Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm
by H. Russell Cross
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Language: English
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About this eBook
- Author
- West, R. L. (Roger Lawrence), 1945-
- Credits
- Produced by an anonymous Project Gutenberg volunteer.
- Language
- English
- LoC Class
- SF: Agriculture: Animal culture
- Subject
- Pork industry and trade
- Category
- Text
- Project Gutenberg
- eBook-No. 62859
- Release Date
- August 5, 2020
- Copyright
- Public domain in the USA.
Contents
- 1.PORK Slaughtering, Cutting, Preserving, and Cooking on the Farm
- 2.CONTENTS — SELECTION AND CARE OF ANIMAL BEFORE SLAUGHTER — Health — Animal Care — Animal Type and Meat Yield — PREPARING FOR SLAUGHTER — Site Selection — Waste Disposal — Slaughter Equipment — SLAUGHTER — Stunning — Bleeding — Hair or Skin Removal — Evisceration — Splitting and Head Removal — Examining the Carcass — CHILLING THE CARCASS — CUTTING — Carcass Cutting Equipment — Cutting the Carcass — Wrapping — FREEZING AND FROZEN STORAGE — FURTHER PROCESSING — Curing Pork — Dry Curing — Sweet Pickle Cure — Pumping Hams and Shoulders — Smoking — Canning — Lard Rendering — Fresh Sausage — Scrapple — Headcheese — Panhas (pon-hos) — Pickled Pigs’ Feet — MEAT COOKERY — PRECAUTIONS — The Law — OTHER PUBLICATIONS
- 3.Transcriber’s Notes.
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