F’iice Six
THE NEW BERN MIRROR, NEW BERN, N. C.
Friday, October 16, 1959
Approach of Colder Weather
Signals Hog Killing Season
With the approach of cold weath
er, farm families throughout
North Carolina will be thinking
about killing hogs. Meats special
ists at N. C. State college offer
a few tips for producing high qual
ity pork at home.
First get a meat-type hog (one
between 200 and 220 pounds that
bi SIX months old and has plenty
oi length and meatiness to it). The
.tneaf from these animals will cure
easier than joints from larger ani
mals. If these aniijaals are going
to be killed at home they should
be killed late in the evening and
allowed to hang over night and
chill out before cutting and pro
cessing.
Do not get hogs over-excited be
fore killing; this may give the
meat poor keeping qualities.
Be sure that hogs are bled prop
erly for better keeping quality.
In curing meat at home, if the
weather is not satisfactory the
meat may sour or become off-flav
or. If you have a meat processing
plant or locker plant in your area,
take advantage of their facilities
for processing and curing.
Follow a recommended curing
schedule for curing meat to pre
vent over salty meats.
When you take hams out of cure,
or get them home, be sure to hang
the hams in a fairly dry, cool
place. Also, be sure to bag those
hams by the first of March to pre
vent insect damage.
Do not over load your home
freezer. Do not put in more than
10 per cent of the total capacity of
your freezer in any one 24-hour
period. If you have a large amount
of meat to go into your home freez
er, have it quick frozen at your
locker plant or processing plant.
If you wish to have your meat
processed at a freezer locker plant
or processing plant, be sure to let
them know before hand if you are
going to kill hogs or cattle so. that
they can take them in and do a
quality job for you. Deliver the ani
mals to the place of slaughter
early in the day so that they can
be salughtered on the same day.
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