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Country Discussion Topics
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Skin a pig???
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Ron/Pa    Posted 07-06-2002 at 04:11:44       [Reply]  [Send Email]
We are having a pig roast next saturday, has anyone here ever tried to skin a pig?
Is it much different from a steer or a deer?
I have a local who will do it for me, but I just wondered if it would be easier to do it my self, rather than having to load, haul and unload??


screaminghollow    Posted 07-06-2002 at 21:27:07       [Reply]  [Send Email]
I helped butcher hogs last February. We did eight of em in one day. We scalded em. I was surprised at how easy it was to scald them. I've skinned out deer and cattle. but it was far easier to scald and scrape the hogs. BUT, we had a crew of four people, and proper equipment to boil enough water and a scalding trough. If I were to do it alone, I'd skin it. With help, I'd scald.

Jay Byrd    Posted 11-15-2002 at 18:34:17       [Reply]  [Send Email]
I too have turned to skinnin them out. I have some help this year so could you tell me the technique that you used?? Water temp, how long do I leave him in. I had a bad run in some years back and the scraper cut in the meat and the hair set another time. I have been skinnin ever since but I have some folks that want the skin on this year. Thank you for your time.

REDNECKMATT    Posted 07-06-2002 at 06:13:26       [Reply]  [Send Email]
I agree with Hay we did it for the first time when we had three hogs to do it was a mess. But I'm told that there is a special knife that you plug in and it gets hot to melt the fat as you cut.

Dave    Posted 07-06-2002 at 05:49:09       [Reply]  [No Email]
Wound up hunting wild pigs in Florida last year.Locals all skinned them.Hung them in a tree,head up.Cut around the head and legs.Then they cut strips every 5 or 6 inches fron top to bottom.Peeled them like a banana,then gutted into a trash can.Trimmed excess fat,then removed hindquarters,backstraps,front quarters,etc.Wound up with just the head hanging.Took maybe 45 min for a couple of us to do 2 that were 125-150lbs.Haven't tried it on a domestic yet.Will next time I raise a few.At least the first one.It seemed to work real well.Good luck,and let us know how you make out.Dave

scooterhead    Posted 07-06-2002 at 05:40:44       [Reply]  [No Email]
If you have done deer and steers you`ll do fine with a hog . It`s the same idea .

Larry Wilson    Posted 09-15-2003 at 11:18:49       [Reply]  [No Email]
Can someone tell me where I can get a pig scalding pot?
Please send answer to
Larry wilson

hay    Posted 07-06-2002 at 05:01:16       [Reply]  [No Email]
i skinned a hog one time and never again!.best to just let someone else do it. it is a horribly messy job.

Ron/Pa    Posted 07-06-2002 at 05:10:16       [Reply]  [Send Email]
That's just what I wanted to know,

DeadCarp- skinning vs scalding    Posted 07-06-2002 at 07:53:11       [Reply]  [No Email]
For years, we'd heat a barrel of water, scald and scrape hogs. Then one Fall we decided to try skinning one. After that we skinned every one - it was WAY easier. Almost like skinning wild game and in this country, womenfolks don't like lotsa fat on pork anyway. Overseas they demand fat & skin on a roast, then slice slits in the skin, bake it skin-up at high heat til they get the cracklins, roast some parsnips around it, and it bastes itself. Yummy!

Burrhead    Posted 07-06-2002 at 17:28:23       [Reply]  [No Email]
That's right. Scalding and scraping used to be the only way to go.

chris    Posted 07-07-2002 at 02:56:59       [Reply]  [No Email]
Thats the only way to go. You scald him and scrap him. Break him down like a deer in the back and front ends and you gently cut the fat from the rib cage area to his backbone on both sides. According to how fat and how big the hawg is you should end up with about 2, 12inch square pieces about two inches thick. Take them to the smoke house and get some good ole fashion bacon and cracklins.


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