Secrets of meat curing and sausage making

SCRAPING HOGS IN A PACKING HOUSE.

Reading edition

Illustration from Secrets of meat curing and sausage making how to cure hams, shoulders, bacon, corned beef, etc., and how to make all kinds of sausage, etc. to comply with the pure food laws

After the hog has been gambrelled and hung up, either on a gambrel-stick or on rollers, it should be gutted. After it is gutted, it should be washed out thoroughly, with plenty of cold, fresh water. As every Packer understands how to gut a hog, it is not necessary to go into details.