Home Pork Making: A Complete Guide in All That Pertains to Hog Slaughtering, Salting, Curing, Smoking, and Sausage Making by A. W. Fulton is a comprehensive manual designed for farmers, homesteaders, and anyone interested in traditional methods of pork processing. First published in the early 20th century, this book provides detailed, practical instructions on every aspect of home pork production, from selecting and preparing hogs for slaughter to the final stages of curing and storing pork products. The book begins with guidance on the selection and care of hogs, emphasizing the importance of proper feeding and management to ensure high-quality meat. It then covers the entire slaughtering process, offering step-by-step directions for humane killing, scalding, scraping, and butchering. Readers will find clear explanations of how to cut and prepare various pork products, including hams, bacon, shoulders, and lard. A significant portion of the book is devoted to the art of curing and preserving pork. Fulton explains the science behind salting, brining, and smoking, providing recipes and techniques for producing flavorful, long-lasting meats. The book also includes a thorough section on sausage making, with instructions for grinding, seasoning, stuffing, and cooking a variety of sausages, from simple breakfast links to more complex, regionally inspired recipes. Throughout, Home Pork Making is filled with practical tips, troubleshooting advice, and time-tested methods that reflect the wisdom of generations of farmers. The book is richly illustrated with diagrams and photographs to aid understanding, making it accessible even to beginners. In addition to its technical content, the book offers insights into the cultural and economic importance of pork production in rural America. Whether you are looking to revive traditional foodways, achieve greater self-sufficiency, or simply enjoy the satisfaction of making your own pork products at home, Home Pork Making remains an invaluable resource. Its blend of clear instruction, practical advice, and historical perspective makes it a classic reference for anyone interested in the craft of home butchery and charcuterie.
