The Butchering Thread
- Thread starter Buckmaster
- Start date
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
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
Start of blood pudding/ sausage
The butchering must start with the killing
More delicious food
More delicious food
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.
Look atbthe belly/bacon on the left half of this cut
@Hedgelj Doug please post a Pic of the hotdogs roller. Coolest pancake gadget ever
Caption: Dan: OK but I don’t think a 5 gallon bucket is gonna be big enough!
Looks like Danno put his face in the coke bag
A few slices of that uncured belly with a few eggs on top is my favorite part of butcher day. I've not killed to many old breed hogs. The fat content is awesome. Mouth watering. That'd make some killer pie crust.
Weight called for 3.6# high-temp cheese..5# should be better.
160 patties finished last night. Final recipie is in! These really are the best burgers I have EVER made!
