cold smoking cured bacon?
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Joe Hell So you are eating the price increase? Or prices for pork not going up there?
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pork butts .99 last week 1.99 this week
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Chef our prices for pork, beef, bison or chicken has not increased significantly from our direct suppliers (the ranchers) but anything that we have needed to outsource to supplement demand certainly has.
Joe Hell I need to learn how to process a cow, calf, or deer myself. I can get those direct from ranchers and friends, but getting it broke down by a local meat market is up to a years wait. Just yesterday I was offered a calf, but I would have know idea just how to begin.
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Joe Hell I need to learn how to process a cow, calf, or deer myself. I can get those direct from ranchers and friends, but getting it broke down by a local meat market is up to a years wait. Just yesterday I was offered a calf, but I would have know idea just how to begin.
Chef said in cold smoking cured bacon?:
I need to learn how to process a cow, calf, or deer myself.
There is an online technical school Range Meat Academy which can help you get to merchandisable cuts. The Bearded Butchers also have a video where they breakdown a whole cow.
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Chef said in cold smoking cured bacon?:
I need to learn how to process a cow, calf, or deer myself.
There is an online technical school Range Meat Academy which can help you get to merchandisable cuts. The Bearded Butchers also have a video where they breakdown a whole cow.
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Ridley Acres Bearded Butcher have a video on pigs and deer allso on YouTube
gus4416 yes, and goat
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Once you have the material handling equipment to allow hanging and raising/lowering a whole animal carcass, the logistics of processing gets a lot easier.
You will probably need refrigerated/freezer storage that is quite a lot larger than what the average homeowner has, particularly if you are doing a whole beef.
If you have never done any slaughtering before, I think I would consider purchasing and processing a half hog carcass before making the jump to processing a live animal.
Deer are also good to learn slaughtering and butchering techniques and to learn the general anatomy of four-legged critters. -
Chef, processhead brings up a good point. Are you looking to learn slaughter and process or just process? It is my understanding all carcasses should be hung to age for a period after harvest before processing. The length of the age depending on the kind of animal and personal preference. Most would say that pork doesn’t need aged, but after seeing how mind blown PitMasterX was after dry aging a pork shoulder 21 days I might need to try for myself.
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Chef, processhead brings up a good point. Are you looking to learn slaughter and process or just process? It is my understanding all carcasses should be hung to age for a period after harvest before processing. The length of the age depending on the kind of animal and personal preference. Most would say that pork doesn’t need aged, but after seeing how mind blown PitMasterX was after dry aging a pork shoulder 21 days I might need to try for myself.
Ridley Acres processhead does anyone have a picture of a rig for whole cows and approximate dimensions of such a room.
I’m planning on about a 20 x 30 foot room for my meat cold room. I’m either going to get a walk-in refrigeration unit or do that a/c control unit that I read about on Meatgistics.
My research has led me to the conclusion that the room should be about 35 F.
I’m only assuming that a 1/2 ton Manual Plain Trolley would be more than sufficient
Would appreciate any experience input on this. The planning phase is the easiest to adjust.
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Ridley Acres processhead if you make your processing room 20x 28 foot you won’t have to cut any of your 4x8 sheets of plywood, insulation sheets etc. Just a suggestion, the less cutting you have to do the faster your project comes together.
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Ridley Acres processhead does anyone have a picture of a rig for whole cows and approximate dimensions of such a room.
I’m planning on about a 20 x 30 foot room for my meat cold room. I’m either going to get a walk-in refrigeration unit or do that a/c control unit that I read about on Meatgistics.
My research has led me to the conclusion that the room should be about 35 F.
I’m only assuming that a 1/2 ton Manual Plain Trolley would be more than sufficient
Would appreciate any experience input on this. The planning phase is the easiest to adjust.
Chef If there is even the slightest chance you would use any of the end product for anything other than personal use you should check your local meat processing regulators.
Also Waltons has beef trolley but I think you can find some lesser quality chinesium models online for cheaper.
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Ridley Acres processhead does anyone have a picture of a rig for whole cows and approximate dimensions of such a room.
I’m planning on about a 20 x 30 foot room for my meat cold room. I’m either going to get a walk-in refrigeration unit or do that a/c control unit that I read about on Meatgistics.
My research has led me to the conclusion that the room should be about 35 F.
I’m only assuming that a 1/2 ton Manual Plain Trolley would be more than sufficient
Would appreciate any experience input on this. The planning phase is the easiest to adjust.
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Chef
To hang and process a whole beef carcass you will need a minimum 10’ ceilings.processhead Ridley Acres 10 foot is not an issue. I’m winding down commercial and will be limited to just a few special private events. Closed down the restaurant and now having fun. Tired of all the regulations and just want to have fun and bless others with great food
At this point just researching what I need I’ll get what I want later. Lol
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I think that a 1000 lb. trolly is a minimum that you could get by with if you are using the space for slaughter also, I would go bigger for the weight capacity as Charleigh and other animals have a large bone structer and can be heavy easily over 1200 lbs.
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I think that a 1000 lb. trolly is a minimum that you could get by with if you are using the space for slaughter also, I would go bigger for the weight capacity as Charleigh and other animals have a large bone structer and can be heavy easily over 1200 lbs.
craigrice Then going with a 1 ton makes sense. thanks
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Joe Hell I need to learn how to process a cow, calf, or deer myself. I can get those direct from ranchers and friends, but getting it broke down by a local meat market is up to a years wait. Just yesterday I was offered a calf, but I would have know idea just how to begin.
Chef Processing a deer isn’t terrible, once you do a couple you will have it done. Plus it being a smaller animal it’s manageable to do by your self. Now a bovine on the other hand, I don’t think I would tackle that alone.
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Chef Processing a deer isn’t terrible, once you do a couple you will have it done. Plus it being a smaller animal it’s manageable to do by your self. Now a bovine on the other hand, I don’t think I would tackle that alone.
HerbcoFood That’s what I would have guessed. I’m always surprised at the amount of labor I can get for a slab of ribs. LOL
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Chef If you haven’t already check out niche meat processing
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