Preserve meat like the Amish with no refrigerator

[sparky]

The old butcher shop I mentioned (Guard Hill Meats) that worked the deer up had a USDA inspector on site and though deer meat they processed was not required to be inspected by the USDA the facility was.

Deer meat that passes through a butcher shop is generally not subject to mandatory inspection under federal law. Wild game, including deer, is considered "non-amenable" to the Federal Meat Inspection Act, which means it does not require USDA inspection for intrastate or interstate commerce. However, some states may have their own inspection programs, and uninspected deer meat may not be legal for sale in those states. Always check local regulations to ensure compliance with inspection requirements.

I work-up my own deer but I know processors here won't take a deer unless you have a big game-check "tag" for it.

We've a number of 'don't ask/tell' butchers out in the sticks , no stinkin' badges.......many were career dudes in the industry who got tired of the bureaucracy ......

That said, anyone can skun a critter out ....guts....glands....it ain't rocket science.....the real skill is the processing.....

but the thread focus is preserving ........what about smoking?

Curing and Smoking Meats for Home Food Preservation

Food preservation is an ancient technique to preserve food and add flavor. It is prevalent still today not for the original reasons of course, but for the unique taste and flavor, it imparts to foods like meat, fish, and poultry.

www.bradleysmoker.com

~S~

 

[1srelluc]

We've a number of 'don't ask/tell' butchers out in the sticks , no stinkin' badges.......many were career dudes in the industry who got tired of the bureaucracy ......

That said, anyone can skun a critter out ....guts....glands....it ain't rocket science.....the real skill is the processing.....

but the thread focus is preserving ........what about smoking?

Curing and Smoking Meats for Home Food Preservation

Food preservation is an ancient technique to preserve food and add flavor. It is prevalent still today not for the original reasons of course, but for the unique taste and flavor, it imparts to foods like meat, fish, and poultry.

www.bradleysmoker.com

~S~

I never messed with it at home but my granddad smoked pork in a building he built for the purpose.

He also put-up hams (salt/pepper and sugar cured) that he sold around this time of year.

He usually raised about 6-8 hogs every year for the purpose.