Home Pork Making: A Complete Guide for the Farmer, the Country Butcher and the Suburban Dweller, in All That Pertains to Hog Slaughtering, Curing, Preserving and Storing Pork Product From Scalding Vat

by Albert Watson Fulton

Excerpt from Home Pork Making: A Complete Guide for the Farmer, the Country Butcher and the Suburban Dweller, in All That Pertains to Hog Slaughtering, Curing, Preserving and Storing Pork Product From Scalding Vat to Kitchen Table and Dining Room

Several chapters are devoted to putting down and curing the different cuts of meat in a variety of ways for many purposes. Here will be found the prized recipes and secret processes employed in making the popular pork specialties for which England, Virginia, Kentucky, New England and other sections are noted. Many of these points involve the old and well-guarded methods upon which more than one fortune has been made, as well as the newest and latest ideas for curing pork and utilizing its products. Among these the subject of pickling and barreling is thoroughly treated, renewing pork brine; care of barrels, etc. The proper curing of hams and shoulders receives minute attention, and so with the work of dry salting bacon and sides. A chapter devoted to smoking and smoke houses affords all necessary light on this important subject, including a number of helpful illustrations; success in keeping bacon and hams is fully described, together with many other features of the work of home curing. The concluding portion of the book affords many interesting details relating to the various cuts of meat in the big packing houses, magnitude of the swine industry and figures covering the importance of our home and foreign trade in pork and pork product.

This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

146 pages, Hardcover

First published December 15, 2007

Reviews

[Susan Molloy · Rating 5 out of 5]

🖋️ I learned everything I need to know about raising, slaughtering, and preparing meat from hogs:
How to Cut Up a Hog
Brain Sausages
Philadelphia Scrapple
Head Cheese
How to Ring Hogs
Pork Gumbo
Pork Pillau
Pork with Pea Pudding

I also learned about “the pupae of the Dermestes (parent of the ‘skipper’),” which are hog bugs.

📙Published in 1900 by the Orange Judd Company, Chicago. Yes, Orange Judd is the actual name of the publisher.
🔵 The e-book version can be found at Internet Archive. This version has the original illustrations.
🟣 Kindle.

🔲 Excerpts of note:

🔹PORK WITH SAUERKRAUT (GERMAN STYLE). Boil a leg of pork for three or four hours, wash 2 quarts sauerkraut, put half of it into an iron pot, lay on it the pork drained from the water in which it was cooking and cover with the remainder of sauerkraut, add 1 quart water in which the pork was cooking, cover closely and simmer gently for one hour.

🔸GERMAN WICK-A-WACK. Save the rinds of salt pork, boil until tender, then chop very fine, add an equal amount of dried bread dipped in hot water and chopped. Season with salt, pepper and summer savory; mix, spread one inch deep in baking dish, cover with sweet milk. Bake one-half hour. Very nice.

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