PN-5306
Figure 6.—Scalding equipment.
Slow scald is usually best. Scalding water temperatures between 140° and 145° F are optimal. At these optimal temperatures, 3 to 6 minutes of scalding are required to loosen the hair and scurf (layer of accumulated oil, dirt, and the outer layer of cells on the skin). In the fall when the winter hair is beginning to grow, the hair of most hogs is difficult to remove. Higher water temperatures (146° to 150° F) or longer submersion times are usually required for scalding during this “hard-hair” season. About ¼ cup of rosin, lime, or some other alkaline material added to the scald water to aid in scurf removal results in a whiter skin.
On the farm, regulation of water temperature is difficult. Add boiling water to the scalding barrel, then add cool water to adjust to the proper temperature. Begin with the scalding water at 155° to 160° F because it cools rapidly. At these high temperatures, the carcass must be kept in motion and pulled from the barrel several times. This movement prevents overscalding. Overscalding causes the skin to contract around the base of the hair (“setting the hair”) and cooks the skin. If the carcass is overscalded, the hair is extremely difficult to remove.
After the proper water temperature has been attained, place the pig in the barrel, head first ([fig. 7]). Rotate the carcass in the barrel, pulling it in and out of the water occasionally. Check the hair often for ease of removal. The hair slips first over the back and sides, then in the flank regions. When the hair can be pulled easily in the flank regions behind the shoulders, remove the hog from the barrel and place the rear of the hog in the water.
PN-5307
Figure 7.—Scalding head first.