Sunday, November 6, 2011

Butchering The Hogs Part 3: Processing The Meat

Now for the really fun part...

Ham Steaks, baby back ribs, spare ribs, loins, tenderloin, bacon, capicola, Italian sausage, breakfast sausage and brats are now residing in our freezer.  This momma is happy and looking forward to raising more next year.

This year we found that the sausage meat ground much better if it was partially frozen.

And this sausage press from my Great Aunt Mary, was very helpful in filling the bags of sausage and for making brats.

1 comment:

Valerie Hainline said...

So fun to see other's taking on the butchering process! Luke and I have been hosting a butchering weekend for the past 3 years at our house with 3 other couples. What a fun experience and great fellowship, all while filling up the freezer!!!