The Butchering Thread

[Buckmaster]

Nice ham, BUT, tell us more about that truck!

Work in progress. 51 Ford F1, flathead v8, 3 on the tree. 64k miles but parked for a long time so I’m going through it to assure reliability. Behind that is a 71 Mach 1, 39k miles, that was parked for 20 years. Future project.

 

[OhioWhiteTails]

Work in progress. 51 Ford F1, flathead v8, 3 on the tree. 64k miles but parked for a long time so I’m going through it to assure reliability. Behind that is a 71 Mach 1, 39k miles, that was parked for 20 years. Future project.

She's puuuurdy!

 

[Wildlife]

Since this thread came to the forefront today, perhaps someone may either enjoy and/or possibly benefit in getting some rather good information from this channel/video. I'm also a subscriber and have been for years of 'The Bearded Butchers' channel as well, which is an excellent informative channel regarding this topic.

 

[ThatBuckeyeGuy]

Since this thread came to the forefront today, perhaps someone may either enjoy and/or possibly benefit in getting some rather good information from this channel/video. I'm also a subscriber and have been for years of 'The Bearded Butchers' channel as well, which is an excellent informative channel regarding this topic.

They both have great content

 

[Mike]

14 meat loafs out, four more in.

 

["J"]

14 meat loafs out, four more in.
View attachment 168120

Pre cooked? Throw in the freezer and warm up later?

 

[Mike]

Pre cooked? Throw in the freezer and warm up later?

Yep, easy dinner.

 

[Mike]

1 1/2 lbs per tray. Those trays have lids so they stack nicely.

 

["J"]

Yep, easy dinner.

Good thinking, Mike!

 

["J"]

1 1/2 lbs per tray. Those trays have lids so they stack nicely.

Would vacuum packing be better?

 

[Buckmaster]

Freeze overnight then vacuum seal next day. I do that with bread as to not crush it with the vacuum.

 

[Mike]

Would vacuum packing be better?

Too messy IMO. Just throw the pan out.

 

[md1]

14 meat loafs out, four more in.
View attachment 168120

O man id eat one right now. I can smell them from here....

 

[Buckmaster]

Pork Apple sausage yesterday.

 

[Buckmaster]

Today was pork belly smoked over apple. Tomorrow’s bacon.

 

[Buckmaster]

Sliced and packaged today. Like Forest said…”We got brown sugar bacon, honey bacon, maple syrup bacon……”

 

[Buckmaster]

Capicola

 

[Hedgelj]

Capicola View attachment 168671

What are you wrapping those in prior to trussing?

 

[Buckmaster]

What are you wrapping those in prior to trussing?

plant based collagen wraps

 

[Hedgelj]

Capicola View attachment 168671

Are you cutting thise out of Boston butts or do you have a butcher who actually knows the Italian way to butcher a hog?

Salt box or EQ cure?

Where are you hanging them during the drying time?