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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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12-04-2019, 08:55 PM | #1 |
Knows what a fatty is.
Join Date: 11-14-18
Location: Winnipeg, Manitoba
Name/Nickname : shoe
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Any good guides to DIY butchering (but for the smoker)?
We raise our own livestock and I have done my own butchering, cutting and wrapping the last couple years (for sheep and pigs, have not done my own steers yet) but over the last year got into smoking on a UDS I built and am enjoying the results. I was hoping I could find a guide online to how to cut and wrap with smoking in mind for the end product. as in trying to size and cut to maximize the suitability of the end product when destined for the smoker. I have not been able to find anything, maybe such a thing does not exist but thought I would ask here.
I think the biggest difference would be in the front end of the animal (shoulder) but I am not sure as I am fairly new to this. Curious if any of you might do this yourself as well and if you have found any good resources you used as you learned the ropes. Any suggestions? Thanks |
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12-05-2019, 08:17 AM | #3 |
Quintessential Chatty Farker
Join Date: 04-21-06
Location: Lake Ponderosa-Montezuma, IA
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I have watched dozens of butchering videos on Youtube (yea retirement!) it's all there and very informative.
Ed
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Designer of a custom drum smoker Customized Aussie gas passer Turkey fryer Extremely seasoned hand hammered Wok Pit Boss-HART BURN Competition BBQ Team KCBS certified judge And Your not the boss of me either!! |
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12-05-2019, 08:18 AM | #4 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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I took a class on breaking down a pig from a local artisan style butcher...maybe you can check around and see if there’s something similar in your area. I enjoyed it quite a bit. I’m trying to eat through my freezer stash to make room for a pig so I can DIY.
The butcher I shadowed practices “seam butchery”, which as the name indicates, uses a lot of the seams between the muscles to guide the break down. This was familiar to me because that’s exactly what I had been doing with pork butts when I want to isolate the money muscle or tubes or retain certain parts for cooking instead of using as grind for sausage. You may find this link interesting. There’s a handy PDF at the end. https://www.instructables.com/id/Aus...chery-at-Home/
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Shirley Fab 250g trailer | Primo XL kamado | Red Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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12-05-2019, 08:46 AM | #5 |
On the road to being a farker
Join Date: 02-27-09
Location: KCMO
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Check out the UK College of Agriculture, Food, and Environment on YouTube. They have several videos breaking down different animals from halves and primal cuts. There's a ton of really good info. There's some interesting takeaways for knife technique too.
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2 x Southwest Smokers vertical offset, 3 x 22 WSM, 22.5 OTG, Blackstone 36" |
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Thanks from:---> |
12-05-2019, 09:16 AM | #6 |
Quintessential Chatty Farker
Join Date: 02-22-10
Location: USA
Name/Nickname : Private
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Here's a youtube channel I follow that is a great source for DIY.
https://www.youtube.com/channel/UC0r...zey7Myg/videos I'm heading out to MD Anderson in a bit so will be in and out but would sure be happy to answer any other question you might have. |
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12-05-2019, 09:29 AM | #7 |
Quintessential Chatty Farker
Join Date: 06-23-12
Location: Kansas City
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Shirley Fab 250g trailer | Primo XL kamado | Red Weber Limited Edition kettle + 26” kettle | Clonesaker PDS (pretty drum smoker) |
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12-05-2019, 10:30 AM | #8 |
is one Smokin' Farker
Join Date: 11-11-09
Location: Northern MN
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What a great thread! It is refreshing to be on a site where helpful information is shared.
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12-05-2019, 11:14 AM | #9 | |
is Blowin Smoke!
Join Date: 07-31-11
Location: Beaumont, CA
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Quote:
+1 on Norm's recommendation ... The Bearded Butchers' videos are highly informative
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[I][COLOR=Red][B]Green Card Q[/B][/COLOR][/I] - Pitmaster (term used loosely) KCBS MCBJ & CTC Humphrey's Long Weekender, UDS, Red Box Smoker, SJS/Tamale Pot Smoker, Weber Performer, Weber 18.5 OTS, Alton Brown Flower Pot Smoker (died), Blue Ember Gasser (died} Member of the Hall of Zero's (Noobians v. Veterans Throwdown) |
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12-05-2019, 11:32 AM | #10 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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I agree that videos will help a lot. And also check out your public library for books on home butchering.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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12-05-2019, 08:45 PM | #11 |
Knows what a fatty is.
Join Date: 11-14-18
Location: Winnipeg, Manitoba
Name/Nickname : shoe
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Thankyou
Everyone who replied
Did a quick overview and they all look very good Hope to make use of them next week It will definitely help |
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12-07-2019, 06:54 AM | #12 |
is one Smokin' Farker
Join Date: 08-14-13
Location: NY
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The videos are very interesting, and show the proscribed methods that you should know, but once you have the basic idea, you can cut stuff anyway you want, it's your meat and your not selling the proscribed cuts.
Bigger, smaller, whatever you like, it all tastes good... |
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Thanks from:---> |
12-08-2019, 01:17 PM | #13 |
is one Smokin' Farker
Join Date: 06-23-16
Location: In the hot Zambezi Valley
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Check out Scott Rea's video's.
They are pretty good
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Life is too short to drink bad wine (anonymus) |
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12-08-2019, 02:06 PM | #14 | |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Quote:
One of the best ways to learn is by participating in a live butcher. Find someone who will take the time to show you, if you don't have parents or grandparents around.
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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Thanks from:---> |
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