meat on the farm butchering, curing, and keeping 0183

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    Historic, archived document

    Do not assume content reflects currentscientific knowledge, policies, or practices.

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    U. S. DEPARTMENT OF AGRICULTURE.

    FARMERS ULLETIN No. 83.

    H . S * . . I - - s e e r evved

    b inders a t

    e n d o f f i l e

    MEAT ON THE FARM: B U T C H E R I N G U R I N G A N D K E E P I N G .

    ANDREW BOSS, Of th e College of Agriculture, niversity of Minnesota.

    WASHINGTON

    GOVERNMENT PRINTING

    OFFICE

    I9O3

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    LETTER F RANSMITTAL.

    U. S . DEPARTMENT F AGRICULTURE, BUREAU F NIMAL NDUSTRY,

    Washington^ D. C ctober 1, 1903.

    SIR:

    ave

    he

    Honor

    o

    ransmit

    herewith

    he

    manuscript of an

    article on Meat on he Farm: utchering, Curing, nd Keeping, by Mr. Andrew Boss, of the University of Minnesota, an eminent author- ity on he ubject, and o ecommend ts publication s Farmers' Bulletin.

    Respectfully,

    . E. SALMON, hief.

    Hon. JAMES WILSON, ecretary. 2

    188

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    CONTENTS.

    Butchering

    Selection of animals

    Condition

    Breeding and other factors

    Age for killing

    Preparation of animals for slaughter

    Killing and dressing cattle

    Bleeding

    Skinning and gutting

    Dressing veal

    4

    Treatment of hides

    4

    Dressing sheep

    4

    Km ng

    5

    Skinning

    5

    Gutting

    6

    Dressing hogs

    7

    Killing

    7

    Scalding and scraping

    g

    Gutting.

    0

    Dressing poultry

    0

    Keeping of meats

    1

    Cooling the carcass

    1

    Cutting up meat

    _ _

    2 The cuts of beef

    22

    Uses of the cuts of beef ..-.

    3

    Cutting mutton

    _ _

    4

    Cutting pork

    5

    Cutting veal

    6

    Keeping fresh meat

    7

    Cold storage

    7

    Snow packing

    8

    Cooking

    8

    Curing meats

    9

    Vessels for curing

    9

    Preservatives

    9

    Curing in brine and dry curing compared

    0

    Recipes for curing

    0

    Corned beef

    0

    Dried beef

    ]

    Plain salt pork

    I

    Sugar-cured hams and bacon

    2

    Dry-cured pork

    2

    Head-cheese

    2

    Scrapple

    3

    Pickled pig's feet

    3

    Trying out lard

    3

    183

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    Curing meatsContinued.

    age.

    Kecipes for curingContinued.

    Sausage

    3

    Hamburg steak

    4

    Bologna sausage

    4

    Casings

    5

    Smoking meats

    5

    House and fuel

    5

    Filling the house

    6

    Keeping up the fire

    6

    Keeping smoked meats

    6

    Recipe for yellow wash

    7

    ILLUSTRATIONS.

    Fiox. 1.Tools for farm slaughtering

    2.Beef: llustrating method of securing to stun

    3.Beef: lace to stick and manner of sticking

    4.Beef : kinning the face, illustrating manner of starting to skin a beef. 5.Beef: emoving the head

    0

    6.Beef: howing manner of unjointing fore leg and skinning shank... 0 7.Beef: Unjointing the hind leg

    0

    8.Beef: Siding down; nife held flat against he ightly stretched skin

    1

    9.Beef: Ready to raise

    2

    10.Beef: aising the carcass

    2

    11.Beef: emoving paunch and intestines

    3

    12.Beef: kinning shoulders and forearms

    - -

    4 13.Beef raised out of he way of animals to cool

    4

    14.Manner of sticking sheep

    5

    15. Legging out a sheep

    6

    16.Fisting off he pelt

    6

    17.Removing the intestines of sheep

    7

    18.Manner of holding and sticking a hog

    8

    19.Scalding a hog

    8

    20.A convenient way of hanging up a hog

    -

    9 21.Opening the abdomen to remove the intestines

    0

    22.Tools for cutting meat

    2

    23.Carcass of beef showing wholesale cuts

    2

    24.Prime ribs of beef: , Rolled roast; , folded roast; , standing roast. 3 25._Square huck f beef showing ivisions: a, Neck; , shoulder; c,

    chuck ribs; cross ribs

    3

    26.Loin of beef: , Sirloin steak; , porterhouse; , sirloin strip 4 27.Finished carcass of mutton - 5 28.Method of cutting up a carcass of mutton

    5 29.Leg of mutton: Untrimmed and trimmed

    5

    30.Mutton: oin cut and rib cut for chops

    5

    31.Shoulder o f mutton: Untrimmed and trimmed . 6 32.Carcass of pork: Head, shoulders, middle, hams 6 33.Hams: rimmed and untrimmed

    - -

    6

    34.Side

    uts of

    ork:

    ,

    Loin;

    ,

    at back;

    , spareribs;

    bacon strip;

    6, rimmings; /, eaf

    7

    35,_Pork shoulders : Untrimmed and trimmed with trimmings 7 1.53

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    opposite condition obtains na a better quality of meat is the result. Also a better product will be obtained from an animal in only medium flesh, but gaining rapidly, than from a very fat animal that is at a stand-

    still or losing in flesh. Breeding and other factors.Quality in meat is largely dependent on

    the health and ondition of he animals slaughtered, and et the best quality f meat s arely, if ver, obtained from poorly bred stock. The desired marbling, or admixture of fat and lean, s never of the best in scrub or native stock, nor do the gaudy fellows of the show ring, with olls of at on heir ibs, furnish he deal n uality of meat. here eems o be a onnection between a smooth, even, and deeply fleshed

    nimal

    nd

    icely marbled

    meat

    hat

    s

    ot

    asily

    explained. t s ound hat the wo go ogether usually, unless the animals are carried along too far, in which case there may be a surplus of spine, or outside, fat.

