You can actually just microwave frozen meat to make it sliceable, yet still frozen. I do it all the time with pork loin, meat is still 32f with frozen crystals , but soft enough you can slice it with knife… I always cut partially frozen stuff for Chinese food, for thin slices. Fine to refreeze remainder.
Home meat processing shop
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
Deepwoodsbutcher congrats. It looks great
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Deepwoodsbutcher The only negative thing you did here was “to make others jealous”. Yes, you can smile at “getting it done” YOUR way.
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Jonathon thank you
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Just got done cleaning up the shop after doing my first beef in there today… 200#s all ready to be made into brats tomorrow, and the other 200#s packaged and picked up by the family. I’m really happy with the work flow and how it’s set up.
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Deepwoodsbutcher Don’t you just love it when a visual plan comes together? Yay for you.
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zbigjeff it’s awesome. Thank you
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
Deepwoodsbutcher that is awesome! I’m glad it worked out well for you. Congrats on a great setup
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bocephus Team Orange Power User Canning Masterbuilt Regular Contributors Veteran New Mexico last edited by
Deepwoodsbutcher Glad it is working well for you, a lot of work to get it there, congrats.
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Deepwoodsbutcher
I can’t remember if you were asked this, but how are you connected to your home panel to feed power to your shop?With the lights, equipment and cooling unit, you have a decent electrical load there.
Paul
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processhead yeah it’s a heavy duty wire. Plugs into the house, kinda like an RV hook up
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