Building a legacy rooted in respect for the earth, family traditions, and shared knowledge
We processed another one of the pigs this week. With each one that I do, it gets a bit easier and more familiar. The cuts are a bit smoother, and the process goes a bit faster.
The walk-in cooler is working out fantastically for hanging the meat and for cutting the pork into traditional cuts. Since the last update, I managed to find a 3 horsepower Biro meat-cutting bandsaw. It made the job of butchery significantly easier than using hand tools alone.
Over the last several months, we’ve been working on a major project around the farm. We drove down to Fort Myers and picked up a 24′ trailer from an ice truck.
We removed the existing freezer unit from it since we didn’t know how old it was and I wasn’t comfortable trusting it with thousands of dollars of meat.
I split the area into two sections: a freezer section and a cooler section. I then installed a 24,000BTU window unit and a Cool Bot in the front section that will act as a cooler. Using the Cool Bot, the A/C unit is able to achieve around 34 degree temperatures.
Once the freezer equipment was installed by Ian at HVAC Comfort Solutions, LLC, we got to work filling up the freezer right away.
The cooler is fantastic to hang and age the meat and to keep it nice and firm while butchering it into smaller pieces. We’re super excited for this new addition to the farm!
