To prevent the occurrence of these diseases, pigs are often treated with antibiotics. In those cases, a withdrawal period is required between the time the drugs are administered and the time that the animals are slaughtered.
Government agencies also set rules for the operation of slaughterhouses. Under these regulations, animals must be rendered unconscious before they are killed. This is accomplished by stunning or gassing the animals. Waste material from hog farms are often piped into open-air pits or waste lagoons.
This has caused concern among environmental agencies that toxic gases emanating from the bacteria that feeds on the decomposing waste material will make its way into the groundwater. Contaminating this environmental hazard will result in increased safeguards imposed on the farmers, which could impact those farmers economically.
In the early months of , a severe outbreak of foot-and-mouth disease occurred in the United Kingdom. By mid-year, 2. The disease, which is characterized by sores and blisters on the hooves and mouths of livestock, is extremely contagious.
Although humans cannot contact foot-and-mouth disease, infected animals must be destroyed. The outbreak caused world-wide concern. Imports of meats from the United Kingdom were restricted. A number of tourists sites, such as Stonehenge, were closed to visitors. Travelers returning from the United Kingdom were required to clean their shoes in disinfectant at airport customs points.
Whether or not the epidemic can be contained and its long-term effect on pork production is yet to be seen. At the end of the twentieth century, pork farmers were facing a severe economic downturn.
An increase in hog production was offset by the closing of a significant number of slaughterhouses. Erlandson, Keith. Home Smoking and Curing. London: Vermilion, Lang, Jenifer Harvey, ed. Larousse Gastronomique. New York: Crown Publishers. Nissenson, Marilyn, and Susan Jonas. The Ubiquitous Pig. New York: Harry N.
Well, one thing is clear: not all processed meat products are of equal risk to consumers. Traditionally, bacon is made by rubbing cuts of pork loin or belly with a mixture of salt and spices and leaving the meat for a week, before it is washed with warm water, dried and smoked. But mass-produced bacon is made in a different way — cured by injections of salty water, which can also include chemicals such as potassium nitrate, sodium nitrate and ascorbic acid.
Compare the complex texture of a sausage from your local butcher with the suspiciously homogeneous contents of a hotdog and you will notice a clear difference. A traditional sausage is made of choice cuts of pork, ground up with some fat, breadcrumbs and seasoning.
As a general rule of thumb, allow one day per g of meat. What happens if you cure for longer? Well, not much. Step Five: Rinse and Soak. After the curing process, remove your meat and thoroughly rinse it under a cold running tap, ensuring to remove any and all excess salt and spices.
After this, soak your meat in room temperature water for 2 hours to further remove excess saltiness and cure. Step Six: Equalize and for the Pellicle. Place the meat on a plate uncovered inside your refrigerator for 24 hours. During this time two things happen. This is a tacky sheen that will appear on the surface of your meat. The pellicle will help your meat more readily absorb a smokey flavour when it comes time to smoking.
Note: Step Six is optional. Step Seven: Bring your meat to temp and turn it into Ham! Set your oven or smoker to c. Cook your ham until it reaches an internal temperature of 65c. If using smoke, recommended chips include: apple, maple, cherry, pear, plum, pecan, hickory and peach.
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