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Show Cutting Up the Pig's Carcass. The method of cutting up a hog, says Dr. W. E. Carroll, head of the Department of Animal Husbandry at the Utah Agricultural College, depends de-pends oh what is desired. One method results In a largo amount of sausage, another in a largo amount of fresh meat, and still anothor is employed where much lard and little bacon, or the reverse is desided. The carcass should bo thoroughly cooled, but not frozen, before the cutting cut-ting is done. While still hanging it is split down the back bono, preferably with n qaw. The rest of the cutting is most conveniently done oh" a table. The leaf fat 1b first taken out by beginning be-ginning at the front and peeling it back with the flngors, Next rcmoyo the shouldeis with a cut straight a-cross a-cross between the fourth and fifth ribs. The ham is taken off with a rounding cut. Thq loin and ribs aro removed from the side. Cutting as close to the ribs as possible improves the quality of the bacon, but cuts down the available quantity of fresh lean meat, Tho lean meat on the ribs enn bo trimmed for sausage, or tho un-trimmed un-trimmed ribs can be used for chops or roasts. The hams and shoulders are trimmed neat and smooth and legs aro cut off about 2 inches above the hock and knee joints. Take tho ribs and neck bone out of the shoulders and trim them down to tho top of tho shouldor blade. Tho sides aro cut lengthwise into U, about cvon, straight strips, or if to be cured, into two pieces, tho upper third (tho back strip) is used for salt pork or lard, ind tho lower two-thirds for bacon, Tho sides and ends of tho pieces to be cured or salted should bo trimmed straight. ! |