Once the animal is bled, the hair can be removed by scalding the
animal in hot water and scraping; or the skin and hair can be removed
by skinning. Traditionally, hogs have been scalded and scraped, and
the skin is left intact. Both procedures will be discussed because
many people now find the skinning method to be easier, to require less
equipment, and to result in an equally acceptable final product.
_Scalding and Scraping Method:_
For scalding, the most important consideration is maintaining an
adequate supply of properly heated water. Approximately 50 gallons of
near boiling water will be needed for each pig. This water should be
ready (boiling) before the animal is stunned and bled. After the hot
water is placed in the scalding barrel, it can be adjusted to the
proper temperature for scalding by adding cold water.
The animal can be scalded by several methods. The easiest method is to
have two barrels, one for heating the water and one for use as a
scalding vat. Fifty-five gallon barrels will be large enough for most
hogs. The scalding barrel can be buried in the ground at a slight
angle; thus movement of the hog in and out of the barrel is easier
(fig. 6). Be sure the angle of the barrel is not too flat or the
barrel will not hold enough water to cover the carcass. Another method
for scalding is to have a scalding vat or a barrel under which a fire
can be built. This method requires more construction, and the
temperature of the water is difficult to control.
[Illustration: Partially buried barrel adjacent to a plywood board]
Figure 6.—Scalding equipment.
Slow scald is usually best. Scalding water temperatures between 140°
and 145° F are optimal. At these optimal temperatures, 3 to 6 minutes
of scalding are required to loosen the hair and scurf (layer of
accumulated oil, dirt, and the outer layer of cells on the skin). In
the fall when the winter hair is beginning to grow, the hair of most
hogs is difficult to remove. Higher water temperatures (146° to 150°
F) or longer submersion times are usually required for scalding during
this “hard-hair” season. About ¼ cup of rosin, lime, or some other
alkaline material added to the scald water to aid in scurf removal
results in a whiter skin.
On the farm, regulation of water temperature is difficult. Add boiling
water to the scalding barrel, then add cool water to adjust to the
proper temperature. Begin with the scalding water at 155° to 160° F
because it cools rapidly. At these high temperatures, the carcass must
be kept in motion and pulled from the barrel several times. This
movement prevents overscalding. Overscalding causes the skin to
contract around the base of the hair (“setting the hair”) and cooks
the skin. If the carcass is overscalded, the hair is extremely
difficult to remove.
After the proper water temperature has been attained, place the pig in
the barrel, head first (fig. 7). Rotate the carcass in the barrel,
pulling it in and out of the water occasionally. Check the hair often
for ease of removal. The hair slips first over the back and sides,
then in the flank regions. When the hair can be pulled easily in the
flank regions behind the shoulders, remove the hog from the barrel and
place the rear of the hog in the water.
[Illustration: Man holding hog in scaling barrel]
Figure 7.—Scalding head first.
While the rear of the hog is scalding, pull the toe nails and dew
claws from the front feet by inserting a hook into the top of the nail
and pulling (fig. 8). Scrape as much of the hair on the head as
possible, especially around the ears and snout (fig. 9). When the hair
slips in the rear flanks, remove the hog from the barrel. Remove the
toe nails and dew claws from the rear legs and pull the hair from the
tail.
[Illustration: Hook removing toe nail]
Figure 8.—Removing toe nails.
[Illustration: Knife scraping cheek hairs]
Figure 9.—Scraping head.
Grip the legs with both hands and twist to pull off the hair. Remove
the hair in the difficult areas (head, feet, jowl) first, then proceed
to the easier areas (back, sides). If you use the bell scraper, tilt
the scraper upward on the forward edge and pull the scraper forward,
applying as much pressure as possible (fig. 10).
[Illustration:Man scraping head of hog in scalding barrel]
Figure 10.—Scraping head.
Scrape the hot carcass as quickly as possible because the skin tends
to “set” as it cools. If patches of hair and scurf are difficult to
scrape, cover them with a burlap bag and pour hot water over them.
Scraping is made easier by moving the legs or the head in order to
stretch the skin, smoothing the wrinkles along the sides.
After most of the hair has been removed, pour water over the carcass
and continue scraping. Place the scraper flat against the skin and
move it in a rotary manner (fig. 11). This procedure aids in removal
of scurf and dirt as well as removal of the rest of the hair. If
patches of hair cannot be removed with the scraper, use a knife. Some
people prefer to use a knife for the entire operation.
[Illustration: Man scrapping the side of a hog]
Figure 11.—Scraping middle.
The carcass is now ready to be suspended. Clean the feet by cutting
away the soles of the feet and cutting between and around the toes
(fig. 12). Expose the gambrel tendons by cutting through the skin on
the backs of the rear legs from dew claws to hock (fig. 13). Cut down
each side of the tendons, being careful not to cut the tendons (fig.
14). Insert the spreader or gambrel under both tendons on each leg.
Secure the legs to the spreader bar and suspend the carcass (fig. 15).
[Illustration: Man holding toes of hog’s feet]
Figure 12.—Cleaning feet.
[Illustration: Man running knife up back of hog’s hind leg]
Figure 13.—Exposing gambrel tendons.
[Illustration: Man hold hog leg with thumb between bone and tendon]
Figure 14.—Exposing gambrel tendons.
[Illustration: Hog suspended with legs tied to spreader]
Figure 15.—Suspending the carcass.
