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In these episodes, Brandon and Lauren discuss the skinning and evisceration of ruminants, to include cows, sheep and goats.  Part 1 covers the mechanics of skinning, and how to do it in a way that will maximize the fat left on the carcass.  If you question why you would want to do this, Brandon’s explanation will make it clear.

In Part 2, Brandon and Lauren discuss one of the biggest challenges in skinning haired animals — keeping the hair off the meat!  Other topics include fisting, how to remove guts without puncturing or ripping them, and how to overcome the smells associated with processing animals.  As a final side topic, Lauren and Brandon discuss the curing of ruminant flesh.

Looking for more Meatsmith knowledge? Join our online membership or come to an in-person class:

  • Hands-On Harvest Classes – Come to one of our harvest classes on our homestead in Oklahoma. We offer pork, beef, lamb, and goose harvest classes in the Spring and Fall. Spots are limited to just eight students per class to keep the hands-on experience undiluted. Jump on this chance and sign up today! Farmsteadmeatsmith.com/upcoming-classes/
  • Meatsmith Membership – We created an online community and resource for homesteaders and farmers. It serves all those who want to cook and eat well. We offer the fruit of our labors (and our kitchen) from more than fifteen years of experience, and our Membership community of more than six hundred is an invaluable digital resource. The only one of its kind in the country, Meatsmith Membership provides an earnest and winsome approach to domestic livestock raising, slaughter, butchery, curing, cookery, and charcuterie. Join today and partner with us in growing your home around the harvest. Monthly memberships are $17.49/month plus a $29.99 signup fee. Or purchase an Annual membership for $189.49/year with no signup fee, saving you $50.38. There’s a 7-day free trial for Annual memberships. Farmsteadmeatsmith.com/product/membership/

Part 1 Show Notes:

  • Surviving an Island Snowstorm, and Why Pigs are the Best,  1:00
  • Family Pig Classes – learn to butcher for the home kitchen, in your own backyard, 5:45
  • Skinning…
    • From a metaphysical perspective, 13:50
    • How to, 43:03
    • Maximize the fat on the carcass – Why you want to do this!, 1:04:46

Part 2 Show Notes:

  • The big challenge in skinning haired animals — keeping the hair off the meat!, 1:03
  • Fisting from head to rear vs. rear to head, 10:35
  • Evisceration, 13:44
    • Opening the carcass without ripping or puncturing the guts, 19:32
  • Overcoming the smell of the processing, 26:22
  • How to cure ruminant flesh, 39:09

Links for Episodes 30 & 31:

 

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