not to expose the lean. trim away only enough tat to make the ham
shapely, and do not skin before curing, as the skin is a protective covering
that helps to retain juices and fats. Cut the hind foot from the ham, just
above the hock and, with skin side down, remove the tail by slipping the
knife under it and cutting.

The loin is removed from the belly, by cutting on the line 7 to 8, at
right angles with line 1 to 2. This line is just across the curve of the ribs.
Whatever width you wish your bacon, will be decided by the distance of
your cut from the top of the backbone. Remove the back fat from the loin,
trimming down to about a quarter of aninch. This is one of the choice cuts,
and is suitable for fresh roasts and chops. If a saw
was used, instead of an axe, the loin will be much

neater, with no waste.

The final operation, in cutting, is the preparation of
~ the bacon. Carefully remove the spare ribs by, first of
all, beating a few times with the back of a hatchet, or
similar instrument, in order to loosen them, and then
cutting them free. Loose the neck bone, at the top of
ribs, and pull the ribs away with one hand, as you cut
with the other. Turn the bacon, skin side up, flatten
it out, and trim the lower and top edges, until a good
streak of lean appears. To improve the quality and
appearance, square each end to a neat trim.

These directions cover one half of the carcass.
Do the other half in the same order. Hams, bacons
and picnics should be cured without delay. Cuts for
Showing division of the fresh meat should be stored in a cool place, fat should
Snide bacon s’shourin: be rendered into lard, and lean trimmings made into

butt; 5 picnic shoulder;
6 jowl. sausage.

Two Standard Pork Cures

There are two standard methods of curing pork. One is the “dry cure,”
and the other, the ‘‘brine cure.” The only difference is that water is used in
the “‘brine cure.”” The ingredients, salt, saltpetre and sugar are used in
both. Salt is the most important ingredient of the three but will not give a
good quality product if used by itself. Saltpetre, in small quantity, will

STANDARD LIQUID SMOKE—Gives Meat a Wonderful Flavor
11