Searing pigs

In this article we will talk about how to singe a pig in different ways. The process is technically simple. But in this case there are certain subtleties and tricks, which are simply necessary to study in order to obtain a qualitative result. They burn the skin of a piglet in order to remove the hard bristle surface and prolong the shelf life of meat and fat. In addition, the thick skin in the process of such a primary heat treatment, becomes softer and more tasty.

Pork carcass processing

The processing of pig carcass should begin immediately after slaughter. Otherwise, the meat will become tough, and the valuable product will acquire an unpleasant aroma. A gas burner or a blowtorch is useful for scorching the pig.

To carry out the process will require:

  • dedicated place with a stable worktop;
  • knife;
  • soft metal brush;
  • water;
  • hay or straw.

In terms of safety, it is better to use a gas burner. In addition, this tool, in comparison with a blowtorch, is easier to use and allows you to clearly adjust the temperature of exposure.

The technology of scorching a pig with a gas torch includes several stages. Before you begin, you must make sure that the pig is dead. Getting to work is at a time when the animal has ceased to move after slaughter.

It is better to lay the carcass on a small elevation - this will simplify the workflow. The platform must be stable and not made of flammable material.

The pig carcass is laid on its side, with the help of improvised means the hind legs are raised. Torch flame carefully go over the entire surface. The bristles should be completely charred, turn into ashes.

We give a special aroma smoke

Now the burner can be put aside, and the first black layer must be removed. Work can be performed with the blunt side of a knife or a soft metal brush. It is very important to prevent damage to the integrity of the skin in the process of singing.

When the bristles are removed completely, they burn the carcass "daughter". Areas such as the back and legs require a longer exposure to fire, but the skin on the abdomen is very delicate - the treatment of these areas should be more delicate.

The next step is to fill the carcass with water with tar. The skin under the influence of fire has become very dry and, if it is not wetted, when it turns over, the pig will begin to crack. Additional moisturizing facilitates the process of further purification.

Now turn the pig on the other side and repeat all the steps. Legs, head, ears, and tail are areas that require particularly scorching. The hooves can be easily removed by pre-heating them with a torch flame. In order not to burn your hands, you must wear thick household gloves.

In order for meat and lard to come out to be especially fragrant, the process of preparing the carcass for butchering can complete singing with straw or hay.

To do this, the body of the pig is surrounded by a small amount of straw, which is immediately set on fire. As soon as the fire spreads over the entire plane, you need to cover it with a bag or other strong fabric. The result of this simple action is astounding. In subsequent times, harvesting meat "for yourself", you will always "aromatize" it with the smoke of straw.

Features of using a blowtorch

In general, the technology of roasting a carcass with a blowtorch is similar to that described above. But there are some differences and features that need to be considered. First of all, the difference lies in the specifics of the tool itself. We will show you what moments to pay attention to.

The lamp must be carefully adjusted. Otherwise, it will "spit" fuel. And gasoline tends to be quickly absorbed into the dermis, and saturate the meat with its “flavor”.

Technical failure of the blowtorch can cause it to explode. And this situation is dangerous to the life and health of people in close proximity.

Using a blowtorch speeds up the burning process. But the main thing here is not to overdo it. Otherwise, the skin of the pig burst, and the presentation will be hopelessly lost.

To make the skin soft and tasty, a scorched pig should be covered with an old blanket and allowed to "rest" for 30-40 minutes.

An important role in the process of singing pork carcass is the age of the animal - the younger it is, the more tender its skin. And the time and intensity of scorching also depend on this. If the bubble from the effects of fire is still swollen, it is important, as soon as possible, to pierce it.

If the action takes place in winter, attach snow to this place. Thus, it is possible to avoid exfoliation of the skin from the fat. In the summer, use ice from the refrigerator or just a cold-moistened compress.

The main condition for scorching pork carcass - thorough processing of the entire surface. Missed areas become bluish in color, and the skin in these places will be hard and bristly. But do not overdo it, otherwise the fat will be skinless.

Features of the scalding process

In professional slaughterhouses used equipment such as shparchan for pigs. The name of the device speaks for itself. This is a special vat for scalding carcasses with hot water. It is usually used on large farms. In private farms cost artisanal ways.

This treatment makes the skin soft and allows you to qualitatively remove the bristles. The result depends on compliance with the scalding technology. Water should have a stable temperature (64-68 degrees), and the "bathing" of the carcass alternates with air baths.

Consider how this treatment can be carried out at home. As sharpener can be used any capacity of a suitable size. After filling the tank with water of the desired temperature, dip the pig for 3-4 minutes, pull it out for 30-60 seconds and repeat the procedure again. After 2-3 approaches, the skin will become snow-white, and the bristles will begin to separate easily.

In the case of processing the skins of the animal "solid age" requires a greater number of approaches.

Scalding is most often used if the skin is completely removed and will be used for certain purposes.

In the article "We melt pork fat" you will find a lot of other interesting information.

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