PN-5305
Figure 5.—Positions for sticking.
Hair or Skin Removal
Once the animal is bled, the hair can be removed by scalding the animal in hot water and scraping; or the skin and hair can be removed by skinning. Traditionally, hogs have been scalded and scraped, and the skin is left intact. Both procedures will be discussed because many people now find the skinning method to be easier, to require less equipment, and to result in an equally acceptable final product.
Scalding and Scraping Method:
For scalding, the most important consideration is maintaining an adequate supply of properly heated water. Approximately 50 gallons of near boiling water will be needed for each pig. This water should be ready (boiling) before the animal is stunned and bled. After the hot water is placed in the scalding barrel, it can be adjusted to the proper temperature for scalding by adding cold water.
The animal can be scalded by several methods. The easiest method is to have two barrels, one for heating the water and one for use as a scalding vat. Fifty-five gallon barrels will be large enough for most hogs. The scalding barrel can be buried in the ground at a slight angle; thus movement of the hog in and out of the barrel is easier ([fig. 6]). Be sure the angle of the barrel is not too flat or the barrel will not hold enough water to cover the carcass. Another method for scalding is to have a scalding vat or a barrel under which a fire can be built. This method requires more construction, and the temperature of the water is difficult to control.