    Fine bones, soft, luxuriant hair and mellow flesh are always desirable in an animal to be used for meat, as they are indications of small waste and good quality of meat.

    A ge for killing. Age affects he flavor and exture of he meat to quite an extent. hile it is not possible to state the age at which an animal will e best for meat, it is a well-known act that meat from old animals is more likely to be tough than that from young ones. he flesh of very young animals frequently lacks flavor and is watery. n old animal properly fattened and in good health would be preferable

    to a young one in poor condition. Cattle are it for beef at 18 o 0 months if properly fed, hough

    meat from such animals lacks in flavor. he best meat will be obtained from animals from 30 to 40 months old, though they may be used at any age if n good condition. calf should not be used for veal under 6 weeks of age, and is at its best when about 1 0 weeks old and raised on the cow. here s a aw in most tates against selling veal under 6 weeks f age. ogs may be used at any age after 6 weeks, but the most profitable age at which o slaughter is 8 to 12 months. heep may be likewise used when 2 to 3 months of age and at any time there- after. hey will be at their best previous to reaching 2 years of age, usually at 8 to 12 months.

    PREPARATION O F ANIMALS FOR SLAUGHTER.

    It is important that an animal intended for slaughter should be kept off feed from twenty-four to thirty-six hours. f kept on full feed the system s gorged and he blood oaded with ssimilated nutrients s driven o he xtremities of the capillaries. n such a condition it is impossible to thoroughly drain out the veins when the animal is led, and a reddish colored, unattractive arcass will be he result. ood in he stomach decomposes very apidly after laughter, and where 183

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    noose in one end with a knot ust far enough from he noose to pre- vent choking when drawn tight. t should at the same time allow the noose to draw tight enough o that here will be no danger of escape if the rope becomes slack. f the beast has horns pass the noose over the head back of the ear and horn on the right side but in front of the horn on the left side of he head. his eaves he face bare and does not draw tightly on the throat. here a dehorned or polled beast is to be secured the noose must be adjusted around the neck. ttach an ordinary hayfork, pulley to a post, close to the ground, or o the barn floor r ill. ass he ope hrough t and draw the animal's head down as close as possible. tun completely by a heavy blow in he center of the forehead at the point where lines drawn from the eye on

    either ide o he base of the horn on the pposite ide would ntersect (fig. 2).

    Shooting has he same effect as stun- ning, nd here deemed est ay be esorted o. Some anger t- tends he se of a rifle

    bout arm buildings, ow- ever, nd he se of an ax s advisa-

    intersection o f le where he ani- mal can be caught. Bleeding.Bleed by sticking the animal just in front of the sternum,

    or reastbone. o o his roperly equires ractice nd lose observation (fig. 3). tand in front of he neck of he animal with the back toward he body. lace one foot against he aw and with the other hold back the front legs. eaching down between the feet, lay open he kin rom reastbone oward he hin or distance of 0 r 1 2

    nches, using he rdinary skinning

    nife.

    nsert he knife with the back against the breastbone and the tip pointed directly

    toward he pinal olumn at he op of he houlders, cutting ust under the windpipe, and about 5 o 6 inches in depth. he vein and artery cross ust at this point, and f hey are severed he blood will flow out very rapidly. hen he vein has been cut below the wind- pipe, run the nife in on top of it and sever the blood vessels on that side also. If stuck oo deep the pleura will be unctured and blood

    183

    FIG. 2.- -Beef : llustrating method of securing to stun, dotted lines shows place to strike.

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    FIG. 5.Beef : Removing the head.

    down the throat to meet the incision made in bleeding. Start the skin

    in slightly on he sides of he neck and down o he aws. Remove the ead by utting from

    ust

    ack

    f

    the aws oward he depression ack f the poll (fig. 5). he atlas oint will e found t his oint, and ay asily e un jointed ith he knife.

    The

    carcass

    should then be rolled on its back and held by a small stick 3 feet long, with a sharp spike in ach end, one end being inserted n he brisket and he other n he floor. Split the skin over the ack of he fore egs rom e- tween he dew claws to a point 3 or 4 inches above the knee. Skin around the knee and hin, njointing the knee at the lowest articulation (fis . 6) FlG ' 6-Beef: Showing manner of unjointing fore leg and skinning

    and kin lear down to the hoof. The brisket and forearms hould ot be skinned ntil the carcass s hung p. Cut across he cord ver he ind shin o

    relax the foot. plit the skin from the dew claws to the hock and up over the rear part of the thigh to a point 4 to 6 inches ack of the od r udder. Skin he ock nd shin, emoving he leg at the lowest joint of he ock fig. ). In splitting he skin over he high he knife hould e turned down flat with the edge pointed out-

    ward

    o

    void

    ash-

    ing he flesh. While the hind leg is stretched ahead it is well to skin 1 8 3

    FIG. 7.Beef : Unjointing the hind leg.

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    11

    down ver he ear f he ower high, ut o attempt should be made o kin he utside f he high ntil he ind uarters re raised. fter the legs are all skinned split the skin over the mid line from breast to rectum.

    Begin at the flanks and skin along the mid line until the side is nicely started. hen, with a harp nife held early flat against he ur- face and he hide stretched ightly, remove he skin own ver he sides with steady downward strokes of the knife (fig. 8). t is impor- tant hat he skin e tretched tight, with o wrinkles n t. are should be aken o eave he overing f muscle ver he abdomen on he carcass. ts resence n he hide s ot entirely bjection- able, but a carcass looks much better and keeps better with it on. n siding a beef it s ustomary to o down nearly to the backbone, leaving the skin attached at the thighs and at the shoulders; skin over the buttock and as far down on the rump as possible. are should be taken at all imes o avoid cutting into he flesh or tearing he mem- brane covering t. If he meat s to be ept fresh for any length of

    FIG. 8.Beef: Siding down; knife held flat against the tightly stretched skin.

    time mold will orm n uch laces nd will e ard o lean ff. A coarse cloth and a pail of hot water should e at hand while skin- ning, and all blood spots should be wiped from the surface. he cloth should be wrung nearly dry for this purpose, and he ess water used the better.

