Pressure washing the carcass

I'm in a Homestead group on Facebook and someone just posted that they pressure washed their hogs after killing and before butchering. To me, this seems brilliant IF it takes off the hair. The OP on the Facebook post hasn't been back to answer questions for anyone so I'm asking here. Do you think pressure washing the carcass would take away the need to scrape???

Hi Elle;   If you have a hot water high pressure washer it might do the job just fine. Make sure any solvent is completely flushed before using.

My other thought is are you sure you want to leave the skin on ? That is the traditional way of hog butchering, but...
It is my understanding, it was mainly done when pork was heavy salt cured and hung in a smoke shack. Some folks do prefer it that way.
Unless requested most butcher shops skin now.

thomas rubino wrote:Hi Elle;   If you have a hot water high pressure washer it might do the job just fine. Make sure any solvent is completely flushed before using.

My other thought is are you sure you want to leave the skin on ? That is the traditional way of hog butchering, but...
It is my understanding, it was mainly done when pork was heavy salt cured and hung in a smoke shack. Some folks do prefer it that way.
Unless requested most butcher shops skin now.

We do want to keep the skin. Cracklins are an interest to us and keeping the skin on makes the whole butchering process a bit easier from what I've seen.

Not sure if this applies, but i successfully power washed a deer skin to flesh it for tanning. Not the hair side, the other side. It worked very well. I did cut through in a couple of spots but they were the thinner skinned belly areas. I would think a pig skin is thicker all around.

Skin is porous. One of the reasons for making sure egg washing water is warmer than the egg itself is to stop bacteria from going through the shell. I'm worried that pressure washing could actually force contaminants through the skin. I have no proof of this - just concern. I suppose if you washed the skin thoroughly without pressure first, I'd be more comfortable. It would be expensive to try it on just part of the big and then have the meat tested.?

Pressure washing the inside of a pelt is another matter - you aren't going to eat the pelt.

Jay Angler wrote:Skin is porous. One of the reasons for making sure egg washing water is warmer than the egg itself is to stop bacteria from going through the shell. I'm worried that pressure washing could actually force contaminants through the skin. I have no proof of this - just concern. I suppose if you washed the skin thoroughly without pressure first, I'd be more comfortable. It would be expensive to try it on just part of the big and then have the meat tested.?

Pressure washing the inside of a pelt is another matter - you aren't going to eat the pelt.

Hmmm That is an interesting thought. It makes sense.

We hot dip the pig in lime water then pressure washer. Pig is dehaired in ten minutes total. I mean clean as commercial pig dehairing machine.