this is a totally random comment but i was just watching a video about jack the ripper and they speculated how jack the ripper could have been a butcher. but from seeing this video you seem much more of a muscle and bone expert, are butchers skilled in organs and such or is it just muscle and bones butchers deal with?? i told you it was a random comment..lol
This blokes different class.However if this is aimed at novice butchers may I suggest designing the next hadron collider.Probably easier and you’d still possess your fingers at the end.
This is great knowledge and thanks for sharing. I’m trying not to eat pork, not for religious reasons, just heard a lot about parasites in pork, and have done recent parasite cleanse, shame cos it tastes amazing. But this same idea with beef would be amazing. Thanks again great vid.
@@mrblanc7521 What parasites have you heard of? I know there was a problem in the past with pork because of the conditions that the pigs were being kept. That is where the concept of not eating pork medium rare came from because of pork being a "dirty meat". I have also heard that those practices are more or less gone now, I still won't eat pork medium rare, so there shouldn't really be any issues with pork that aren't solved with cooking the meat adequately. If you have heard differently I would like to go check it out so I can stay safe :thumbsup:
This was a random viewing for me, but watched the entire video and found it very interesting. Always appreciate seeing a craftsman at work, clearly knows what he's doing and very concise explanation. If I wanted to become a Butcher I would happily learn from you. That's an impressive stash of pork, well used and sorted. You must have a massive fridge and freezer, I mean massive. I knew this was all going to work out cheaper per Kg, just goes to show if you are in a position to rear and grow your own, highly recommended. Great work.
Got to love a random viewing! Thank you for watching! We appreciate it. Indeed, we have a couple of large chest freezers for the meat but it tends to stack quite well if you package it sensibly. Take care!
This randomly popped up on my recommendations and i watched every minute of it. It's fascinating to see a skilled butcher carve up an animal and waste literally almost nothing ! 👏🏻🇬🇧
Tip for the brine: Use half the amount of water to dissolve the ingredients in the brine while heating. Freeze the other half as ice cubes, add those back into the brine during the cooldown phase, drastically reducing the wait time for it to cool down.
As a former working chef who spent many hours behind a butcher block breaking down primal cuts; excellent video and knife work. This guy knows what he's doing and explains it well. It is a lot of information for a novice, but worth really paying attention. Beautiful pork by the way.
One of the best RUclips videos I've seen. Totally fascinating. I had never had a particular interest in butchery but to see what can be done by a skilled butcher with a sharp knife was impressive. I want to see how the bacon turns out. Also good of you to show the finances of the whole thing. That's a good quantity of pork for the family. Will watch your other videos now. Subscribed.
Your the best butcher ive ever seen. Your butchery is very traditional, like my grandfather , "god rest his soul", is how he butchered. Didnt waste a thing. And got every cut out of an animal, to feed the familly. Great video, and god bless ya.
You just blew this Old TEXAS Boy away! Didn't understand half of what you said , but the video was fanatic!. Your knife skills are mind boggling. I'll be back for more. Ya'll ever BBQ any of that stuff? You just make my subscription list .🤠 Rock ON!
I have absolutely no idea why RUclipss algorithm served me this content. I usually watch math, tech and science videos. But for some reasons it knew id enjoy a lengthy pig disassembly tutorial! Good content!
Love this video and the butchery is such a skill that’s a privilege to watch and must have taken years to refine. Can’t wait to see how the two bacon cures work out. ❤
Interesting - we buy beef, grass raised, for about the same price as the pork costs you shared...I am not sure I am brave enough (yet) for pigs but we do process our own chickens & the meat is sublime. Do we "enjoy" the processing? No, but that's life! All the best from rural Portugal!
We're raising our first 2 pigs now and plan to butcher them in about 3 months. We took a hands on pig butchering class with a small group and this video is like a personal one on one class. Everything was explained and demonstrated very clearly. I'm glad this popped in my feed today and look forward to learning more information to help us along our journey as we expand our homestead. Thank you!
Thank you for your kind words! I'm thrilled to hear the video was helpful for you. Wishing you all the best as you expand your homestead! Take care and hope to see you here soon
That video kept my interest all the way through! I am a hunter and we have processed our own venison and put it to freezer camp! I've never seen a pig butchering so that was fun for me! Thank you Chris!! Tracey, I'm marking this video for future reference so when it's time to cure the bacon, I have a reference! Thanks again you two! Great video!!
This was a bloody masterclass! Thoroughly enjoyed watching this, and looking forward to binging on the rest of your channel! My long-term dream is to have a smallholding and raise my own livestock etc. so this is a brilliant resource to find. Incredible butchery skills and knife skills to watch and learn from. Thanks for taking the time to make, edit and post quality content.
I'm guessing this came up on my algorithm because one of my subscriptions (Goldshaw farm) recently had his pigs butchered. I'm not a butcher, chef or a farmer, but I watched all 50 mins of this and found it thoroughly fascinating and entertaining 👍
I'm here for the same reason I think lol. I totally loved every moment though. I've been tempted to try my own dry brine for bacon and its starting to look more and more tempting!
