xt7ttd9n4p3x https://exploreuk.uky.edu/dips/xt7ttd9n4p3x/data/mets.xml   Kentucky Agricultural Experiment Station. 1936 journals kaes_circulars_261_02 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. 261 text Circular (Kentucky Agricultural Experiment Station) n. 261 1936 2014 true xt7ttd9n4p3x section xt7ttd9n4p3x Q COLLEGE OF AGRICULTURE
thru  `
Sth- -f  Extension Division
. ll- z,
in `  THOMAS P. COOPER, Dean and Director
cave   —·—·-
zeru- { _
~ CIRCULAR NO. 261
  (Revised)
isert .
work ~ "“—
my   KILLING, CUTTING AND CURING PORK
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i Removing the Ham
l Lexington, Ky.
  September, 1936
moiuglgiilied in connection witn the agricultural extension work carried on by co-oper-
of Agriculf College of Agriculture, University of Kentucky, with the U. S. Department
 . Con Ure. and distributed in furtherance of thc work provided for in the Act of
I gress of MHY 8, 1914.

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{ work. Sharp tools greatly facilitate the work and enable the work-
CT to produce neat cuts.
» i\ keen cutting edge can be maintained only on a knife made of
y properly tempered steel. The initial cost. of knives of this quality
p '$s1`€¤_¤¤¤t‘ lllilll the cost of those of poorer quality. but tlltt lélllft? of
0  qvlllllity is cheaper in the long run. So. \\'ll('ll l)U}’l!1§`
_ · U} the best,

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T001s fur killing and dressing hogs. j
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Stops in sharpening n knife. (I
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{  Ki//ing, Cu//ing and Curing Por}: 5
 Z It is not dillieult to shurpen knives. ()n both sides ol the edge
V ii  · i to I ineh bevel. This nut * he done on zi line-<»·i·;tined ·
, put. (tn 8 + ¤
. j  Q,-imtswiicy nsing plenty ol water to keep the hlztde cool, or hy lil-
§» ‘·  mg Finish the job on zi whctstone or oilstone, keeping the sni-
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Position for sticking 21 hog when hanging.
i lute ol the oilstone eoveretl with oil. Use zt steel to nmke the
_ ttttttng edge smooth und to keep the knile shzttp. Retneinlier thztt
l - the <·hiel` l`unttt.ion ol` the steel is to keep the knile Sllill`l)—ll is to the
\ kntle us the strop is to the mimi".
N , PREPARATION OF THE HOG
. Keep the hog oil leed ztt leztst 2·l hours l>el`oi‘e killing. hut ttllow
J  _ tt hee neeess to wuter. '1`he wttter keeps the hog quieter und ztt the
 V sttme time ztids in einptxing the entrztils. wliith is tt greztt help i11
»_ mtssing. lhe ztnnnztl should not he liruisetl or whipped. lor the

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ti ]{(?}I[’l((J]<)l Extension Ci)`(."llilL}` N0. 26l  
]Ilil1`l{S $0 11121ClC (lCLl`2lC{ l`l`OH1 [ll€ 2l1)P€211`HI`lC€ Ol lllC C2ll`C&1ss;lm\   ,l lu
l>1‘ui$C(l 111CZt{ qLliCl{ly (lC[€l`lO1`ZlK€S. Avoid Cllilbilllg ll1€ llllllllzll, slum i Um.
this egtnses it to become overheztted und, when killed in this ttmdt.  ; Cm.
tion, the careztss does IIOK bleed out well, and the ment mst it  i _·
bloody. This 1I1lll`S its ztppeztrztnce and Causes it to spoil quieklt;  _ wth
TIME TO BUTCHER, Q ll`<>1"
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In Kcntueky butchering usually cztn be d0ne salely any time Tm
alter Tliztiiksgiviiig. It is not necessary to wuit [Or freezing \\`Cil[llQ]4 Y  wir
A teinpe1`:ttu1`e o£él6 to 38 degrees F. is sufheiently eool. Slzntglttn-  I
ing on dztys with LCI1ll)Cl`2liLlll`C 21b0\’e this is not sale but, il snmp  ? ‘
nieuns can be devised to chill the ettreztss thoroly before putting tltt  
euts into cure, little loss will result.  ?
