Processing Pork at Home

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What you need and need to know


Food Safety

Gear Up for Food Safety, 2:03 Best Practice for Proper Handwashing, 3:33

Equipment/Supplies

Meat Processing Equipment, 4:01 Knives & Butcher Equipment, 3:20

Knives & Butcher Equipment, 2:27 Knife Sharpening, 16:42

Meat Production Tutorials

Pork Fabrication, 45:35 How to Make Homemade Sausage and Brats, 7:36

Basic Bratwurst Processing, 5:40 How to Link Sausage, 3:46

What is Fresh Sausage, 4:04 Country Ham, 14:17
Traditional Bacon, 7:50 Dry Rub Bacon, 7:50


Meat Packaging

Freezer Wrap (double wrap), 14:10 Freezer Wrap (butcher paper), 2:20

Vacuum Sealing, 1:45 Wrapping Meat, 5:08
FoodSaver vs Chamber Vac Machine, 50:59  
 

Cooking Guidelines

Importance of Cooking to a Safe Internal Temperature, 3:17 Minimum Cooking Temperatures, 2:46

Thawing Guidelines, 3:19 Thermometer Use, 6:12

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)

Questions? Contact an ISU Meat Laboratory specialist

Terry Houser, director, 515-294-7434 thouser@iastate.edu

Michael Cropp, program specialist, 515-294-9265, mscropp@iastate.edu

Matt Wenger, program coordinator, 515-294-9279, mwenger@iastate.edu


 

Other ISU specialists

Swine

Russ Euken
Colin Johnson
Tom Miller
Matt Romoser
David Stender
Mark Storlie

 

 

 

 

 

Questions? Contact ipic@iastate.edu