December 17, 2019 at 10:48 am #24908
Food inspectors warn of ‘mystery’ pork under new meat inspection rules
December 17, 2019 at 4:19 pm #24915
Well one more reason not to eat out…….. we take pride in our product but this may be a way to move people.to vat grown or plant based alternatives. Also great way to add weight (barf) by adding questionable byproduct.
It is funny we have inspector out every two weeks for kill day…. they have said our place is the cleanest they have seen. We have uv light system for after cleaning to make sure all of it is clean no traces of any biological materials left. Floors are a special coating that has non pore and is slip proof not just concrete.
the meat inspector guys buy from us each time they come.
We put hot water sanitizing stations at every cut station so knives are always clean. The carcasses are uv screened and stored . So very careful with food saftey. … I would eat off the floors.
December 18, 2019 at 8:46 am #24929
Great to hear Namelus.
After I cut up every primal cut into gourmet cuts, I wash everything down with sanitizer. Knives, cutting boards, myself.
Same goes when grinding sausage.
December 7, 2020 at 2:33 pm #31433BarrensHomeyParticipant
First time butcher here; I assisted inprocessing a big old hog (500 lb) that had been originally slated for slaughter last spring but the meat packing plants were closed due to covid stricken employees. I was originally concerned my stomachs couldn’t handle it, but all things considered we did OK. We quartered it, I brought home a few pounds of liver and the dogs and I feasted.
- This reply was modified 12 months ago by BarrensHomey.
December 7, 2020 at 3:31 pm #31435
Butchering is like any other skill need to practice to get good, you need a few tools and somempointers and it goes fast my first pig as a 220 lb carcass weight took me 4 hours to get to hang and gutted.
Now 1 hog 20 min with way better skills.
The fastest guy is 15 min per pig from live ramp to into cooler. Sometines the carcass still twitches.
The iggest things you can do to improve your skills is do it SLOW and well speed comes, harder to unlearn bad habits.
Get good protection gear razor sharp knives you need a chainmail apron and good cut proof gloves.
Have two of same skinning knives one with taped handle. Choose one for cutting through skins and only for that. Other is for onlu cutting away under skin it stops contamination.
If you are not a pro get a gutting tool. A gut hook is not enough. A wyoming or a gutting blade like below. Nicking the gut is a super bad contamination other than urine which is sterile but gross. A tool will stop thag and a gut hook on knife never is big enough with proper grip and leverage plus when using it the sharp side is towards you you slip you are split wide open.
December 8, 2020 at 8:43 am #31449
When it comes to gutting, I always go SLOW. I am not competing with anyone else, and Namelus is right: Dont puncture any of the gut/bladder.
Next year I will look into getting one of those gut hooks you posted a pic of.
What do you use for taking the hair off the hog?
Or do you?
December 7, 2020 at 3:51 pm #31438
And folks can’t understand why I’m trying to constantly increase my “from the field to the table”
December 8, 2020 at 10:49 am #31452
This is another great tool for doing your own processing.
It’s called a buttout
December 8, 2020 at 11:15 am #31455
I saw something like that at Gander Mountain (yeah, right?) but it had a really wide plastic disc at the top. The idea was to take your knife and go around the plastic disc at a 90 degree angle to the disc. Cuts around the bung, with out puncturing rectum/lower GI, as long as you did your part.
I should of bought one.
December 8, 2020 at 12:42 pm #31456
I just got as normal then cut the intestine off as high as possible. There’s always that little section in the pelvis that stays so you run this in, twist a pull out. The intestine comes out clean.
December 8, 2020 at 12:59 pm #31457
I dont like butt out prefer a grocery bag and zip tie around / over the anus because you can easily pull though without splitting hip.
<p style=”text-align: left;”>Not cutting the lower intestine to the bung you need a sharp knife and cut cone shape away from bung as you have the gambion attached and lifted on hind legs as guts will pull the intestine tight as the gut roll towards the head.making it a much smaller target to cut if you use care.</p>
I usually skin animal first then do gut and internal removal.
To help with skinning we use hooks with a T handle so knife and fingers dont meet.
The second biggest thing is you can not wash off any debris it needs to be cut off. Hogs not so bad 24 hours of hang but other longer hangs clean is everything.
Not using your hands even if gloves for the cleaning but hooks instead makes a huge difference in outcome. Also hanging dry over 14 days is a recipe for more waste of meat and you are at 80 percent of max tenderization by then anyways.
Dont let the carcass freeze…. it will stop the rigamortis from coming out and it becomes tough.
If you can kill in pen. Less stress for animal equals better meat.
December 15, 2020 at 1:32 pm #31578BarrensHomeyParticipant
Helped butcher another 500lb monster over the weekend; I didn’t cut any but assisted again, rasslin’ around the carcass. We did get a pinhole bladder puncture but rinsed the carcass fully after gutting. My leather gloves got nice and pliable from the lard, that was a pleasant surprise. We burned, brushed and rinsed off the hair several times and the skin was nice and white
- This reply was modified 11 months, 3 weeks ago by BarrensHomey.
December 15, 2020 at 1:55 pm #31581
Good for you!
Even assisting is a good experience and you have a good idea of what goes into processing a hog.
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