1/ Pig butchering going well. Broken into primals. Tenderloin, ribs, shoulders all cut into servings, vac sealed. Belly ready for bacon.
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Replying to @MorlockP
2/ Taking a break after standing on concrete in 20° garage for 6 hrs Next up: bone out both hams for sausage (4 more hams for other things)
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Replying to @MorlockP
3/ thinking about taking loin to bandsaw to make pork chops. Tried hacksaw method, tried cleaver-and-5lb-mallet method. Both are...OK.
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Replying to @MorlockP
4/ They label some bandsaws as "woodworking" and some as "meat cutting", but it's really all a matter of what you feed into it.
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Replying to @MorlockP
5/ My bandsaw is 220v, 30 amps, and can cut through mammal bones with a DISTURBING nonchalance. http://www.lagunatools.com/bandsaw-lt20
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Replying to @MorlockP
6/ realizing that I will prob spend another $200-300 on misc butchery stuff: more gray meat bins, a scale, a hanging scale, etc. :-/
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Replying to @MorlockP
7/ Anyway, prob won't make sausage tonight. Already 4:30, will work for another 2 hrs then call it quits.
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8/ I'll say this: there is no way to learn about cuts of meat that is as information-dense as taking an animal apart.
#onward
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