Need Help Scalding a Pig for a Pig roast

[chicks for better health]

Has anyone ever roasted a pig with out removing the hair? Is this feasible?

 

[sred98]

I think they would scald the pig to cut up and store for the winter. Seems like they burned (singed) the hair off for a roast. If it is a particularly hairy breed, and you didn't want to smell the hair, I like the idea of shaving and then doing a light singe with the blow torch. Told DH about that and that is what he is wanting to try now, too.

Thanks for the idea, AK-bird-brain!

The 55 gallon barrel over a fire is what our family would do.

Great thread!

Shelly

 

[AK-Bird-brain]

Quote:
No problem, just do your hubby a favor and put the camera away. No need to take pictures of hubby shaving a dead pigs butt (like mine did).

 

[sred98]

Quote:
No problem, just do your hubby a favor and put the camera away. No need to take pictures of hubby shaving a dead pigs butt (like mine did).

ROFLMAO!!! That is great! Nope, I'm going to make sure it's charged and have him get reaaaaally close! ROFL!

Thanks for the idea!

Shelly

 

[1acrefarm]

When I was growing up we used to slaughter about 5 or so pigs a year at grandmas house. These were for freezer meat so they were too large to dunk. What we did was put an old blanket over the pig and pour the water we boiled in drum on blanket. We would then pull blanket off and shave the pig with sharp kitchen knives. I would probably dunk one for barbecuing. I think the purpose for the blanket was to save fatback from being damaged.

 

[AK-Bird-brain]

Send that out on your Christmas cards, That'll keep the inlaws from comming to visit.

 

[Wolf-Kim]

If I ever go on a diet to loose weight or just plain stop eating so much, I am going to have to stop frequenting both this page and the Meat Bird page. LOL

*drool* All this talk about pigs, chickens, quail, ducks, geese, turkeys, cows, and rabbits.... *drool drool drool* I have never even had duck, geese, or quail before but the threads that talk about eating them still make me salivate... LOL Really..

-Kim

 

[msitework]

Hey, we just did a pig for the 4th. We scalded it for approx. 2 minutes or so then shaved the hair & left the skin on. It was soooooooooooooooo good. I also injected it with the injectible marinade & put a pork rub on it after.

Monty

 

[boilerjoe_96]

We had the water at 155 degrees and in there for 4 minutes....

Not an easy job hoisting a 130 ish pound pig into a 55 gal barrel. We got most but not near all the hair off. In the end none of ate the skin due to the hair, but the rest of the piggie was awesome.... Pig was 80 lbs dressed, no head or feet. The grill my neighbor provided was an enclosed flat grill, so this pig was splayed open and cooked for abour 8 1/2 hours...

I didn't do something right on the scalding because it was a lot of work for medicore results at best. Maybe my water wasn't hot enough...

 

[nautical_bouy]

I wish I would have seen your post sooner,,
You want the water at 170F, dunk for about 30 seconds, and I bend a hacksaw blade into a loop and use that as a scraper, keep a bucket of the hot water to keep rinsing it with and most hair comes out easily.
Your water was too cold to relax the skin.