Alessandri sausage, 131
anatomy
digestive system, 15
internal organs, 34
meat cuts, 58
antibiotics, 26
Arles sausage, 131
bacon
Canadian Bacon, 178
cutting instructions, 73–74
flavor and, 111
percentage of carcass yield, 36
Smoked Maple Bacon, 178
Speedy Bacon and Beans, 198
storage chart, 113
See also curing; smoking
Baked Ham, 186
Baked Tongue and Noodles, 141
Basic Chorizo Sausage, 117
Basic Pork Cure Recipe, 170
belly, cutting instructions, 72–74
Berkshire, 28
Berliner, 124–125
Black Pudding, 152
blood
Black Pudding, 152
Blood Sausage, 132
capture of, 41–42
uses, 82–83
Blood Sausage, 132
bloodwurst/blood sausage, 131, 132
Bockwurst, 115
Boiled Pig Feet, 154
bologna, 124
bones
bone dust, 67
recipe, 151
uses, 82
Boston butt
percentage of yield, 35–36
Pork Pie, 194
Roast Boston-Style Butt, 195
Smoked Pork Butt and Apples, 188
Brain Rissoles, 138
Braised Liver, 145
Bratwurst, 116
Braunschweiger, 122
Breaded Brains, 137
breakfast sausage, 118
breed types, 27–29
brining, 95
Broiled Pig Feet, 154
butchering
belly, cutting, 72–74
blood collection, 41–42
bone dust, 67
calculating carcass yield, 34–36
carcass yield by part, 35–36
cooling, 51
ears, 74
eyes, 75
feet, removing, 42–43
freezing, 74
hanging carcass, 45–46
knives for, 33
loin, cutting, 71–72
preparation for, 33–34
primal cuts diagram, 68
ribs, cutting, 71–72
shoulder, cutting, 69–71
skin removal, 43–44
snout, 75
splitting backbone, 51
splitting breastbone and belly, 47–48, 49
See also food safety; meat quality; slaughter
byproducts
about, 77
head, 36, 46–47, 82, 148–149, 159
stomach, 146–147
testicles, 87
uses chart, 78
Canadian Bacon, 178
canning
hot pack, 92
jar processing, 93
jars for, 91
pressure cookers and, 92–93
sterilized vs. pasteurized pork, 91
times and temperatures, 91–92
carcass, cutting. See butchering
Celery Pork Chops, 193
centercut loin chops, 72
Chester White, 28
Chinese Pork Shoulder Steaks, 190
chitterlings, 84
Chorizo, 117
Citrus Pork Tenderloin, 190
Clostridium botulinum, 61, 169
companionship needs, 12, 26–27
composting manure, 19–21
compression guns, 40
cooked sausage recipes
Hot Dog Recipe, 126
Mettwurst Sausage, 125
cooking times
ham timetable, 181
time and temperature charts, 136, 182–185
See also sausages; smoking
costs
feed, 18–19
first year vs. second, 35
startup, 17–18
Country Sausage, 118
covered grills, 173–174
cross-contamination, 60–61
curing
about, 172–173
bacon, 111–112
Basic Pork Cure Recipe, 170
botulism and, 169
curing salts, 169–170
dry cures, 170–171
See also smoking
cutting yield, defined, 35
Dinner-in-a-Dish, 196
dressing percentage, 35
dry/semidry sausages
about, 127
Landjäger Sausage, 130
Pepperoni Sausage, 129
Traditional Salami, 128
drying, 93–94
Duroc, 28
electric smokers, 173–174
enclosures, 15–17
equipment
meat saw, 66
for sausage making, 107–111
scrapers, 67
for smoking, 173–175
feed
pastures and forage, 25
sources of, 21–23
fences, 15–17
Filled Cabbage, 195
firearms, 40
food processors, 107
food safety
cleanliness, 59
covering meat, 60
cross-contamination, 61
moisture, 61
oxygen exposure, 62
forage, 25
frankfurters, 124
freezing, 91
Fresh Pork Sausage, 119
Fresh Pork Sausage Patties, 114
fresh sausage recipes
Basic Chorizo Sausage, 117
Braunschweiger, 122
Country Sausage, 118
Fresh Pork Sausage, 119
Fresh Pork Sausage Patties, 114
Homemade Bockwurst, 115
Liverwurst, 122
Polish Sausage, 119
Smoked Bratwurst, 116
Spicy Italian Sausage, 121
Sweet Italian Sausage, 120
Thuringer Sausage, 123
Fried Pig Feet, 154
ground pork
Filled Cabbage, 195
Pork Roll-Ups, 191
hair removal, 38–40
Ham Baked in Milk, 186
Ham Loaf, 133
Hampshire, 28
hams
percentage of yield, 35–36
storage time chart, 96–97
hanging weight, defined, 34
head
headcheese, 159
percentage of yield, 36
recipes, 148–149
removing, 46–47
uses for, 82
Headcheese, 159
heart
recipes, 139–140
uses, 79
Heart Goulash, 139
heirloom breeds, 27–29
Hereford, 28
hocks
percentage of yield, 36
Pickled Pig Feet or Hocks, 155
Pork Hocks with Dried Apples, 189
Smoked Pork Hocks, 178
Homemade Bockwurst, 115
Hot Dog Recipe, 126
housing, 12–13
injections, 26
insulated variable-temperature smokers, 173–174
internal oblique muscle, 56
internal organs
during carcass splitting, 47–48, 49, 50–51
percentage of yield, 36
