xt7sj38kfv9b https://exploreuk.uky.edu/dips/xt7sj38kfv9b/data/mets.xml   Kentucky Agricultural Experiment Station.  journals kaes_circulars_004_621 English Lexington : The Service, 1913-1958. Contact the Special Collections Research Center for information regarding rights and use of this collection. Kentucky Agricultural Experiment Station Circular (Kentucky Agricultural Experiment Station) n. 621 text Circular (Kentucky Agricultural Experiment Station) n. 621  2014 true xt7sj38kfv9b section xt7sj38kfv9b A · .
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f Circular 62]
3 .

 CONTENTS
l’ag•· Page
'l‘}`l)t‘ ull llng.; to slitll}.[lIlt'I` ...... 31 Preserviiig Clll`("(l MGM .......... 18
(lure ul [lags l$el`oi·e Slaughter J3 Cleaning; the Smokehouse ...... 18
Slauglitering .......,.................... 4 hiseet Pests ....,......................... 19
liquipmeiit .......................... 4 Skipper ,............................... 19
Stit-king ,..,.. . ...........,............. 5 Re~‘i·¤i: ll"‘ loaf fill ·····-···- 9 Special Meat Products ............ 21
l"¤*<`l"ll lll? l‘ilm$ ·····-·--·~······· 9 Fresh pork sausage .............. 21
<7|·illi··u ····-·~·-·~--···········-··--··· 9 Smoked fresh pork sausage .. 22
<$··Hi¤·¤ the ¤·=¤¤‘c·=¤~~ »-.·»···-····· 9 Pie-kied pigs, feet .................. 22
(Turing the Nleat ........r............. 16 gkind (lhccm Ol SOUSC '`'''`'''`  
Important preeaiitions ....,... 16 ‘ "*‘I’i’ O '’'''```''''`'`‘'```''`''''``' "`
(?·¤¤*i¤»i: i¤w’<‘‘-<·¤¤¤·i¤u lmms =¤¤··""""-—_-_-   I
\ \\  
HAM XX A/’ `\"""ST|FLE Jomr A
FAT BACK   \LEG sous
Q
  BELLY
Loan  
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pegy  /'//CARTILAGES
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ME:   SPARE O
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CLEAR `  
PLATE   pm;
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sun \ Lx  
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"E°*‘°°"E$ |&Z@ A
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Jonm Aim 
JOWL sous “
10

 cuts. However, the following method is quite popular and is
simple to do.
Place the side of pork on a meat hlock or heavy tahle with
the skin side down and the feet toward you. Proceed accord-
_I ing to the following outline: (Important note: For safety and
E neat cuts, a good cutting saw and a sharp knife are necessary.
A A honing knife with a G- to 8-inch blade is preferable.)
I
I. Rough Cuts
1. Remove the hind foot at the hock joint.
2. Remove the fore foot one—half inch above the knee.
 i 
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Cuts of pork: A—Ham, B—F¤t back, C—Loin, D—Kidney fat, E-Bacon, F-Sparerib,
G-—Sh¤u|der buh, H—JowI, |—CIear Plate, J-Shou|de1(Ca|iforni¤ ham), K-·F¢et
11

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 3. Cut the shoulder between the second and third ribs, or
larger if so desired. Make the cut perpendicular to the
midline of the carcass.
4. Remove the ham between the second and third sacral
vertebrae (2 to 3 finger widths in front of the aitch
bone). Make the cut perpendicular to the center line
of the ham and angle it back slightly the other way at
the belly pocket.
5. Separate the rough loin from the rough belly by divid-
ing along a straight line made by snuggling the tender-
loin muscle at the rear end of the loin and cutting the
rib about one—half inch from the backbone at the front
end of the loin. Blake this cut letting the side lie flat on
the block. It may be necessary to follow the natural
curvature of the backbone to avoid having the ribs too
long in the center of the loin.
II. Trimming Cuts
l. Shoulder
ta) Remove the neck bones.
(b) Cut off the jowl parallel to the shoulder cut.
{c) Flatten and trim the joxvl.
(d) Separate shoulder into picnic and shoulder butt by
cutting oue—half inch below the exposed blade bone
at right angles to the shoulder cut.
(e) Remove the clear plate (fat and skin) from the
shoulder butt.
(if`) Trim the picnic. lf a whole shoulder is desired,
trim the edges hut do not separate it into picnic
and butt.
2. Ilam .
(ia) Remove the tail bone and the flank corner. Follow
the natural seam on the flank. Bevel the fat about ’
one inch back from the butt end.
(bl For skinned ham; Collar the ham, leaving about
one-third of the skin up from the hoek joint. Leave
approximately three-eighths inch of fat on the ham.
14

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Top: rough cuts; bottom; finished cuts
3. Loin
(a) Remove the backfat from the loin.
(b) Divide the loin into roasts and / or chops, as desired.
4. Belly
(a) Remove the spareribs. Be careful not to cut too
dee J as this would cut awa lean meat that should
l Y
be left on the bacon, However, take care to remove
all the soft cartilages toward the flank end.
(b) Flatten the belly.
(c) Remove a strip by cutting just above the teat line.
, (d) Cut the other side just enough that the two sides
will be parallel.
(e) Square the ends.
5. Separate the fat and the lean trim.
15

