Show HANDLING OF THE HOG AFTER KILLING carca must be thoroughly cooled before cutting up and curing III olac to in cule so till lal it II wl I 1 kc he 1 11 tin it c nc js must b br 11 Ilon 1113 C cooled no rd of its bod licit beit till ind should thIL loic bing for 1 hunts 1 01 I more I 1 according Kc to tile the itile kiefor 1 it l Is ut fit up rin flit is often m idt ide of lian lidnin hogs bogs nut lit in s n rl ri weather N C 1 illo ibm to lo un ill the while 10 the lip nt next to lie 1 bozif tit mr IN I 1 hilll if I 1 ician e I 1 11 I 1 bool tit ol till ld I 1 NN win if i alie bitras is cut rp mill I 1 11 i souring ind and speed lite I 1 mil t ilk n it tile 1 cinon I gift of nt the file if bins ing ind fall hould eis that hut rion all N lal 1 11 1 in inn s will ill SK or in ill ld col chii illicit hlll 1111 I 1 ill airl piK cit it it or of fit side port pork mil i not bacconi sill salt nd ind the glinc ic is I 1 10 1 I n filial ci lit altin icet to lo the I 1 li gnei i ino lion ri of if tin till cil c ill it t 11 ll r f i Is i i api d to IL wistful kaul of if lit I 1 c c e it I 1 is inela n 1 dellno ilk mn IN it sill til with nith or 1 mill t our f to bianc anle ball if 1111 ghods belm I 1 all lit I 1 bild f ic to oi it 11 loin I 1 is iii fiall tin i mill b i till lid 1 I in front froni int act pct acts of u inice during th alir n lIC iii cHin iu in icess S r die he eidlic c tarts 1 i arts ll 11 aln 1 loo 1 1 ind I olli bl i 1 juices front 1 lit 11 enrit I 1 it in I 1 is it 11 lo II spoil poll and ill hi c I 1 isi ol lit I 1 boik 11 allin lion I 1 lc ile X 13 to alli Is Is to 0 o 1 IK Ill ilic brine ebrine in li oilin oft the q is ali ahn lle ilse lo 10 tire gur fico 11 in its na kiy ill alii dinino im ilia be kept helt p pup its tr aith if lii I 1 ann in kintli or of time little in biking iliffe lii inc alit ad 1 sail at to lo tile natal aunill it is chions to tn bleat an air tzg or i fail it be thred alo lentin lv amr N hill 11 ll e salt I 1 is I 1 ling in I 1 bided chit int Is known is I 1 dis ha altine is ib I 1 little asli i inquiring quiring ic iss of k rills bethol methol is I 1 lo 10 silt ait tire ibe linck in ballots of 01 ios I 1 grifs the adli ad lillin tini or ol aoi 0 blink Ns s this ftc IN 1 d I 1 t b not lot call coln I 1 alic or 01 from the lie melt e cue if alio ho lid fill h in lin tn in coin the barrels till ething hinR that hlll keep ilicin out till lie i files hae alce acos s to 0 o pork alip d linit lin it their I 1 ggs on oil the fit nn it the these e turn it to nii gota 01 sidar ski ei q ind and soon the meat Is ih unfit fox foi anso boik boik houll 1 be allowed to sta in tie tic brine of 01 dri halting casks for gix ii weeks ind hould rt beho more moie salt if alc ni casin aji duijn this thia period air and I 1 ahe lit I 1 laima at mc that sill salt petie added to tile he silt gilt at the tatt of about rom foni ounces to loo pounds of 0 pork nill mill gilaty the taste ristp of the ili mt t As s rich I 1 loi of poil is in the hancl 1 i I thick sprinkling of salt alt liou lil le ie piedad oel it bi ioie the kasei lasei of boik is put on oil pack the lie hinis mil ind boulders lit in the hot bot loin of ib the cask ind and the side meat hocks clinics etc on top of 1 them I mill in farmers to add fg 1 of 01 to their brine in ili older to mile mike the anicat boneet of 01 as it is mole liioi e commonly called augir cured rills is done b bi adding to the salt some sn gai or molasses and salt eltie disjoin iii ahse in the lie wiler and I 1 out ing in tile the pickle back oer the anat A hood ell if cipe for foi this is ib as follows I 1 or tt t eti t I 1 hund hundred rf i 1 of if it ilk uie four ounces of in ill peter limy pints of mo lisses and two pounds of blown hr how the carcass should be cut up su busar ar ind and dpn een pounds oi of clean ta ble silt salt han ahl chesi c aie dv gohd loar them oil I 1 the meat holcli then will coer it if the boik is gilr I 1 in the birrel acir to I 1 ill it the lle pickle tiding it ort off the impurities from the sugar 11 it I 1 tin ahk salt is 1 aisi I to the surface mien lien this Is b done tile the 11 file hould lie be coola I 1 lie lic fore touring oi lit in meat flints and shoulders hould ers geould in fit the he a little lon ci than ihan the lie lest iet ot of the aielt sa a ll it out two to ili crillis or more moie ic cording to lo ill ut of most lost farrr barneis icis pichi r to moke h li meat and hie smoke lioi cs s bialt on tho films lor for till purpose fr cr oil 0 is birk mal ca i a good moke corn cobs will nill do ico eri is a substitute the meat should lie be until it Is i a good rich brown air and then holn haing in in 1 a I dr cool room and in sonie wa protected from ille hie lite hams ind shoulders should deis cis boila ho ill bo be cuca ducted ed in can ss BS sacks as abis t ais bilat is the most alu valuable able part of lh ill hogs and Is gin erill bi annb on bich to I 1 ly the taft r t less ggs acre thore there Is danger from rats md full nice as ell as from in sects tile llie meat should te huff hung from a swinging nging shi lt or fro n floor joists foists on th cailing aboid tb must not be hurried ten sas das of smoking in ordinary ca cases caps ps will be bc unless abo pieces of meat ire are iaria or wei hid |