Butcher pigs - remove hair- torch?

[sldva00]

We soak burlap sacks in boiling water and then place on pig for 15 minutes or so. Then use a large knife and just scrape the hair off. Re-apply sacks as needed.

 

[NoTrespassing]

I've seen quite a few small pigs 50lb.-75lbs butchered for lechon in the Philippines and we butchered one the same way at our house. The hair was always removed with scalding water, large knives, spoons, and sometimes a straight razor around the ears. The toenails were soaked in scalding water until they could be removed. Every part of the pig was used except the testicles, which I never understood. Herbs and spices were inserted into the body cavity and it was sewn closed. The pigs is rotated on a wooden spit by hand over a fire of coconut shells and husks. That's a very difficult and hot job if you ask me. We used a motorized spit here.

Kevin

 

[Bill 55]

The easiest way I have ever seen a pig skinned was the first time I butchered at the neighbors. They had a couple of Amish guys helping. They took a utility knife with the hooked carpet blade. The hog was hanging about eye level . They started just below the hocks and cut the skin in 3 inch strips all the way to the head. As fast as the first guy got the cuts made, a second one just pulled the strips off. I never saw a hog skinned that quick. They were skinning 200 lb hogs in about six minutes. I had always skinned them like a deer . By the time you get the hide all rooled down to about the front shoulder you are so greasy you can't hold onto the hide to keep going. Their method is the only way I do it anymore. Sometimes you get a tough spot that requires a little knife work but usually it pulls tight off.
Bill

 

[C4Ranch]

Skin em! Not hard. Just like any animal, take your time.



View attachment 435503

 

[pmsmechanic]

When I was kid we would always scald them to scrape the hair off. Now I just heat them with a branding or tiger torch until the skin blisters. Then scrape the hide with a knife. We still make cracklings so there is no way I'm going to throw the skin away.

 

[gsganzer]

They started just below the hocks and cut the skin in 3 inch strips all the way to the head. As fast as the first guy got the cuts made, a second one just pulled the strips off. I Their method is the only way I do it anymore. Sometimes you get a tough spot that requires a little knife work but usually it pulls tight off.
Bill

I do it similar to this. On small hogs, I might pull the skin in two halves (Cut down the belly and one cut down the back bone) On larger hogs, I pull the skin in more pieces or strips.

I never thought of using a utility knife with a carpet blade, that's a good idea. The cuts through the skin/hair dull the heck out of knives, so a disposable carpet blade would be perfect.

 

[Bird]

Times change. My grandfather scalded and scraped the hogs, but my father skinned them when I was growing up. When skinning most animals, you cut some but just pull the skin loose in large areas. With hogs, you almost have to cut all the way, so it's a little more work skinning hogs.

 

[lutt]

We skinned if butchering, but if we smoke the halves we leave the skin on. Scalding and scrapping with a sharp knife.LUTT

 

[RobertBrown]

I've done it both ways and I will never scald another hog. I suppose it depends on the breed as some hogs have thicker hair then others. If you skin them while they are still warm you can be done by the time somebody builds the fire to heat the scald water.
The hide is good to keep on the meat if you don't have a very forgiving or flexible cooking method, like if you were to bury in a pit whole. If you are going to cut the pig up and freeze or cook in pieces, just skin it. Make sure you do it right after you kill it, it's easier that way.

 

[MH8675309]

I've scalded and scraped hogs but I skin em anymore unless its for a roast - scalding and scrapping is a lot of work. I use the utility knife and cut the skin into strips 3 inches wide and pull it off. I prefer to gut the pig hanging from its hind feet on a single tree or similar device. Everything comes down nice and neat if you do it right. If you just pull the whole skin down you will wind up having to cut it loose from the carcass and it will look like a hacked up mess. Pulling it off in strips leaves a nice uniform layer of fat (or lard) on the meat which you want so that it doesn't dry out when you cook it. For a pig roast - once dead and bled out I hoist the pig up and power wash it thoroughly and then singe the hair off completely with my acetylene torch. Then go over it with a sharp knife scrapping it. Power wash it off again and you've got a good clean pig to roast without any odor holding hair attached. There is no benefit to hanging (aging) the carcass other than letting it chill so that it will cut up nicer. Cutting up a warm carcass is harder since the meat hasn't stiffened up. Let it hang over night before cutting it up.