we scald several hogs every winter to make sausage , middlins and country hams to sell . it's sort of a small family side job ... and we get to eat the by products ( loins , tenderloins , and ribs )
we have a scalding vat . a big enough tank will work , you dont want your hog to touch bottom as it will burn . Put 2 by's across to hold the hog up off the bottom. Heat the water to 150 degrees. Shoot and bleed your hog, put it in the water, keep it moving around a bit so it doesn't burn. After a minute check the ears by hand, when the hair starts slipping it's starting to get ready. Grab a front leg and try scraping it with your bell scraper, then move on up to the shoulder and side all the way to the ham, get what you can reach. (most of the time you will have two trace chains under the hog from one side to the other) Roll the hog up on it's belly and try the back. If the hair ain't slipping, put it back in the water for a minute. then roll it on its back and scrape the belly , Don't wait too long, get what you can right quick, then turn the hog over and repeat steps on 2nd side of hog.
get what comes good with the scrapers and then get the hog out so it don't cook or set the hair, finish scraping with a sharp knife , every inch has to be clean .
if the hog dont die quick it will set the hair and wont scrape good , if the water is too hot it will set the hair , if the water is too cold it will set the hair , if you don't hold your mouth right it will set the hair
good luck , i cuold help more on the phone if you want to call 731 641 6425
