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.
SCRAPING HOGS IN A PACKING HOUSE.
After the hog has been gambrelled and hung up, either on a gambrel-stick or on rollers, it should be gutted. After it is gutted, it should be washed out thoroughly, with plenty of cold, fresh water. As every Packer understands how to gut a hog, it is not necessary to go into details.
GUTTING HOGS IN A MODERN PACKING HOUSE.
CUTTING THE HIND SHANK BONE.
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