The Butchering Thread
- Thread starter Buckmaster
- Start date
After a 45 day salt cure (pork hind quarters)
the Prosciutto (left following a red wine bath) and Country Ham (right…got a Hickory liquid smoke/water/brown sugar bath; then re-pepper). Both lost about 4 pounds from the original 23# as purchased. They got some new clean clothes and rehung until a 30% weight loss is achieved then we’ll advance to next step. I have 2 new replacement legs coming on Weds. The winter weather is a great time to play with your meat. 
I’m celebrating the way my European ancestors did meat preservation before refrigeration was available. In their Honor…..
I’m celebrating the way my European ancestors did meat preservation before refrigeration was available. In their Honor…..
The Orange and Italian pork bellies and jowls are now post cure. They got washed and are drying in the beer fridge right now. They will receive a cold Apple smoke tomorrow for 8 hours, overnight tightening in the refrigerator after, then a paper wrap, and hang from the basement ceiling for finish….can ultimately be unlimited time.
Put almost a kilogram of fat back away for Lardo (see ya in 18-24 months). Also cured what was probably the eye of round for a dry cure fiocco style meat.
Big_Holla
Senior Member
It sure is nice to work smart and not hard! My buck whopped me because I had to do it the old school way. We had the luxury of being at the house with all the tools for Kaydence's buck. Pretty smooth handoff!
Just picked up a 1/2 beef raised by a 4th gen local farmer who is raising beef with rotational grazing and minimal grain. What grain they do feed, is locally grown, ground, and mixed. Processed by another local guy I know. Nice small-town life cycle.
All in, netted roughly 320#s at $3.60/# all in. I'm splitting that with my dad 50/50, so I'm pretty pleased with my out-of-pocket cost and freezer intake. I got to keep the heart, liver, and tongue, and all the brisket, so I did well. Time to ramp up that carnivore diet!
All in, netted roughly 320#s at $3.60/# all in. I'm splitting that with my dad 50/50, so I'm pretty pleased with my out-of-pocket cost and freezer intake. I got to keep the heart, liver, and tongue, and all the brisket, so I did well. Time to ramp up that carnivore diet!
Chancegriffis
Active Member
Spent my free time this week helping a buddy butcher 4 mangalitsa hogs.
Fresh cuts and sausage made:
Pork chops
ribs
boston butt
picnic shoulders
kielbasa with and without cheese
chorizo
andouille
breakfast
sweet Italian
spicy Italian
Slovenian
cracklins/pork rinds
30lbs of goetta
tenderloin
loin roasts
Cured products started
2 prosciuttos
Multiple coppa
lots of bacon
lonza
lardo
jowl bacon or guanciale
Fresh cuts and sausage made:
Pork chops
ribs
boston butt
picnic shoulders
kielbasa with and without cheese
chorizo
andouille
breakfast
sweet Italian
spicy Italian
Slovenian
cracklins/pork rinds
30lbs of goetta
tenderloin
loin roasts
Cured products started
2 prosciuttos
Multiple coppa
lots of bacon
lonza
lardo
jowl bacon or guanciale
Added one country ham to my rotation this weekend. It will be spending at least a year in the barn.
Made some homemade deep dish pizza tonight with my homemade dough, pizza sauce, and pepperoni.
ThatBuckeyeGuy
Active Member
Cut up another hog yesterday afternoon. Went a different route than the previous ones.
Doing shoulder roasts, picnic roasts, pancetta, lonza, filetto, rillettes, culatello, fiocco, and some additional bacon.
This was some of the mangalitsa bacon
I now have almost 9.5 lbs of pork slowly cooking in fat (confit) to make rillettes and my house smells amazing.
Doing shoulder roasts, picnic roasts, pancetta, lonza, filetto, rillettes, culatello, fiocco, and some additional bacon.
This was some of the mangalitsa bacon
I now have almost 9.5 lbs of pork slowly cooking in fat (confit) to make rillettes and my house smells amazing.
Nah we just do beef on the farm along with my bees and chickens but I have multiple friends that grow hogs and one in particular that I help butcher his hogs and we both enjoy doing it together along with other friends.
My son and I created a fleshing beam today. I have some pelts in the freezer to tan.
