The Accidental Smallholder Forum
Livestock => Pigs => Topic started by: orkney danny on November 02, 2016, 12:42:33 pm
-
i had 2 pigs last year which i home slaughtered and butchered, however de bristling them was a long and tedious process involving a lot of hot water and a scraper, how does everyone else do theirs? has anyone skinned a pig? or found a better way of de bristling one?
-
blow torch?
-
doesn't work, it tends to leave reallt hard stubble
-
steam cleaner and scraper? just an idea that came to me
at least it's continuous
-
ever read "Butchering, Processing and Preservation of Meat" by Frank G Ashbrook? He basically recommends using a large boiler, around 25-30 gallons water to scald the pig in, apparently you can add lime, wood ash and rosin to the water to help the scraping work better. So, preferably two people, 50 gallon barreltilted to around a 40-45 degree angle, 25-30 gallons water at around 140-144 degrees F (60-63 degrees C), being prepared to add more hot water to keep the temperature up, continually move the pig around to get the water to seep into the wrinkles in the skin. Temperature of water apparently is critical
-
I've done a few kune kune in the past which were long haired so I skinned them. They were quite fat so by skinning managed to remove some fat the same time.
-
ever read "Butchering, Processing and Preservation of Meat" by Frank G Ashbrook? He basically recommends using a large boiler, around 25-30 gallons water to scald the pig in, apparently you can add lime, wood ash and rosin to the water to help the scraping work better. So, preferably two people, 50 gallon barreltilted to around a 40-45 degree angle, 25-30 gallons water at around 140-144 degrees F (60-63 degrees C), being prepared to add more hot water to keep the temperature up, continually move the pig around to get the water to seep into the wrinkles in the skin. Temperature of water apparently is critical
similar to scalding chickens then! just on a massive scale
-
[member=165370]orkney danny[/member] A little off topic sorry.
I haven't got to having larger livestock yet but I am curious when you home slaughter what do you do with the bits you cant use. I saw in another thread you did lambs as well and I read on the net you have to send certain parts to special sites to be gotten rid of.
Its the bureaucracy and confusing rules that makes me worry about home slaughter. Just hoping for some insight.
Thanks :thumbsup:
-
You can bag up the required bits securely (and all the other waste - bones, guts etc that are not specified risk material but bits you aren't going to use) and the knackers will collect them and dispose of them correctly for you.
It was the first question I asked before I ever considered doing a home slaughter.
-
Look at "Nicks on-site killing service" on youtu - Homekill pig slaughter.
He 'kicks' the pig clean in a few minutes.