SCALDING HOGS IN A LARGE MODERN PACKING HOUSE.
In a Packing House where a long scalding tub is used, the temperature depends entirely upon how fast the hogs are being killed. If the hogs are killed slowly, so each hog can remain in the water longer, it is not necessary to have the water as hot as when they are handled fast and are taken out of the water in a shorter time. It is, however, universally acknowledged that the quicker a hog can be taken out of the scalding tub the better it is for the meat. The hog is a great conductor of heat, and when kept in the scalding water too long, it becomes considerably heated and bad results have many times been traced to the fact that the hog was scalded in water which was not hot enough, and was kept in this water too long in order to loosen the hair. Overheating the hog in the scalding water very often causes the meat of fat hogs to sour and Packers wonder why it is that the meat has spoiled. We therefore wish to caution Packers against this, and to advise the use of water as hot as practicable for scalding hogs.
B. HELLER & CO’S HOG-SCALD
TRADE MARK
To make the hair easy to remove and to remove dirt and impurities from the skin, we recommend Hog-Scald. This preparation makes scalding easy, it removes most of the dirt and filth, cleanses the hog and whitens the skin.
In many localities, where the water is hard, Hog-Scald will be found of great value, as it softens the water and makes it nice to work with; it cleanses the skin of the hogs and improves their appearance. It is a great labor saver and more than pays the cost by the labor it saves, as it assists in removing the hair and leaves the skin more yielding to the scraper.
The skin of all hogs is covered with more or less greasy filth, which contains millions of disease germs and these extend down into the pores of the skin. If this germ-laden filth is not removed, and if it gets into the brine when the meat is being cured, it injures both the meat and the brine in flavor, and also spoils the flavor of the lard if it gets into that. Hog-Scald removes most of this filth and cleanses the skin, and for these reasons alone, should be used by every Packer and Butcher. Hams and Bacon from hogs that have been scalded with Hog-Scald are, therefore, cleaner and will be much brighter after they are smoked than when the filth of the hog remains in the pores of the skin.
Those selling dressed hogs will find Hog-Scald very valuable, as hogs that have been scalded with it are cleaner and look whiter and much more appetizing.
The use of Hog-Scald is legal everywhere. It does not come under the regulations of the Food Laws, as it is simply a cleansing agent. Hog-Scald costs very little at the price we sell it, and everyone can afford to use it. Butchers who once try it will continue its use.
SCRAPING HOGS.
(Copyrighted; Reprint Forbidden.)
As much of the hair as possible should be scraped from the hogs, instead of being shaved off with a sharp knife, as is often done. If the hog is not properly scalded and scraped and the hair remains in the skin, such hair is usually shaved off with a knife before the hog is gutted, and sometimes after the meat is chilled and cut up. After the meat is cured, the rind shrinks and all the stubs of hair that have been shaved off will stick out and the rind will be rough like a man’s face when he has not been shaved for a day or so. Hams and Bacon from hogs that have been shaved instead of properly scalded and scraped, will look much rougher and much more unsightly than if the hogs are properly scalded and scraped. Therefore, Packers should give close attention that the scalding and scraping is properly done. The scraping bench should be provided with a hose right above where the hogs are being scraped and this should be supplied with hot water, if possible, so the hogs can be rinsed off occasionally with hot water, while being scraped. The hot water can, however, be thrown over the hogs with a bucket.