PORK SLAUGHTERING, CUTTING, PRESERVING, AND COOKING ON THE FARM TEXT

this belief is not necessarily correct. A poor skinning job can lower the quality of the belly for bacon. After stunning and bleeding the animal, move the carcass to the location of the hoisting equipment. Place the carcass on a sheet of plywood, a concrete slab, or straw. Wash the blood and dirt from the carcass. Turn the carcass on its back and hold it in place with blocks placed on each side (fig. 17). [Illustration: Hog in supine position on plywood sheet] Figure 17.—Position for skinning. Cut the hide around the rear legs, just below the dew claws (fig. 18). Make a cut through only the hide, down the back of the leg, over the hocks, and to the midline at the center of the hams (fig. 19). Skin around each side of the leg, removing the hide to a point below the hock (fig. 20). [Illustration: Man holding knife cutting around hog’s ankles] Figure 18.—Cutting skin around legs. [Illustration: Man holding knife cutting hide between rear legs] Figure 19.—Cutting to midline. [Illustration: Hog with hide pulled back at rear legs] Figure 20.—Skinning legs. Open the hide down the midline from the point where the animal was stuck, around each side of the pubis area and continue to the anus (fig. 21). Make this cut by inserting the point of the knife under the skin with the blade turned up. This procedure is referred to as cutting from inside out and protects against meat contamination from materials on the hide. Avoid cutting too deeply because you may puncture the intestine and contaminate the carcass. [Illustration: Man running knife down midline of hog] Figure 21.—Cutting down midline. Remove the hide from the insides of the hams (fig. 22). Be careful, it is very easy to cut through the fat into the lean. Continue skinning along the sides toward the breast. Grasp the loosened hide in the opposite hand and pull it up and out. This places tension on the hide, removes wrinkles, and allows the knife to glide smoothly. Holding the knife firmly, place it against the hide with the blade turned slightly outward (fig. 23). Skin as far down the sides as possible, but not around the front legs (fig. 24). [Illustration: Knife removing hide at upper rear legs of hog] Figure 22.—Skinning hams. [Illustration: Knife cutting away hide from abdomen of hog] Figure 23.—Siding. [Illustration: Picture of hog with hide pulled back from sides. Figure 24.—Siding. Return to the rear of the carcass and remove the hide left on the rear of the hams (fig. 25). Do not skin the outside of the hams at this time. Remove the rear feet by sawing through the bone about 2 inches above the hock (fig. 26). Insert the spreader under the large tendons on the rear legs (fig. 27) and secure the legs to the spreader. [Illustration: Knife removing hide at upper rear legs of hog] Figure 25.—Skinning rear of hams. [Illustration: Saw cutting off lower foot] Figure 26.—Removing feet. [Illustration: Knife shown between leg bone and tendon] Figure 27.—Exposing tendon. Hoist the carcass to a convenient working height (waist high) for skin removal from the outside of the hams. Skin around the outsides of the hams, leaving as much fat as possible on the carcass. Remove the hide around the anus and cut through the tail at the joint closest to the body (fig. 28). Pull the hide down over the hips (fig. 29). The hide along the hips and back can be pulled off, leaving the fat on the carcass. Occasionally, you may need to use a knife to cut between the skin and the fat if large pieces of fat are being pulled off. [Illustration: Knife shown removing hide from rear of hams] Figure 28.—Skinning rear of hams. [Illustration: Hanging hog with hide half removed] Figure 29.—Removing hide from back. Hoist the carcass to a fully extended position. Open the hide down the rear of the forelegs. Remove the hide on each side of the forelegs (fig. 30). Skin along the inside of the forelegs and neck. Skin along the outside of the shoulders and jowls to a point approximately half way to the back of the carcass (fig. 31). [Illustration: Hanging hog with man removing hide near front legs] Figure 30.—Skinning forelegs. [Illustration: Hanging hog with hide removed from chest] Figure 31.—Skinning sides and back. Slowly pull down and out on the hide (fig. 32), removing it along the back. If the fat begins to tear, use a knife to correct the torn area and then continue pulling the hide. Remove the hide as far down the back as possible (fig. 33). When it becomes difficult to pull along the top of the neck, complete removal with a knife. [Illustration: Hanging hog with man pulling down hide in back] Figure 32.—Pulling hide from back. [Illustration: Hanging hog with man pulling down hide in back] Figure 33.