HOW TO BUTCHER PORK

(Page 9 of 9)

September/October 1972
 
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Meat should not be cut up and put in cure until it is thoroughly chilled and all the animal heat is out. A good job of cutting cannot be done on warm meat. Neither should salt be applied on warm meat. Very often home cured meat has been made inferior in quality and actual loss caused by cutting up and salting meat that still has the animal heat in it. A good cure follows a good bleed and good chill.

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  • WILLIE 1/16/2008 1:20:02 PM

    CAN YOU GET A BOOK ABOUT THIS OPRERATION

  • Tim 11/29/2007 2:28:01 PM

    we're all tims.. guys, if you go to the top of the page you'll see
    a section to the right headed "Related" with "Image Gallery" as the
    first link. these are the relative pictures. good luck, tim

  • ntc4ucom 10/25/2007 1:22:49 PM

    I don't know why i can't find the image's of this article. Please
    let me know what i need to do. sincerely Tim

  • ntc4ucom 9/28/2007 8:44:16 AM

    Hi, I wasn't able to see any of the illustrations. I was wondering
    if this is normal or if its my system. P.S. I'm perfecting a
    natural farming system to create a self sufficient environment.
    note: Once complete nothing will come from outside the property.

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