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Pig scraping

 
Brent Rogers
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We will be processing our weaner pigs soon and we would like to utilize the dunk and scrape method. I have been looking at bell scrapers and have come to the conclusion that there must be something else that works well and costs less...but have not come up with anything yet. Anyone using anything for scraping that they are fond of?
 
Walter Jeffries
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Location: Mountains of Vermont, USDA Zone 3
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Brent Rogers wrote:We will be processing our weaner pigs soon and we would like to utilize the dunk and scrape method. I have been looking at bell scrapers and have come to the conclusion that there must be something else that works well and costs less...but have not come up with anything yet. Anyone using anything for scraping that they are fond of?


Typically called "Scald & Scrape" it does give the best quality meat and highest yield including more of the sub-dermal fat and the skin which not only better preserves the meat but is also good eating.

The key is getting the water temperature right. Too hot and you set the bristles. Too cold and they are not yet loosened. About 155 degrees F works well. When you put the pig in the water cools some - be aware of that and keep it up to temperature for each dip.

Stainless steel bell scrapers cost about $15 from restaurant supply companies and are worth getting. Candle stick holders are also used or even a dull knife. Here is my favorite scraper:

http://sugarmtnfarm.com/2012/03/11/baumann-is-here/

http://sugarmtnfarm.com/2011/08/17/stainless-steel-convertible/

That does the job in about two minutes.
 
John Polk
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Here's a good read on slaughtering/butchering:

http://www.fao.org/docrep/004/T0279E/T0279E04.htm

 
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