The rule is: THE HAND THAT TOUCHES THE HIDE DOES NOT TOUCH THE FLESH. Most of the off taste comes from contaminating the meat with the nasty stuff on the outside.
Personally, I use straw, propane torch and scrape to keep the skin on.
Modern processing of commercial pigs uses a scalding bath to loosen the hair, last I heard, but I'm not boiling that much water. The straw method works for me.
/johnny
Thank you for the helpful hints. I need to learn a lot more about this stuff.