Any Good Meat Processors in MA?

[38ExtraSpecial]

Brucellosis and Trichinosis, can't f*ck with those.

But no need to overcook it. All you need is a temp of 145 degrees and the bacteria are done. I will make some of those ribs sous vide, see how they come out.

The loin was amazing, hard to f*ck that up.

I have some nice pieces of ham that I am looking forward to cooking.

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Scares me. I would burn the shit outta it

 

[Buck F]

Smoke the ribs if you can, don't sous vide them. Sous vide is awesome for precision cooking, smoking is better for low & slow cooking.

 

[Jay77]

Did you end up stabbing it.

 

[Broc]

Did you end up stabbing it.

Yes, with a Ka-bar.

 

[chris_1001]

Super cool, I want the details on this hunt and how you planned/booked this.

You will need to come to the January Franklin meet up to get the details

I’m thinking we need a Florida hog stabbing meetup

 

[Buck F]

You will need to come to the January Franklin meet up to get the details

I’m thinking we need a Florida hog stabbing meetup

I’d go too but I don’t know when it is

 

[chris_1001]

If you ask nicely I’ll tell you… lol.

I have not yet posted it. I’m thinking mid Jan.

 

[Dennis in MA]

Future Reference: Produce Barn in Norton.

I'd do my own. But I've been breaking down my own large cuts of beef for over a decade.