Elaborate and expensive equipment is not necessary but certain items
are essential (fig. 1). The amount of equipment will depend on the
slaughter procedure used. If the carcass is to be scalded rather than
skinned, additional equipment will be needed (items 16 to 23). The
following slaughter equipment is recommended:
1. .22 caliber rifle with long or long rifle cartridges
2. Sharp skinning knife and steel
3. Boning knife
4. Block and tackle or chain hoist—should be strong enough to
hold weight of pig to be slaughtered
5. Chocks—concrete blocks work well
6. Meat saw
7. Oil or water stone
8. Ample cold water for washing hands, equipment, carcass and
byproducts
9. Tree with strong limb, beam or tripod 8 to 10 feet high, or
tractor with hydraulic lift
10. Spreader (gambrel or metal pipe)
11. Buckets (2 or 3)
12. Ice or cold water
13. Straw for placing under animal during evisceration and splitting
14. Clean cloths or plastic for protection of meat during transport
15. Clean string
16. Scalding barrel
17. Pot or barrel for heating water
18. Bell scrapers (1 or 2)—these are not necessary but helpful
19. Plywood or other solid material for scalding platform
20. Thermometer which registers up to 200° F
21. Dry wood for fire
22. Hog or hay hook
23. Propane torch or blow torch
[Illustration: Slaughter equipment displayed]
Figure 1.—Equipment for slaughter.
Be sure that all equipment that will come in contact with meat is
thoroughly cleaned. Blood and other materials that get on the outer
garments of workers during slaughter should not be transferred to the
carcass after it is washed.
Additional equipment needed for cutting the carcass is listed in the
section, “Cutting.”