Bury the scalding barrel in the ground at a slight angle to make it easier to get the hog in and out of the hot water. My husband, our friends, were equal to the situation, and I had to be, too. Scrape a pig with a blowtorch and a pressure washer. But three moments mattered more than any of it: the three shots that actually killed the pigs. The reason for change was that home freezer became common and after a few months storage, frozen meat tastes better to most than cured. Two of them, we had given instant deaths.
A friend suggested scalding it and then instead of scraping using a pressure washer to remove the hair. So, i will admit to being a bit fanatical about care of my game meat. The women separated the links by cutting each from the others with a sharp knife. If you have trouble removing the skin, use a box cutter and cut the hide into strips, pull off with vise grips or pliers.
No one knew how she died. TOMORROW: Sick as a hog. Winter hair is harder to remove and requires temperatures of 146 to 150 degrees. The classic way to remove hair from a hog is to scald the carcass in hot water and scrape the hair off with a scraper, razor or sharp knife. Cleaning hogs in General Board. I also took home a bag of them! At higher temperatures, keep the carcass in motion and pull it from the scalding water several times. 07-18-2017, 10:30 PM. Why are you trying to skin it? I've always just sprayed them off with the plain water hose. I let it rest an hour and then pulled it right off the bone. He always scalded and scraped.
Uncle Shorty had a barrel in the ground set at about 30/35 degree angle. Here's a note born from experience: Don't use your significant other's good towels for this part. After he moved to life on a lake he continued Doc's tradition with a summer holiday cookout. Scalding a hog with a pressure washer kit. I guess you don't rinse out your deer after gutting it or get them cooled off with ice or cooler. What are you morons doing with that fry cooker element? But there were legal issues involving the discharge of firearms and logistical issues involving the handling of 200-pound-plus carcasses. You know the pig is insensate because there is no eye movement or squealing, and you quickly cut into the neck and sever the large blood vessels behind the breastbone to start the bleeding. Before and after pics.
The homestead hog can fare very well on kitchen scraps, a bit of ground feed, leftover garden produce, extra milk from goats or cows, orchard windfalls, and cornfield gleanings. We cut through the picnic as we generally use this as grinding pork or roasts as we need that. "Come on now, get going, whoop whoop whoop, " he hollers. Neither choice was ideal. She had recruited Jarrod "Rook" Spangler, butcher and charcuterie maker at Portland's Rosemont Market to lead a pig breakdown workshop, and Tiny served as the demonstration pig. Pull the hair from the tail and scrape the rear legs. Here is one I shout last weekend. When I arrived at the farm one day, I noticed that Brian Davies, the farm's maintenance man, was walking gingerly. He's a country Doc and usually bartered services for a live hog. I later hooked up with two Cuban families that cooked on a unique above ground pit known as a BBQ Roasting Box, Caja China and various names in Caribbean. If we didn't get her out, it wouldn't be long before the other sows would start chomping on her. Scalding a hog with a pressure washer home depot. Stand behind them and they'll move forward.
After they cool, those sausages are encased in a white chunk of lard. Obviously, the jar must be warmed before the sausages can be fished out. After the jars were done processing and cooling, they were ready to be stored on the shelves for later use. Over-scalding cooks the skin and tightens it around the hair, making it hard to remove. He also knows it's best to keep pigs in the same groups through their life stages to reduce the fighting that can take place when strangers are mixed together. I will take the ribbing if you feel i am being too fancy, but the 3 minute pressure wash makes the gutting and cutting so much easier and cleaner. I've helped with butcherings where the animals were scalded and others where they were skinned. Our first hog processings, things I have learned. The making of head cheese is just a part of using all the pig that you can in butchering. You did get one right?
I just cut down through to 1/2 inch from the table and then moved back another 1/2 inch and cut all the way through for each of the chops. When I try to stand behind them close enough to determine their sex, they tend to keep moving forward. We skin the front third. She bellowed once, and then backed into the pen.
Location: Montgomery, TX. Very early the next morning, family and friends began to gather for the actual processing. On Ask The Forester. So, from the looks of your pics, you were using corn liquor for bait? Use your scraper, knife or razor to scrape the head. Saunders checks for sick pigs and pulls out any he finds and puts them in a segregated pen until they regain their health. Take care not to cut into the skin. Shocked: Scalding is the go to method, though I'd probably skin any future pigs, but this method of scalding is the easiest I've found. By the third one, though, we were down to 20 minutes. Grab the hog place him in the water letting him sit a little, flip him over, pull him out and check his hair by pulling on it, if the hair releases easy flip and check the other side. Scalding a hog with a pressure washer gun. I have never seen a trailer with the boards cross ways like that. Then we cut the chops. To take off the head, cut down to the spine with a sharp knife, then use the saw to sever the spine at the base of the head. Duh, to scald the pig.
What do y'alls think of perhaps burning the outer layers with a big weed blowtorch and cleaning it off with a pressure washer? Yes some of the older hog's hair was hard and we would scrape it leaving stubbles in the hide. I was rather surprised at how easy it was with a hog, in some ways I found it easier than a deer. Another view five years later. Awesome and very easy!!!! I still have two other sows in the barn fattening up for the time being. This can be done quickly and humanely with a well-placed shot from an ordinary.