Home Pork Making

Unless you have a brick oven do not attempt this dish, as it requires a long and even baking, which no stove oven can give. Make a good pie crust and line a large pan, one holdi...

Aside from the pieces of meat into which a hog is usually cut, there will be left as offal the chine or backbone, the jowl, the souse, the liver and lungs, pig's feet, two spare...

When the carcasses have lost the animal heat they are put away till the morrow, by which time, if the weather is fairly cold, the meat is stiff and firm and in a condition to cu...

For best quality of bacon, the proper meat is of first importance. Withes or strings of basket wood, bear's grass, or coarse, stout twine, one in the hock end of each ham and sh...

Were it not for the foreign demand for our pork and pork product there would be much less profit in fattening hogs for market than there is, irrespective of the price of corn an...

The ideal meat house or smokehouse is a tall frame structure, twelve by fifteen or fifteen by eighteen feet, underpinned solidly with brick set a foot or more into the ground, o...

The trade in country dressed hogs varies materially from year to year. Since the big packing houses have become so prominent in the industry there is, of course, less done in co...

Pure lard should contain less than one per cent of water and foreign matter. It is the fat of swine, separated from the animal tissue by the process of rendering. The choicest l...

Next comes the scalding and dressing of the carcass. Lay the hog upon the table near the boiler and let the scalders who stand ready to handle it place it in the water heated ne...

In too many instances farmers do not have the proper facilities for curing hams, and do not see to it that such are at hand, an important point in success in this direction. A g...

For hogs weighing not over 125 or 130 lbs. each, intended for dry curing, one bushel fine salt, two pounds brown sugar and one pound saltpeter will suffice for each 800 lbs. por...

The art of roasting, or rather broiling (which I take to be the elder brother) was accidentally discovered in the manner following. The swineherd, Ho-ti, having gone out into th...

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...

While considering primarily the proper curing of pork for use on the farm and for home manufacture by farmers, it will not be out of the way to become acquainted with some of th...

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 father...

Success in the kitchen--Prize methods of best cooks--Unapproachable list of especially prepared recipes--Roasts, pork pie, cooking bacon, pork and beans, serving chops and cutle...

For salt pork, one of the first considerations is a clean barrel, which can be used over and over again after yearly renovation. A good way to clean the barrel is to place about...

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 h...

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...