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Position for sticking the hog on the ground. ~
KILLING AND DRESSING .
Shooting the hog is ztdvisztble only when no other ntethod tziii _ stu
be employed. The uninutl killed in this way does not l>lt‘t‘l1 ll is itnpl`21t‘liti21l to lil]()(`l{ the hog in the ltegitl l)Clit1l'lT*ll*l' V ll l
ing. 'l`ht‘ow the hog upon its lmek, stnnd nstyide the bod} llll lib
lliltils Ul- lll? ll<>glS Sll()Lll(lQl`!s, grasp lluy lomlggs ond Pugh lllelll llllllll lllil
und l>;it·kw;n‘tl. ln this position the hog cnn be held in plttte whtlt int
ttnolhet tnztn does the sticking. More thoro bleeding is gtssnnilil —· to
the hog ts hung up by the hind legs belore being stntk. lo stitt _
 

   K1`//ing, Cut/ing and Curing Por/1 7
ss :1 » 1 11- ' 's Josition the 0 )€1`El[Ol` rras >s the hztir 011 the side `ust
lll  1 .1 hog 111 111 1 1
l si1 ~  1 . -· » ghottlder. Net/ef take hold Ol 21 le , because this llSll{lll\' `
1 lll _ ,|l)1)\L llt S ,
Ullltll- 1 causes tl1e hog to struggle.
Illl\` I11 ~ Stir/:111q. A nzirrow, shzirp-pointed knife, six inches long, is ex-
tklt.  4 1·elle11t lot sticking hogs. The incision should be made directly i11
  il`()1ll tl1e breztstbone (see Hgure) with tl1e knife pointed directly
 1 IU\\'2ll`(l tl1e root of tl1e tztil ztnd held pztrztllel with tl1e bztekbone.
W 1111   The lgnile should be inserted just deep enough to sever the large
lcllllm  ` wins and ztrteries ol the H€Cl<. \1Vl1en Z1 hog has been properly
11gl1tt·1-  1
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Position of knife when the stick is made
lltltl tllll  . stuck, the blood will come in spurts. The “`s1icker" should be t·x»
t·t·1l11111 A ll`t‘lIlt‘l1`(`2ll`Cl·lll to keep tl1e knile in direct Ii11e with tl1e bztckbonc
l1t· s;11111 , l11;1\‘t11(l sticking il slioultler. which results i11 wztste ll`llllllllllgS ilIl(l
1»1·s1i1l- g :1 poor-keepitig shottldet. The 1ll`lCl`lCS ure severetl i11 the IlC(`l·§ ill
1t|1 i1111 lll(' ]llll(TIl<>ll wliere thev l)l`llll(`ll sec ll<"lll`(‘ . 'l`o stick tht- l1c:1rt is
1 I, . 1 o
111 1l1l\\'1l 1·1ll1111l1 ilIl(l llIl(lCSll`ill)l('. lor il` the lllllS(`lll1ll` 2l(’ll(>ll ol. thc ll(?2ll`l is
1t»11·l11l1 llllCl`lt‘I`t‘(l with. it will 11ot force tl1e blood lroni the %Il\Illl(‘l` blood
_`1111·1I1l i l"i*"l*· \\'h1<`l1 sl1o1tld be thoroly draiitetl.
