cold smoking cured bacon?
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PapaSop I’m watching sausage prices go through the roof. I never though people would pay plus side of $9.00 per pound for just common sausage.
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Joe Hell What was it going for a year ago?
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This post is deleted!
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This is some good info here. I’ve yet to do bacon but have been reading a lot of posts and doing some research. Apparently multiple ways of doing this. At some point I’ll need the simple green horn way to try this. Now it’s just waiting for pork prices to settle down.
Just checked Sam’s club. Pork butts, $2.78 lb case price, $3.38 lb individual. This is insane.
Thanks guy’s.
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PapaSop When you decide to do bacon I have a very simple green horn way to do it. After many tries I found out the simpler the better. Would gladly share it with you.
mdseaside said in cold smoking cured bacon?:
PapaSop When you decide to do bacon I have a very simple green horn way to do it. After many tries I found out the simpler the better. Would gladly share it with you.
Perfect. Thanks.
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Prices! Stopped at Sam’s club today. Pork butts still 3+ $ a pound. They did have some chicken wings, $3.43lb, didn’t care, bought a package. Ribeye’s $12.99lb. Grabbed a pack of three. Look great, will try one tonight. Local butcher shop advertised butts for $2.19. Called before I made the trip… Sold out! Argh!
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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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