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Recent content by drumhill
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Hi All,
I am building a small pig abattoir to slaughter 20 pigs a week,
I am trying to keep costs down and wanted to know - should I have 2 cold rooms - a freezer and a chiller or is one combined unit enough to start?
Can I get by with chest freezers at the start for processed cuts?
How big...
I am going to ask some of the locals what wood they use to make charcoal and on there cooking fires - I imagine they will have an idea what will make the meat taste bitter or toxic - will ask about the Cashew wood - kinda intrigued what might turn out with it.
How long should I dry out cut...
Maybe some citrus but it would be helleva green - or what about thorn ? Def no oak in our area - unless i took out the antique dining table.
We have quite a lot of a type of iron wood called Mubanga its used a lot in fencing etc.
Most of the local saw mills use mahogany and teak and of course...