Slicing and Packaging Meat

  • Slicing and Packaging Meat

    Posted by LibertyHavenMinistry on January 26, 2023 at 1:59 pm

    Hi Everyone, I’m Brittany, my husband is Bryan, and this week in our kitchen we sliced and packaged pork loins and pork shoulders that were aged and cured with a salt and brown sugar dry rub.

    We cured everything like we do our bacon, and then we sliced it all into Arkansas Bacon (a leaner cut from the shoulder), loin bacon (inspired from Arkansas bacon), we cut some smoked pork chops that we are calling “Bacon Chops”, we did some small shoulder roasts, and we cubed a bunch up for meals with ham chunks.

    Many people in the homesteading community inspired my husband and I to get our small family farm going, and also to share the journey and process. I thought this video was relevant for this forum.

    I’m going to work on becoming more active here. I would love to collaborate and even do some interviews with others as well. If you’ve got your own channel and that sounds like fun, send me a message or connect with me on other platforms!

    We signed up here under our PMA, Liberty Haven Ministry, but our public entity/business is Home and Haven Farms.

    So here it is: 5 Things You Need to Slice and Package Meat at Home: From Start to Finish.

    Thanks for reading, Brittany

    LibertyHavenMinistry replied 8 months, 1 week ago 1 Member · 0 Replies
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