Pork Slaughtering, Cutting, Preserving, and Cooking on the Farm

by H. Russell Cross; E. Curtis Green; William R. Jones; Anthony Kotula; R. L. West

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Figure 29.—Removing hide from back.

Hoist the carcass to a fully extended position. Open the hide down the rear of the forelegs. Remove the hide on each side of the forelegs ([fig. 30]). Skin along the inside of the forelegs and neck. Skin along the outside of the shoulders and jowls to a point approximately half way to the back of the carcass ([fig. 31]).

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Figure 30.—Skinning forelegs

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