At first sight cutting of a hog's head seems extremely difficult, however it not so. You will be able to learn how in the conditions of the ordinary city apartment to cope with this difficult task. So, what with the head to do and in what order?
It is required to you
- Sharp knife, hacksaw or axe.
Instruction
1. The hog's head is on sale usually entirely or split in half. Having come home, first of all prepare the place where you will undress the head. It is better if it is the simple room with a minimum of furniture and foreign objects. In it it has to be clean.
2. The surface on which you will undress the head is very important. It has to be big, steady, capable to bear heavy blows. Lay a surface at which you will work pure matter, an oilcloth or newspapers. Best of all an oilcloth, it won't pass through itself anything that will be able to soil a workplace.
3. Try to cover whenever possible all surrounding objects with matter or newspapers. It is necessary in order that splinters of bones or lumps of meat which, most likely, will jump aside until you undress the head soiled nothing.
4. The tool which you will use when cutting isn't less important. Prepare the axe or a hacksaw – they will be necessary to divide the head into parts. Still you need a big, sharp knife – it you will cut out the necessary parts. Nearby put a bucket with the added some salt water, you learn its appointment later.
5. Prepare several pans or bowls – in them you will put various parts of meat. And separately put a bucket for a garbage. Put on in working clothes, previously having washed it. Over clothes it is necessary to put on in advance prepared apron. Very important, in what conditions there will be a cutting of meat. Health of those who will eat it depends on it. So, the workplace is ready.
6. Having brought home a hog's head, first of all, scald its boiled water. After that well scratch out a knife or a scraper all hair, scorch. Once again scald and carefully wash the head. Wash very attentively, use at the same time a brush.
7. Remove with a sharp knife eyes. Later cut out language – put it in separate capacity. Now split the head in half and remove brains. Postpone brains separately – from them very tasty dishes turn out. Split a skull with the axe, but it is better to use a hacksaw, then there will be no splinters of bones and there will be whole a brain.
8. Repeatedly split in half the turned-out half. Now separate ears which are a delicacy. Cut off the lower jaw, jowl and light bones. Remove and will throw out excess fats in a garbage can. Wet the remained meat in slightly added some salt water. Water where meat is wetted, needs to be merged periodically.
9. Keep meat in water several hours, better all night long. Water in which meat is wetted has to ceased to redden. Now you can start further processing of meat and other parts of the head.