Home Pork Making Part 1

Home Pork Making.

by A. W. Fulton.

INTRODUCTION.

Hog killing and pork making on the farm have become almost lost arts in these days of mammoth packing establishments which handle such enormous numbers of swine at all seasons of the year. Yet the progressive farmer of to-day should not only provide his own fresh and cured pork for family use, but also should be able to supply at remunerative prices such persons in his neighborhood as appreciate the excellence and general merit of country or "homemade" pork product. This is true, also, though naturally in a less degree, of the townsman who fattens one or two pigs on the family kitchen slops, adding sufficient grain ration to finish off the pork for autumn slaughter.

The only popular book of the kind ever published, "Home Pork Making"

furnishes in a plain manner just such detailed information as is needed to enable the farmer, feeder, or country butcher to successfully and economically slaughter his own hogs and cure his own pork. All stages of the work are fully presented, so that even without experience or special equipment any intelligent person can readily follow the instructions.

Hints are given about finishing off hogs for bacon, hams, etc. Then, beginning with proper methods of slaughtering, the various processes are clearly presented, including every needful detail from the scalding vat to the kitchen baking dish and dining-room table.

The various chapters treat successively of the following, among other branches of the art of pork making: Possibilities of profit in home curing and marketing pork; finishing off hogs for bacon; cla.s.s of rations best adapted, flesh and fat forming foods; best methods of slaughtering hogs, with necessary adjuncts for this preliminary work; scalding and sc.r.a.ping; the construction of vats; dressing the carca.s.s; cooling and cutting up the meat; best disposition of the offal; the making of sausage and sc.r.a.pple; success in producing a fine quality of lard and the proper care of it.

Several chapters are devoted to putting down and curing the different cuts of meat in a variety of ways for many purposes. Here will be found the prized recipes and secret processes employed in making the popular pork specialties for which England, Virginia, Kentucky, New England and other sections are noted. Many of these points involve the old and well-guarded methods upon which more than one fortune has been made, as well as the newest and latest ideas for curing pork and utilizing its products. Among these the subject of pickling and barreling is thoroughly treated, renewing pork brine; care of barrels, etc. The proper curing of hams and shoulders receives minute attention, and so with the work of dry salting bacon and sides. A chapter devoted to smoking and smokehouses affords all necessary light on this important subject, including a number of helpful ill.u.s.trations; success in keeping bacon and hams is fully described, together with many other features of the work of home curing. The concluding portion of the book affords many interesting details relating to the various cuts of meat in the big packing houses, magnitude of the swine industry and figures covering the importance of our home and foreign trade in pork and pork product.

In completing this preface, descriptive of the various features of the book, the editor wishes to give credit to our friends who have added to its value through various contributions and courtesies. A considerable part of the chapters giving practical directions for cutting and curing pork are the results of the actual experience of B. W. Jones of Virginia; we desire also to give due credit to contributions by P. H. Hartwell, Rufus B. Martin, Henry Stewart and many other practical farmers; to Hately Brothers, leading packers at Chicago; North Packing and Provision Co. of Boston, and to a host of intelligent women on American farms, who, through their practical experience in the art of cooking, have furnished us with many admirable recipes for preparing and serving pork.

CHAPTER I.

PORK MAKING ON THE FARM.

During the marvelous growth of the packing industry the past generation, methods of slaughtering and handling pork have undergone an entire revolution. In the days of our fathers, annual hog-killing time was as much an event in the family as the harvesting of grain. With the coming of good vigorous frosts and cold weather, reached in the Northern states usually in November, every farmer would kill one, two or more hogs for home consumption, and frequently a considerable number for distribution through regular market channels. Nowadays, however, the big pork packing establishments have brought things down to such a fine point, utilizing every part of the animal (or, as has been said, "working up everything but the pig's squeal"), that comparatively few hogs out of all the great number fattened are slaughtered and cut up on the farm.

Unquestionably there is room for considerable business of this character, and if properly conducted, with a thorough understanding, farmers can profitably convert some of their hogs into cured meats, lard, hams, bacon, sausage, etc., finding a good market at home and in villages and towns.

