Practice Butchery

We ordered half a pig, and had the option to have it come to us completely un-cut-up.  Since Jeremy had, most astutely, taken a course on butchery from Farmstead Meatsmith, we thought we could take this project on.

It's a Big Pig!
It’s a Big Pig!
Primary Sous-chef enjoys the idea of MEAT.
Primary Sous-chef enjoys the idea of MEAT.

Over the next eight hours, we butchered this lovely pig.  Parts went into a seasoned salt mix for bacon, and the ham went into a tub of brine.  We ate the pork chops the next evening, and they were roundly declared the best, juiciest, most tender pork chops in the entire history of food.  We borrowed a meat grinder and sausage stuffer (thanks, Streetbank!), and made sausages the next day.

Gory Stuffer
Gory Stuffer
sausage party!
sausage party!

Making sausages did not at all enable the proliferation of jokes about anatomy, because as adults we are past all that adolescent nonsense.

Home butchery filled our freezer without completely draining our pocketbook, and the work felt good and soul-nourishing.  We will definitely do this again.

(though next time, we’ll make sure to have a smoker, and even perhaps one of our own pigs.)

4 thoughts on “Practice Butchery”

  1. Where did you get the casings for the stuffer? I will be making some sausage soonish, but we never got any casings for the stuffer – Only place we found is not accessible on weekends… 🙁

    Rikard

    1. I went to a local butcher, and asked if they had any. I had fo buy a Vast Quantity, but they keep for years if packed in salt and left in the back of the fridge. If you’re in Sooke, you can have some of ours 🙂

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