Help, please. I'm a little freaked out by my hog hair!

[Kim Shook]

I picked up my local pasture raised skin on pork loin from the butcher today and when opened it, the skin looked like this:

 

WHAT THE HECK AM I SUPPOSED TO DO WITH THIS????  Do I pluck it?  Burn it?  Most of them are subcutaneous, but with some you can feel the tips of the hair.  Do I pluck the ones I can and leave the rest or should I dig out each and every one?  Please help - this city girl is freaked.  

 

 

[rotuts]

well ...

 

you can start buy calling your butcher

 

\and what the local procedure is 

 

if the local butcher does not choose to take your call

 

send it to me

 

Ill post my results

 

deliciously 

 

 

call first

 

I do have some ideas for you']w/o sending that

 

delici0usnees  to me

 

let us know what age butchernsuggest 

[Anna N]

17 minutes ago, Kim Shook said:

this city girl is freaked.  

I would be freaked too.  I have never run into this in my life and I’ve eaten an awful lot of pork and a lot of crackling. I don’t know how to advise you. I just hope somebody else does.

[NancyH]

I had a piece of hog like that once; I cut the hair out and lost a lot of skin. What my chef friends told me to do (too late) was indeed to use a cooking torch to burn the hair off. Iwatani makes a good one, but if you need it quickly, head to restaurant supply!

[rotuts]

@Kim Shook 

 

" Most of them are subcutaneous "

 

well

 

hair is not usually subcutaneous 

 

pls call the butcher and report back

 

wat boy have will be soon

 

Soooo delicious !

[Duvel]

There are two option: (1) use a disposable razor and shave (no shaving foam required), or (2) use a small blowtorch and flame them - better outdoors, as it tends to be a bit smelly ...

 

I usually use (1).

[Anna N]

Just now, Duvel said:

There are two option: (1) use a disposable razor and shave (no shaving foam required), or (2) use a small blowtorch and flame them - better outdoors, as it tends to be a bit smelly ...

 

I usually use (1).

But are your butchers usually this careless that you need to do this?

[Duvel]

Not for your everyday cuts. But if you buy half a hog’s head or some pig ears, some treatment might be required ...

[Kim Shook]

These are the roots mostly. It was a black pig so they are very visible. In order to get them out, I am having to really dig to get ahold of something to pull. 

[Kim Shook]

13 minutes ago, rotuts said:

@Kim Shook 

 

" Most of them are subcutaneous "

 

well

 

hair is not usually subcutaneous 

 

pls call the butcher and report back

 

wat boy have will be soon

 

Soooo delicious !

 

Maybe I used the wrong word. What I meant was that most of it was under the top surface of the skin. Only a few of them have the hair poking out of the skin.

Edited December 21, 2020 by Kim Shook (log)

[Kim Shook]

14 minutes ago, NancyH said:

I had a piece of hog like that once; I cut the hair out and lost a lot of skin. What my chef friends told me to do (too late) was indeed to use a cooking torch to burn the hair off. Iwatani makes a good one, but if you need it quickly, head to restaurant supply!

I did do that.  It frizzled the tiny bits that are poking out, but did nothing for what I'm calling the roots.  

[Kim Shook]

OK! So I took @rotuts advice to call the shop, which I should have done before anything, and now I have my answer. This particular local breed has very dark hair and there is no way to get all of the roots out.  She said if they had missed getting any to just burn them off very quickly. Thank you all for your nice attention to me and I can’t wait to show you what this finally ends up looking like when I cook it on Christmas Eve. ☺️

[rotuts]

@Kim Shook 

 

you are going to love it 

 

if you are able to 

 

pls takes some pics for a chronology

 

tasty is what tasty sees

 

[ed.: you can quote R if you like .  no charge ]

[FeChef]

My OCD would have me either #1 Sit there hours with an xacto knife and tweezers getting all those hairs/roots out, or #2 Remove the skin entirely, or #3 just ask for a refund.

[dcarch]

Try this?

 

 

dcarch

 

 

[donk79]

Why "skin-on" for a loin?  Unless you have a specific intention for it, I would just remove the skin.

[rotuts]

dry that delicious Hog off first !

 

N.B.:  the point on the vid:

 

"" it helps w thespian "

 

I don't think nk The Hog will complain

[rotuts]

@donk79

 

cracklings ?

[Eatmywords]

7 minutes ago, dcarch said:

Try this?

 

 

dcarch

 

 

thanks, one more thing I can't unsee.

[rotuts]

Ive reviewed 

 

@dcarch 

 

excellent post and contribution

 

at 4:07 / 7:56

 

" Brazil-lions "  [sic] comes up

 

its right there !

 

i , of course no nothing 

 

of " Brazil-Lions ' in this context 

 

but , with very little imagination 

 

Im not gong to Bazillion a Hog.

 

Edited December 21, 2020 by rotuts (log)

[Kim Shook]

27 minutes ago, donk79 said:

Why "skin-on" for a loin?  Unless you have a specific intention for it, I would just remove the skin.

That would defeat the whole  purpose. I would rather have the cracklings than the meat. 

Edited December 21, 2020 by Kim Shook (log)

[heidih]

17 minutes ago, rotuts said:

Ive reviewed 

 

@dcarch 

 

excellent post and contribution

 

at 4:07 / 7:56

 

" Brazil-lions "  [sic] comes up

 

its right there !

 

i , of course no nothing 

 

of " Brazil-Lions ' in this context 

 

but , with very little imagination 

 

Im not gong to Bazillion a Hog.

 

Stop while you are ahead and pray for memory erasure.

 

[weinoo]

It's hair -  just dye it the same color as the fat, say nothing, and no one will be any the wiser.

[Anna N]

37 minutes ago, donk79 said:

Why "skin-on" for a loin?  Unless you have a specific intention for it, I would just remove the skin.

What foolishness is that?

[rotuts]

Brazil-lion it