Worst day ever in meat processing
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Im sure most of you dont want to hear my problems but i will bore you a bit anyways. If anything could go wrong today it did. I previously bought 90 lbs of ground pork from a “licensed custom butcher” which is someone different than my normal producer. Started thawing it out in the fridge yesterday. Went to grind it today to make my batches of brats and wow was it strong smelling. Come to find out it was a noncastrated boar. After several opinions of it being ok to process i went ahead and mixed the seasoning and stuffed them in 35-38mm natural hog casings which also smelled worse than normal. At this point i am not feeling good about this whole situation. I got those 25lbs done and went to start grinding the other 25lbs and that smelled even worse with an extremely noticeable grease, dirt or green spot on the meat. I made the call to throw it all away. Which is around $300. I CANNOT AND WILL NOT PUT THAT TYPE OF [censored] QUALITY OUT TO MY LOCAL BUYERS!!! Its a lesson learned to not buy my hogs from anyone else other than my typical producer. I dont wish this on anyone, my guts are in knots but i will get through it and put it behind me.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to twilliams on last edited by
twilliams Today just must have been a bad sausage god day. My wife vacuumed her car and unplugged my commercial refrigerator. Had about 300 pounds of meat. Went to get some this evening and wow, didn’t smell so good. It was 95’F in the fridge. lost the meat, about 60 pounds of cheese, all my produce. Not a good day. Okay I’m venting too, can’t complain too much to her, the sofa is not that comfortable…LOL
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twilliams we had family members that use to raise hogs so we would butcher some around hunting season and every now and then one would not get casertrated completely you know only one would get cut out and yes that meat smelled rank so it got thrown away
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Chef ouch, i bet she feels horrible. Love her unconditionally
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david fleer that sucks, this person should know better since she has her own custom butcher business. I was not impressed on what i seen the day i paid her. Should have been my clue
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to twilliams on last edited by
twilliams Always. May that be the worst thing to happen.
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twilliams Im sorry man, that stinks (litteraly) that they werent upfront about the meat. We recently had some ground beef from a major chain that I needed for a commercial “shoot” and we were going to eat it but it STUNK, so like you, we played it safe. I am constantly afraid of poisoning someone at work so I am ultra-careful. Now, I’ll take risks if I know I am the only one eating it!
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This post is deleted!
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My father raised pigs for slaughter every year, and told me that the meat from a pig not castrated would stinf. I once bought some Italian sausage from a grocery store,
and when we were cooking it, it stunk up the house. We returned the meat to the store for a refund, stating that it must have been from a boar,
I have castrated pigs and do not know how a person could get only 1 testicle./ The testicles are on the back side, just below the a**s, and do not hang down…
A separate slit must be made to remove each -
George Wolff im assuming this boar was butchered deliberately, but never made me aware it was not castrated
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This whole situation stinks
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twilliams
D**n… That sucks!
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glen Regular Contributors Team Grey Sous Vide Canning Dry Cured Sausage Masterbuilt Power User Meat Hack Winner Veteran Kansasreplied to twilliams on last edited by
twilliams Yeah, worst day instead of wurst day!
Have you tried complaining?
