THE PIGGERY.

New Zealand Mail, Issue 1182, 26 October 1894, Page 5

THE PIGGERY.

PIG-BREEDING AND BAGON-GURING.

( Continued.) BACON-CURING UNDER THE FACTORY SYSTEM. Like the dairying industry iu later years, the manufacture of bacon and hams lias undergone great changes. The old, expensive system of dry-salt-ing has been almost entirely superseded by the less expensive method of curing with pickle in tanks. This method is not only less expensive, but it is the safest and most profitable for the climate of the Australian colonies.

There is at the present time a new process coming into vogue which is attracting considerable attention amongst bacon-curers. The process is called the il mild cure.” The discoverer of the new process of curing was, it appears, an eminent chemist —the late Mr William Oake, of Ulster. In the course of an experiment he discovered that the antiseptic properties of salt were to be found in nature apart from chloride of sodium (salt), and that the obnoxious effects of dissolving the albumen in the curing process could, therefore, be avoided. This is really the key to the new system of curing. By the new process of treatment it is said that the bacon and hams, although thoroughly cured with the very essence of salt, still retain all the albumen originally in the meat, and yet do not taste salty to the palate. By the new process the lean of the bacon cured remains soft and juicy, and natural in colour; and the best proof of the value of the system is in the fact that where the mild cure has been adopted the bacon and hams will keep for any length of time in any climate. A great deal of labour, it is said, is saved by the new process, while the article put on the market is declared to be much superior in taste and flavour and quality to bacon cured on the old system. Whatever may become of the new process, whether a success or not, it is certain that the time has now gone past for farmers to kill and cure for sate their own pigs to best advantage. The trade now requires an article well got up and of uniform quality to bring the highest prices, and as a rule farmers have not the convenience for such work, and therefore ai*e unable to compete against factories where they have '

all the latest appliances. It is therefore advisable for farmers either to cooperate and build a factory, or to sell their pigs to some individual or company in the trade. A factory with a capacity for working from 120 to 150 pigs per week, with refrigerating room and all machinery required, can be erected for about LIOOO, and pigs of an average weight of 1251 b can be kilted, cured, smoked, and made ready for placing on the market at a cost of 4s per head. In these times of keen competition and low prices, to make bacon-curing a profitable industry no bacon should be held longer than from six weeks to two months, and hams from three to four months—the longer it is held the more weight it loses, and very often does not improve in quality. The following is the system adopted in curing bacon with pickle. It is necessary to have a number of tanks, either built of brick and cement, slate, or wood. If timber is the most easilygot, 2Mn planks well put together will answer. These tanks, if made sft square by 40in deep! will hold 50 ordi-nary-sized pigs. Tanks sufficient for one week’s killing, with one spare tank for turning over the bacon, will be required. Pigs that are to be kilted should be kept without food for 12 or 14 hours, and during that time should be yarded up adjoining the slaughter-house. In no case should pigs be driven or heated in any way just prior to killing. From the yards to the killing pen a small race can be made, where from six to eight at a times can be run in and kilted ; and the best method of killing is to stun the pig by a smart blow on the forehead, halfway between the eyes and the top of the head, with a hammer or similar weapon ; then, before the pig can struggle, turn him square on his back, place a foot on each side of the head, facing the animal, holding the head down to the floor by placing the left hand on the snout. Now place the point of the knife on the .animal’s throat, at the same time looking over the carcase and pushing the knife in a straight line in the direction of the root of the tail. If you do not stick just right the first time, you will see why when the pig is opened. A little observation will enable you to become an expert pig sticker. {To be continued.)