Part 2

Site Selection

Slaughter site selection is extremely important. The amount of space and equipment needed will depend on the method (scalding or skinning) used. If the carcass is to be scalded, be sure that a site is selected where a fire can be built, and clean, running water is available. If a tree is to be used to suspend the carcass, select a healthy limb, 6 to 8 inches in diameter and 8 to 10 feet from the ground. This will ensure that the limb will not break from the weight of the carcass, and the carcass can be fully extended above the ground for viscera removal and splitting. If the animal is to be slaughtered in a building, be sure that a strong beam 8 to 10 feet from the floor is available. The floor should be clean and, preferably, concrete.

After selection of the slaughter site, clean up the area to ensure that leaves and dirt are not blown on the carcass during slaughter. If the site has a wooden or concrete floor, wash the floor and all equipment with plenty of soap and water. Be sure to rinse thoroughly because sanitizers discolor the meat and may cause off-flavors. If animals are to be slaughtered outdoors, use straw to cover the area where the carcass will be suspended and eviscerated.

The weather on the day of slaughter should also be considered. During hot weather, the animal should be slaughtered during the cooler early morning or late evening hours. Since an inexperienced person will take 2 to 3 hours to complete the slaughter operation, care should be taken to avoid long exposure of the carcass to high temperatures. During cold weather of less than 30° F, the animal can be slaughtered at any time, because spoilage bacteria do not grow rapidly at cold temperatures. During periods of extremely cold weather, avoid letting the carcass freeze immediately after slaughter because the meat will be less tender than if it is permitted to chill without freezing. Slaughter during high winds may result in dirt and other contaminants being blown onto the carcass.

Waste Disposal

All waste products should be disposed of in a sanitary manner. If the animal is to be slaughtered in the open, select a site with good drainage so that blood and water can drain away from the carcass. Do not allow blood and water to pollute nearby streams or other water supplies.

Disposal of viscera and hair is often a problem. Arrange to have a local processor or rendering plant pick up these wastes. If this is not possible, bury them so that dogs and other animals cannot dig them up. Hair can be burned.

Slaughter Equipment

Elaborate and expensive equipment is not necessary but certain items are essential (fig. 1). The amount of equipment will depend on the slaughter procedure used. If the carcass is to be scalded rather than skinned, additional equipment will be needed (items 16 to 23). The following slaughter equipment is recommended:

1. .22 caliber rifle with long or long rifle cartridges 2. Sharp skinning knife and steel 3. Boning knife 4. Block and tackle or chain hoist—should be strong enough to hold weight of pig to be slaughtered 5. Chocks—concrete blocks work well 6. Meat saw 7. Oil or water stone 8. Ample cold water for washing hands, equipment, carcass and byproducts 9. Tree with strong limb, beam or tripod 8 to 10 feet high, or tractor with hydraulic lift 10. Spreader (gambrel or metal pipe) 11. Buckets (2 or 3) 12. Ice or cold water 13. Straw for placing under animal during evisceration and splitting 14. Clean cloths or plastic for protection of meat during transport 15. Clean string 16. Scalding barrel 17. Pot or barrel for heating water 18. Bell scrapers (1 or 2)—these are not necessary but helpful 19. Plywood or other solid material for scalding platform 20. Thermometer which registers up to 200° F 21. Dry wood for fire 22. Hog or hay hook 23. Propane torch or blow torch

Be sure that all equipment that will come in contact with meat is thoroughly cleaned. Blood and other materials that get on the outer garments of workers during slaughter should not be transferred to the carcass after it is washed.

Additional equipment needed for cutting the carcass is listed in the section, “Cutting.”

SLAUGHTER

Stunning

The animal should be killed as quickly and humanely as possible. In most slaughter plants, hogs are immobilized either by electrical stunning or carbon dioxide gas suffocation. On the farm a hog can be stunned by striking it one sharp blow with a mechanical stunner or by shooting it in the forehead midway between and slightly above the eyes. The first attempt should be successful (fig. 2). Improperly placed bullets could cause the animal much pain and injure helpers or other livestock. Animals that become excited during stunning will not bleed as well as those less excited. As always the case whenever using firearms, exercise all appropriate safety precautions.

