Denny O I hear you. Our’s are in Denver and Phoenix.
Home kill
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gus4416 Thanks!
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Deepwoodsbutcher Thanks for sharing that is pretty awesome, the power required to get through those bones is amazing! Did you already show off your saw?
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processhead Just a battery powered reciprocating saw. I use a 12" stainless steel blade on it. This was our best split with it so far.
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Deepwoodsbutcher Thanks for displaying your art. It’s one activity that I’ve never done. So, my hat’s off to you.
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Deepwoodsbutcher Thanks for sharing that is pretty awesome, the power required to get through those bones is amazing! Did you already show off your saw?
No. I’ll be sure to get a picture of it to post.
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Sounds like a great solution for small scale production.
Any issues with clean up of the saw?
Seems like the commercial ones are all water tight for that purpose.
I could see wrapping the power end of the saw in a bag to keep the bulk of the blood and bone dust out of it. -
processhead Exactly! I poke the end trough a bag to keep most of it clean. The end is carefully cleaned with a damp rag and sanitized. It isn’t perfect, but it is a solution. A wellsaw would be nice, but right now it isn’t worth it for me. Especially, since we had 3 or 4 reciprocating saws already.
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Denny O Iowa Regular Contributors Cast Iron Sous Vide Canning Green Mountain Grill Power User last edited by
Deepwoodsbutcher We’d like to see a pic next time when it’s in use.
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cdavis Team Blue Masterbuilt Canning Kamado Joes Regular Contributors Power User Sous Vide Oklahoma last edited by
Deepwoodsbutcher looks like another great job. Congrats and enjoy that beer and ac
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