I've been processing roughly 15lbs of pork per day (this is final product, deboned and trimmed and canned, so maybe 50lbs skinned hanging weight per day, which means roughly 12lbs bones for stock or discard, 13lbs fat into strips for rendering soap, 10lbs trim) for most of the last 14 days. It's a lot of work, and that's got me through roughly 700 of the 1600lbs of hanging weight pork I need to process total. Basically because it's stored outside in the shipping container, frozen, I have to bring in a couple shoulder or legs, let them thaw in a cooler because I don't have fridge space for these huge hunks of pork, debone and trim them when they're fully thawed so the knife can get through but not warm yet because that's not food safe, then can that meat right away since I don't want to refreeze and then thaw and then can. The whole process needs a fairly precise timeline and a significant time commitment; I can't take out eight shoulders and then decide I only have energy for four of them, or contrariwise I can't suddenly decide I have energy to do another leg or two if I haven't taken them in to thaw 10-12 hours previously.
All that is to say, I've canned a lot of meat and need to can a little more, but it's taking longer than I want to get through it because of the planning/thaw process. I thaw conservatively, so meat doesn't go bad, but that means that when I have extra energy I can't get ahead -- and getting ahead in unplanned bursts is how I do my best work.
So this morning I took two overflowing totes of mostly pork legs (maybe 14 legs and I think one or two shoulders) down to the new butcher shop the next town over. They are butchers only -- they don't slaughter or skin -- and I've been eyeing them but lining up my slaughter guy and their availability seemed like a little too much. Last night they posted that they had free time to make sausage if anyone had meat in the freezer, so I called them up... and they're going to make me a 25lb batch of plain smoked ("mennonite") sausage, a 25 lb batch of pepperoni, a 25 lb batch of jalapeno-not-cheddar smokies, a 10lb batch of pizza/sandwich salami, and then grind the rest of what I brought them. All sausage will be pork-only. I'm curious about the weight of what I brought them, I think it's maybe 250-350lbs hanging weight? The legs have little extra fat and trim, and a smaller percentage of bone. We'll see. But it takes a lot of work off my plate, especially the part of the work where I need to debone and then grind everything while it's still cold.
It's especially nice because the butcher folks are a young couple who have been doing this business for less than a year, maybe. They have a great social media game and are really transparent about their work, their workspace, etc. I'd like them to stick around.
Now I just have a bunch of loins to debone and sort into chops and tenderloins, the sirloins off those loins to can the last couple batches (I don't have a bone/bandsaw, so the pelvis in the sirloin precludes chops, sadly), and then as many bellies as I want to make into bacon. I've been considering a bacon-making party; invite people over, have them make bacon, then take it home in cure to smoke themselves (or put in artificial smoke) so it gets out of my space. I mean, having bacon is nice, but especially my very fatty bacon is a lot.
Anyhow, the processing is going to cost some money and it'll return a pretty standardized product, but it's a weight off my shoulders and I'm glad to have someone else do it. If they do a good job I can offload more of it onto them in the future, like maybe the deboning for my canning meat (imagine how easy that would make things) and I'll be able to feel out how trustworthy they are at handling the very nonstandard, fatty carcasses of my little pigs.
This does mean I'm not making any prosciutto out of this batch, which aligns with my attempt to get rid of the really noisy charcuterie fridge but does mean that in a year I'll run out of prosciutto. Maybe I need to ask for a new, silent fridge for my birthday this summer.
Anyhow: self-care choices have been made. Now I can focus a little more on my spring gardening, that landracing talk, etc. It's important, because I'm definitely less functional than I used to be. Last night as the canner cooled I spent the whole evening in the bath with the NAFEX apple family tree talk.
All that is to say, I've canned a lot of meat and need to can a little more, but it's taking longer than I want to get through it because of the planning/thaw process. I thaw conservatively, so meat doesn't go bad, but that means that when I have extra energy I can't get ahead -- and getting ahead in unplanned bursts is how I do my best work.
So this morning I took two overflowing totes of mostly pork legs (maybe 14 legs and I think one or two shoulders) down to the new butcher shop the next town over. They are butchers only -- they don't slaughter or skin -- and I've been eyeing them but lining up my slaughter guy and their availability seemed like a little too much. Last night they posted that they had free time to make sausage if anyone had meat in the freezer, so I called them up... and they're going to make me a 25lb batch of plain smoked ("mennonite") sausage, a 25 lb batch of pepperoni, a 25 lb batch of jalapeno-not-cheddar smokies, a 10lb batch of pizza/sandwich salami, and then grind the rest of what I brought them. All sausage will be pork-only. I'm curious about the weight of what I brought them, I think it's maybe 250-350lbs hanging weight? The legs have little extra fat and trim, and a smaller percentage of bone. We'll see. But it takes a lot of work off my plate, especially the part of the work where I need to debone and then grind everything while it's still cold.
It's especially nice because the butcher folks are a young couple who have been doing this business for less than a year, maybe. They have a great social media game and are really transparent about their work, their workspace, etc. I'd like them to stick around.
Now I just have a bunch of loins to debone and sort into chops and tenderloins, the sirloins off those loins to can the last couple batches (I don't have a bone/bandsaw, so the pelvis in the sirloin precludes chops, sadly), and then as many bellies as I want to make into bacon. I've been considering a bacon-making party; invite people over, have them make bacon, then take it home in cure to smoke themselves (or put in artificial smoke) so it gets out of my space. I mean, having bacon is nice, but especially my very fatty bacon is a lot.
Anyhow, the processing is going to cost some money and it'll return a pretty standardized product, but it's a weight off my shoulders and I'm glad to have someone else do it. If they do a good job I can offload more of it onto them in the future, like maybe the deboning for my canning meat (imagine how easy that would make things) and I'll be able to feel out how trustworthy they are at handling the very nonstandard, fatty carcasses of my little pigs.
This does mean I'm not making any prosciutto out of this batch, which aligns with my attempt to get rid of the really noisy charcuterie fridge but does mean that in a year I'll run out of prosciutto. Maybe I need to ask for a new, silent fridge for my birthday this summer.
Anyhow: self-care choices have been made. Now I can focus a little more on my spring gardening, that landracing talk, etc. It's important, because I'm definitely less functional than I used to be. Last night as the canner cooled I spent the whole evening in the bath with the NAFEX apple family tree talk.