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good old fashioned pig butcherin
So tomorrow evening i am leaving for the farm and we are butchering 6 pigs tomorrow. Most between 250 and 275lbs. This is the first year that i am buying a whole one for my family so it's exciting in a new way i suppose. Anyway what i'm wondering is what cuts should i keep and what should i not...- neutral
- Thread
- Replies: 28
- Forum: Meat Selection and Processing
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westphalian ham or bauernschinken spec.
has anyone here tried to make anything like westphalian ham or shinken spec? i really like that kind of ham and would love to learn how to do it. Anybody have experience with this stuff?- neutral
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- Replies: 5
- Forum: Meat Selection and Processing
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commercial oven build and help
Hi guys and gals, i've been lurking on the site for some time now and its finally time for me to start and put my project out there. I just today managed to get a major score in my opinion for my build. its an older commercial two zone bread oven out of a subway restaurant. A lot like this...- neutral
- Thread
- Replies: 26
- Forum: Other Builds