—Pulling hide from back. If the head is to be saved, skin over the poll and down the face (fig. 34). Remove the hide at the snout. Remove the front feet by sawing just below the knee joint (fig. 35). Continue with evisceration and splitting. [Illustration: Man using knife around hog’s neck] Figure 34.—Skinning head. [Illustration: Man using saw to remove lower part of front leg] Figure 35.—Removing front legs. Evisceration Loosen the anus by cutting around it, deep into the pelvic canal. Pull outward and cut any remaining attachments (fig. 36); be careful not to cut into the large intestine. When the anus is loosened, tie it with a piece of string to avoid contaminating the carcass (fig. 37). [Illustration: Man using knife around anus] Figure 36.—Loosening anus. [Illustration: Man tying shut anus] Figure 37.—Tying anus. Remove the penis from a slaughtered barrow. Cut through the skin and fatty tissue along each side of the penis and around the penis opening. Lift upward and cut underneath it along the midline (fig. 38). Cut along the penis between the hams, pull the penis upward and remove it at its attachment at the base of the ham (fig. 39). Continue the cut made between the hams, at their natural separation, exposing the white connective tissue. Cut through the tissue to the pelvic (aitch) bone. Continue cutting through the cartilage between the aitch bone and separate the hams (fig. 40). This procedure is satisfactory in young pigs; however, a saw may be needed to split the aitch bone in older hogs. [Illustration: Man exposing hog’s penis] Figure 38.—Removing penis. [Illustration: Man cutting around hog’s penis] Figure 39.—Removing penis. [Illustration: Man slicing through pelvic cartilage to split hams] Figure 40.—Splitting pelvic bone. Make a cut through the lean and fat from the point where the pig was stuck to the upper end of the sternum or breastbone (fig. 41). Insert the knife at the top edge of the sternum, cut downward and slightly off center to open the chest cavity (fig. 42). [Illustration: Locating the tip of sternum with fingers] Figure 41.—Tip of sternum. [Illustration: Man pushing knife down through sternum] Figure 42.—Opening the sternum. Open the midline, beginning at the opening made when the aitch bone was split. With the handle of the knife inserted in the opening and with the blade pointed outward to avoid cutting the intestines (fig. 43), open the midline to the opening made at the breast (fig. 44). Allow the intestines and stomach to roll outward and hang (fig. 45). Do not allow them to fall because the esophagus will tear and spill its contents onto the carcass. [Illustration: Man pushing knife down through abdomen wall] Figure 43.—Opening the midline. [Illustration: Man pushing knife down through abdomen wall] Figure 44.—Opening the midline. [Illustration: Intestines and stomach exposed out front] Figure 45.—Intestines and stomach. Pull the loosened large intestine down past the kidneys (fig. 46). Sever the attachments to the liver and remove it by pulling outward and cutting the connective tissue (fig. 47). Remove the gall bladder from the liver by cutting beneath it and pulling (fig. 48). Be careful not to allow its contents to spill onto the liver. [Illustration: Man pulling out large intestine] Figure 46.—Pulling large intestine. [Illustration: Man slicing out liver] Figure 47.—Removing liver. [Illustration: Man slicing gall bladder off liver] Figure 48.—Removing gall bladder. Pull the stomach and intestines outward and cut through the diaphragm (fig. 49). This is the thin sheet of muscle and white connective tissue that separates the stomach and intestines from the lungs and heart. Pull outward on the lungs and heart and cut down each side of the windpipe, severing its attachment at the head (fig. 50). To separate the heart from the lungs, cut across its top (fig. 51). The heart should be split open to allow thorough washing. Wash the heart and liver thoroughly and put them in ice or ice water. [Illustration: Man slicing down through diaphragm] Figure 49.—Cutting diaphragm. [Illustration: Man pulling down and slicing off windpipe] Figure 50.—Removing windpipe. [Illustration: Man slicing off heart from lungs] Figure 51.—Removing heart. Splitting and Head Removal Wash the inside of the carcass before splitting. With the saw, begin splitting from the inside between the hams (fig. 52). Keep the split as near the center of the backbone as possible, and saw through the tail region to a point midway through the loin (fig. 53). Move around to the back and continue sawing through the shoulder and neck to the base of the head (fig. 54). If the split gets off center, continue sawing through to the next vertebra and then realign the saw. [Illustration: Man facing chest running saw down back backbone] Figure 52.—Splitting. [Illustration: Man facing chest running saw down back backbone] Figure 53.—Splitting. [Illustration: Man facing chest running saw down back backbone] Figure 54.