    Open the carcass at he belly with a knife and pull the small intes- tines ut o one side. pen he brisket and pelvis with a saw r sharp ax. fter raising the windpipe and gullet and cutting loose the pleura and diaphragm along he lower part of he cavity, the carcass is ready to raise (figs. 9 and 10).

    When raised to a convenient height remove the hide over the thighs, rump, and hips. hile in this osition oosen the rectum and small intestines and allow them to drop down over the paunch. he a b ed fat lining the pelvis and he kidney fat should not be disturbed nor

    mutilated. 183

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    12

    The intestines re attached o he iver, from which hey may be separated with a knife. The paunch s ttached o he back t he

    FIG. 9.Beef, ready to raise: reast, forearms, and neck left covered o protect the meat until ho carcass is raised.

    FIG. 0.Beef : Raising the carcass. Block and tackle suspended from a tree. Two-hprse evener used as a gambrel.

    left side and may be pressed down upon with sufficient force o tear it oose (fig. 11) . Let t roll onto he ground, and ut ff r draw va

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    13

    out the gullet. aise the carcass a little higher and take out the liver, first removing he gall ladder. emove the diaphragm, ungs, and heart, and finish skinning over the shoulders, arms, and neck (fig. 12).

    FIG. 11.Beef : Removing paunch and intestines.

    Sponge all blood nd dirt ff with he loth. plit the carcass into halves with a saw, if one can e had; f ot, use a cleaver or a sharp

    Wash out he nside of he chest cavity and wipe it dry. Trim x , 183

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    14

    o ff all bloody veins and scraggy pieces of he neck and eave the beef to cool before cutting into quarters (fig. 13).

    Dressing veal.Veal or home use should be dressed in a manner similar to beef, except that more of the work should be one with he ody hung up. he calf should be skinned while warm and he entrails removed, he

    pelvis and sternum being split as for beef. he alf hould e ver weeks old, and will make better veal

    if allowed

    o

    un with

    he

    mother.

    The fat in the carcass should be abun- dant, white, and brittle.

    Treatment f hides.The kins f cattle represent considerable value if properly saved. o save hem s an easy matter uring he old eason in he North, as hey may be olled up and kept frozen until disposed of. In he outh nd n warm seasons, however, hey hould e pread out lat, hair ide down, the legs,

    flanks, etc., stretched and all parts rubbed thoroughly with common salt. Particular pains should be taken to reach all surfaces of he kin. If more than ne skin s to be salted they should be spread one o n top of the other, and salted as spread, with the hair side down. Where only one hide s to be handled he egs and head should be folded in and the hide rolled up as soon as salted. Enough salt should be used o

    cure the hide thoroughly if it is to be kept for any length of time. Ten to 1 2 pounds of alt will e ufficient or n rdinary hide.

    DRESSING SHEEP.

    Much of the sheepy flavor of mutton FlG W B e e f raised ou t of the w ay of .

    , nimals to cool. comes irom the generation of gases in the stomach fter he sheep s killed. For his eason hey hould e dressed s rapidly as ossible. A platform 6 or nches high s a 183

    FIG. 12.Beef : Skinning shoulders and fore- arms.

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    15

    convenient thing to work on, and aids in keeping the blood away from

    the body, insuring a cleaner carcass. clean dry place s necessary for neat work. ater or blood on the wool makes it very difficult to dress the animal nicely.

    Killing.If the sheep is an old one it may be stunned before bleed- ing. f oung ne he same urpose s served by dislocating the neck after cutting he hroat. his s accomplished y putting one hand on the poll or top of the head and the other hand under the chin, giving a sharp wist upward. ay the sheep on its side on the plat- form, with its head hanging over the end. Grasp the chin in the left

    FIG. 14.Manner of sticking a sheep.

    nand and stick a knife through the neck, ust back of the jaw (fig. 14). The cutting edge of the knife should be urned toward the spinal col- umn and the flesh cut to the bone. n his way it is possible to avoid cutting the windpipe.

    Skinning.Split he kin ver he back of he front legs from the dew claws to a little above he knees fig. 15). pen he skin ver the windpipe from risket o hin, starting it slightly on the sides of the neck. plit the skin over the back of the hind legs to the middle line and skin the buttock. he skin should also be raised over the cod and flanks. kin around the hocks and down to the hoofs, cutting o ff the hind feet at the toe joints. un he knife between the cords and bone on the back of the shins, and tie the legs together just above the pastern oints. o ttempt should e made o skin he egs above the hock until after the carcass is hung up. ang the sheep up by the hind legs and split the skin over the middle line. tart at the brisket to fist off the skin. This is done y grasping he edge of he pelt

    183

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    16

    firmly in one hand, ulling it up ight and working the other with fist closed between the pelt and he body (fig. 16).' The fisting ff should e downward over the fore quarters and up- ward nd backward ver he ind uar-

    ters and legs. FIG. IS. Legging out a sheep.

    It is unwise to pull down on the skin over the hind legs, as he membrane covering he flesh is sure to e ruptured nd an nsightly ppear- ance given to the carcass. he wool should always be held away from he flesh for the sake of cleanliness. he kin n he egs should be pulled away from the body rather than oward t, n rder o reserve he covering of the meat. hen he pelt has been oosened ver he ides nd ack it should be stripped down over the neck and cut ff close o he ears. he head may then be removed without being skinned by

    cutting through the atlas joint. Gutting.Begin emoving he ntrails

    (fig. 17) by cutting around he rectum and allowing t to drop down nside. o not split the pelvis. pen down the belly line from he od o he reastbone nd take out the paunch nd intestines, eaving he liver ttached o he iaphragm. f he mutton s or home use plit he breast-

    FIG. i6.-Fisting o ff the pe l t . one and remove the heart, ungs, and dia-

    phragm ogether. For marketing it s best ot o split he breast. 1 8 3

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    1 7

    Reach up nto he pelvis and pull out the bladder. ipe all blood and irt ro m he arcass with oarse cloth wrung early ry from hot water. ouble p he ront egs and lip the ittle cord, found by cutting into he leshy part o f the forearm, over the ankle

    joints. DRESSING H O G S .

