The Hope pioneer., 1922-12-28
FARMERS SAVE MEAT BILLS BY
CURING PORK IN WINTER MONTHS


against the sides Of the barrel. AS
soon as the hafr slips easily, especially
around the feet, pull. out of the water
ana hook the hog hook in gambrel
Slit in hind foot. Scrape as rapidly
as possible, first around the head and
feet.
If you have convenient facilities for
hoisting it will pay to hoist the hog
head first, using hog hook in jaw. You
can do better and easier job cleaning
and washing the head and shoulders.
With sharp knife shave the hair not
removed by the scraping. Wash with
not water and then with cold water
Expose the tendons in the hind feet
by cutting long lengthwise deep slit
IN each foot. Be sure to get the gam
brel under both tendons. A single
tendon will not support heavy hog.
Opening the Carcass.
When the hog is thoroughly cleaned,
and hanging head down, wash the
hands and the knife ready for cutting.
Stand squarely facing the belly of the
hog and with the knife grasping for a
strong downward cut open exactly in
the middle between the hams to the
pelvic bone. If you have cut exactly in
the middle you can split the pelvic
bone with the knife, otherwise you
may be obliged to use the saw or
hatchet. When you have split the
pelvic bone cut on down the belly to
the throat but not deep enough to
expose the intestines. If you have
barrow dssect out the glandular tissue
around the penis opening. Also dissect
out the penis up to the hams but do
not cut it off. On the breast cut deep
enough to reach the breast bone.
Splitting the Breast Bone.
Stick a long bladed knife into the
chest of the carcass through the OPEN
ing made in sticking. With the point
of the knife resting on the back bone
for leverage, cut upwards through the
breast bone. Be careful and do not cut
up far enough to cut the stomach. Or
open into the chest at the upper end
If the breast bone just below the
;tomach; push scythe blade through
this opening down into the throat, pull
IN the blade so as to cut through the
| breast bone.
Cut out the Bung.
If you have gilt OF SOW loosen the
uterus up where it joins the rectum
(bung). Grasp this Cor the penis If a
barrow) with the left haIfl and pull
so as to give moderate tension on the
oung. Hold the knife handle up and
for cutting away from you. Cut back
ward alongside the bung until the
knife strikes the backbone. Cut close
0 the bung, the tension helps keep
! from danger Of cutting it. Now cut on
the other side of the bung and turn
the knife to cut the bung free from the
backbone Put the handle Of the
knife (blade out) into the belly and
by protecting the quits with the thumb
and forefinger cut down to the breast.
Pull the bung forward and with the
knife loosen from the back and kid
ney fat. Be very careful not to cut
sharp bend close to the rectum (bung).
Grasp the mass of intestines so the
load balances in the left hand around
the gillet close to the stomach. Cut
the diaphragm clear through on both
sides and take all the internal organs
and windpipe at base Of the tongue. If
you are cutting heavy hog it will be
easier to remove the intestines first.
Cleaning the Internal Organs.
The internal organs should be
cleaned at once. Trim off all fat from
the organs Of the thorax Qung cavity
and from the stomach, using the knife.
Split the stomach, turn wrong side
out, and wash we'll with clean water
Scald at $50 degrees until the inner
membrane can easily be removed The
meat thus cleaned makes excellent
sausage stock. Or If the stomach is
to be used for stuffing headcheese,
make only split enough to get out con-
tents and then turn inside out for
cleaning and scalding. The lean meat
of the gullet and the diaphragm makes
good sausage meat. The inner lining
of the gullet is fine sausage casing.
| Liver.
Look the liver over to see that 1t is
free from hard Jumps (abscesses). If
wholesome, Carefully cut off the gall
bladder and chill the liver in cold
water. If the spleen is not wanted as
an edible organ save it with the lungs
| for chicken feed.
To run the CUTS start at the stomach
end: Hold the fatty tissue with the
thumb and finger close to the gut and
with the other hand pull the gut loose
from the fat. Have the CUTS hang over
the edge Of the table SO that the
broken gut will not smear the fat.
The fat should be chilled at once In
cold water Unless the hog is very fat
it does not usually pay to run the big
CUTS.
Continued next week)