I`11 11111 l1·111/11·1·11/111·1· of //11} ll’1111·1‘. For ll bztrrel sculd. the l(’lIlI)(*l`2llllI`(’

 1
S [{('Il1I((']C)’ EN/(’}ISI4(})I Cfrcu/11r N11. 261
111 the water S11()lI1(1 be 155 to 100 degrees F.; 11111 il 21 1.2l111( 15111y11_ 1 [heh;
115 111 150 degrees 1*. is eilective 111111 s111c. A 1c111per11t11re11111;; 1 OHL
111 1711 degrees F. is too high in either 1:11sc 11s it 111211 11111se the 111111- Hm
111 set, 11nd \\’11Cll o11e 1111s 111111 experience wit11 set 11Z111` 11e 11*1111111 11111111
preciute the lower lC11l1)C1`2lllll`C. D1
S(`((l(11}Ig. \\l2l1C1` 11111y he 11C211€(1 conveniently in Ll 1i11`gC 111111 1lCf1(1,
or 21 1`Cgl11ll1` sculding 1*111 l)1Zl(jC(1 over ll 1ire pit ne11’r tl1e pl111·e 111 11cll s
1)Ll1(T11Cl`111g. Hogs weighing 250 pounds or less, however, (Yllll 111 stroke
S(`2l1(1C(1 i11 ll 1)Zl1`1`()1 set 111 11n zingle 111 #15 degrees, 11t 111e e1111 11111 1\'Il\'11
pl11t1or111 which llllly be used 11s 21 scrziping bench. To 11111 111 11· 1 11:11111
111 rcr
CQ _ ff-, ‘ · 17   1110 11
4 \» E ' ijf M//"‘ ' . 1     $11111111
1' 1 1. yi   '   ¢ 1 ~1. Q.;
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1~_~m» ._ \.  __ M    .1  
; , _,,  _ M  ? _. V _ ,—  ,_ _ » 1 tlgtllll.
1   ni ~"  ¤ 1 ' ’
, rg; 0% . ._ gx . V ..     . 1 I111(111
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__  __  ...  _,, _ -   W . C\C111
11 1 » Tap _ 4{ . .1 \ \.»   V _ ‘_Ar · .
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~1 *€¢:i:;¢z11<#1<~ ~-1— 1   -   *11  *5 .   »<.` .
· 2 1111111s
Simple equipment, for scnldiug, in usc. 1llC lg
, 1111111
1Il<)\`111§ the s1`111‘1, 21 11C2l1)ll1g 12l1)lCSl)()<)1l1`l11 o1` lye 1`or 1*:1111 11:11101*1 ‘ $111HC1<
\\‘2l1Cl` 5111111111 1>e Llsetl. ll` lye (#l1l1I1()1 11e 111111, il $1111111 s1l11\’C11111"l 111€111Z
\roo11 21511Ch or il 111111111 o1` 1 l11(`1i1111lQ 1112l\` 11e s111>st1t1llC11. .\~1·*" C11
1 1
$(21111 is hetter 111111 11111111 $2l1C1` 1111111 il (llll(`li S(`2ll(1. m"‘“<
\\'11i1c in 111e \\`1l1C1`, the (`Zl1`(T2lSS should he kept 111t)\'111¥ *" *'ll 1*11111
>i11`1$ 1\'111 1)C lll111.t11`1I11\' S(`Ql1(1Q(1_ 1:111]]] [hug [1) [hug [gist 111C11i1111l° ` 111111 5(
1 1 . .