    Quite essential for rapid and neat work at hog-killing time is proper equipment. good sticking knife, hog hook, scrapers, and a conven- ient place for working are among he important i tems o f considera- t ion. barrel is the receptacle commonlyused for scalding, and there is no need o f anything better. f it is set at he proper slant, with the open end against a table or platform o f the proper height and the bottom ecurely fastened, there is ittle danger o f accidents and the work an e uite easily erformed. A strong able built for he urpose would be a very de- sirable hing on which

    o

    work,

    though it s not ab- solutely ecessar}^. A box often erves very well.

    The ame aution should e bserved about xciting r heating hogs before slaughtering s s noted n iscussing the dressing o f beef. The more quietly they can be handled he better. n catching and throwing them, bruising must be avoided.

    K illing.It s not customary o stun hogs before ticking hem, although n ome ocalities his s often done. t slaughterhouses they are usually hung up by one hind eg or sticking, and, where appliances are at hand and abor s carce, hat s dvisable. he more common way, however, is to ay the animal on ts back, where it is held until stuck. wo men can handle a large ho g if they work intelligently. y eaching nder he animal, one t he ore egs and one at the hind legs, they can turn a heavy hog on its back easily. Then one man standing astride the body with his feet close against its sides and holding its front egs can easily control it while he ther

    183

    9328No. 18304

    FIG. 17.Removing the intestines of sheep.

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    19

    ordinarily for he second og scalded, add a half pail of cold water. By esting he water with the finger each time, one can soon become

    expert in gauging the temperature. small shovelful of hard wood ashes added o the water aids materially in emoving he scurf from the body, though it has no effect n oosening he hair. ump of lime, a handful of soft soap, a ittle pine ar, or a ablespoonful of concentrated ye has the same effect.

    The hog should not be scalded before life is extinct, or the blood in the small blood vessels near he surface of he skin will e cooked, giving a reddish inge to the carcass. hile being calded he hog should be kept moving constantly to avoid cooking he skin. cca- sionally

    it should be

    drawn

    out of

    the

    water to airwhen he air may be tried. s soon as hair and scurf

    slip easily from the surface, scalding is complete. f it is suspected hat the water s oo hot, scald he hind end first; if too cold he ront end, in order to always get ood cald on he ead, hich s ifficult o clean.

    When he hair starts eadily, e- move the animal from the water and begin scraping. he head and feet should be cleaned irst, as hey coo l quickly nd o ot clean o asily when old. he ead can est e cleaned ith mall ound ool called a c candlestick scraper. he hands and a knife will answer where such a scraper is not to be had. he feet and egs re asily cleaned y grasping hem firmly with he hands and wisting around and back; clean he ody by pulling out the long bristles by hand and removing the scurf and fine hair with a scraper, a long corn knife, or other tool. inse over the entire carcass with hot water, hen shave it with a sharp knife. lean he ears and nose thoroughly and he feet clear o the hoofs. aise he gambrel cords, insert he stick, and hang up he hog fig. 0). ash own with hot water, again shave over any unfinished patches, and rinse with cold water.

    Occasionally a hog is killed that s oo arge o cald in a arrel. If t s overed hickly with lankets r with acks ontaining a little bran, and hot water poured over it, he hair will be oosened readily. n some localities hogs are skinned, but scalding is far more satisfactory.

    F I G . 20.A convenient w ay of hanging u p a hog.

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    G u tting.In removing the entrails (fig. 21) first split the hog between the hind legs, separating the bones with the knife. This can easily be done if he ut s made irectly through he oint. Run he knife down over he elly line, shielding he point with he ingers of the left hand and guiding it with the right. There is little danger of cut- ting he ntestines n his way. Split the reastbone with the knife or n x nd cut down hrough he sticking place to the chin. Cut around the rectum and ull t down ntil he idneys re eached, using he knife wherever necessary to sever the cords attaching it to the bed. Do not disturb he idneys r he at covering hem, except n warm weather, when he leaf may be emoved o allow quicker and more thorough cooling. Remove the intestines and paunch

    together. The gall bladder lies n lain sight on the liver, as it lies attached to the diaphragm and hepatic vein. It should be stripped o ff after starting he pper, r d uct, nd with he knife. Avoid spilling the contents on the meat. Insert the ingers nder he iver and trip it out. Cut cross he artery running own he backbone and cut around the diaphragm, remov-

    ing them with the pluck; that is, heart, lungs, gullet, and ongue. Open he aw and insert a small block to allow free drainage. Wash out all blood with cold water and sponge out with a coarse loth. In hot weather he backbone should e split, o facilitate cooling. The fat should e removed rom the intestines before they get old. Since t s trong n flavor it should ot be mixed with he leaf ard in ren- dering.

    DRESSING OULTRY. P I G . 1. Opening he bdo-

    m en o emove h ntes- tines.

    Poultry for use n the farm home s dressed in small quantities and kept only a few ays at

    the most, hence circumstances will dictate argely the methods to be followed.

    Where only one or two chickens are to be dressed there is no quicker

    or surer way of bleeding han he old-fashioned one of chopping off the head. f o be used n a day or wo hey should be scalded at once and picked. f hey are plunged into a pail of very cold water as soon as picked he heat will be aken out of he skin and he bird will keep without the skin drying o much. he crop and intestines should be removed as soon as he skin s cooled, hough if hey are empty no harm will come from eaving hem undrawn until the fowl

    is wanted for use.

    1 8 8

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    Turkeys, geese, and ducks may be treated in the same way, though they are usually bled and dry picked. n dry picking turkeys, as soon as the feathers droop, showing that collapse has begun, picking should

    begin with the bird

    uspended

    from

    a hook.

    t

    s important that it

    be done rapidly so as o complete he work before he feathers et. Grasping only a ew feathers etween he inger and humb, pull upward and backward. eave he bird hanging until cool in order that the blood may settle to the head.

