Thorough bleeding is important to the successful curing and keeping of the
meat, because bacteria develop very readily in blood.

The barrel, water, scraping and other equipment for scalding, should
be prepared before the animal is killed. A barrel inclined to 45 degrees at
the end of a strong table serves quite well for scalding, but a rectangular
vat about 5!/y feet long, 2! feet wide, 2'4 feet deep, in which the whole
carcass can be immersed, is most satisfactory. Other important equipment
consists of sharp knives, steel pig hooks, bell scrapers, gambrel, and block
and tackle for hoisting the carcass.

On some farms the pig is shot or stunned before killing. All things con-
sidered, perhaps the most satisfactory method is simply to hold the conscious
pig on its back and stick it with a sharp knife. This method produces more
thorough bleeding. The man, who holds the pig, should straddle and sit on
it, holding the front legs to the animal’s sides with his hands, and using his

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feet and legs to keep the animal straight and secure. The man with the
knife should place one hand on the lower jaw of the animal, using the
knife in the other hand to make a shallow cut 2 or 3 inches long, just in
front of the breast bone. Then, with the cutting edge down, set the point of
the knife under the forward end of the breast bone. Now raise the handle
of the knife a little and, with the point of the blade in the direction of the
pig’s loin, force it downward towards the neck bones for about 3 inches.
If the cut is along mid line, the large carotid artery will be cut, and will

bleed rapidly.

STANDARD LIQUID SMOKE—Smokes Without Fire

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