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  #1  
Old 12/24/10, 02:51 PM
 
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Skinning a pig

A friend said his son skinned a pig he bought, I had always heard of scrapping but never skinning. Have others skinned theirs before?

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Old 12/24/10, 03:08 PM
 
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Yep. I've done both. It depends on what I want to do with the meat as to whether I scrape or skin.

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Old 12/24/10, 04:10 PM
 
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Originally Posted by tyusclan View Post
Yep. I've done both. It depends on what I want to do with the meat as to whether I scrape or skin.
How would skinning effort the way ya use the meat?
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Old 12/24/10, 05:06 PM
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If you are roasting, skin holds the meat together on the spit. We usually skin our pot bellies, but we are going to leave some on for roasting over winter this year.

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Old 12/24/10, 05:10 PM
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Yes, I've skinned pigs, scald & scraped and scorched. The last is my least favorite. Scald and scrape is the best but requires more setup - worth it if you are doing several pigs. Skinning is the fastest but poor technique will result in loss of meat and fat. Keep your knife close to the skin. The advantage of leaving the skin on is it is a wrapper that helps improve meat quality by keeping in moisture and bacteria out. Skin is also delicious.

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Old 12/24/10, 07:23 PM
 
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Highlands;
I agree with you. Friend and I skinned out wild pigs; the butchers nowadays do not scald and scrape. I do NOT want my pigs skinned. I want the fat and hide left on the hams and the bacon. I also like crackings.

Never scorched one, but there is a video of a pair scorching a big hog, I believe, in Yugoslavia. They piled straw around it repeatedly, turning the hog as needed. How did you do it? Seems like it would be a smelly mess to deal with.
Ox

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Old 12/24/10, 07:51 PM
 
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We always skin pigs when we butcher.

If they go to the custom butcher, the hams come back without skin, so he's skinning them, too.

I suppose you could remove the hair with one of those disposable propane blow torches.

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Old 12/25/10, 08:24 AM
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Propane torch - big ice melter. The problem I saw with the scorching is it was just as much work as the other methods and it left the skin nasty. With a lot of scraping it looked so-so.

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Old 12/25/10, 10:24 AM
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never done it

We have never butchered our own before, but thinking about it for this year. How long does it take to scald and scrape a pig, i.e., how long do you leave it in the water, and then how long does it actually take to scrape it?

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Old 12/25/10, 11:04 AM
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I get the water 160 degrees? If I can hold my hand in it for 4-5 secs. it is ready. I dip them for 10-20 secs then raise them up for 10 secs. While out of the water I massage the armpits and belly then repeat 2 more times. When the hair pulls easily it is ready. With 2 people working on it it takes 30 min or so. I finish them with a torch. Good Luck.

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Old 12/25/10, 05:31 PM
 
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Quote:
Originally Posted by bstuart29 View Post
How would skinning effort the way ya use the meat?
Skinning requires a lot of care in the belly area, or you'll lose a lot of your bacon. If I want bacon, and other 'normal' cuts I prefer to scald and scrape.

If I'm just going to debone it and can it or put the whole hog in sausage I'll skin it.
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Old 12/26/10, 09:10 PM
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I skin sausage pigs as well and scaled and scrape roasters. But I really like sausage & so does most customers, so I skin quite a bit.

Both ways took some practice and we got better as we did more & more hogs. Your own system, for production, will tend to develope itself as you go.

Both ways tend to be good and usfull for their own reasons. So each skill is good to learn. I find some scalds go better than others and some tough areas do need to be singed off. So a good knife and propane tourch is handy as well.

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