—Splitting. Remove the head at the atlas joint (the joint closest to the head). This joint should be exposed if the carcass is properly split (fig. 55). After cutting through the joint cut downward along the jaw bone, leaving the jowls attached to the carcass. If desired, remove the tongue, wash it thoroughly, and place it with the liver and heart. [Illustration: Man using knife to remove head] Figure 55.—Removing head at atlas joint. Remove the kidneys and leaf fat (figs. 56 and 57). The leaf fat is removed by loosening it from the diaphragm muscle and lifting it upward. Wash the carcass thoroughly before chilling. [Illustration: Man using knife to cut out kidney] Figure 56.—Removing kidney. [Illustration: Man removing leaf fat] Figure 57.—Removing leaf fat. Examining the Carcass All the internal organs and the dressed carcass (fig. 58) should be examined carefully for any abnormalities or conditions that might affect the fitness of the meat for food. Usually a meat inspector or graduate veterinarian is the only person qualified to do this, and one should be present to inspect the carcass; however, under farm conditions, you may need to look for the obvious signs of disease or damage yourself. If any part of the viscera or carcass is questionable, you should obtain expert advice. Bruises, minor injuries, parasites in the organs, enclosed abscesses, and single tumors are frequently local conditions that can be easily removed. However, congestion or inflammation of the lungs, intestines, kidneys, inner surface of chest, or abdominal cavity and numerous yellowish or pearl-like growths scattered throughout the organs should be viewed seriously. Carcasses and viscera having such abnormalities should be examined by a graduate veterinarian and his opinion obtained as to the wholesomeness of the meat. _You should check with a cooperating veterinarian before you slaughter the animal to be certain he will be available if you should seek his advice_. [Illustration: Hanging split carcass] Figure 58.—Completed carcass. CHILLING THE CARCASS The surfaces of freshly slaughtered hog carcasses are contaminated with bacteria that can spoil the meat unless their growth is promptly checked. Bacterial growth can be slowed by prompt chilling and keeping the carcass at low temperatures. If the weather is suitable (28° to 35° F), the carcass can be wrapped in a sheet, hung, and chilled in a well-ventilated shed. Wrapping with clean cloth will partially protect the carcass from contamination. _Do not allow the carcass to freeze_ because freezing within 1 day after death may toughen the meat. If the carcass cannot be chilled to below 40° F on the farm, it should be transported to a local locker plant or market for chilling. The need for prompt and thorough chilling of warm carcasses cannot be over-emphasized for the inhibition of bacterial growth. The carcass can be cut into retail cuts after it has been chilled for 24 to 48 hours. CUTTING Use the following guidelines in determining cutting and packaging instructions for the processor if the carcass is not cut and wrapped on the farm. _Chops_.—Can be broiled, braised, or pan fried. Chops should be at least one-half to three-fourths of an inch thick for frying or braising, and 1 inch thick for broiling. Figure one or two chops per serving. Allow three-fourths of a pound of uncooked meat (bone-in) per person as a guide. _Roasts_.—Allow three-fourths of a pound per serving for bone-in roasts (ham, picnic, shoulder) and one-half pound per serving for boneless roast (boned and rolled Boston butt or shoulder). _Sausage_.—Allow one-third pound per serving. Carcass Cutting Equipment Elaborate and expensive equipment is not necessary but certain items are essential. The following equipment is recommended (fig. 59): 1. Steel 2. Boning knife 3. Large steak knife 4. Meat saw 5. Freezer paper (see section on “wrapping”) 6. Freezer tape 7. Meat grinder (electric or hand powered) 8. Clean water [Illustration: Saw, knives, and steel] Figure 59.—Equipment for cutting. Cutting the Carcass Remove the hind foot by sawing through the hock joint at the right angle to the length of the foot (fig. 60). [Illustration: Man sawing off lower hind leg] Figure 60.—Removing hind foot. The ham may be removed two ways. The long-cut ham is cut off at the pelvic arch (bend in the backbone) perpendicular to the length of the side (fig. 61). This style ham lends itself to dry salt curing and aging. The popular short-cut ham is separated from the side by a cut approximately halfway between the pelvic arch and the end of the pelvic bone at a right angle to the shank (fig. 62). [Illustration: Man sawing off ham] Figure 61.—Removing long ham. [Illustration: Man slicing off ham] Figure 62.