
middle Of the ham, sliCinr the middle
portion and using the ends for boil.
ing or baking. 4 square cut or
. packers ham is cut at right angles
IN tha faUN 4
ward Of the pelvic bore This gives
a somewhat lighter ham than the
country cut ham and permits Of
/ full-sizcd slice being cut at the very
start. In trimming the ham a con-
siderable portion 81 the lean surface
must be exposed so that the ham will
take the cure rapidly enough. All
| the soft fat on this inner surface
must be carefully removed This fat
/ IS not fat meat, but is an internal
/ fat Of the same character rs the leaf
fat and will become rancid. giving
an Objectionable taste t. the meat.
| Before any cutting is done the
/ Hl'aN Ni'Hiu W ln'IolN fnllleu III or
der that well shaped cuts may be oh.
tanned. The foot should be cut of
just above the center Of the Joint so
that salt can be packed in around the
skin.
The shoulder should be cut of at
about the third rib. The neck bone
should be remocd, being careful not
TO gouge into the lean meat. Trim
of the loose hrisket. square up the
neck end and cut Off the projecting
end Of fat at the top Of the shoulder.
This will leave maximum sized
shoulder for curing. II there is
demand for fresh pork or for sau-
sage meat, short cut or picnic
shoulder can be made by cutting at
right angles 90 the foot about the
middle Of the shoulder This picnic
shoulder should then be trimmed
little more closely than the full-sized
shoulder, and while il does not fur
nish as desirable slices Of meat az
does the ham, II is very suitable for
boiled Cham) shoulder and Yields
fully as high a percentage II lean
meat as does the ham. The lean
meat 81 the upper end If the Shout
der may be sold fresh for por'. steaks
or clre made into SAUSAGE The fat
should be made into lard.
Tho ed, pnu. q Al. -,
the back fat, the spare rib and the
bacon With saw cut into the ribs
at the lower side Of the loin muscle,
with sharp knife separate the loin
and back fat from the spare rib and
bacon. Trim of the outer back fat
from the loin and use it for lard.
The loin may be used fresh in the
home or sold on the local market.
II is sometimes separated from the
bone sliced, fried and packed in lard
for late spring use
The spare rib should be removed,
leaving the surface Of the side
smooth. The ends Of the floating
ribs should be left in the side, for,
in attempting 10 remove them, the
laver Of lean will be loosened and il
will be spoiled as a part Of the ba-
con. The belly SIDE Of the bacon
should he removed for lard and sau-
sage meat so as 10 remove all Of the
milk glands, The bacon edge Of the
side should be trimmed to be par
Allel with the belly side and should
be cut down t. leave the bacon Of
the desired weight and quality.
A few inches Of the back end OF
the bacon piece should be removed
TO give better shape ~ this end Of
the bacon. The forward end Of the
bacon is known as the brisket end,