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Index
PORK Slaughtering, Cutting, Preserving, and Cooking on the Farm CONTENTS
SELECTION AND CARE OF ANIMAL BEFORE SLAUGHTER
Health Animal Care Animal Type and Meat Yield
PREPARING FOR SLAUGHTER
Site Selection Waste Disposal Slaughter Equipment
SLAUGHTER
Stunning Bleeding Hair or Skin Removal Evisceration Splitting and Head Removal Examining the Carcass
CHILLING THE CARCASS CUTTING
Carcass Cutting Equipment Cutting the Carcass Wrapping
FREEZING AND FROZEN STORAGE FURTHER PROCESSING
Curing Pork Dry Curing Sweet Pickle Cure Pumping Hams and Shoulders Smoking Canning Lard Rendering Fresh Sausage Scrapple Headcheese Panhas (pon-hos) Pickled Pigs’ Feet
MEAT COOKERY PRECAUTIONS
The Law
OTHER PUBLICATIONS
Transcriber’s Notes.
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