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Getting a whole pig, advice for butchering?


tikidoc

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I have not used this processor before, but my understanding is all the meat will be in flexible vacuum packages, like you often see with larger cuts of meat (whole tenderloins or briskets, for example) in the big box stores. We have used to other butchers (in another state) and that is what we got. Stuff stays good in the freezer longer, and less chance of freezer burn.

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Generally called Cryovac. the local slaughterhouse, butchershop, meat store here has been using it for years. Works great - so long as no punctures. Sharp bone ends should be covered with butcher paper before packing. Pretty much the same as a Food Saver, only industrial scale.

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