Butchering

Before I begin to discuss butchering. I'm preparing all of this on a live video for you. Please just be patient! I'll get it done. I promise.In the mean time refer to this link on home butchering.

This page could be quite long,I'm going to do my best to keep it short,but at the same time complete. Again The video will be here!!



Gov PDF

Fall is slaughtering time. Time to put your livestock down, a period of joy in the harvest of the year’s work and of sadness that the lives of your beautiful, healthy animals have come to an end. On this occasion the animals should be treated with the same kindness and respect with which they were treated during their lives. Good farmers raise their animals free from fear, anxiety and stress. The animals should meet their end as they lived, without the terror of the slaughterhouse. I personally worked in a private owned slaughterhouse, complete with USDA inspectors, which I will sharewith you what to look for during your kill and processing. I admit this is not for the timid or anyone with a week stomach. With that being said I still would prefer eating meat I raised than ANYTHING you'd purchase at a store, especially if you worked backwards all the way to the kill floor. I've been on other kill floor houses where it was not good. So lets proceed with the good thoughts of you raising your own healthy meats.

Making careful preparations will help you remain calm. After years and years of butchering I still feel a strong adrenaline rush when the animal is killed. Be prepared for that and use it to make sure the death is as painless as possible. A knowledgeable person can direct these strong feelings into doing the job right instead of letting their emotions get the best of them and botching the job. When the temperature only reaches 40° during the day and the pasture is no longer adequate feed, it is time to butcher. Sheep and goats should be nine months or under. Pigs should be just slightly jowly.

Past wisdom dictated that 250 pounds was optimum butchering weight for a pig, but after your porkers reach 225, the ratio of weight gain going to fat versus lean meat increases dramatically. After many years of experimentation, I try for 200 pounds. At that point my pigs have no more of a fat covering than my goats. There’s still enough fat for lard and sausage, but there’s no reason to pour more and more feed into them only to find their kidneys so embedded in fat that they’re hard to locate. I buy my pigs in early May and by mid-November they are eating so voraciously that I know it can no longer be practical to keep them.

Calves are traditionally kept until they are 10-15 months old, but that can be a problem for a family raising their own meat. If the calf was born in February it could be slaughtered in December. In a place like Montana, however, December is late for butchering. With the temperatures around 0°, your meat would have to hang a very long time to age.

If you decided to keep the calf till spring, you would be faced with deciding whether to slaughter it after feeding all winter or to let it grow some on the pasture.

By the time the calf is looking really big, it’s midsummer. In a cool climate you could kill it then if you did it fast, but you would have to pay someone to hang it to age. In most climates, you don’t kill between May and October anyway, if you can help it, because of the fly problem. So then you’re up to fall when you have all the other killing to do. If you can manage it, I think that is your best option.

Here Is A Great Sausage Seasoning

More on Butchering Page 2

More On Butchering Here

Smoking Your Meats

We use an old wood-stove to provide the smoke, which passes from the stove through a stovepipe with damper into the smokehouse. The pipe should go in fairly low, but not so low as to inhibit draw. For an hour or so, leave the door ajar to let excess moisture escape. Then close it and try to keep the temperature around 100°. When it’s done is a judgment call, but we give sausage approximately 12 hours, bacon 14, and hams 48. The color is the key. It should be the color of mahogany.

Truly this is the best part or butchering. The Smoking and eating the fruits of your labor. I'll have more on smokers and smoking in the near future.

Here Is A Great Sausage Seasoning

I'll Find More Pictures But You Might Enjoy These

Beef On Bleed Chain,head will be skinned and removed while hanging.

Bison in Knocking Pen.

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My Work At Home Story Short Version

I'm not going to bore my readers with some long sad story. Everyone goes threw hard times,some figure it out and others continue to stay where they land, their stuck in a rut.

After working in the marketplace for years and never seeming to get ahead I remembered owning my homestead where we was for the most part self-sufficient. I started thinking about how I would like to work from home and have my homestead all at the same time. I got sick of the commercial butchering,really that is what started it all I had an interest in doing butchering of my own at home. I also butcher for friends of mine,that care for their livestock.

After 6 years of trying this and that on-line and never being able to figure out how it all comes together I was introduced to Site-sell. I researched and did my homework and found that all the pieces we're their. I got really excited about it and said to myself dam I finally found it I can do this, unlike all the what I now call crap out their I finally found the Key that would open the door to my freedom,so to speak.

I finally made the decision to go with site-sell and build a business that I can earn from while in the comfort of my home.I might add that the income is far greater than any other JOB or businesses I had threw the years.

Even this very web-site is all from site-sell. Everything you need is right here in their whole package. So I strongly recommend site sell hands down. I recommend them to anyone that is interested in breaking out of the rut that this economy has gotten us into. As I see it it's not going to get any better.

So with that being said if you or anyone you know is interested in earning a full time living from home,than seriously look at site sell. Look at everything they have, take your time and then decide. But I promise you this once you begin you will not want to ever stop. So with that being said go check em out below. After clicking on the box you will see a video that will open your eyes and get you thinking.

Eph: 2:8