treatment of after removal, 50–51
intestines
recipe, 156
treatment after removal, 50
uses, 84
See also sausage casings
Italian-style sausage, 120–121
kielbasa, 119
knives, 33
Landjäger Sausage, 130
Landrace, 28
Large Black, 28
Liver Casserole, 145
liverwurst, 121–122
loin
Celery Pork Chops, 193
percentage of yield, 35–36
separating, 71
trimming, 72
Mandarin Pork Spareribs, 192
manure, composting, 19–21
market weight, defined, 34
measuring cups/spoons, 109
meat grinders, 107
meat quality
animal stress and, 63
deboning, 63
moisture, 61
molecular transformation, 62–63
oxygen exposure, 62
Mettwurst Sausage, 125
microorganisms, 61
Mulefoot, 28
New England sausage, 124–125
nitrates/nitrites, 168
outdoor structures/huts, 14
parasites, 61
Pickled Pig Feet or Hocks, 155
pickling, 94
picnic shoulders, 35–36, 69, 71
Pig Bladder, 160
Pig Intestines, 156
Pig Knuckles and Sauerkraut, 154
Pig Snout and Lips, 157
Pig Spleen Pâté, 150
Pig Spleen Rollo, 150
Pig Stomach Soup, 147
Pig Tongue, 141
Pig’s Head, 148
Poland China, 28
Polish Sausage, 119
Pork and Kidney Pie, 143
pork chops
Celery Pork Chops, 193
Potato and Pork Chop Casserole, 197
Stuffed Pork Chops, 193
Pork Hocks with Dried Apples, 189
Pork Milanese, 196
Pork Pie, 194
Pork Roll-Ups, 191
Pork Sausage Stuffing, 197
Pork Spareribs and Sauerkraut, 187
pork steaks
Dinner-in-a-Dish, 196
Pork Milanese, 196
Potato and Pork Chop Casserole, 197
Potato Sausage, 132
preservation
brining, 95
canning, 91–93
drying, 93–94
pickling, 94
salting, 94
types of, 90–91
wrapping for storage, 91, 94–95
raising pigs
behavior, 26–27
breed types, 27–29
companionship needs, 12, 26–27
fencing for, 15–17
health, 26
heat and, 14–15
housing, 12–13
outdoor structures/huts, 14
pasture, 12–13
planning and, 11
Red Wattle, 29
Roast Boston-Style Butt, 195
Roasted Pig Bones, 151
Roasted Pig Tail, 153
rooting, 15–16
safety
meat saws and, 63
scalding/hair removal and, 38–39
slaughter and, 36
See also food safety
salami, 127–128
sale classes
barrows and gilts, 18
butcher hogs, 18
feeder pigs, 17–18
sows, 18
salt pork, 111
salting, 94
Saucy Pork ‘n Noodle Bake, 198
sausage casings
about, 103–104
artificial casings, 107
cellulose casings, 107
classes of, 106
cleaning, 104–105
collagen casings, 106–107
salt solution for, 105–106
sausage funnels/horns, 108
sausage stuffers, 107–108
sausages
casings, 103–107
cooked sausage recipes, 125–126
dry/semidry recipes, 127–130
emulsion, 124
equipment for making, 107–111
fresh sausage recipes, 114–123
fresh vs. ready-to-eat, 100
ingredients for, 100–103
other sausages recipes, 131–133
recipes using, 197
Sautéed Pig Ears, 153
Savory Liver, 144
scales, 108
Scrapple, 149
shoulder
cutting, 69–71
shrinkage, defined, 35
side, defined, 34–35. See also belly
Simple All-Purpose Brine Recipe, 95
sirloin, 72
skull, 74
slaughter, 32
bacteria, 38
blood capture, 41–42
cleanliness, 37
humane methods, 40
pig preparation, 38
planning for, 37
safety and, 36
See also butchering
Smoked Bratwurst, 116
Smoked Maple Bacon, 178
Smoked Pork Butt and Apples, 188
Smoked Pork Hocks, 178
smoking
bacon and, 112–114
cold smoking, 169
cuts for, 176
frozen pork and, 175
health concerns, 168
hot smoking, 168–169
recipes, 177–178
safety and, 175
smokehouses, 174–175
smoking time factors, 171
thermometers for, 174
time/temperature considerations, 175, 176–177
units for, 173–174
wood for, 171–172
See also curing
souring, 38
spareribs, 36, 73–74, 187, 192
Speedy Bacon and Beans, 198
Spiced Ham Loaf, 187
Spiced Pork Scratchings, 158
Spicy Italian Sausage, 121
splitting carcasses
backbone, 51
Spotted Poland China, 28
Staphylococcus aureus, 61
Stewed Kidneys, 142
Stir-Fry, 161
stomach, 146–147
storage charts
bacon, 113
fresh pork, 162
ham, 96–97
sausage, 162
stovetop smokers, 173–174
Stuffed Heart, 140
Stuffed Pig Stomach, 147
Stuffed Pork Chops, 193
stun guns, 40
Sweet Italian Sausage, 120
Tamworth, 29
tenderloin
Citrus Pork Tenderloin, 190
cutting instructions, 71–72
Stir-Fry, 161
testicles, 87
tetanus, 61
thermometers
calibration, 110–111
instant-read, 109–110
oven, 109–110
sanitizing, 110
for smoking, 174
Thuringer Sausage, 123
Traditional Salami, 128
trichinae, 175–176
Trichinella spiralis (trichinosis), 61
vertical electric water smokers, 173
Yorkshire, 28