The Butchering Thread

[bowhunter1023]

It's time to start thinning out the herd on Shoestring Acres. I have 7 Peking ducks and 1 mallard to butcher, which leaves me just 2 pair of mallards. I had 2 turkeys. This one was the most aggressive, so he goes. I'll post up the packaged good later on. Should be 20#s with ease.

 

[giles]

 

[Buckmaster]

I was wondering about the turkey status. My mental calendar was about right for them.

This morning I processed the 22 day old cow legs I had in my refrigerator. I was going for 28 days but yesterday when I opened the fridge it began to smell a little funky.

 

[Redhunter1012]

That kind of day. Finished my last bit of canning venison for the year. This makes 40 pints. Ground up about 30 lbs yesterda with a little help.

 

[bowhunter1023]

Chunked these up and froze them together in a leftover container for catfish bait. Some might eat them, I'm not that hungry.

 

[Buckmaster]

I eat the hearts. Livers end up as fish bait or dog training. Deer kidneys taste like mushrooms too.

 

[bowhunter1023]

This setup beats the pants off my old house!

 

[5Cent]

Hell yes it does! Like a whole walls worth.

 

[Buckmaster]

....until its time to wash and bleach that cutting board.

 

[bowhunter1023]

....until its time to wash and bleach that cutting board.

Bathtub with hand wand.

Family affair

 

[Buckmaster]

I’ve used the bathtub before too. I have a large stationary tub in my garage that sees most duties.

 

[bowhunter1023]

15#s when it was all said and done with. I'll probably smoke the legs, use the thighs for stock/soup, inners will get grilled, small end steaks from the breast will get deep fried, and the big halves of the breast will get smoke or roasted. Not bad for 3 beers and a football game's worth of time, plus I has good company.

 

[xbowguy]

I'm hoping this is the end of it for this year.

 

[md1]

My sample patty had alittle kick but generally will mellow out some in the done stick. Gotta keep those farmers happy

 

[Hedgelj]

I just put up 48 lbs of bacon last week. Bought as uncured pork belly, placed in cure for 2 weeks and then cold smoked last week over hickory. The meat slicer got its yearly workout in, a great investment though.

 

[md1]

I just put up 48 lbs of bacon last week. Bought as uncured pork belly, placed in cure for 2 weeks and then cold smoked last week over hickory. The meat slicer got its yearly workout in, a great investment though.

the last hog I butchered I did the hams loins hocks and sides same process but hot smoke up to safe temp. You could emerse a whole hog in a water tank....so tasty

 

[md1]

Facebook posts floating around the big barns around here selling market hogs to public due to plants shutting down. $120 for a market hog is cheap eats. If I can find a livestock trailer a few might make the trip to my freezer....

 

[Dustinb80]

If I had the freezer room and ability to butcher them, I'd get one fo sho

 

[Buckmaster]

If it’s in the 44288 I’m game!

 

[giles]

I have a feeling they’ll get cheaper.