stagiaire

[Rblum]

Im wanting to stag. at a butcher shop. But it seems like there might be some insurance issues involved. Anyone had any luck with this sort of thing. The way I look at it is they would be happy to have some free labor, but the risk factor for injuries etc. I really want to be able to know how to get a whole animal and render it down into usable bits. not to mention the price bennefit. Any good reading materials that you know of would be helpful as well. but i think that this is one of those things that would best be learned hands on.

[thetincook]

Basic Butchering of Livestock & Game (Paperback)
by John J. Mettler

I've found this is pretty handy.

[Rblum]

thanks i will have to add that to my book list... sigh.... and what a list.

[shroomgirl]

Check out Louis Palladin's scholarships....come up with a learning experience and they not only will pay for it but make sure your salary is covered as you learn.

I've got photos of breaking down a pig but am having serious issues putting photos up in the gallery. my non-techiness has hindered several attempts at uploading photos from Sunday's wedding. Pig shots are hard copies. guess I need to grab a child and have them show me how to work my puter.

Pigs are pretty easy. feet, ham, shoulder, belly then ribcage/loin.....the pigs I get have kidneys still attached but with a slice in them....not sure what that's about, leaf lard is the white fat on the inside of the rib cage that has a membrane type cover.....pulls right out most of the time....chop it up, put it on the stove on low and cook until the fat is rendered....strain through cheese cloth and set in the fridge, when solid...scoop and use for doughs.
I do have a large, read 3' bone saw that makes life so easy.....worth the $40 retail I paid. But I do not have an electric saw so I strip the loin out of the rib cage, ditto the tenderloin on the flip side.....I've got a hunking big sabor and a boning knife.....and use both. The skin and fat remain on the ham and shoulder to keep the moistness in....the loin I skin, the bellies have been going skin on in the freezer until I have a massive urge to work with them.

Whole head goes in the pot for a few hours

liver is used quickly....pates or boudin.

[shroomgirl]

oh yeah, come visit me and we'll break down GOOD piggies.

[Rblum]

where have you been getting your pigs from?

[shroomgirl]

Karlios Heinkebein in Cape G. south of STL about 50 miles or so.
Patchwork co-op was the Mo pork supplier for NYC farmaide on randall island a couple of weeks ago.
I also get some in from a 52 member co-op that raises to high standards and sells to Dartagnon......I've fussed at the owner about marketing his pork more in Missouri.....we were on the Gov.'task force together.