Bleeding

Bleeding is a very important part of the slaughtering operation. The animal should be bled within 2 minutes after it is down because the blood pressure may increase and thus break the capillaries and cause an unattractive condition in the meat called “blood splash.” Although meat with this condition is safe for consumption, it is quite unpleasant in appearance.

After stunning the animal, place it on its back, perfectly straight with the head close to the ground. A helper can stand over the animal and hold its front legs. Locate the tip of the breastbone, along the midline (fig. 3). A 6-inch sticking knife sharpened on both sides of the tip is best. However, a regular boning or skinning knife can be used. Hold the knife at a 35 to 40-degree angle, thrust it under the breastbone with the point aimed toward the tail and then give an upward thrust (dip the point) to sever the carotid artery (figs. 4 & 5). No twisting or cross-cutting of the knife is necessary. If the hog does not bleed, insert the knife a little deeper a second time and there should be little difficulty getting a good stick. To avoid a “shoulder stick” do not insert the knife too far to either side. The bloody tissue resulting from a shoulder stick will subsequently require trimming. Care should also be taken to make certain that the hog does not kick you or the knife.

Hair or Skin Removal

Once the animal is bled, the hair can be removed by scalding the animal in hot water and scraping; or the skin and hair can be removed by skinning. Traditionally, hogs have been scalded and scraped, and the skin is left intact. Both procedures will be discussed because many people now find the skinning method to be easier, to require less equipment, and to result in an equally acceptable final product.

Scalding and Scraping Method:

For scalding, the most important consideration is maintaining an adequate supply of properly heated water. Approximately 50 gallons of near boiling water will be needed for each pig. This water should be ready (boiling) before the animal is stunned and bled. After the hot water is placed in the scalding barrel, it can be adjusted to the proper temperature for scalding by adding cold water.

The animal can be scalded by several methods. The easiest method is to have two barrels, one for heating the water and one for use as a scalding vat. Fifty-five gallon barrels will be large enough for most hogs. The scalding barrel can be buried in the ground at a slight angle; thus movement of the hog in and out of the barrel is easier (fig. 6). Be sure the angle of the barrel is not too flat or the barrel will not hold enough water to cover the carcass. Another method for scalding is to have a scalding vat or a barrel under which a fire can be built. This method requires more construction, and the temperature of the water is difficult to control.

Slow scald is usually best. Scalding water temperatures between 140° and 145° F are optimal. At these optimal temperatures, 3 to 6 minutes of scalding are required to loosen the hair and scurf (layer of accumulated oil, dirt, and the outer layer of cells on the skin). In the fall when the winter hair is beginning to grow, the hair of most hogs is difficult to remove. Higher water temperatures (146° to 150° F) or longer submersion times are usually required for scalding during this “hard-hair” season. About ¼ cup of rosin, lime, or some other alkaline material added to the scald water to aid in scurf removal results in a whiter skin.

On the farm, regulation of water temperature is difficult. Add boiling water to the scalding barrel, then add cool water to adjust to the proper temperature. Begin with the scalding water at 155° to 160° F because it cools rapidly. At these high temperatures, the carcass must be kept in motion and pulled from the barrel several times. This movement prevents overscalding. Overscalding causes the skin to contract around the base of the hair (“setting the hair”) and cooks the skin. If the carcass is overscalded, the hair is extremely difficult to remove.

After the proper water temperature has been attained, place the pig in the barrel, head first (fig. 7). Rotate the carcass in the barrel, pulling it in and out of the water occasionally. Check the hair often for ease of removal. The hair slips first over the back and sides, then in the flank regions. When the hair can be pulled easily in the flank regions behind the shoulders, remove the hog from the barrel and place the rear of the hog in the water.

While the rear of the hog is scalding, pull the toe nails and dew claws from the front feet by inserting a hook into the top of the nail and pulling (fig. 8). Scrape as much of the hair on the head as possible, especially around the ears and snout (fig. 9). When the hair slips in the rear flanks, remove the hog from the barrel. Remove the toe nails and dew claws from the rear legs and pull the hair from the tail.

Grip the legs with both hands and twist to pull off the hair. Remove the hair in the difficult areas (head, feet, jowl) first, then proceed to the easier areas (back, sides). If you use the bell scraper, tilt the scraper upward on the forward edge and pull the scraper forward, applying as much pressure as possible (fig. 10).