 Curing the Meat
(Note: The curing methods described below are intended
for use at home or on the farm, where curing facilities are
limited. It is suggested that University of Kentucky Coopera- _
tive Extension Service Circular 617 be consulted for commer-
cial ham curing methods.)
Important precautions
Since blood in meat causes spoilage to set in quickly, it is / T
imperative that the animal be bled thoroughly. Another im-
portant factor in preventing spoilage is thorough chilling be-
fore putting it into cure. Neglect of this may cause loss during
the curing process. Splitting the carcass, facing the hams, and
removing the kidney fat are aids to the chilling process. It is
rarely desirable to put meat into cure until after it has been
chilled for at least 2-1 hours. On the other hand, it should not
be allowed to freeze. If there is a sudden drop in temperature, _
it may be advisable to divide the carcass into the rough cuts V
and rub some of the curing mixture on them. The trimming
could be done later. However, you should not stack the cuts
until they are thoroughly chilled. Stacking could hold the
animal heat too long and cause spoilage.
Curing ingredients A
Salt, sugar (white or brown), and saltpeter are the ingre-
dients generally used in pork curing recipes. Salt draws water .
from meat; therefore, when salt is used alone it tends to harden A
the muscle fibers. Sugar has an opposite effect in that it pre- A
serves the juiciness and helps keep muscle fibers soft. Saltpeter
is more astringent than salt and only enough of it should be
used to maintain the rich, red color of meat. I
Pork may be cured either in a “dry” or “brine” cure, or a
combination of the two. Dry curing is by far the most popular —
on Kentucky farms. The term "sugar-cured” is sometimes used.
This sounds very appetizing but is somewhat misleading, be-
cause in all cases salt is the primary curing ingredient. As
16

 indicated above, sugar is added to counteract the hardening
effects of salt and t0 add some flavor.
Dry-curing hums und shoulders
- A good curing mixture can be made of 7% pounds of salt,
2% pounds of sugar, and 2 ounces of saltpeter, this being the
amount of mixture for 100 pounds of meat. For best results
both meat and curing ingredients should be weighed. Divide
the curing mixture into three equal portions. Rub one portion
on the meat and stack on a table or shelf; three to five days
later, rub on the second portion. Let the meat cure three to .
five days, then put on the remaining portion of the curing mix-
ture. By the sixth to tenth day after the pork is put into cure, ·
. the final portion of curing mixture should be applied. Let the V
meat remain in cure for 40 days. Then, remove any remaining
salt pockets and hold in a cool, dry place an additional 14 days.
Now wash the meat in lukewarm water, allow it to dry and
. smoke it with a cool smoke (hickory or other hardwood) until
a "pecan” brown is attained. Smoking may be delayed or not
done at all according to the preference of the individual. Most
people feel that smoking adds substantially to the attractive-
ness of a meat cut and it also serves as an anti-oxidant (pre-
vention of excessive rancidity). However, the aroma of smoked
meat attracts skipper flies more readily than does that of non-
smoked meat.
Don’t allow the meat cuts to freeze while they are in cure.
Alternate freezing and thawing periods wash the curing ingre-
dients away and increase the possibility of spoilage. More care
( in curing and handling home—cured meat products means bet-
ter products for the family to eat.
Dry-curing bacon
f An excellent sweet bacon can be made by using a mixture
of 3 pounds of salt, 1% pounds of sugar, and 3 ounces of salt-
peter per 100 pounds of trimmed sides. Rub each piece thor-
oughly and stack on a table or shelf, skin side down (place the
last piece skin side up}. Leave in cure two weeks. Remove,
17

 wash in lukewarm water, allow to dry, smoke, and store in a
cool, dry place.
Preserving Cured Mecit
After they have been cured (and smoked if this is to be ,
done) all meat cuts should be wrapped in two layers of butcher
paper and placed in heavy cloth bags and securely tied. (Do
not use plastic or any other material that will exclude air.)
W rapping greatly aids in keeping out skippers and other in-
sects. A wire or string should not extend through the wrapper
because insects may enter through this opening. Instead of
attaching a wire or string to the ham or other meat cut, fold
and tie the bag. All cloth coverings should be examined care-
fully to see that there are no holes in the fabric. V
The skipper fly becomes active when the weather turns
warm. lf the wrapping has not been done before these insects
become active, they may deposit their eggs on the cuts of meat,
the result being that the larvae hatch and get in their damag-
ing work under the wrapper. Thus the wrapping may prove
of little or no value.
Stored cuts should be unwrapped frequently and examined
for the presence of insects since they may appear mysteriously
even in cuts well wrapped. If insects are present, apply scald- ”
ing water liberally. lt may be necessary to slice the meat and
salvage as much as possible if deep-feeding insects are well
established.
lf aging rooms are well screened and routinely fumigated,
the meat cuts need not be sacked.
Cleaning the Smokehouse
Remove all scraps of meat and refuse from the previous
season. Scrub thc floor thoroughly, using strong, soapy hot
water. Rinse thoroughly with boiling water. make certain you
clean all cracks or other points that might harbor insects. If
the building can be tightly closed. it may be well to fumigate
with methyl bromide gas as directed by the distributor. This
18

 is the same product that is used in fumigating tobacco beds.
Handle it with extreme caution because it is just as deadly to
humans as it is to insects.
Insect Pests
Insect infestation can be very costly if proper control meas- _
ures are not consistently used. The most common pests include
the following. .
Skipper
The eggs are laid by a small, two-winged ily which is about
half the size of the housefly. The eggs hatch in about 36 hours
into small, cylindrical, white maggots which are called “sl