    With ducks and geese, owing to the hickness of the feathers, dry picking s a lower process han with other fowls. fter bleeding, place a oard across n pen barrel hat s lean. rap a cloth around he head o f he fowl o catch he blood. ay the goose or duck on he board, and with thumb and finger strip the feathers nto the barrel. hen he feathers have been removed he down may be singed off with a gasoline or alcohol lame. hot lame should not be used as it will give an oily appearance to the skin.

    Where it is no t important to save the feathers quicker work may be done by scalding the fowls and wrapping them in a sack or blanket to steam for a few minutes; ince there s a little danger o f heir being steamed too much they should be closely watched. he feathers may then be removed as above, and the birds cooled and singed.

    K E E P I N G OF M E AT S .

    C O O L I N G THE CARCASS.

    While it is almost impossible to get the best conditions for handling meat on the farm, a knowledge o f he best principles may aid n get- ting a better quality o f meat. t is very important hat the carcasses be cooled soon after slaughtering, and yet that they be not allowed to freeze. hile the temperature cah not well be controlled on the farm, it is possible to slaughter when the weather is favorable to the proper cooling of he carcass. f during he winter eason, hoose a day when here is a prospect for cooling he carcass before he surface freezes. he most desirable emperature for cooling meat s 34 to 40, and an approach to these temperatures will give good results.

    In summer easons it s best o dress he animal n he evening,

    leaving the carcass in the open air over night and carrying it to a cool, dark cellar before the flies are out in the morning. ery often a cool room in the barn can be used for he purpose f made dark. here should be no fresh paint, tar, kerosene, or like substance around, how- ever, as freshly killed meat absorbs uch lavors eadily. ooling is often hastened by splitting the carcasses into halves or even into small pieces. t is best, however, not to divide the carcass until the meat is firmly set unless bsolutely ecessary o prevent it rom ouring. For the best results in cooling meat, the

    air should be dry, as well as

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    of a ow temperature; nd ree circulation ids reatly n arrying away foul odors and mold spores.

    It is lso mportant hat flies nd nsects e kept way from he meat. f fly blown, maggots will soon appear and it will be very dif- ficult to save the meat.

    CUTTING P MEAT. To do neat work in cutting up meat one should have a short, curved

    knife (a skinning knife is as good as any), a 12 or 14-inch steak knife, a 26-inch saw, and an 8-inch cleaver. An x may ake he lace f he cleaver, ut s ot nearly o useful (fig. 22). f a cross section of a large log can be had it will answer for a block. able, owever, an e used in most cases.

    In utting any kind f meat ne should always cut across the grain of the meat. Following his principle

    FIG. 22.-T00IS forcutting meat: Saw, cleaver, w \[ resu t in uniform pieces and the steak knife, skinning knife, steel.

    u - i

    ,

    joints will be more easily carved alter cooking. ut to the bone with he knife, and use a saw rather han an ax for cutting the bone.

    T he u ts of eef. Beef should not be cut until the muscles have set firmly. hen they are in the proper condition divide the halves into hind and fore quarters, from S to T, between the twelfth and thirteenth ribs (fig. 23). This leaves one rib in he hind quarter. Lay the hind

    FIG. 23.Carcass of beef showing wholesale cuts.

    quarter on the block or table with he inside up. emove the kidney and uet. ut off he lank as ndicated y the ine N o P in the illustration. urn the quarter over and cut off he loin, beginning at the middle of the sacrum near O, and cutting to a point H or 2 inches above the stifle joint at N. f cut as directed but little sawing will be necessary, as the division will be made in front of he ball and socket joint of the hip. Turn the remainder of the quarter over and separate

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    the rump rom he round ust elow the elvic arch and parallel o the backbone, as indicated by line R to I.

    Lay the fore quarter on the block with the outside up. eginning at P (fig. 23), 10 to 13 inches down the rib from the spinal columnthe dis- tance depending on the thick-

    ness of he meatcut across

    the ribs to the armpit above M. Cut etween he hird nd fourth ibs o M, nd hen across the shank o B. hen cut off he cross ibs just below the shoulder joint, H to X. he rime ribs fig. 24) are then taken o ff between the fifth and sixth ribs, count- ing from the front. his cut contains seven ribs and is usu- ally aken ff n ne iece, though it may be cut nto as many as are desired. ut off the remaining five ribs called

    chuck ribs (fig. 25 c), mak- ing he division etween he lG -2 first rib and the shoulder bone. Divide he neck and shoulderG to H. hese cuts are all oo large for family use and may be again divided into joints of suitable size for the table as wanted.

    Uses of the cuts of beef.The uses of the cuts of beef are, of course,

    varied o suit customs and families. There is no portion of the carcass but what may be cooked by boiling or by roasting. he exture f he mus- cles nd he dmixture f at and lean each have an ffect on the pala- tability and tenderness of meat. he mode of cooking will be in accordance

    with the joint at hand. The lank s sually oiled r

    braized but is also suitable for corn- ing. lank teak s ometimes ut from he ean muscle on he nside of the flank. he oin s commonly cut nto teaks, hough fancy rade

    often demands its use for roasting. n utting teak from he oin one should begin at he butt, or rear end, and cut parallel o he

    Prime ibs of beef: a, Rolled roast; , folded roast; , standing roast.

    FIG. 25.Square chuck of beef showing divi- sions: , Neck; , shoulder; , chuck ibs; d. cross ibs.

