Home Pork Processing

What you need and need to know

Food Safety

Gear Up for Food Safety, 0:02:03 Best Practice for Proper Handwashing, 0:03:33


Meat Processing Equipment, 0:04:01 Knives & Butcher Equipment, 0:03:20

Knives & Butcher Equipment, 0:02:27 Knife Sharpening, 0:16:42

Meat Production Tutorials

Pork Fabrication, 0:45:35 How to Make Homemade Sausage and Brats, 0:07:36

Basic Bratwurst Processing, 0:05:40 How to Link Sausage, 0:03:46

What is Fresh Sausage, 0:04:04 Country Ham, 0:14:17
Traditional Bacon, 0:07:50 Dry Rub Bacon, 0:07:50

Meat Packaging

Freezer Wrap (double wrap), 0:14:10 Freezer Wrap (butcher paper), 0:02:20

Vacuum Sealing, 0:01:45 Wrapping Meat, 0:05:08
FoodSaver vs Chamber Vac Machine, 0:50:59  

Cooking Guidelines

Importance of Cooking to a Safe Internal Temperature, 0:03:17 Minimum Cooking Temperatures, 0:02:46

Thawing Guidelines, 0:03:19 Thermometer Use, 0:06:12

Additional Information

Iowa State University

National Pork Board

North American Meat Institute

Infographic: Buying half a hog (University of Minnesota, based on ISU whole animal buying guide)


Terry Houser

Terry Houser.

Meat Science