Scald & Scrape or Skin?

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When butchering your Hogs which method do you prefer, Scald & Scrape or Skining? Growing up in New England we Scaled & Scraped since moving here to Florida Skining seems to be the prefered method.

-- Mark in NC Fla (deadgoatman@webtv.net), November 20, 2000

Answers

Difference is probably because up North much of home butcher pork is smoked, and you want the hide on for that. Down South it goes in the freezer right away.

-- Ken S. in WC TN (scharabo@aol.com), November 21, 2000.

P.S. Old country joke: I tried to smoke a ham once but couldn't keep it lit.

-- Ken S. in WC TN (scharabo@aol.com), November 21, 2000.

I always skin them, it is far easier and you get the same results. If you are going to smoke the hams or have them smoked you could shave the skin, I don''t eat the skin anyway, still we always skinned the hams too, in the north east.

-- Hendo (OR) (redgate@echoweb.net), November 21, 2000.

Skinned here also!

-- Vicki McGaugh TX (vickilonesomedoe@hotmail.com), November 21, 2000.

if your going to brime them you should leave the skin on. now days they wash the hair off with a high pressure hot washer. bob in s.e.ks.

-- Bobco (bobco@hit.net), November 21, 2000.


We scaled and scrape here in Northeast Florida. We have had hogs so big we couldn't put into barrel. We put clean cotton rugs on top and pour boiling water on top and let sit for 1 minute then scrape. Works pretty good and BTW Meanie Butt Farmer was pretty good.(My nephew Dale named him that)

-- Sandy(FL.) (MANDARINHILLBILLYS@prodigy.net), November 24, 2000.

Prefer the scald and scrape but since moving to MO. we have had to skin when we had hogs. It is quicker but just ain't what I would prefer. Most likely because I grew up back East and that is how it was always done.

-- Lynn (mscratch1@semo.net), November 27, 2000.

I live in the missouri ozarks and I skin my hogs . we have 9 kids and do all our own home butchering . I sugar cure hams and bacon .

-- Lee Jobe (sgrmtndrone@yahoo.com), December 29, 2000.

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