Processing Help

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  • #47139
    Floridaclipper
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    I am attempting the first step in learning processing. I purchased a pig last year (for my husband) and now it is being brought to me quartered. I have someone that will be bringing a “sawzill”? to help cut the bones. I am hesitant to click on video links. I am vegan so I do not want to see the kill/skinning/gutting but I need to prepare myself for how to cut/package and store the meat in usable portions. What type of knives/tools would be used, how many vacuum sealer rolls will I need (1/2 pig), how much time should I allow etc. Are there any other supplies I would need? Any tips on safe food handling,clean up, or anything at all to make this go smoothly would be helpful.

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