processing hog

Scalding is a tried and proven technique. When hams were cured many people thought it aided the cure. Fat on the skin was rendered for lard. On the down side, with so much hot water it is dangerous to the people in the area. It takes a lot of time an fuel to get the water hot and the scalding process is smelly. Skinning a hog is slow as the hide has to be cut from the flesh but it is faster than scalding and then having to working up the meat with the skin which must be removed from the sausage meat. To make skinning easier and cleaner after I get the animal bled out onto the ground I take the water hose and wash the animal thoroughly and I get the carcass elevated on a work table (metal floor farm trailer) and start the skinning. I do not remove the head until I finish the skinning. I quarter the animal and can easily handling the individual parts. I remove the pork chop meat as a whole tenderloin and do not deal with a lot of bone chopping/sawing. All scrap pieces and trimmings are saved for sausage.

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Agmantoo
If they can do it,
you know you can!

well I guess everybody does it different... we have been processing our own meat for several years .. it has actualy become a thanksgiving weekend tradition we scald all our hogs but we have a tractor to lift it in and out of the box... you can skin the animal.. your preference as far as noise we always I mean always have squeals . If not the dying hog ,the others ...and they usually eat the blood that comes out .. since there all in the same pin..I am very lucky because we have access to a full line of processing equipment .. for the last 5 years my father in law has gave my family a hog for our christmas present ... the best present of the year ...for those just learning... try to find someone to help the first year. then I think you will be OK You will find how much better fresh meat is even beter than meat from youre local processor


big d
in KY.

Couldn't you use a hot water powerwasher to help with this (like a steam power washer) to scald and get the dirt off? I would think as long as you've got it up and hanging, hit it with the washer (not to close or it will penetrate the skina and cut it). I have access to one of those. Just wondering if it would work.

Dan

Unless you REALLY like blood sausage and have made it in the past, I'd prob, not use the pigs blood for it. Too many possibilities of contamination (meaning the slaughter site, bucket, blood itself). If you like blood sausage, you can get it (blood) from a butcher where at least you know its been handled in a sanitary environment. I'm more of a fresh sausage kinda guy and all I need a ground port to do my stuff. Don't need blood for that.

Dan

I use the blood for fertilizer in the garden. It is excellent for that purpose.

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