Methods now in use are not greatly different from those followed years ago, although of course improvement is the order of the day, and some important changes have taken place, as will be seen in a study of our pages. A few fixtures and implements are necessary to properly cure and pack pork, but these may be simple, inexpensive and at the same time efficient. Such important portions of the work as the proper cutting of the throat, scalding, sc.r.a.ping, opening and cleaning the hog should be undertaken by someone not altogether a novice. And there is no reason why every farmer should not advantageously slaughter one or more hogs each year, supplying the family with the winter's requirements and have something left over to sell.

THE POSSIBILITIES OF PROFIT

in the intelligent curing and selling of homemade pork are suggested by the far too general custom of farmers buying their pork supplies at the stores. This custom is increasing, to say nothing of the very large number of townspeople who would be willing to buy home cured pork were it properly offered them. Probably it is not practicable that every farmer should butcher his own swine, but in nearly every neighborhood one or two farmers could do this and make good profits. The first to do so, the first to be known as having home cured pork to sell, and the first to make a reputation on it, will be the one to secure the most profit.

In the farm census of live stock, hogs are given a very important place.

According to the United States census of 1890 there were on farms in this country 57,409,583 hogs. Returns covering later years place the farm census of hogs, according to compilations of _American Agriculturist_ and _Orange Judd Farmer_, recognized authorities, at 47,061,000 in 1895, 46,302,000 in 1896, and 48,934,000 in 1899. According to these authorities the average farm value of all hogs in 1899 was $4.19 per head. The government report placed the average farm price in 1894 at $5.98, in '93, $6.41, and in 1892, $4.60.

A TRAVELING PIGPEN.

It is often desirable to change the location of a pigpen, especially where a single pig is kept. It may be placed in the garden at the time when there are waste vegetables to be disposed of, or it may be penned in a gra.s.s lot. A portable pen, with an open yard attached, is seen in the accompanying ill.u.s.trations. Figure 1 presents the pen, the engraving showing it so clearly that no description is needed. The yard, seen in Fig. 2, is placed with the open s.p.a.ce next to the door of the pen, so that the pig can go in and out freely. The yard is attached to the pen by hooks and staples, and both of them are provided with handles, by which they can be lifted and carried from place to place. Both the yard and pen should be floored, to prevent the pig from tearing up the ground. The floors should be raised a few inches from the ground, that they may be kept dry and made durable.

[Ill.u.s.tration: FIG. 1. PORTABLE PEN.]

[Ill.u.s.tration: FIG. 2. YARD ATTACHMENT.]

CHAPTER II.

FINISHING OFF HOGS FOR BACON.

The general subject of feeding and fattening hogs it is not necessary here to discuss. It will suffice to point out the advisability of using such rations as will finish off the swine in a manner best fitted to produce a good bacon hog. An important point is to feed a proper proportion of flesh-forming ration rather than one which will serve to develop fat at the expense of lean. The proper proportion of these will best subserve the interest of the farmer, whether he is finishing off swine for family use or for supplying the market with home cured bacon. A diet composed largely of protein (alb.u.minoids) results in an increased proportion of lean meat in the carca.s.s. On the other hand, a ration made up chiefly of feeds which are high in starchy elements, known as carbohydrates, yields very largely in fat (lard). A most comprehensive chart showing the relative values of various fodders and feeding stuffs has been prepared by Herbert Myrick, editor of _American Agriculturist_, and will afford a good many valuable hints to the farmer who wishes to feed his swine intelligently. This points out the fact that such feeds as oats, barley, cowpea hay, shorts, red clover hay and whole cottonseed are especially rich in flesh-forming properties.

Corn, which is rich in starch, is a great fat producer and should not be fed too freely in finishing off hogs for the best cla.s.s of bacon. In addition to the important muscle-producing feeds noted above, there are others rich in protein, such as bran, skim milk, b.u.t.termilk, etc. While corn is naturally the standby of all swine growers, the rations for bacon purposes should include these muscle-producing feeds in order to bring the best results. If lean, juicy meat is desired, these muscle forming foods should be continued to the close. In order to get

JUST THE QUALITY OF BACON THAT IS WANTED,

feeders must so arrange the ration that it will contain a maximum of muscle and a minimum of fat. This gives the sweet flavor and streaked meat which is the secret of the popularity of the Irish and Danish bacon. Our American meats are as a rule heavy, rich in fat and in marked contrast with the light, mild, sweet flavored pork well streaked with lean, found so generally in the English market and cured primarily in Ireland and Denmark. What is wanted is a long, lean, smooth, bacon hog something after the Irish hog. Here is a hint for our American farmers.

