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 |
Equipment/Supplies
| Meat Processing Equipment, 0:04:01 | Knives & Butcher Equipment, 0:03:20 |
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| 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 |
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| 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 |
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Meat Packaging
| Freezer Wrap (double wrap), 0:14:10 | Freezer Wrap (butcher paper), 0:02:20 |
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| 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 |
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| Thawing Guidelines, 0:03:19 | Thermometer Use, 0:06:12 |
Additional Information
Iowa State University |
Infographic: Buying half a hog (University of Minnesota, based on ISU whole animal buying guide) |
Questions?
Terry Houser
Meat Science