<1C1C1`1I1l11C \\'11e11 111 1`C1I1()\'C 111e (Q(ll`(`[[$$ 11111111 the w11te1‘. 1>11?1'll 'l “j*1C!`
(`i|1`(`21$S is lltoroly 5(Y2ll(1C(1 wl1e11 111e 1111ir 1111 the sl111111;s 111111 11c1¤<1l“" ‘ ‘l"i°l¢l
atalll il “`fll€l` illld scrape again Thg last scraping should be in ill} Up\\'?ll`er:1t11re lll llll OHL
rd 170 degrees F. is inn high in either case 21s it muy cziuse the llllll MSL
in set, :1nd when one l12lS hud experience with sel hitir he will All lllmll
ln`eei:1te the lower ten1l>er:1ture. Dl,
Sm./(ling. \V2llCl` rnzty he heztletl C<)11\'C1liC11ll}' in il large will lmllv
(rr :1 regular senltling \‘z1L l>l:1<‘e¢l <>\‘et‘ il life l>it ne:1’1‘ the l>l;11e :,|` llcll S,
brrielrering. Hogs weighing 250 l><>unj’ ‘a;T · .   _ , .. lust bq
. . . * 1  ' , _  V . 1;- ‘, -_._
» ' 1.*   ’?*·  · . ` ·· ':'.l llle m`
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- `·   _ 1  l  5 I 411;;
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1 ’ ` ’   ·` = "  li-: `l `   ·  · . ~“ :3;
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  · ’ · 1 (lon is
Simple equipment Ior scalding, in usc. lllg lu
· ‘ Both s
rnnring the seurl`, il l1C2ll)l11g l2ll)lLjSl)()()l1l.lll ol lye lor e:1<·l1 h;1n1·l11l i . sulheie
\\`1llC1' shoultl he used. ll` lye (11111101 he l11l(l, :1 $1112lll $l1t¤\‘Cll11l0l rltchol
wood ztshes nr :1 l)()lll1(l nl (llll(`lill111C 111ily he substituted. .\sl<111‘ Cl:
S(1ll(l is better und ntuch suler ll12Il1 il (llllCli S(`1ll(l. 111t>\`t‘(l
\\’hile in the w:1ter. the cztreztss should he liCl)l rrrnring s1>.1ll l1<1t wx
l11l1`lS will he lll1ll·(71`111l}' S(`Zll(l(j(l. l·`r4rm lime ln lime test the l1i111l" 111111
determine when to rentove the L`1ll`(`ilSS l`1`<)111 the \\'ZllQl`. l.’s1111ll1·t rrzttcrs
(`2ll`(`2lSS is ll1()I`()l}` sculileml when the l12ll1`()I1 the Sl12ll1l·{S 2\11(l ht~;11l l1;1~ tlirccti
l<>nsene1l. lest these l)i11`lS by :1 twisting ntotion ol the lldllll- l (1l(.l$*
1

 Killing, Calling mul Curing Pork. 9
usetl, the hair slips easily at these place's, t;he carcass is ready to be taken _
l llih out. lf a barrel is used, it is best to scald the rear end of the hog
hail hrst. For, if the hair sets, it is much easier to remove it from the
ll ap. ` hind quarters than from the forequarters.
Deliairizig. Because the hair is harder to remove from the
tank head, feet and legs, they should be scraped Hrst. Then, with the
ue ol hell scraper on edge, using considerable pressure and straight
an he strokes, remove the hair from the rest of the body by scraping the
l nl a wav the hair lies. To remove the dewclaws, place the palm of the
in re- hand or thumb on their points and press backward. The toes can
‘ he removed by inserting an iron hook, such as a hay»hook, beneath
the upper edge and giving a quick, hard pull. This operation
_il should be performed as soon as possible after the carcass has been
l removed from the water, for upon cooling the hoofs become set
Ti t again. Some farmers scald the feet hrst, in a kettle or small vessel.
l and then remove the hoofs immediately. If scalded in this manner,
  they yield readily to vigorous pressure from the palm of the hand.
The head, which also is difhcult to clean, may be scalded advan-
tageously in the same manner. Spots receiving a poor scald may be
loosened by covering them with burlap or hair and pouring on hot
water. Other instruments, such as corn knives, hoes. bricks and
I even the hands, are used for scraping and removing the hair. .
Q. Calling the Gamlnrel. "Cut the gambrels" with a sharp—point-
fi 6d knife. Put the thumb on the back of the knife, start at a point
VV`? jl1Sl below the hock and with plenty of pressure cut straight down
  lllCIl11(ltlle ol; the hind leg to a point Just between the dewclaws.
