Re-scald and Singe Stubborn Hairs

learned it from my great grandpa right R go back to the little guy Mitch you got a YouTube channel tell them what it is horn and Hammer horn and Hammer I'll post the link in the video description for you guys he's got Kiko goats so guys a tendency is to get this big area right here first but in all actuality the best way to do this would have been to have the whole hog laid out on a table and everybody start working a different area the head is where we really need to start the head and the feet and then we get to the larger areas like this uh so guys this is kind of an oldtime tradition in Appalachia to uh process a hog in Virginia uh Virginia hams are second to none what we're doing here is a little bit different typically with me and Dad and I'll post a link to our video we've got a full three or four part series on how to go from the hoof all the way to making the country hams and sausage and everything but today we're not going to be doing all that that's why we're probably only going to show you the scalding part and then we'll cruise on show you the rest of it in a future video on on our farm so the hog is all scalded out right here got a few stray hairs here and there we'll have to rinse them off wash them down real good with hot water once again water temperature 144 to 148 we need to put about a cup of uh lime in there to help release the hair and then when we have extra hairs on here just like Daniel right here is doing we'll burn those off okay sometimes it's hard to get a good scald on a hog like this