Search

Skinning Back & Station Prep

Updated: May 27, 2020

PLEASE NOTE: This video may not be suitable for some adults and children.


Be prepared when you start. Have a container for the guts and a table for boning. Make sure your knives are sharp and you have plenty of ice if it is warm out. Cooling the meat is important. Due to circumstances with the way Covid-19 disrupted the supply chain

we butchered this hog late in the season and it was warmer out.

16 views0 comments

Recent Posts

See All

Making BACON!

For us the bacon is the tastiest part of this process! Life is just better with bacon. Have you ever heard of bacon steaks? Ya, they exist. Once the large pieces of pork belly are off the hog you w

Packaging the Meat

We use freezer bags and wrap it in butcher paper. There are other methods for packaging but this is the method we prefer. Use FREEZER bags-not STORAGE bags. The meat life is longer, they are created

Contact Us:

 

Call or Text:  1-308-529-8992 or 1-308-529-3716   

​

***Please note-we may be away from the shop during business hours please call 308-529-8992 before making a special trip out to see us in case we are not at the shop.

​

rusticmillingandcraft@gmail.com

​

Rustic Milling & Craft, LLC

110 W. Railroad

PO Box 243

Eustis, Nebraska 69028

​

https://www.facebook.com/RusticMillingAndCraft01/

http://www.facebook.com/barnquilt101/

https://www.pinterest.com/rose_mapel/

https://twitter.com/RusticMilling

​

Amazon.com/author/rosemapel

© 2023 by INDOOR. Proudly created with Wix.com