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Hog-Killing In Vrginin -
Ii Big Business
Killing and processing hogs for consumption on' Virginia farms is big business, $29,629,000 worth last year—but each - year farmers lose more than $1,090,000 because of spoilage and insect infestation. t
iSo says George Herring, ani- , mal husbandman at VPI, who points out that the loss could be avoided by careful practices at hog-killing time.
Here is his adviee: >
The weather should hje cold enough so when hogs ate killed ~ • one day, the carcasses will be thoroughly chilled by the next morning. Salt and cut meat after . chilling., ' 'j. '
■Well-finished, buft not excessively fat hogs—290 to 269 pounders—are best for home use, or for sale of cured products. Hogs should <be gaining in weight at killing time.
Don’t get hogs excited immediately before killing. A poor bleed and meat spoilage may result from over-excitement. . The water temperature for . scalding should be 145 to 150 degrees, but higher temperature may be used if it is hard to main.Jain them. However, too high a x temperature wiir"set the MS— ™ make the job of scraping difficult.
Curing meat is a race between - the germs that cause spoilage, and the penetration of salt into the meat. Quick chilling ef the carcass, applying the proper amounts of curing mixture, hold: ing temperature of meat near 38 to 49 degrees, and proper length of time* in cure—all help to avoid spoilage.
Herring advises against producing .heavy hogs for farm , slaughter. The percentage of lard —currently selling below the liveweight price of hogs—increases rapidly after hogs reach 259 pounds. The cost per pound of gain increases after that point. Hogs with long bodies, and welldeveloped hams and loins are best.
. ‘‘We hang together or we may all hang separately.” y—-—
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