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    line N O (fig. 23). he first slices cut are the sirloin steaks (fig. 26 a . They continue until he hook point is passed, when he slices are termed porterhouse steaks (fig. 26 5). hese contain both the sirloin and enderloin muscles, he irloin bove he spinous processes and the tenderloin muscle below. nless both muscles are present it s not porterhouse steak. he porterhouse steaks are often erroneously called enderloin teaks. he enderloin teak onsists f nly the tenderloin muscle stripped rom beneath he oin. ince it destroys the value of he porterhouse steaks to strip out the tenderloin muscle the tenderloin steaks are usually taken from thin cattle of the canner class. orterhouse steaks are cut rom he ip bone orward ntil the end of the tenderloin muscle is reached.

    he end of

    he

    loin con-

    taining the rib is used for roasting, though it may be cut into steak if desired. The rump, cut nto uitable-sized pieces, makes ot roasts

    or boiling pieces of good quality.

    The round of eef s sually cut into steaks. f cut nto pieces 4 to 6 inches thick it makes delicious roasts. teaks should not be cut below he tifle oint. he e- mainder of the round may be used

    for pot roasts. The seven best ribs are used as

    oven roasts, and may be ivided into one, two, or three-rib pieces, as desired. t s from his oint that the rolled roasts are obtained,

    hence its high value. he chuck- rib cut may likewise be subdivided into one or two-rib pieces for oven roasts, r, n he ase f ld or tough eef, or ot oasts. n

    making he best rib nd chuck ib uts he ivisions hould always be made parallel with the ribs. he shoulder is used for boil- ing, corning, or mince meat; he plate cut n strips across the ribs is used for stews and corning, and he shanks and neck for soup stock,

    mince meat, or sausage. Cutting mutton.First split the carcass (fig. 27 ) into halves, then cut

    o ff he flank and reast, ollowing he ine A B C D fig. 28). ut off the leg at the top of the round, A to K, just touching the hip joint. Remove he hank elow he leshy part of he eg. ut ff he shoulder between the third and fourth ribs and the neck at the shoulder vein. emove the front shank at the elbow joint. here a saddle of mutton is wanted, one must deviate from his method of utting and cut the saddle in one piece before the carcass s split into halves, 188

    FIG. 26. Loin of beef: a, Sirloin steak; b, porter house; , sirloin strip.

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    The kidney comes out with he fat. ake out he oin (fig. 34 a and sparerib, leaving the lean meat found along the back on the loin, which may be used fresh as chops or for roasting. hen cutting the meat from the ribs, the separation should be made as close to the ribs as possible.

    This much improves the quality of the ba- con. ut he ide lengthwise nto three venly ized strips, r f o e cured nd moked, into two pieces, he

    upper

    ne-third

    (called he ack strip) for salt pork or lard, and the lower two-thirds (called the bacon strip) for bacon. he edges should lways e trimmed p square, and ll scraggy parts used for sausage or lard. ake the ribs and neck bones oat of the shoulder (fig. 35) and trim it down to he op f he shoulder blade.

    FIG. 31.Shoulder of mutton: Untrimmed and trimmed.

    rim o ff all loody spots and neck meat. Remove

    he oot above the kneejoint. Slit the head

    FIG 32 -C^00188 of pork: Head, shoulders, middle, hams.

    through the center and then into quarters. n heavy hogs the jowls are often removed for salting before the head is split. he hams, shoulders, and bacon trip may be cured and moked, he loin cut into chops r

    T T

    oasts, as in mutton, and used

    -*=^^ resh. ll ean rimmings are made nto ausage nd fat trimmings into lard. he feet, snout, and ears are pic- kled and the head boiled for head-cheese.

    If it is not intended to use the side pork as bacon, it is advisable o ut t nto smaller pieces, s t acks closer in the barrel.

    Cutting veal.Veal s cut in a manner similar to mut-

    FIG. 3 3. H a m s : Trimmed and untrimmed.

    on, the main difference be-

    ing in the rump cut. he method in brief s as follows: emove the flank and breast as in mutton; ut o ff the leg at the hip joint; ut the rump from the leg below the pelvic bones; ut the loin and ribs into 183

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    7

    F I G . 34.Side cuts of pork: a Loin; fatback; spareribs; d bacon strip; e trimmings; /, leaf.

    chops or roasts as desired. he shoulder may also be used as a roast It s more asily carved f he houlder ones re emoved efore cooking.

    The leg of veal is used as cutlets, veal steak, or as a fillet of veal for roasting.

    KEEPING ERESH MEAT.

    Cold torage.Meat used* while fresh is more nutritious and palatable than salted or cured

    meats. It is herefore desirable to use as much of it uncured as possible. It is very difficult to keep

    .meat fresh uring the summer months without the use of ce, and ven then ut ittle can be handled

    at

    ne

    ime

    n

    the ordinary arm. Where a room or family refrigerator an e kept at a emperature of 40 or less, with good ventilation and circulation of air, fresh meat can e kept for week or en ays. It s very important hat he circulation be free and he air dry. Moisture in a refrigerator ends

    to develop wet mold or slim and a

    little ecay soon contaminates he whole piece.

    ess difficulty will be

    experienced n keeping fresh meat

    if it s kept n a oom where he temperature is high and the air dry than where he temperature s low and the air damp.

    Where an ice house is filled ach year a small portion f it may be partitioned ff s old-storage room. ith he ce roperly packed n hree ides f it, nd with good drainage, his makes very satisfactory place for keeping meat, and it maj r also be sed for

    storing butter and other perishable products. In the North meat s kept during he cold season by freezing. A

    carcass is cut up into quarters, or even smaller pieces, and hung in an

    outbuilding, where t will emain rozen olid. When a portion s 1 8 3

    F I G . 35.Pork shoulders: Untrimmed and trimmed with trimmings.

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    8

    wanted it may be cut off with a saw. f the meat is taken into a cold room and slowly thawed out he flavor s nly slightly injured. o more should be taken in at one time than is wanted for immediate use.

    Repeated freezing and

    hawing

    are injurious to the

    flavor and quality

    of the meat; ence he mportance of keeping it where he empera- ture will remain sufficiently low to prevent thawing.

