The Butchering Thread

[giles]

@bowhunter1023

Made some out of goose that was awesome!

 

[bowhunter1023]

Who's got the best smoked pastrami recipe with their process on here?

I've made the MeatEater recipe with goose and venison, and it's awesome. I see no reason to use any other recipe or even modify it in any way.

Watch: Wild Goose Pastrami | MeatEater Cook https://share.google/qXDAg4w7T0P4fFStG

 

[md1]

Sounds good to me.

 

[Hedgelj]

I've made the MeatEater recipe with goose and venison, and it's awesome. I see no reason to use any other recipe or even modify it in any way.

Watch: Wild Goose Pastrami | MeatEater Cook https://share.google/qXDAg4w7T0P4fFStG

View attachment 217038View attachment 217039

agreed have used it with success

 

[Hedgelj]

With the weather we decided to skin rather than scalding and scrape this year.

Start of blood pudding/ sausage

Rendered some lard and the resulting cracklins

 

[Hedgelj]

The butchering must start with the killing

More delicious food

 

[md1]

I love your table. What live weight do you think? I like the marbling in the chops and the amount of backfat.

 

[Hedgelj]

I love your table. What live weight do you think? I like the marbling in the chops and the amount of backfat.

It's a buddy's mancave/ shop

We butchered 5 mangalitsa pigs in the 240-280# range. We're used to getting more fat on older ones as well as the difference between skinning and scalding and scraping.

I started a culatello and fiocco to cure today as well as some bacon. Tomorrow I'll finish up the bacon and start making sausage.

 

[Dannmann801]

Look atbthe belly/bacon on the left half of this cut

 

[Dannmann801]

@Hedgelj Doug please post a Pic of the hotdogs roller. Coolest pancake gadget ever

 

[finelyshedded]

Caption: Dan: OK but I don’t think a 5 gallon bucket is gonna be big enough!