HOW TO BUTCHER PORK
MOTHER lays down a concise set of instructions for the home freezing, smoking, canning, and preserving of meat from the Morton Salt's excellent booklet, A Complete Guide To Home Meat Curing.
OK, all you vegetarians. In the past we've run a number of
articles for you, including the massive 15-page FOOD THING
back in NO. 4. We certainly respect your viewpoint . . .
but now it's time to give equal play to all the folks
who've been raising homestead animals for food. It's time,
in short, to lay down a concise set of instructions for the
home freezing, smoking, canning and preserving of meat.
Meat eaters, take note . . . vegetarians, skip the next 10
pages!
RELATED CONTENT
Our special thanks to Irma Mills of Watertown, Tennessee,
who turned us on to Morton Salt's excellent booklet, A
COMPLETE GUIDE TO HOME MEAT CURING (available for $1.25
from Morton Salt Company, P.O. Box 355, Argo, Illinois
60501). And Extra Special Thanks to Murray J. Pearthree,
Morton Salt Regional Sales Manager, for granting us written
permission to reprint from that booklet.
We'll be publishing other sections frorn the Morton Salt
handbook in future issues . . . but we'd advise you to zip
$1.25 into the mail and add the handy little manual to your
farmstead bookshelf right now if you need immediate help
cutting up and curing pork, beef, veal, lamb, poultry or
wild game.
PLANNING FOR BUTCHERING
Beginning with the warm carcass of a freshly butchered hog
or other meat animal, up to the time you are ready to cook
the meat weeks or months later, you are dealing with a
valuable and perishable food product.
Strict attention to correct methods, cleanliness in
handling the meat, the proper tools and equipment are all
very important. Indifferent methods, or lack of proper
attention to important details never helps you to turn out
high quality, cured meats that keep well.
A shed or building properly equipped for the job, a small
pen along side for penning up hogs before they are
butchered, a handy water heating arrangement with scalding
vat, a heavy table, a convenient means of swinging the
carcass with a block and tackle, heavy single trees and
gambrel sticks, and a good set of butchering tools make up
the initial equipment that will help you do the job easily,
quickly, and efficiently.
A good set of butchering tools should consist of a sticking
knife, skinning knife, boning knife, butcher knife, steel,
cleaver, bell scrapers, meat saw, and meat hooks.
Additional instruments that are very useful are a meat
pump, thermometer and meat needle, for sewing rolled cuts.
BUTCHERING
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