Know any livestock processors/butchers?

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Timmy59

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Yes, canning meat is good stuff. Never thought I'd like it until stopping into a place on the way to the farm to buy free range eggs from a retired couple that lived there. They had a pantry full of canned pork and beef along with every variety of vegetable and jelly's.
Nobody answered the door a couple of years ago, and I see the house and property has sold now so have to assume they went to town or something more serious happened.

The wife canned some of the 3 turkey's we put up.. A buddy a work was telling me his wife has got her 2nd wind and was wearing him out, LOL, I told him mine said where are we going to put all this food ? We laughed at the sad problems we're experiencing.. Today is butcher day and we'll be putting up what we have left of 76 meat chickens..
 

Seadog

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I tell people almost that because it's they way I looked at it.
I tell people it's just a big squirrel.

What I eat most is ground meat or steaks from back strap or steaks from back leg meat.
Separate the muscles and cut a steak from it.
Save the fat off the pig to mix with ground to make sausage. You do not need casings to make sausage.
I make it and wrap it like you do all the other meat.
Pig back straps I make small steaks/ chops.
The front shoulders and neck meat are ground. Belly meat be bacon.
I skin my pigs like a deer.
I have rendered some pork fat, I got 1/2 a gallon of excellent frying oil from it.

Picnic ham is easy to make with pink salt and water soak. A 2 day soak per pound of meat. I use the butt or ham as some call it.
It will soak and actually turn that pink color. After curing is finished you can cook it in the oven with pineapples and brown sugar etc or pressure cook it or pan fry it or stick it on a smoker for a few hours with some hickory or whatever you like to smoke pork with.

I have had so much meat in the freezer I had to resort to pressure canning. Beef and deer.
Friend and I had 4 pressure cookers going at 1 time and a cast iron skillet browning the cuts of meat before we added them to jars with some water poured into the skillet to make broth from the sticky scrapings in the pan.
We seasoned the meat with creole and pepper.

You can pressure can the toughest meat like right off the ankle and it is fork tender.
Plastic fork tender.
Dump the meat juice out of the jar and make brown gravy with it and then add the tender chunks of pressure canned meat.
SOOO GOOD.

A really good way to do a front shoulder is take the entire shoulder and stick it in the BBQ grill and smoke it or cook it slow and keep sauce of some kind on it or wrap it or cover it in foil.
It will be so tender and you get every bit of meat that way.
I just ate and you’re making me hungry.
 

swampratt

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I butchered a 400 lb young cow yesterday. 2 ice chests of meat on ice.
I took one roast last night when I got home with the meat and made a rub with Tender quick , Cajun seasoning, black pepper , salt and brown sugar.
10 hours in the fridge then into the crock pot for 11 hours on low.
WOW!
You can't cut it across the grain it just falls apart. Excellent flavor needs nothing but a fork or fingers.
 

Timmy59

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Our said date is August 3 2021 for a calf that should be ready after the 1st of the year.. I'm told if you talk to the processor about taking a cancellation you may get in earlier.. We'll be building a cold room in due time..
 

swampratt

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DO NOT leave the Rub with TenderQuick on the Beef for more than 12 hours.
I left one roast rubbed down for 21 days and it turned into a salt lick.
Terrible!
 

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