HOW TO BUTCHER PORK
(Page 5 of 9)
It is good practice to scald the head first while the hind
legs are dry, then reverse the hog and place the hook in
the lower jaw and scald the hind quarters. Where z large
number of hogs are to be butchered and scalded at the same
time a water heating tank with a fire underneath will be
found very convenient as more than one hog can be scalded
at once.
RELATED CONTENT
SCRAPING
Bell scrapers are the most satisfactory tools for scraping
hogs. A good quality bell scraper pays for itself in work
and time saved many times over. The head and feet should be
scraped first as these parts cool quickly. The scraping
strokes should be made with the lay of the hair and it will
come off easier. As soon as the hair is removed, pour some
hot water on the carcass and place the bell of the scraper
flat against the skin and move the scraper in a rotary
fashion. This will massage out much of the dirt and scurf
from the skin. A stiff bristle or wire brush is handy in
cleaning up the carcass. Remove stray bristles with a
little hot water and sharp knife or singe.
WORKING OUT TENDONS
Make a deep cut up the center of the hind legs from the
foot toward the hock. In each incision three tendons will
be found. Work these out with the fingers and hook over the
gambrel stick or over the hooks in a short singletree. A
block and tackle or chain hoist for swinging hogs makes
butchering much easier. After swinging, wash the carcass
clean with hot water and scrape. Then wash with cold water.
Before making any of the cuts or opening the carcass be
sure that all knives are clean and well scalded. Butchering
tools that are dropped should be rescalded before using.
REMOVING THE HEAD
Removing the head first gets it out of the way and is an
aid to rapid chilling. It also permits the complete
drainage of blood from the carcass. Make a cut just above
the ears at the first joint of the backbone and all the way
across the back of the neck. Sever the gullet and windpipe
to let the head drop, then pull down on the ears and
continue the cut around the ears to the eyes and then to
the point of the jaw bone. This lets the head come free but
leaves the jowls on the carcass. The head should be washed
and trimmed as soon as possible. This method of taking off
the head is very practical. It makes a neater job and helps
get a better chill.
Score the belly by making a slight incision from a point
between the hams to the sticking cut in the throat, but be
careful and do not cut through the belly wall. Now place
the knife in the sticking cut at the throat with the point
against the backbone. Cut upward, using the knife as a pry
to split the breast bone and divide the first pair of ribs.
This is pictured in the center illustration above.
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