  Care should be taken not to cut; crosswise, as a cut tendon may 4
  cause extra work ill it breaks during the cleaning process. lf a ten-
Mi (llm is Cut, be sure to aid it by using a good. stout string tied urOu11eni·m bm,
the hind legs. Cut down between the hams to the pelvic litmc mst
which is easily split with the same stroke if the cut has been nigitlq Phu
in the center. Continue the cut down the mid-line of the belly is hw
the breast bone, cutting thru the fat and exposing the thin lll(jl]l- mil
brane which covers the entrails. In cutting thru the pelvic bniit_ gnu
be careful that the point of the knife does not extend deep enough »
to puncture the colon (large intestine). Mark the mid—line but thi _
not cut thru since this would let the intestines fall down and bein
the way. Insert the knife a little to one side of the center of tht _ I
point of the breastbone, being careful not to go deep enough in Mm
pierce the paunch with the point of the knife. lf you go to tht [lm`
right of the breastbone, the knife should point toward the left, MC
\~Vith a quick downward pressure cut thru the breastbone and tin . limi
tinue the cut to the point of the jaw. This method of splitting tht img
breastbone is much easier and quicker than splitting with the up- I` [li
ward cut. \~Vith a little practice the operator will be able to tut Um;
between the hams, split the pelvic bone, mark the belly and split lmH_
the breastbone with a continuous movement. \Vhatever inethtttl mm
is used, the breastbone should be split before the intestines are ht [hc t
out. If a barrow, strip out the penis and leave it attached to thc Cum
entrails. _ mm
Next grasp the knife, thumb up, with the point of the ktrilt 1
down and the sharp edge toward the carcass. Pull upon the pcttit mov
or\ uterus to bring tension on the colon. Cut around the left sith end
to the tail bone, then go to the right of the “bung" and cut batik tit upw
tlte tail bone until the two cuts meet. The colon being very dot ~. bein
and parallel to the backbone requires the operator to use careitt hast
[ Inilking tlle Cut between these two parts, Pull the “l)llllgH tltlllll bmi
thru the pelvic cavity before completing the opening of the htlh- ‘ l
lf tllC lllClUl)l`ZlIlC which covers the intestines is too tough I0 split  Y Mir
Willl tlle flllgCl`S, use the point of the knife with the edge t>ttl\\'ill*l· gtlts
CUL l)€[WCCll tlle two [()l`Cill1gCl`S which are usetl to guitttl ilftlilllhl V@1`)'
cutting the intestines. Then, by pulling gently on the l1tl`§€l“' ` Till:
[C$liI`lCS Zl1l(l llSlng it Sllittlu knife lightly and egtrefully, one t`£1Il*llll) [ll€l`
out the intestines to the stomach, leaving the kidney fat in tht amn
carcass. Grasp the entrails where the gullet comes thru the tlizt-   hair
phragm._ Before continuing the cutting to loosen the lungs zttttl lllilt

 Killing, Calling and Curing Pork ll
ile iii tmchea, loosen the liver and cut around the diaphragm, making
ge ol sure that it is not attached at the breastbone. All the entrails may
.weea be removed in one mass as described above or in two operations by
bone. hrst removing all the organs in the abdominal cavity and then the
made pluck (heart, lungs and trachea). Remove the tongue from the
lly to head. Rinse out the carcass with cold water, and wash off all blood
mem- stains with a cloth dampened with lukewarm water. Remove the
bone, gall bladder l`rom the liver and separate the heart from the pluck.
iouvlt
MR, CUTTING UP THE CARCASS
Uijcjjjg l€i·mo:»ing (lie Head. The head may be removed before or
mj] U] alter the intestines are taken out. Remove the head just back of
jj) jhc the ears. lf the jowl is left on the carcass, the cut goes down the
C mj. side of each jaw; if lelt on the head, the cut goes straight around the
ld mn. A heck. In either case the head is removed at the atlas joint by cut-
ug mt ting all muscles which support it and by separating the atlas, which
hb up- Is the joint next to the head. ln severing the atlas joint, use the
W mj cutting edge of the knife not HlOl`C than one inch back of the point,
jd sjjjjj  _ jmlhng down on the head at the same time. If the cut is made
mlhljj straight around the neck, a twist of the head usually will separate
mlm the _joint. The head can be used if the eyes, wax cavities in the
m mc ears, the coarse hairs on the ears and the remaining coarse hairs are
removed. The head should then be washed thoroly.
e knilt Rcnzmiing the Leaf Fal. The leaf fat (kidney fat) can be re-
_C Penis tl1<>\'€d much easier when the carcass is warm. Grasp the lower
Ch ally Cad of the kidney lat with one hand; then give the hand a twist
lxtttlttn “l)“'¤1`tl. \iVith tl1e other hand, hall` clinched, “list" oil? the fat, .
