HOW TO BUTCHER PORK
(Page 7 of 9)
REMOVING THE ENTRAILS
RELATED CONTENT
When the bung gut is worked down toward the entrails, the
entire mass of entrails should be worked outward and
downward leaving as much fat as possible along the
backbone. The kidneys are left in the leaf fat which
surrounds them. The stomach will be found on the left side
and the liver on the right side.
Take a firm hold on the mass of entrails and roll them
forward along with stomach and liver. When this is done,
the diaphragm, which separates the chest from the body
cavity, will be exposed. Through the center of the
diaphragm the gullet will be found leading to the stomach.
It should be severed at this point permitting the entire
mass to come free.
Place the mass of entrails on a table or in a tub. Cut off
the liver and trim out the gall bladder. Wash the liver in
clear, cool water. Next remove the spleen or "melt."
Covering the stomach and attached to its outer border is a
thin layer of "web fat." This should be trimmed out, washed
in cold water, and hung up to chill as you may want to use
it for lard. The stomach should be cut loose and tied off.
To remove the heart and lungs from the carcass make an
incision through the diaphragm where the red muscular
portion joins the white connective tissue. This exposes the
heart and lungs, which should be pulled downward and cut
free from the backbone. The heart is trimmed up, washed and
chilled.
PREPARING CASINGS
If the intestines are to be run, this should be done while
they are still warm. The start should be made where they
leave the stomach. If the intestines are to be used for
casings, the end should be tied and the thumb and
forefinger of the left hand placed along the "ruffle fat."
With the right hand the intestines are torn from the
attached fat.
Only the small intestines are generally used for casings,
so when the large intestine is reached the fat is removed,
the small intestine tied off, and the large intestine
discarded. The ruffle fat should not be used for high,
grade lard but is good for making soap grease.
If the casings are to be used, the contents should be
carefully stripped out and the casings thoroughly washed.
Then reverse them by turning up a fold at the end of the
casings like the cuff on a pair of trousers, and pour warm
water into this fold. It is best to have one person hold
the intestines, one to pour the water, and a third to
"feed" in the intestines as the weight of the water
reverses them. To make the job easier cut the intestines
into several lengths. The mucous coat, which is now on the
outside after the intestines are reversed, can be scraped
off with the back of the knife blade, or scraped through a
sharpened notched stick by drawing the casing between the
notch and the thumb. To do a good job of cleaning this
operation should be repeated several times, and the casings
washed in lukewarm water. If the casings are not to be used
at once, they should be packed in dry salt until they are
to be used.
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