—Removing short ham. The front foot is removed by sawing through the hock (knee) joint at a right angle to the length of the foot (fig. 63). A shoulder hock may be cut off about halfway up the leg (fig. 64). To separate the shoulder from the loin and belly, locate the second rib from the front and saw through the center of this rib (fig. 65). [Illustration: Man sawing off lower front leg] Figure 63.—Removing front foot. [Illustration: Man sawing off section of upper front leg] Figure 64.—Shoulder hock. [Illustration: Man sawing through upper chest] Figure 65.—Shoulder removal. The remaining part (middle) is divided into the loin and the belly by a straight cut from the edge of the tenderloin muscle on the ham end through a point on the first rib about 2 inches from the protruding edge of the split backbone (figs. 66 and 67). [Illustration: Man cutting with knife along chest] Figure 66.—Separating middle from loin. [Illustration: Man sawing along chest] Figure 67.—Separating middle from loin. The tail, backbone, and flank are removed from the ham; and the fat over the inside (top), in the pelvic area, and along each side is trimmed close to the lean (fig. 68). Most of the skin and fat are left on the long-cut ham with only a short bevel at the butt (loin) end. Five or six inches of skin may be removed from the short-cut ham by cutting under the skin approximately half the distance between the butt edge and the hock (fig. 69). The exposed fat is then smoothly tapered to a thickness of about one-half inch at the butt end (fig. 70). [Illustration: Picture of trimmed ham] Figure 68.—Trimming short ham. [Illustration: Man slicing off skin and fat from ham] Figure 69.—Trimming short ham. [Illustration: Picture of trimmed ham] Figure 70.—Trimmed short ham. The fat back is removed from the loin. Starting along the backbone side at the shoulder end, cut and lift the fat over the curve of the loin muscles, being careful not to cut into the lean (fig. 71). Surface fat on the loin can then be trimmed to approximately one-fourth inch in thickness (fig. 72). The loin can be roasted whole, cut into smaller roasts, or sliced into chops (fig. 73). Shoulder, rib, loin, and sirloin chops are made from the loin. However, the most popular chops are from the shoulder end and the center (loin) portion. The ham end is more often roasted. Cut chops one-half to three-fourths of an inch thick for broiling or frying. Chops for stuffing are easily made by cutting them two ribs thick and making a pocket between the ribs. Be careful not to cut through the outer fat surface (fig. 74) when making chops for stuffing. [Illustration: Man slicing fat off loin] Figure 71.—Trimming loin. [Illustration: Picture of trimmed loin] Figure 72.—Trimmed loin. [Illustration: Picture of loin roasts and chops] Figure 73.—Loin roasts and chops. [Illustration: Picture of loin chops] Figure 74.—Loin chops. Remove the neck bones from the shoulder by cutting beneath the ribs to the backbone and along each side of the vertebrae, then lift and cut closely around the vertebrae to complete their removal (fig. 75). Cut off the flap of skin, fat, and lean where the hock joins the shoulder (fig. 76). The jowl is removed by a straight cut, parallel to the cut which separates the shoulder from the side, just behind the curve or “dip” in the skin where the ear was removed (fig. 77). Bevel the fat and skin at the top edge of the shoulder (fig. 78). [Illustration: Man slicing off neck bones] Figure 75.—Removing neck bones. [Illustration: Man slicing off fat from shoulder] Figure 76.—Trimming pork shoulder. [Illustration: Man slicing off jowl] Figure 77.—Removing jowl. [Illustration: Picture of trimmed pork shoulder] Figure 78.—Trimmed pork shoulder. The shoulder can be divided into a picnic shoulder and a blade Boston roast by making a cut at a right angle to the sides, starting one-half inch below the edge of the blade bone (figs. 79 and 80). Bevel the skin and fat along the edge of the picnic shoulder (fig. 81). Remove the skin and fat (clear plate) from the Boston roast by starting at the corner over the blade bone and lifting it up and back (fig. 82). Trim the surface fat to a thickness of approximately one-fourth inch (fig. 83). [Illustration: Man slicing shoulder into two pieces] Figure 79.—Preparing Boston and picnic shoulder. [Illustration: Two roughly equal size shoulder parts, fat side down] Figure 80.—Boston and picnic shoulder. [Illustration: Picnic shoulder fat side up] Figure 81.—Trimmed picnic shoulder. [Illustration: Man pulling up and slicing off shoulder fat cap] Figure 82.—Trimming Boston shoulder. [Illustration: Trimmed Boston shoulder, fat side up] Figure 83.—Trimmed Boston shoulder. The blade Boston roast can be sliced into steaks or used as a roast. It can be made into a boneless cut by removing the portion of the blade bone (fig. 84). The roast can be rolled and tied with strong