lj-(last t_  Ming Cftrefttl not to injure the bacon muscles. This operation
carein ltastens the chilling of the carcass. This is important and should
ju (lt)\t'|l V l)(` (l(>llC.
ie hcllt. · Facing the Hams. By facing the hams is meant the removal of
to split  ‘ st strip of lat from the inside of the ham. (jut the fat near the flank,
.ntw1t1tl— . §l`ii$[>ll1e edge attached to the ham and, while pulling 011 it, USC Il
_ agttlthl ( "€l`)' Sharp knife to cut Over the face of the ham to the lull h€il(l.
large in- j This fat can be removed very easily when the carcass is warm and
filllsllljl there is very little danger of injuring tl1e ham muscles. The
[ in lllf ammllll to be removed depends upon the \\’2ly you WiSl1 IO l12lV€ UIC
the tlizt-   hams trimmed. This operation exposes the ham muscles and is a
mgs uml j material aid in cooling.

 W
12 K€7Il’1.lCl€>lEXl€H5lOTL Circular N0. 261
Sjulitling //10 Carcass. The carcass should be split so as to cl- chil
iect rapid chilling. A handsaw, a meat saw or an axe may be usctl jimi
in splitting the backbone. The cut can be made easily and quickh A
with an axe, since the majority of farmers are expert in hantlliiig · [our
an axe. Starting the cut at the rise in the backbone which is ahhul pen
six inches below the root of the tail, split down the middle ol tht *
backbone. Alter the carcass has been split, it should be reinort·ll
to the smokehouse or other suitable building and hung to chill. A,
ll the temperature is unusually low, it may be necessary to wrap
the carcasses in heavy cloths to protect them against lreezing_
·   »r*’ V **2;:;; ‘     =
y a   V ’?'§2.`_   ‘- ‘       R . r   g g
r¥·%¥H { e .·    .
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    _ J VSVNL   g   44  i g g v 1 ;  . ‘ ._   nai ; -{   _` _ A
  g  Wi A JQ, . i     ·-»=»   · i `
wi  s¢‘ = Ei   t i ‘ I.   ·  .
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   tir ~»£;¢`g,Q‘?"* “   ` V A  · ”  s      .l-   ¢ ;T\ two
.-1  i·it __ i , . _ i Nei
l
Splitting the carcass with a cleaver. An axe may be used. )c
. han
Removing the Fat from llw lmestines. Remove the lat l1’·¤lll   thc
' the iHtCStinCs While warm. Start at the stomach end, ll<)l(llllg llll ih"
lat l>€lCl< with One hand and stripping out the intestines \\'lll1llll' i mg
other. A canvas glove on the stripping hand is a great aid. A [llc
. . olt
Clllllmg. Neat cuts can be made only from carcasses that llilll · X 1
. _ _ . _ A , v 14
b€€I1 ll101`Oly chilled. Ii the temperature is unsuitable lol llll iw
proper chilling of the carcass, it may be necessary roughlv to hlhll 8;
. · ‘ ‘ _ I t Jiu
OUI UIC U121]O1‘ cuts and scatter then] about on stones or <‘<1lNl*'“ V {hc
lllltll tl1€ Hllimill heat has been drawn out, Farrners who l12\\`U M Sm
O1` CHU 1`€2lCllly get it, will {ind it a great Convenience during ]>Ull"‘l` I
of unfavorable hog-killing weather. The importance ol {hw ·

 . [ i
I
Killing, Cutting and Curing Pork 13
to cl- chilling of all ctircctssms should not be overlooked. First-class cured
ugcll [H-Oilucts can be [Jrc[Jat‘6cl only from chilled carcasses.
iitkls Removing the Slzoulcler. Remove the shoulder between the
(lllllg ; fourth and Hlth ribs, straight across the carcass. Make the cut per-
aliout pendicular to the line ol the body instead ol following the rib.
