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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-08-2013, 11:56 AM   #16
gtr
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Now that's fresh!

I've rendered leaf lard for biscuits & folks asked me why they were so much better than normal.
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Unread 01-08-2013, 12:19 PM   #17
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Quote:
Originally Posted by Mason Dixon Bowhunta View Post
Looks like quite the operation. How many hours to it take start to finish?

We started at 7:30 and were done with the cutting and had just started grinding by noon.

From about 12:30 to 2:30 we did the rest of the grinding and mixing and were done stuffing by 3:00. I think we had all the packaging done by 3:30 so roughly about 8 hours total. We had some cleanup time afterwards. It makes for a full day but it's a blast getting the family together and filling the freezers.

Here are a couple more shots...10AM break, time for homemade pies and bottles of ski (soda-pop locally bottled in town). I usually touch up my knife with a hone at the 10AM break.



Brats!



Inside the ladies tend to the kids and work on vacuum sealing everything up. Before this was the bottle neck of the entire process but we picked up two commercial grade sealers from Cabelas and when you get a couple people putting meat in the bags and then a person on each sealer you can wrap up the job pretty quickly.

We used to kill, scald and clean the hogs in the mornings but the last couple years we have cheated a bit and got them from the locker with that work already done. Speeds things up a fair amount.
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Unread 01-08-2013, 12:27 PM   #18
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Quote:
Originally Posted by ModelMaker View Post
My concern with the Sawsall blade is they are usually painted and as you cut with it the paint is worn off and imparts itself on the wood you are cutting. Wouldn't the paint impart itself on the meat also?
Ed

We have been using the sawsall for years and I haven't noticed this happening. Then again we don't make a lot of cuts with it either.
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Unread 01-08-2013, 01:40 PM   #19
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That's some good looking hog meat!
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Unread 01-08-2013, 04:14 PM   #20
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Looks good. But why the camo inside. Someone thinking of sneaking off with the meat?
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Unread 01-08-2013, 04:39 PM   #21
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Mighty Fine meat and pics Sir. Thanks for posting.
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Unread 01-08-2013, 04:40 PM   #22
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WOW! That is amazing.
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Unread 01-09-2013, 02:08 AM   #23
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Great post and that bacon looks sooo meatyyyyy.
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Unread 01-09-2013, 03:36 AM   #24
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I am jealous.
cheers.
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Unread 01-09-2013, 07:53 AM   #25
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Looks good , do you han your pork belly and hams after they take salt
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Unread 01-10-2013, 12:59 PM   #26
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Quote:
Originally Posted by basuraman View Post
Looks good. But why the camo inside. Someone thinking of sneaking off with the meat?
Some folks just like camo....but I'll keep a close eye on him just in case.



Jestridge - I'm planning on hanging a ham or two next year, I might even get one from the locker before hand and do a trial run. The belly, what we don't slice for fresh side pork gets a dry cure, 7 days in the fridge and the I pull, rinse, let sit overnight in the fridge to form the pellicle and then it gets smoked, cooled and sliced.
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Unread 01-10-2013, 01:51 PM   #27
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Camo is like tie dye,hard to see stains from food dripping on you.How's that slicer?I've been looking at the same one.
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Unread 01-11-2013, 08:17 AM   #28
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Yellowhair - so far I'm liking it a lot. I opened it up the night before we butchered so it's only had one day of use but we did a fair amount of slicing. It seems to be a well-built unit, it's quiet, has plenty of power and is easy to clean.

Tuesday evening I'll be slicing up a bunch of bellies so it'll get another workout.

Right around Christmas they had a big sale on these slicers. Originally I was planning on picking up the 10" but they were all sold out when we went to Cabelas and backordered online. At the time they had two of these 8.6" versions left so I snagged one.
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Unread 01-11-2013, 09:01 AM   #29
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Wow. Looks great. Thanks for posting!
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