Re: Butchering Equipment

Posted by Jerry S on November 05, 2002 at 09:07:27 from (63.71.59.98):

In Reply to: Butchering Equipment posted by Walt on November 05, 2002 at 04:28:12:

Some of that meat processing equipment is still being made even though the antique buyers don't know that. I work in the meat business and we can buy several things from Koch or Handtover. I know they have websites to look at. As far as stuffing machines, the best way to make one for sausage for home use is to get a hand crank meat grinder and fit a metal funnel just inside the collar that tightens up the plate to the knife. That is how research department does theirs. You can use whatever casings you want that way or make them without casings and freeze them like the little sizzlers are made without casings.
As far as pots go, I assume you are wanting to render lard and for that, I just grind the fat and get the biggest pan that fits in the oven, put a lid on it and let her cook. If you are wanting to dehair the hogs, I recommend just skipping that and skinning them unless you really want to eat the skin. As far as saws go, it is faster with a band saw but unless you butcher a lot, I just use a well sharpened carpenter hand saw. The smaller meat hand saws are still available from the above mentioned vendors. If you need more info, let me know.

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• Re: Re: Butchering Equipment Sam#3 10:35:12 11/06/02 (0)

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