cold smoking cured bacon?
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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.
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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.
-
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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