Decentralizing Meat Processing with Josh Phoenix – Epi-3110
Podcast: Play in new window | Download (Duration: 1:50:17 — 25.2MB)
Josh is an independent butcher, entrepreneur and agorist. After stumbling into a career at a full service meat processor and learning a dying art, he stepped away to help individual ranchers and homesteaders process large livestock at home.
He currently is working to navigate the state’s stance on professional processing, while offering consultations and training for those looking to learn home processing as Liberty Meat Solutions. In addition to consulting, he runs a live broadcast and podcast by the same name, and is launching Renagade Butcher seasonings through crypto-only crowdfunding.
He joins us today to discuss decentralizing meat processing, self processing on the homestead and ton of other cool stuff, including gear, tips, cooking and more.
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Video Version of Today’s Show
Remember to comment, chime in and tell us your thoughts, this podcast is one man’s opinion, not a lecture or sermon.
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Commercial processors use a process called Controlled Atmospheric Stunning. Just wondering if this process is feasible on a homestead level.
If you can build a box big enough. Though it sounds like building a gas chamber; that is a lovely red flag. A large enough operation might be able to recapture the gasses. On a farmstead level (detached) garage and car exhaust for carbon monoxide build up. (Modified CO detectors (remotely powered or switched), louvered whole house fan, weather stripping, and gasoline for sub $400).
Most smaller processors still use closed bolt or live rounds to “stun” and then the animal is bled. I don’t personally think gassing is worth the trouble unless you’re raising small animals for the reptile feed market.
If you are looking at vaccum sealers the chineese vevor.com/chamber-vacuum-sealer-c_10467 may also be worth a look. (Sometimes cheaper through walmart)
Was not able to get that url to work and searching vevor for 10467 got me nothing.
That said my concern with off brand chi-com stuff when you are talking something mechanical is parts availability.
I also recommend the Vacmaster 215. An additional hack you can do with it is marinating meat. If you vacuum seal your marinade in with the chunk of meat, it will have 100% contact with the meat and you can use way less marinade to cover the meat instead of trying to fill a whole bowl with marinade to get full coverage
Never mind. I just heard Josh give the same tip.
I think I am sold on the brand but may step up to the 230 the price difference is not that much for the additional capacity.