England can justly boast of her hams and bacon, but for sweet, tender, lean pork the Normandy hogs probably have no superior in the world. They are fed largely on meat-producing food, as milk, peas, barley, rye and wheat bran. They are not fed on corn meal alone. They are slaughtered at about six months. The bristles are burned off by laying the carca.s.s on straw and setting it on fire. Though the carca.s.ses come out black, they are sc.r.a.ped white and clean, and dressed perfectly while warm. It is believed that hogs thus dressed keep better and that the meat is sweeter.

SELF-CLOSING DOOR FOR PIGPEN.

Neither winter snows nor the spring and summer rains should be allowed to beat into a pigpen. But the difficulty is to have a door that will shut itself and can be opened by the animals whenever they desire. The engraving, Fig. 3, shows a door of this kind that can be applied to any pen, at least any to which a door can be affixed at all. It is hung on hooks and staples to the lintel of the doorway, and swinging either way allows the inmates of the pen to go out or in, as they please,--closing automatically. If the door is intended to fit closely, leather strips two inches wide should be nailed around the frame of the doorway, then as the door closes it presses tightly against these strips.

[Ill.u.s.tration: FIG. 3. AUTOMATIC DOOR.]

A HOG-FEEDING CONVENIENCE.

The usual hog's trough and the usual method of getting food into it are conducive to a perturbed state of mind on the part of the feeder, because the hog is accustomed to get bodily into the trough, where he is likely to receive a goodly portion of his breakfast or dinner upon the top of his head. The ordinary trough too, is difficult to clean out for a similar reason--the pig usually standing in it. The diagram shown herewith, Fig.

4 gives a suggestion for a trough that overcomes some of the difficulties mentioned, as it is easily accessible from the outside, both for pouring in food and for removing any dirt or litter that may be in it. The accompanying sketch so plainly shows the construction that detailed description does not appear to be necessary.

[Ill.u.s.tration: FIG. 4. PROTECTED TROUGH.]

CHAPTER III.

SLAUGHTERING.

Whatever may be said as to the most humane modes of putting to death domestic animals intended for food, butchering with the knife, all things considered, is the best method to pursue with the hog. The hog should be bled thoroughly when it is killed. Butchering by which the heart is pierced or the main artery leading from it severed, does this in the most effectual way, ridding the matter of the largest percentage of blood, and leaving it in the best condition for curing and keeping well. The very best bacon cannot be made of meat that has not been thoroughly freed from blood, and this is a fact that should be well remembered. Expert butchers, who know how to seize and hold the hog and insert the knife at the proper place, are quickly through with the job, and often before the knife can be withdrawn from the incision, the blood will spurt out in a stream and insensibility and death will speedily ensue. It is easy, however, for a novice to make a botch of it; hence the importance that none but an expert be given a knife for this delicate operation.

There are some readily made devices by which one man at killing time may do as much as three or four, and with one helper a dozen hogs may be made into finished pork between breakfast and dinner, and without any excitement or worry or hard work. It is supposed that the hogs are in a pen or pens, where they may be easily roped by a noose around one hind leg. This being done, the animal is led to the door and guided into a box, having a slide door to shut it in. The bottom of the box is a hinged lid. As soon as the hog is safely in the box and shut in by sliding down the back door, and fastening it by a hook, the box is turned over, bringing the hog on his back. The bottom of the box is opened immediately and one man seizes a hind foot, to hold the animal, while the other sticks the hog in the usual manner. The box is turned and lifted from the hog, which, still held by the rope is moved to the dressing bench. All this may be done while the previous hog is being scalded and dressed, or the work may be so managed that as soon as one hog is hung and cleaned the next one is ready for the scalding.

[Ill.u.s.tration: FIG. 5. HEATING WATER IN KETTLES.]