For a couple months now I’ve been working on a deer processing/home processing building. I finally have the first phase completed and was able to have some fun. I really want to thank Deepwoodsbutcher for all of the pics and your progress. It kept me motivated to complete mine. I harvested a few lambs this week and got to cut one up today. I should be able to finish cutting them tomorrow and then start on pigs.
Hello everyone. I am a farmer and a professional sheep shearer. We have always raised and processed our own meat but I am looking to take things to a whole new level. I am currently building what I call a deer cut shop, but honestly it’s going to be my new playground. I found Walton’s when I was researching equipment and then found Meatgistics. I have since realized how much I don’t know!! I love reading this every day, and since I spend hours in my truck traveling, I have become a fan of the podcast. Our county here in VA has approved us to put in a slaughterhouse and retail store on our farm. The deer shop is my first step towards this as I will be using it as a test kitchen as well . I have spoken with several people at Walton’s both before I made my first order, and since then, and have been nothing but impressed. I am typically more of a lurker on a board like this but something tells me that might change. You guys have a great thing going here.
I used all the meat left in the bottom of the stuffer, after making lamb brats, as pre seasoned lamb burgers for supper that night. My wife loved them so much that she wants pre seasoned hamburger when we harvest or steers. Now you guys have me wondering if this is a good idea. I’m going to have to do some testing before I ruin a bunch of meat!
I have a package of the feta but forgot to order gyro last time. Its on my list for the next order. I made 60lbs of brats today. Supreme Pizza with mozzarella cheese. Philly with cheddar cheese and garlic parm.
Thanks everyone for welcoming me to the community.
I love mushrooms and that one looks fantastic!
I still have 8 pigs to harvest and will absolutely be trying this now. Thanks for the diagram and the post!
The coolbot system absolutely works. I have 2 of them. My cooler stays at 36 degrees, and I have my cut room set at 40. Make sure that you use there ac unit calculator on there website to determine the btu’s that you need. I would also recommend upsizing it by one size. On really hot days the unit will struggle a bit. It was 101 here the other day and the cooler crept up to 38. That made me a bit nervous but it held.
I was born, raised, and have lived in the South my whole life. I still have not figured out why In the world you want to boil a peanut.
The coolbot system absolutely works. I have 2 of them. My cooler stays at 36 degrees, and I have my cut room set at 40. Make sure that you use there ac unit calculator on there website to determine the btu’s that you need. I would also recommend upsizing it by one size. On really hot days the unit will struggle a bit. It was 101 here the other day and the cooler crept up to 38. That made me a bit nervous but it held.
That looks so good! The list of things I want to try is getting ridiculously long thanks to everyone here.
I still have 8 pigs to harvest and will absolutely be trying this now. Thanks for the diagram and the post!
I used all the meat left in the bottom of the stuffer, after making lamb brats, as pre seasoned lamb burgers for supper that night. My wife loved them so much that she wants pre seasoned hamburger when we harvest or steers. Now you guys have me wondering if this is a good idea. I’m going to have to do some testing before I ruin a bunch of meat!
I have a package of the feta but forgot to order gyro last time. Its on my list for the next order. I made 60lbs of brats today. Supreme Pizza with mozzarella cheese. Philly with cheddar cheese and garlic parm.
I love mushrooms and that one looks fantastic!
Thanks! Far from a pro but I’m learning. I would love any insight on ways to improve the look of my cuts. It’s been about 8 years since I’ve cut up a lamb so there was definitely some mistakes. All of that, except the loin chops, I recut for grind. I was just practicing. There going to be brats, which I am hopefully attempting today.