>l tlit j
novt-tl g   2,,
tiiill Z ‘     ·.`‘      
¤‘¤‘¤i¤ V · ~         `T  
• "K j   ,ii”i         ‘
~~   M   = »»`g   .. a   Tn *
V V       is,)   ;¥’T" "(£,,;·?;; 
- · _, §4;`i%.'t{_ I.!  ·‘.v  i a Y. W   ,.,
. ` *i·l?i§ii`; ii" i   i   il‘!?¤r  ·- 4 I i ii '
_ VA wi jig ~ vv     A ·e=i§k£Fz_,’,& ,·  ’ j;,,i.»f*t_ _,  
_—»»-».   L.   Qi _ Mw   V;  "”` yi I
1 4 x ~ ‘ .,_t;_gh'1. ,   g »_ Jjiévgw      
` 1 ~ "   ~&_ "J "*-·E}%;·—·¢s.;¤» i `i'Al‘·’E°§Qi _v i
_   ,.,..‘~—e·»·"‘m: in · _.. rv:
i i' j i   Wl., V '{'i$;·’*  L%;,;;M ·h;,, in I- ¤ ...‘ .. i.
Removing the shoulder between the 4th and 5th ribs.
A \\'lien this cut is correctly made, the fifth rib usually will be cut in
t two. The shoulder as removed should be rectangular in shape.
Next, the neck bones are removed. The shoulder is now ready to
he converted into a shoulder butt and "Calil`ornia" or "Picnic"
. ham. The butt ol the shoulder should include about a third ol
M twin   [IW [0]) Side Of the shoulder. Make the cut squarely across the
lini tht ` shoulder. The butt may be converted into sausage, used for roast.-
vitli tht y ing, or chops, or cured and smoked. Shape the lower two—thirds of
- the shoulder as much like a ham as possible. Trim the front side
NL hm _ (ti lhe shoulder to the shape ol the rear side of a ham. This Cut,
Im my , when cured and smoked, is "tasty" and compares favorably i11 qual-
to hwy lil illitl flavor with ham, On many [arms, where an 2ll)llll(l2lIlCC of
wnmu. ` “““$?*§`€ 15 desired, the shoulders are made into sausage. Remove
him M lim i00t at the knee joint, This may be done either with an axe or
‘ V . saw.
; ])Cl1tltl*
if {lun ’ I`lm Hum. Cu./. Cut the ham oil the carcass about 2% inches.

 `
14 Kerztttc/cy Extension Circular No. 261 V
ot approximately three lingers width, in [ront of the pelviti bonu { ji
(often called the "line" bone). Make the cut almost pet`petnlit-ttt;H—  · {mm
to the line ol the leg. In applying this rule, be sure that the the ’ tt-Om
has been straightened, as in fl CZIYCHSS that has hung on the gambty] mp S
while chilling. When the cut has been made in this way, a siltim. A Wim
topped ham results, in contradistinction to the long, pointed ttyl] . thcf
generally seen on country hams. The long point, after curing, hy. muy
comes so strong that it is unlit lor use and must be trinnnetl ttll. ,
ua
• - .
I lh _'
’ 7
' ,.\ ‘:*, .. ft' »
· ,"~ ==¤· s A- ‘. .
2; | {K " \\ gg gl" (I 'z{':
.;-4-. ; x *11 `*» ffzy
an ,__ _A ,_ ` xi » »
¤:i// ' _ ~. __ s » / , E
/ r`-if `~~ `~e ,.<” ,’ “’ »
/ I \\ •’ x\ /
1 l O ` ~ ·
,’ 1 a *. /
I v `t·"·
g I
I
  V
Position of the bones in the shoulder. A—B, line of cut to make the "Ca1if0rnia hattt."
tttret
City dealers in tiottnt.ry-cttred hams object strenuously to hams with ·· lzttte
a long point, and pay more lor the product properly trinmtetl. ltt tltoti
completing the trimming ol the hatn, smooth it up on all sitlcv grain
Leave on only a thin layer ol fat to serve as a protection agaitttt · port
hardening ol` the lean tissue alter curing. Cut. the leg oil at tht