The Wilmington morning star., 1940-11-18
Gold DAYS HERALD
HOG KILLING Time
o1d.Time Methods Of Curing
Pork Giving Way To
Modern System

eoicv liver pudding, great slices
frosh pork ham, crunchy crack
,;na bread, peppery sausage. tasty
.,.5 ribs. backbone all will
' asxe an early appearance on farm
,..s as crisp November days
Sarsld the approach of "hog-kil-
lin time.
The old-time method of killing,
u,+tino. and curing pork on the
sarm IS fast giving way to a more
nsodern streamlined version, says
u nm n swaffar, professor of animal
ensbandrv at N. C. State College.
Tho first. and perhaps the most
d@;fficult, change to get the average
uarson to make is the time of
Thing. Contrary to popular belief,
,ba Extremely cold day in mid
"inter is not the best time for
E;lling hogs. Besides being disa-
nroeable to those doing the job,
liver is also great danger of the
meat freezing on the outside be-
fore the cutting and curing are
heo,ln the following morning.
The sta~c College man said that
,nv time the thermometer outside
tbe back porch reads 20 to 40 de-
oroos the farmer will run no risk
If his meat spelling if it is handled
nroperlv. This range from % to
IN degrees is ideal for the job.
One important thing to remem-
her is that hogs should be kept
of feed for "a hours before they
are killed, but they should be al
lowed 10 have plenty of fresh
water. Every pound of feed given
hogs during this time is a total
waste as it adds nothing to the
dressed weight of the carcass.
SWqtfar explained that the num-
Der of hogs to be killed should
determine whether a barrel or a
vat is TO be used for scalding.
The vat is much more satisfactory
when more than two or three ami
mails are TO be handled. In either
case. a small platform or table
from y to 18 inches high and 3 to
feet wide should be available
for picking and scraping the hogs.
This makes the job easier and
keeps the carcasses cleaner.
For best results in scalding, the
water should be $50 degrees fahr-
enheit. If no thermometer is avail
able. the temperature of the water
can be judged by dipping a finger
into the water three times in sue
cession. If the finger burns badly
the first time. the water is too
hot. If the dipping can be con-
tinued after the third time, the
water is too cold.
After the hogs are dressed, the
carcass should be split down the
center of the backbone and the
fat loosened from the lower
end Of the ribs and hung in the
mokehouse to chill overnight. If
the meat is allowed to freeze, trou-
bic will be encountered in the cur
ing process.
The following morning, after all
animal heat has escaped from the
center Of the thickest cuts, the
meat should be tri- med as neat
ly and as smoothly as possible.
Ragged edges and too much fat
detract from the value of the cured
product and provide a hiding and
breeding place for meat insects.
In the curing process, oak bar
rels or large stone jars are the
most satisfactory vessels to use.
A clean, water-tight container is
absolutely essential for successful
meat curing.
Different families are using diff
lerent methods of C ur in g their
meat, Swaffar said, but most are
a variation of the two principal
methods, the brine cure and the
ory salt cure. Common salt is the
oasis OF all meat curing although
sugar is sometimes added to give
a better flavor and to counteract
me action of the salt by keeping
'e muscles soft. where salt alone
makes them hard. Saltpeter may
We added to give a natural red
color as well as some preservative
effect.
u.
ingredients used for each 100
pounds of meat in the dry cure
are as follows: 8 pounds of salt;
oounces of saltpeter, and 3 pounds
=" sugar, preferably brown.
Inc ingredients should be mixed
thoroughly and half of the mixture
luooed on the meat, which is then
packed, In seven days, the meat
snould be repacked after the other
Aail OF the mixture is rubbed on.
M'ef the meat has cured three
Lays per pound per piece, it should
" washed and hung in the smoke
Inc dry salt cure is more salts
es.lofy than the brine cure in the
suuVn Where warm weather ar
IeS ialriy early in the year.
wi me smokehouse is fly-proof
h. mo Well-ventilated, the meat may
allowed 10 hang there until
II for use. If not, as soon as
t.e meat is smoked to suit the
baa"' 1t should be wrapped in
clanvy paper, dropped in a thin
in nun Dag, tied securely, and hung
ra,i Vermln-proof smokehouse or
N~Adr' 5