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Show FARMERS SAVE BY BUTCHERING HOGS Every Step Explained in Detail De-tail by an Expert. Every step In butchering hogs on the farm Is explained In detail and illustrated In pictures In a recently Issued Is-sued bulletin hy Fred II. Lelnbacii, assistant as-sistant professor of animal husbandry at the Colorado Agricultural college. Farmers can save the butcher's prolit and the cost of butchering, cutting cut-ting and curing by doing the work j themselves, it Is pointed out. Two men can easily kill and dress six medium-sized hogs in a half day, it Is stated. Among the various topics discussed in the bulletin, are: Necessary tools and equipment, which need not be expensive ex-pensive or elaborate; methods of killing, kill-ing, sticking, scalding, hanging the carcass, car-cass, opening the carcass, splitting, chilling, cutting, rendering lard, curing, cur-ing, sweet pickle or brine-cured pork, smoking and storing. Pictures in the bulletin Illustrate clearly the method of sticking, the cooled carcass ready to be trimmed, separating the head at the atlas Joint, separating the ham from the carcass, remov' the shoulder, separating the loin and side meat, the five main cuts from each half of the carcass, removing remov-ing the neck bone from the shoulder' separating the Boston butt from the shoulder proper." trimming the shoulder, shoul-der, trimming the ham and-the ham trimmed and ready for curing. . Copies of the bulletin will be sent to anyone Interested. Requests should be made for Bulletin 2S3-A, "Farm Butcherhife of Hogs." and should be sent to the college extension service. |