Chapter 44

Butchered

I'm sure there are good meat processing places, and not all butchers botch what they are processing, but I didn't have that experience.

I was devastated by what I got back. If you have to use a processing facility, don't be afraid to ask questions. Have them explain what you will get back. What a homesteader thinks and what a butcher produces are two very different mindsets.

Chapter 44: Clients

The pork chops were packaged two to a package. This was what I unwrapped. How is this suppose to be dinner for two?

The dent is visible in the large pork chop where the smaller chop was nestled for freezing.

The "fresh side" was uncured pork with all of the fat stripped from it. Slicing it made waste of what could have been bacon.

There is no way to cure thin strips like this into bacon.

This was the actual pork shoulder cut. No, it is not wrapped in bacon. It was absolutely hacked off of the pigskin. I had never worked so hard to be so disappointed. I did what I could to make the best out of it. This was a Brazilian roast on the rotisserie.

Chapter 44: Portfolio