PN-5316
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]).
PN-5317
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]).