Hogs coming soon....so it's time to set up the shop !! I've already moved stuff out and cleaned the shop just like Tim the Toolman with the leaf blower in the living room. So today we will get a close look as the assembly of the Biro meat saw and an overview of how and why the tables are arranged as they are. The close ups of the meat saw are for those that may not be familiar with how they work or what it takes to put one together.
Butchering has evolved over the years for our family. My Dad, born in 1909 always said he shot his first hog at the age of seven. His Grandfather was a professional chef in a large hotel in downtown St Louis and had relatives by marriage in the big city that had a meat market. Kill and produce fresh meat daily for the passersby back before the turn of the century. I'm certain he learned the art of butchering from that side of the family. Well he took my Dad, the second son of his own son and trained him to butcher beef and pork from that early age. My brothers and I followed suit, being around and involved in butchering from just about the same age. We always butchered the week between Christmas and New Years so all the kids from all the families would be off to help with the scalding and scraping. And later with the cleaning of the guts for sausage stuffing. Now that's a story all of its own. Yessir, you needed a pan of water, a handfull of hog guts, a soda straw, a DULL butter knife and according to my city friends....a strong constitution. We thought nothing of it because it was just another day on the farm. Anyway I got off track. We used to do it in cold weather because we had no refrigeration....but then we entered a new era.
I traded the repair work on a window air conditioner for an old small walk-in cooler from a root beer stand in town. We then pieced together parts and pieces to make our own refrigeration unit as the 'new' walk-in had none. It was only 6' x 6' x 6'. So it was really small. I got an old evaporator on a demolition project for the hvac company I worked for. Then the Much Older Brother had a NOS refrigeration unit off of a DeLaval can cooler. That unit is designed to stick down into the water of the milk can cooler with a propeller to move water around the milk cans and the immersed evaporator to keep the circulating water at 33* F. It was a match made in heaven. Well, I'm not saying we had no issues. It was always breaking down and usually the day after we'd hang 4 or 5 hogs in it or two beeves in it !! Drove me crazy.
Eventually we upgraded to the refrigerated truck body we have in use today and that allows us to not be too concerned about butchering just about any time of year. Thank goodness. No more stress about making sure the whole week stays cold enough to keep the beef chilled in the non-refrigerated smoke house where we butchered for many decades. Home free now folks.
So I got the call to pick up our two hogs the next morning as I stated in the video so I did, we did and all the piggies little pieces are freezing in the nicely vacuum sealed packages in about 5 different freezers as I now type the story. Now for the rest of the story....three weeks from the next day we will be doing beef. So the shop has to stay clean for the duration of that time. Dang it. No indoor tractor work. Drats !! #butcher, #pork, #beef
Негізгі бет Ойын-сауық Setting Up The Butcher Shop For Hogs & A Close Look At The Meat Saw
Пікірлер: 73