02503cam a22003973u 450000100060000000300070000600500170001300600020003000700050003200800410003704000110007804100170008905000070010610000220011324500680013526400510020330000470025433600260030133700260032733800360035349000730038950000310046250800580049352011960055153400450174765300090179265300170180165300380181865300280185670000210188470000220190570000200192770000420194783000730198985600430206262859UtSlPG20260610134440.0mcr n260607r2020||||utu|||||o|||||||||||||| d  aUtSlPG 7aen2iso639-1 4aSF1 aCross, H. Russell10aPork Slaughtering, Cutting, Preserving, and Cooking on the Farm 1aSalt Lake City, UT :bProject Gutenberg,c2020  a1 online resource :bmultiple file formats  atextbtxt2rdacontent  acomputerbc2rdamedia  aonline resourcebcr2rdacarrier1 aUnited States. Department of Agriculture. Farmers' bulletin no. 2265  aRelease date is 2020-08-05  aProduced by an anonymous Project Gutenberg volunteer.  a"Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm" by H. Russell Cross et al. is a detailed guidebook published as a bulletin by the United States Department of Agriculture in the late 20th century. This comprehensive text serves as a manual for farmers and home producers, focusing on the safe and effective methods for slaughtering, processing, preserving, and cooking pork for home consumption.   The book outlines all phases of pork production, starting with the selection and care of animals before slaughter, proceeding through the slaughtering process itself, and then covering chilling, cutting, and various preservation techniques. Specific sections inform readers on the preparation of different cuts of pork, proper meat cookery, and troubleshooting potential issues during processing, such as meat contamination or spoilage. Practical advice is provided alongside safety precautions to ensure quality and compliance with food laws. Additionally, recipes for sausages, scrapple, and headcheese are included, making this text not only a practical resource for pork production but also a valuable cookbook for home cooks. (This is an automatically generated summary.)  nOriginal publication data not identified  aPork  aMeat cutting  aSlaughtering and slaughter-houses  aPork industry and trade1 aGreen, E. Curtis1 aJones, William R.1 aKotula, Anthony1 aWest, R. L.q(Roger Lawrence),d1945- 0aUnited States. Department of Agriculture. Farmers' bulletin no. 226540uhttps://www.gutenberg.org/ebooks/62859