    Insects should not be allowed to get at the meat. or this reason a dark, cool cellar is the best place for keeping fresh meat on the farm. The cellar should be clean and free from odors or the meat will become

    tainted. Snow packing. Packing in snow is a better way of keeping meat than

    freezing. he carcass hould be cut into steaks, roasts, and boiling meat. ll trimming for table use should be done before allowing the meat to freeze. ay each piece out to freeze separately, where it will not come in contact with other meat. ecure a box arge nough to hold it all and put a layer of dry snow at the bottom. hen the meat is frozen put in a layer, packing it so that no two pieces touch. over this with a layer of now and ay alternate ayers of snow and meat until the box is filled. et the box in an outside shed where it will not be subject to sudden changes of temperature. or convenience in get- ting the meat when wanted it is well to pack he steaks in one section or end of the box and the roasts and stews in another. t will not then be necessary to disturb anything but the piece desired when a supply is needed. se only dry snow in packing, be sure the meat is frozen solid, and it an hen e ept hrough he winter unless here is a very warm spell. his method is applicable only to ocalities where snow and continued dry cold weather prevail during the winter months.

    Cooking.Partial cooking and packing in ars is also resorted to as

    a means of preserving meat in some ocalities. his method is appli- cable to a larger territory than either of the methods already given.. t will be the most satisfactory in the keeping of fresh pork in any instance. Slice the loin and side meat or any portion of the carcass desired and fry until a little more than half done. ack he slices as closely as possi- ble in a stone jar and cover with hot lard. s the meat is wanted for use it may be removed from the jar and warmed up. f he ar is to stand for any length of ime after it has been opened without using

    from it, it will be best to cover he op over again with ard. t is better to use several small ars than one arge one. hey should be kept in a cool, dark cellar to insure safe-keeping of the meat. When meat is to be kept for only a few days a light coat of fine salt

    applied to the surface will be found sufficient if he meat is kept in a dark and comparatively cool place. sually when meat is to be salted, however, it will be best to put it in brine of sufficient strength to pre- serve it for several weeks.

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    3

    meat and issolve n 4 gallons of boiling water. our his brine over the meat when cold, cover and weight down to keep it under the brine. eat will pack best if cut into pieces about 6 inches square. The pork should be kept in the brine till used.

    Sugar-cured hams and bacon.When he meat s cooled, rub each piece with salt and allow it o drain overnight. hen pack it n a barrel with the hams and shoulders in the bottom, using the strips of bacon o ill n between or to put on o p. eigh out for each 100 pounds of meat ounds of alt, 2 pounds o f brown sugar, and 2 ounces of saltpeter. issolve all in 4 gallons o f water, and cover the meat with he brine. or ummer use it will be safest o boil he brine before using. n that case it should be thoroughly cooled before it is used. or winter curing it s not necessary to boil he brine. Bacon strips hould remain in this brine four to six weeks; hams six to eight weeks. his s a standard recipe and has given he best o f satisfaction. ams and bacon cured n he spring will eep right through the summer after they are smoked. he meat will be sweet and palatable if it is properly smoked, and the flavor will be good.

    Dry-cured pork.For each 100 pounds of meat weigh out 5 pounds o f salt, 2 pounds of granulated sugar, and 2 ounces o f saltpeter, and

    mix hem horoughly. ub he meat once every three days with a third of he mixture. hile he meat is curing it is best to have it packed n a barrel or tight box. or the ake of convenience it s advisable o have wo barrels, and o ransfer the meat from o ne to the other each ime it s rubbed. fter he ast rubbing he meat should ie in the barrel for a week or ten days, when it will be cured and ready to smoke. o cure nicely it is desirable to have a cool and rather moist place in which to keep it .

    This recipe should ot be used where the meat must be kept n a warm and dry place, as the preservatives will not penetrate easily and uniformly.

    Head-cheese.Cut og's ead nto our ieces. emove he brain, ears, skin, snout, and eyes. ut off he fattest parts for lard. Put the ean and bony parts to soak overnight in cold water in order to extract the blood and dirt. hen the head s cleaned put it over the fire to boil, using water enough to cover it. o il until he meat separates readily from he bone. hen remove it from he ire and pick out all o f the bones. rain off the liquor, saving a part o f it for future use. hop the meat up finely with a chopping knife. eturn it to the kettle and pour on enough of he liquor o cover the meat. Let it boil lowly for fifteen minutes to a half hour. eason to taste with salt and pepper just before removing it from the ire. urn it into a hallow pan or dish. over with a piece o f heese cloth and put on a board with a weight o make it solid. hen cold it should be sliced thinly and served without further cooking.

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    Scrapple.This rticle of ood s made just as ead-cheese is until the bones are removed and the meat chopped, when the liquor is added and the dish returned o the stove to oil. orn meal is then stirred in until the contents are as thick as corn meal mush. tir it constantly for the irst fifteen minutes. hen et it ack on he tove o boil slowly for an our. hen t s done pour it into a hallow dish to mold. When cold it is sliced thin and fried.

    Pickled pig's feet.Soak the pig's feet for twelve hours in cold water. Scrape them clean and remove the toes. oil until soft; our to five hours will usually be required. alt them when partially done. ack them n a stone jar and cover hem with hot, spiced vinegar. hey are served cold, r split and fried n a batter made of ggs, lour milk, and butter.

    Trying ut ard.Only he best of at should be sed for hoice lard. eaf fat s he best. he ack strip of he ide also makes nice lard, as do the ham, shoulder, and neck trimmings. ut fat should never be mixed with the leaf and back fat. t makes a strong-smelling lard and should be kept separate. ll scraps of lean meat should be cut out of the fat before trying out, as they are very likely to stick to the kettle and get scorched, giving an unpleasant flavor o he ard.

    When preparing the fat for trying cut it into pieces from 1 to li inches square. hey should be nearly equal in size, so that they will try out in about he same time. ill a clean ettle about three-fourths full and put in a quart of water, or, if convenient, a quart of hot lard. ne or the other is necessary to prevent the fat from burning before the heat is sufficient to bring out the grease. eep the kettle over a moderate fire until the cracklings are brown and light enough to float. requent stirring will be necessary o revent burning. hen one remove from the stove and llow to cool slightly, and hen strain hrough a muslin loth nto arge ar. tir it ccasionally ntil t s ool enough o begin to solidify. f pails or smaller ars are o be filled tfye ard should be ipped out while ust warm nough to be iquid. Stirring while he ard s cooling ends o whiten t and make t smoother. uarter of pound f aleratus dded o ach 00 pounds of fat has a like effect.

