• Homesteading

    Preserving Meat: Why and How We Do It

    There are a few questions I tend to get from people when talking about how we butcher our own meat. One question is why we raise so much of it. The other is about how we store it. We’re not experts at this, but since we just wrapped up butchering season, and we’ve been getting a lot of these questions, I thought it would be good to address these questions. Question One I’ll dig into the question one, first. Why do we raise so much meat? This year, we butchered 16 chickens, 7 turkeys, and 2 pigs. We also bought a quarter of a cow, and now we’re hoping to…

  • Homesteading

    Pig Butchering Review

    While it’s still fresh in my mind, I’d like to do a review of the pig butchering process. We raised 2 pigs for butchering this year, and decided we’d butcher them ourselves. Lots of people we talked to thought we were a little nuts for planning to butcher ourselves rather than taking them in to be butchered, so we were interested to see if their thoughts were justified. And I’ve got to say, they weren’t. Not really. We felt fairly comfortable with the idea of doing it ourselves since we’ve butchered our own deer the last several years. Honestly, while the first pig presented a learning curve, the process really…