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Produce Quality
"Good hogs to slaughter” is the first step in producing the quality expected in Virginia country-style cured hams and bacon.
George Herring, animal husband^ man at VPI, says meat type hog# weighing 200 to 250 pounds alive produce quality cuts. Thin hogs lack flesh quality and the heavy, over-fat hogs produce cuts with too much weight and too high a proportion of fat to lean*
As for preservation . . . formulas for curing meat vary, but all of them contain all or part of the following ingredients: Salt, saltpeter, sugar or molasses, and pepper. Salt is the basis of all meat curing- Saltpeted has some curing effect and also brings out the red color in meat. Sugar is used for flavor and to counteract the hardening effect of salt. Pepper is used for flavoring and may repel insects to some exlutely
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The first thing a' week mind does to a complicated problem is to further complicate it.
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