Category: Cooking & Drinking

Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm

Cross, H. Russell; Green, E. Curtis; Jones, William R.; Kotula, Anthony; West, R. L. (Roger Lawrence), 1945-· 2 chapters· 2,368 words

Selection and Care of Animal before Slaughter 3 Preparing for Slaughter 4 Slaughter 7 Chilling the Carcass 35 Cutting 36 Freezing and Frozen Storage 53 Further Processing 54 Meat Cookery 62 Precautions 63 Other Publications 64

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Chapters

1. Part 1

Selection and Care of Animal before Slaughter 3 Preparing for Slaughter 4 Slaughter 7 Chilling the Carcass 35 Cutting 36 Freezing and Frozen Storage 53 Further Processing 54 Mea...

3. Part 3

Federal meat inspection regulations state that the salt (cure) equalization period for hams and picnics is usually less than about 40 days or 3 days per pound of product (fresh...