In dressing the carcass a good sharp knife
is necessary. From a point between the hind
legs and the breast, begin to open the carcass
by dividing the skin, but be careful not to
injure the intestines. When the belly wall is
opened, the intestines will fall forward, but,
being attached with muscle fibre, will not fall
far. Now split the aitch or pelvic bone with
the knife, by inserting the point squarely in
the crotch, where the two hams join, and
hitting the butt, with the other hand, to make
the split, as shown in the illustration. Some-
times, in older animals, it is necessary to use
a saw.

Separate the hams, and carefully cut
around the bung gut, until it is loosened. Then
tie it, and gently work it out. Now, with your
left hand, take hold of the mass of entrails
and pull them downwards, as you cut the
attachments that hold them to the backbone.
This will liberate intestines, stomach, bladder,
reproductive organs, spleen and liver. The
heart, lungs and gullet can be removed when
the thoracic cavity is opened, by cutting from
the wound in the throat to the opening in the
belly. The tongue can be removed when the gullet and the windpipe are
released. ‘The gall bladder should immediately be removed from the liver,
and both the liver and heart washed with cold water, for use.

Sausage casings required, should be provided by turning the intestines
needed, inside-out. If you want to save the intestinal fat, it is best to do so
while the entrails are warm. It is considered advisable to remove the head,
after taking out the entrails, as this helps to promote quick chilling of the
carcass. I his should be done from the first joint back of the skull bone. The
jowl can be conveniently cut from the head. It is a small cut, but mostly fat,
and usually used for sausage and lard.

| After washing the inside of the carcass, saw directly down the céntre

of the back bone and split it in two. Splitting is done with an axe, on some
farms, but a saw gives a much cleaner job, with less waste. So that the
two sides will keep together, while hanging to cool, leave a foot of skin
uncut at the shoulder, until all body heat has gone. Remove the leaf fat
while the carcass is still warm. It is then easier to take out, while, at the
same time, it helps in chilling the carcass. Quick and thorough chilling is

STANDARD LIQUID SMOKE—Smoke Meats the Easy Way.
9