I'd suggest try and get hold of a big second hand ice cream type chest freezer with a compressor from a shop that is closing down rather than one of the new heat panel jobbies . An ice making session using silicone cake pans , busting up the formed ice & storing it in tied off poly bags in a chest freezer may also be helpful prior to sorting out the pig. .
Most domestic freezers can only process a max of 15 or so pounds of unfrozen meat at a time without causing things to over heat.
Loads of ice on hand should allow you to chill the meat in bin bags in a clean dust bin over a short period if you put it in heat sealed vac packs & drape an old bed quilt or two over it or pack the bin up in hay or straw bales .
I have a manual hand operated ancient heavy duty cast iron ( 88 mm plates) mincer with a new cutter and plates in stainless steel plus new stuffing tubes in stainless steel for sausage & salami making if your interested .
Getting it up & running cost me an arm and a leg , I wanted to try my hand at sausages , home mincing and salami etc. before I dropped some money on a semi commercial all singing all dancing electric mincer with stuffing tubes
You can also smoke and air dry salt cured pork or high pressure cook/can and seal it in Kilner jars with the metal lids
Topic: Butchering (Read 7952 times)
