Scalding

SCALDING
  • The scalding water should register (60–640C).
  • This should be checked with the thermometer and the finger test.
  • Hog is kept moving in the scalding water until hair gets pulled out easily, usually for 4-5 minutes, then removed and scraped with bell scraper, or mechanical scraper.
  • All dewclaws and toe nails should be removed.
  • Carcass is washed down with hot water and shaved off all remaining hair while on cambering table.
  • The tendons attached to the gambrel are loosened and hung on hog trolley.
Last modified: Thursday, 13 October 2011, 5:55 AM