This topic contains 6 replies, has 5 voices, and was last updated by 
Crow Bar 1 year, 4 months ago.
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I raise, slaughter and process my own hogs. I have several books on the topic, and learned from them.
Butchering: Poultry, Rabbit, Lamb, Goat, Pork by Adam Danforth covers everything from BANG! to putting final cuts into the freezer.
However, I like Whole Beast Butchery by Ryan Farr for his final cuts better. I like bacon over ribs.For making bacon and sausage I have found Charcuterie by Ruhlman and Polcyn to be very good and I have great success.
A set of good knives is essential! Keep them sharp!
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We did the same thing when I was a kid, my family still does. My step mother was just posting pictures of my little brother making deer sausage a couple of days ago. Makes me miss home. I grew up sort of surrounded by this, raising and slaughtering as well as hunting. I think I have probably unrolled enough freezer paper to wrap around the earth a couple of times!
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We raise our own here…and teach people how to butcher and make charcuterie. It’s very enjoyable.
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Took about 3-4lbs of what I call sausage meat, cured it in a heavy brown sugar and salting mix.
Turned out fantastic! Almost like candy.
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Crowbar – Thanks for posting these book recommendations. They sound very good – will see about getting copies for my “survival library”!
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Thanks for the book suggestions, Crowbar. I can butcher venison and have made sausage with it but that’s about it. I grew up in the city where we only raised chickens. I will cook, can, make jerky and butcher but really don’t want to do the slaughtering. A lot of women around here hunt and no telling what we may wind up doing.
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You are welcome!
Also note, I posted a thread about confit meat storage, vs canning meat.
IMHO, I think it is a better way to store meat than canning. But, as I noted in the OP, I raise my own hogs. So, I have access to fat. But, you can reuse the fat more than once. And it tastes oh, so good!
Something to think about.
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