The Pensacola journal. (Pensacola, Fla.) 1898-1985, 1922-01-23
CUTTING AND CURING
MEAT ON The FARM
Demonstrations in Short Course Held
at University of Florida
Recently.

lnese demonstrations We're the crown
on the success of the short courses, if
the reports of those who Witnessed
and took part in them We're correct.
The methods taught in the demon
STATIONS are confined in Farmers
Bulletin 1856, which can be secured
free by addressing the United States
department Of agriculture, Washing
ton.
The following paragraphs are from
this bulletin. The farmer who accu-
rately follows this advice should have
little trouble in producing extra good
meat.
Cooling the Carcass.
To facilitate cooling, after the hog
has been dressed, split or saw the car
cass down the backbone. While the
carcass is still warm remove the leaf
or kidney fat in order to facilitate
its cooling. To do this, peel out the
leaf fat with the fingers. beginning at
the bottom. Cool the carcass rapidly
after Strengthening, but do not allow to
freeze. The desirable temperature for
cooling meat is from 81 to 40 degrees
Fahrenheit. In fall and winter it is
best to kill in the afternoon and allow
the carcass to cool overnight Hang
in a dark cellar or cool outbuilding
where flies can not get to it,
Cutting Up the Carcass.
A carcass should not be cut up until
it has thoroughly cooled.
Head-The head is generally re-
moved before the carcass is split Cut
about an inch back of the ears, making
cfp ha
The fat of the head may be used for
lard and the fieshy parts for sausage
or headcheese.
Shoulder-Cut off the front foot
about an inch below the knee The
shoulder cut is made through the third |
rib at the breastbone and across the
fourth. Remove the ribs from the
shoulder also the piece of attached |
backbone. Cut close to the ribs in
removing them so as to leave as much |
meat on the shoulder as possible. |
These are shoulder or neck ribs" and !
make an excellent dish when fried or |
baked The fat of the shoulder top |
may be used for lard and the lean meat
for steak or roasts. 1t should be
trimmed smoothly. In case the shout
ders are very large divide them cross
wise into two parts. This enables the
cure mixture to penetrate more easily
and therefore lessons the danger of
souring. The fat trimmings should be
used for lard and the lean trimmings
for sausage.
Middling or Bacon-The ham is re-
moved from the middlfng by cutting
at the rise in the backbone ara 1T AZ
right angle to the shanks. H'he loin
and fatback are cut off in one piece,
parallel with the back just below the
tenderloin muscle on the rear part of
the middling. Remove the fat on the
top of the loin, but do not cut into the
loin meat. The loin meat is excellent
for canning or it may be used for
chops or roasts and the fatback for
lard. The remainder should then be
trimmed for middling or bacon. Re
move the ribs, cutting as close to them
as possible. Trim all sides and edges
as squarely as possible.
Ham-Cut off the foot about an inch
below the hook joint. All rough and
trimmed from the ham. 1t should then
be trimmed smoothly, exposing as
little lean meat as possible, because
the curing hardeas it. All lean trim
mings should be- saved for sausage
and the fat trimmings for lard
Curing Pork.
The first essential in curing pork
is to make sure that the carcass is
thoroughly cooled, but meat should
never be allowed to freeze, either be-
fore or during the curing period. The
proper time to begin curing is when
the meat Is cool and still fresh, or
n hOnt % KILLING
Vessels for Curing-A clean, hard
wood molasses or strip barrel is a |
suitable vessel in which to cure pork !
The barrel should be clean and tight !
so as to prevent leakage. A large stone !
jar is the best container in which to |
cure meat, though the initial cost is |
high; such a container is easily kept
clean. IL barrel is used repeatedly !
for curing pork, it is necessary to scald
it out thoroughly before fresh pork is
packed in it.
Curing agents-Salt, saltpeter, sugar, |
and molasses are the principal pre-
servatives used in curing pork. Borax, |
boric acid formalin, salicylic acid and |
other chemicals should not be used.
Salt when applied alone to meat |
makes It hard and dry. because its
action draws out the meat juices and |
hardens the muscle fibers. Saltpeter
is used to hasten the curing of the |
meat. 1t drys and hardens the meat
even more than does salt and there |
fore should be used sparingly. Sugar !
and molasses soften the muscle fbers |
and improve the flavor OF the meat |
hence, a combination of salt and sugar
makes a good cure.
Place for Curing-A cool, well-venti |
lated cellar, free from rats, is the most
desirable place for both brine and dry 1
curing. The smokehouse may also be |
used for this purpose, but it should be |
observed that when curing by the dry
salt method special attention should bel
given To ventilation to prevent excess |
sive dryness,
Cold storage and ice plants in GER |
tain sections have rooms equipped |
with partitioned shelves, where farm !
ers may store their meat during the |
process Of curing at an even tempera- !