SLAUGHTERING.
A pig that is to be killed should be kept without food for from twelve to sixteen hours previous to slaughtering; a little water must, however, be within his reach. He should, in the first place, be stunned by a blow on the head. Some advise that the knife should be thrust into the neck so as to sever the artery leading from the heart; while others prefer that the animal should be stuck through the brisket in the direction of the heart—care being exercised not to touch the first rib. The blood should then be allowed to drain from the carcass into vessels placed for the purpose; and the more completely it does so, the better will be the meat.
THE OLD ENGLISH HOG.
A large tub, or other vessel, has been previously got ready, which is now filled with boiling water. The carcass of the hog is plunged into this, and the hair is then removed with the edge of a knife. The hair is more easily removed if the hog is scalded before he stiffens, or becomes quite cold. It is not, however, necessary, but simply brutal and barbarous, to scald him while there is yet some life in him. Bacon-hogs may be singed, by enveloping the body in straw, and setting the straw on fire, and then scraping it all over. When this is done, care must be observed not to burn or parch the cuticle. The entrails should then be removed, and the interior of the body well washed with lukewarm water, so as to remove all blood and impurities, and afterward wiped dry with a clean cloth; the carcass should then be hung up in a cool place for eighteen or twenty hours, to become set and firm.
For cutting up, the carcass should be laid on the back, upon a strong table. The head should then be cut off close by the ears, and the hinder feet so far below the houghs as not to disfigure the hams, and leave room sufficient for hanging them up; after which the carcass is divided into equal halves, up the middle of the back bone, with a cleaving-knife, and, if necessary, a hand-mallet. Then cut the ham from the side by the second joint of the back-bone, which will appear on dividing the carcass, and dress the ham by paring a little off the flank, or skinny part, so as to shape it with a half round point, clearing off any top fat which may appear. Next cut off the sharp edge along the back bone with a knife and mallet, and slice off the first rib next the shoulder, where there is a bloody vein, which must be taken out, since, if it is left in, that part is apt to spoil. The corners should be squared off when the ham is cut. The ordinary practice is to cut out the spine, or back bone. Some take out the chine and upper parts of the ribs in the first place; indeed, almost every locality has its peculiar mode of proceeding.
PICKLING AND CURING.
The usual method of curing is to pack the pork in clean salt, adding brine to the barrel when filled. But it may be dry-salted, by rubbing it in thoroughly on every side of each piece, with a strong leather rubber firmly secured to the palm of the right hand. The pieces are then thrown into heaps and sprinkled with salt, and occasionally turned till cured; or it may at once be packed in dry casks, which are rolled at times to bring the salt into contact with every part.
Hams and shoulders may be cured in the same manner either dry or in pickle, but with differently arranged materials. The following is a good pickle for two hundred pounds: Take fourteen pounds of Turk’s Island salt; one-half pound of saltpetre; two quarts of molasses, or four pounds of brown sugar; with water enough to dissolve them. Bring the liquor to the scalding-point, and skim off all the impurities which rise to the top. When cold, pour it upon the ham, which should be perfectly cool, but not frozen, and closely packed; if not sufficient to cover it, add pure water for this purpose. Some extensive packers of choice hams add pepper, allspice, cinnamon, nutmegs, or mace and cloves.