If available, a propane torch or blowtorch can be used to singe the
remaining hair and scurf (fig. 16). Singeing removes most of the hair
and allows small, light hairs to be seen. Use caution during singeing
to prevent burning the skin. Shave the remaining hair and wash the
carcass thoroughly. Continue with evisceration and splitting (pages
24–35).
[Illustration: Man holding propane torch near hog’s ear]
Figure 16.—Singeing.
_Skinning Method:_
The skinning procedure used for pork carcass is similar to that used
for beef carcasses. Skinning requires less equipment and can be done
faster than scalding and scraping. We have commonly believed that the
skin was needed on hams and bacon to assure proper curing; however,
this belief is not necessarily correct. A poor skinning job can lower
the quality of the belly for bacon.
After stunning and bleeding the animal, move the carcass to the
location of the hoisting equipment. Place the carcass on a sheet of
plywood, a concrete slab, or straw. Wash the blood and dirt from the
carcass. Turn the carcass on its back and hold it in place with blocks
placed on each side (fig. 17).
[Illustration: Hog in supine position on plywood sheet]
Figure 17.—Position for skinning.
Cut the hide around the rear legs, just below the dew claws (fig. 18).
Make a cut through only the hide, down the back of the leg, over the
hocks, and to the midline at the center of the hams (fig. 19). Skin
around each side of the leg, removing the hide to a point below the
hock (fig. 20).
[Illustration: Man holding knife cutting around hog’s ankles]
Figure 18.—Cutting skin around legs.
[Illustration: Man holding knife cutting hide between rear legs]
Figure 19.—Cutting to midline.
[Illustration: Hog with hide pulled back at rear legs]
Figure 20.—Skinning legs.
Open the hide down the midline from the point where the animal was
stuck, around each side of the pubis area and continue to the anus
(fig. 21). Make this cut by inserting the point of the knife under the
skin with the blade turned up. This procedure is referred to as
cutting from inside out and protects against meat contamination from
materials on the hide. Avoid cutting too deeply because you may
puncture the intestine and contaminate the carcass.
[Illustration: Man running knife down midline of hog]
Figure 21.—Cutting down midline.
Remove the hide from the insides of the hams (fig. 22). Be careful, it
is very easy to cut through the fat into the lean. Continue skinning
along the sides toward the breast. Grasp the loosened hide in the
opposite hand and pull it up and out. This places tension on the hide,
removes wrinkles, and allows the knife to glide smoothly. Holding the
knife firmly, place it against the hide with the blade turned slightly
outward (fig. 23). Skin as far down the sides as possible, but not
around the front legs (fig. 24).
[Illustration: Knife removing hide at upper rear legs of hog]
Figure 22.—Skinning hams.
[Illustration: Knife cutting away hide from abdomen of hog]
Figure 23.—Siding.
[Illustration: Picture of hog with hide pulled back from sides.
Figure 24.—Siding.
Return to the rear of the carcass and remove the hide left on the rear
of the hams (fig. 25). Do not skin the outside of the hams at this
time. Remove the rear feet by sawing through the bone about 2 inches
above the hock (fig. 26). Insert the spreader under the large tendons
on the rear legs (fig. 27) and secure the legs to the spreader.
[Illustration: Knife removing hide at upper rear legs of hog]
Figure 25.—Skinning rear of hams.
[Illustration: Saw cutting off lower foot]
Figure 26.—Removing feet.
[Illustration: Knife shown between leg bone and tendon]
Figure 27.—Exposing tendon.
Hoist the carcass to a convenient working height (waist high) for skin
removal from the outside of the hams. Skin around the outsides of the
hams, leaving as much fat as possible on the carcass. Remove the hide
around the anus and cut through the tail at the joint closest to the
body (fig. 28). Pull the hide down over the hips (fig. 29). The hide
along the hips and back can be pulled off, leaving the fat on the
carcass. Occasionally, you may need to use a knife to cut between the
skin and the fat if large pieces of fat are being pulled off.
[Illustration: Knife shown removing hide from rear of hams]
Figure 28.—Skinning rear of hams.
[Illustration: Hanging hog with hide half removed]
Figure 29.—Removing hide from back.
Hoist the carcass to a fully extended position. Open the hide down the
rear of the forelegs. Remove the hide on each side of the forelegs
(fig. 30). Skin along the inside of the forelegs and neck. Skin along
the outside of the shoulders and jowls to a point approximately half
way to the back of the carcass (fig. 31).
[Illustration: Hanging hog with man removing hide near front legs]
Figure 30.—Skinning forelegs.
[Illustration: Hanging hog with hide removed from chest]
Figure 31.—Skinning sides and back.
Slowly pull down and out on the hide (fig. 32), removing it along the
back. If the fat begins to tear, use a knife to correct the torn area
and then continue pulling the hide. Remove the hide as far down the
back as possible (fig. 33). When it becomes difficult to pull along
the top of the neck, complete removal with a knife.
[Illustration: Hanging hog with man pulling down hide in back]
Figure 32.—Pulling hide from back.
[Illustration: Hanging hog with man pulling down hide in back]
Figure 33.—Pulling hide from back.
If the head is to be saved, skin over the poll and down the face (fig.
34). Remove the hide at the snout. Remove the front feet by sawing
just below the knee joint (fig. 35). Continue with evisceration and
splitting.
[Illustration: Man using knife around hog’s neck]
Figure 34.—Skinning head.
[Illustration: Man using saw to remove lower part of front leg]
Figure 35.—Removing front legs.