    Sausage.Pork sausage should be made only from clean, fresh pork. To ach ounds f ean pork dd ound of at. s the pork usually sed for ausage is the houlder, neck, and ean rimmings, the sausage is quite likely to be too fat unless part of the fat is removed and used for lard. ix the fat and lean meat ogether in hopping. Where a rotary cutter is used it is best o cut the meat twice. fter it is cut the first time spread it out thinly and eason. ne unce of pure, fine salt, one-half ounce f ground lack epper, and ne-half ounce of pure leaf sage, rubbed ine, to ach 4 pounds f meat, will suit the aste f most persons. The easoning should e sprinkled

    183

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    thinly over the cut meat and the meat again run through the cutter to mix the seasoning horoughly. his method will ive a more ven mixing f he pices han an e btained y working t with the hands. or immediate use the sausage may be packed way in stone jars or crocks, o be sliced for frying. any people stuff it into cas- ings made from the small intestines of he og. hen his s one the intestines must be turned inside out and carefully cleaned.

    Casings for sausage can e ought for bout 3 cents a pound. t this rice t will ardly pay to other leaning hem or home use. The bought asings re more uniform n size nd trength and will usually give better satisfaction. good ubstitute or asings may te had in narrow muslin ags. hese, when filled, should be 2 or 3 inches n iameter nd 8 o 4 nches ong. tuff he sausage n tightly by hand and hang in a cool place. f the sausage is to be kept for some time, melted lard should be rubbed ver the utside f he bag. his excludes the air. ausage may be kept for some time in a large jar if a thin coat of lard is put over the top.

    Mixed ausage may be made from a mixture of pork and beef in :almost any proportion. t is he custom on many farms to kill three or four hogs and a eef during he winter for he year's supply of meat. hen his plan s followed a ice upply of sausage can be made from the trimmings. ausage should not contain too much fat. A good proportion is 2 pounds of lean pork, 1 pound of fat pork, and 1 pound of lean beef. hop together fine and season the same as pork sausage. ack in jars, muslin bags, or casings. any people prefer this to clear pork sausage, as it is not so fat.

    Hamburg steak.This is made from lean beef by running it through a sausage cutter. very little fat should be added to the lean beef to make it uicy.

    t should be run

    hrough

    he

    utter

    wice

    efore

    using and alted lightly. small amount of sugar-cured bacon s :Sometimes cut n with he beef o add flavor. ean beef from he round makes the choicest Hamburg, but neck pieces, flanks, and trim-

    jmings are frequently used. amburg steak is not stuffed into casings, but left in bulk and made into patties for frying.

    Bologna sausage.To ach 0 ounds of ean beef use pound of fat pork, or bacon if preferred. hop finely and season with 1 ounce of salt o ach pounds of meat, unce of he est black pepper (ground, pure) to each 6 pounds of meat, and ittle ground corian- der. tuff into casings called beef middles or beef rounds. f stuffed into middles, make the sausages 1 0 or 12 inches long, and allow them to hang straight. f tuffed nto ounds make hem 12 o 15 inches long, and tie the ends together so as to form rings. moke for ten or twelve hours. ook in boiling water until the sausages float. Dry on clean hay or straw in he sun, and hang away in a cool place xintil wanted.

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    Casings.Sausage casings are the intestines of hogs, cattle, or sheep which have been emptied and cleaned. hey are turned nside out and soaked in a solution of lye or limewater, thoroughly washed, and then salted down. hen cleaned nd put up by a reputable packer hey are as good as when cleaned t home, and when hey can be bought at a reasonable price it hardly pays to clean them for home use. he casings from ifferent animals re used for the various kinds of sau- sages.

    eef asings re f hree inds, rounds, made from he small intestines; bungs, made from the large intestines; and mid- dles, made from hat part of he ntrails eading from the bung to the ectum. he rounds are used for bologna, he bungs for bologna, ham, and blood sausage, and he middles for bologna and summer sausage. og casings are made from the small ntestines of the hog, and are used mainly for pork link sausage. hep casings are from the small intestines of sheep, and are commonly used for Wiener- wurst and other small sausages.

    S M O K E N G O F MEATS.

    Pickled and cured meats are smoked to aid in their preservation and to give flavor and palatability. he creosote formed by the combus- tion of the wood loses he ores o ome extent, excluding the air, and is objectionable to insects.

    H o u s e and uel. The mokehouse should be 8 r 0 feet igh o give the best results and of a size suited to the amount of meat likely to be smoked. ne 6 y 8 feet will e arge nough or rdinary farm use. mple ventilation should be provided to carry o ff the warm air in order to prevent overheating the meat. mall penings under the eaves or a chimney in the roof will be ufficient if arranged so as to-be easily controlled. fire pot outside of he house proper with a flue through which the smoke may be onducted to the meat cham- ber gives the best conditions for smoking. hen this can not well be arranged a ire may be uilt on he floor of he house and the meat shielded by a sheet' of metal. here the meat can be hung 6 or 7 feet above the fire this recaution eed not e aken. he construction should be such as to allow the smoke to pass p freely over the meat and out of he house, hough rapid irculation s t he expense of fuel.

    Brick or stone houses are best, hough the first cost is greater than if they are built of lumber. arge dry-goods boxes and even barrels may be made o erve as smokehouses where only small amounts of meat are to e moked. he care of meat n such ubstitutes is so much more difficult and he results o much ess atisfactory that a permanent place should be provided if possible..

    The best fuel for moking meats s reen ickory or maple wood smothered with sawdust

    of

    he

    ame

    material. Hard

    wood

    f

    ny

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