Its all pretty much the same. Each section is a little different but its pretty obvious what you need to do to clean them. Here are a couple videos you might glean something from. The guy in the first video makes it look harder than it is. The second video is a better idea of how quick it can go. Af...

The caul fat is plentiful and its easy to harvest but it is very delicate. I simply rinse and fold and vac-seal and freeze. I have a lot of this scattered around in the freezer and comes in handy at times. Cleaning the entrails is pretty straight forward .....especially if you denied the animal feed...

Welcome to the board Wasuki! Like Bob said, there is no problem freezing the meat. I do some home butchering myself and what I found real helpful is to lay out a plan before you kill and scald the pig. IMO, the key is having help and having a good plan. What I do is don't allow the pig any food for ...

I don't think there is other than the impurities in the sea salts. I was researching this a few years ago and found some sea salts from Italy that had a guaranteed analysis on the label and this showed a guaranteed minimum amount of nitrate. From this I concluded that this might be part of the reaso...

In my field its common knowledge that there are few if any absolutes in nature and anything is possible in nature but its important not to be so focused on the tree that you can't see the forest.

Have you made any sausages with alligator? Once or twice. I like them fried like chicken fingers best though. However, I rarely kill them because I have a terrible problem with beavers and I'm told they will eat beavers and I need all the help I can get controlling these nuisance animals. BTW - if ...

Yes. I do have fish every Friday. Have not tried a whale roast on the smoker yet! :lol: :lol: Best get the wet stone to your harpoon. We don't have many whales down my way but we do have manatees which are also known as sea cows which makes me go into deep thought when they come up next to my boat....

I do it every Friday! If this is part of your religion and you can eat fish rather than red meat on Friday I read something I found really interesting in the book Salt: A World History. In the book he explained how whalers weren't just after the blubber for oil like I was always taught but they wer...

Your deer are much larger than ours. Hey Butterbean, if you look on any hunting program or even google hunting Saskatchewan, you'll see that Sask is one of the premium areas in the world for trophy white tail. Believe it or not, the one my son had shot was "average". The biggest I ever got was 8 po...

I'm all in but I must confess I will need to eat some extra meat before these days come because just the very thought makes me crave an extra helping.

Those look great. I'd love to try that but salmon is a luxury in my area.

Nice deer and nice looking sausages! Your deer are much larger than ours.

Looks nice!

I'd expect the smell to change as it transforms into the finished product. All sorts of interesting aromas can be created depending on what's going on inside the meat. The aroma of cheese is common as are some floral notes but others are common too.

Looks pretty pale on the inside too or is it the photo?