Man, this man and his excellent way of explaining and teaching made me, someone who had never done anything like this, feel like i could do it myself 😅 Awesome video
I could not stop watching this, very fascinating and engaging. The level of skill demonstrated in butchering is amazing. Also gives perspective of how much of an animal we don't see when we just buy the bits we want and are familiar with. My son who is into food, came in and watched the second half with me, also fascinated. He's also into swords, daggers and all kinds of blades, and wonders where the big one is from please.
I know absolutely nothing about butchery. However, this was an absolute pleasure to watch. What a skilled craftsman. Imagine it takes years of practice.
Amazing. Great tutorial too. All i could think about with the rib bones and the knuckles was soup, soup and more soup lol. Its all my mam would use in soup and dumplings 😋
You two are just an amazing inspiration! I love the clear and concise information which you give with an honest northern flair. Doing research into starting a new farm in the Cotswolds, came across your channel and I am having a video marathon! Thanks for all that you do! AMAZING COUPLE X
wonderful to see, a full appreciation for the animals that you raise and use for sustaining yourselves. Respecting each part of the animal, reducing waste. Fantastic video, I dont think i'd ever come across self butchering such a large whole animal myself, maybe a single primal. Top video.
This was one of the most useful and helpful videos I've ever watched on youtube. Thank you from my heart for taking the time to make this and post it. The way you both speak and explain really made perfect sense to me. So, so appreciated the information.
Absolutely fantastic I can’t tell you how helpful this is to us! I’ve always used the abattoir to cut for me in their onsite shop but it always comes back really roughly cut so I’m going to be brave and give it a go myself this year (I can do lambs so not a complete novice lol) thank you thank you thank you! xx
Brilliant video and the timing couldn’t have been better as we sent ours off this morning and were putting a cutting list together for our butcher last night whilst watching. I have a feeling this will be one we come back to over and over again!! Also what a fabulous colour on that meat, they were very happy and well looked after pigs which is priceless ❤
Fast hands, steady cuts, industrial tools. Great work. Keep on keepin on. People can slow down the video 2x if I am not mistaken. But then it sounds like an afterparty at the late end. ;)
Great video, very educational and pushes the idea sustainability farming in a very positive way, superb!. I have butchered pigs on a much smaller scale (i would remove legs, head and prepare for pig roasts) for 6 years, i have learnt loads of techniques from your video, thank you!!
What an insane watch. A random viewing also, but kept my interest throughout. I had never once considered how much meat comes off one animal, I didn't realise it was so much!
No idea why RUclips randomly recommended this video to me but I'm glad it did. Great video and it surprised me how much cheaper it worked out per Kilo at the end.
Super informative video. As someone who butchers/processes their own meat, I enjoyed learning some new tips from this. Thanks for taking the time to make it!
Don't know how i ended up here but glad i did, it was always a dream of mine when younger to be self-sufficient as far as i got was a few chickens and ducks,my allotment and whatever the season provided foraging, it so hard/expensive to get quality, clean food, but the foraging can provide a goodly amount throughout the year,thanks for sharing,,love and contentment,,Bob & Mr Tao,xx
Interesting video, thanks for posting. I have been smoking my bacon for well over ten years. My brine has always been 1 1/2 cup of salt and 1 cup on brown sugar into 3 litres of water. Then into the fridge for 7-10 days. I use macadamia wood chips for the smoking. Next time I make the brine I'll be adding cloves and peppercorns for something different.
Its always the convenience and knowledge that you pay the most. Very informative and simple video. Also i have to say small farmers from my experience are the most animal friendly people out there there is different kind of respect for the animal when you raise and consume it yourself.
Thank you for your thoughts! It’s true that small farmers often have a unique bond with their animals, and understanding that connection can really change our perspective on food.
This was a random midnight watch before bed,it was class wish I had the space to own a pig or two now. Brilliant vid watched it the whole way through. 😊
Fantastic video and channel. I really appreciate the fact you show the output and reality of what owning a smallholding and animals means. The skills on display, such a craftsman, and an art that these days only exists behind closed doors. Have you ever thought about offering training for novices? I'd imagine a weekend course where people could learn to butcher from a passionate master and experience your smallholding would be a very strong propersition.
Thank you for such an informative post. If I had the land would definitely do this. I went to the Butcher yesterday and had a yen for Roast Pork Belly, stuffed with Sage and Sausage meat stuffing and then rolled and roasted in the oven. I therefore bought one Pork Belly price £40. Prices have gone up a lot to what they were. Have always traditionally had this as a roast (especially when the children were younger - it is a family favourite) and you get a lot of leftovers for either putting into meals in the freezer or using as sarnies etc. during the week. Although it was dearer than anticipated, we do have two large roasting joints to have. One is in the freezer and the other is destined for this Sunday lunch. Steve, thank you for the clear and concise explanation as you are working along. The pair of you together are doing a grand job and complement each other perfectly. Really enjoyed this x
Thank you Tricia, what a lovely thing to share. Prices have definitely gone up but it sets the mind to make sure you use things properly and to their full doesn't it?
@@OurSmallholdingAdventure Definitely. I hate waste of any kind. Just to report dinner very tasty and just what was needed. Two full dinners for two, possibly a third meal and some sarnies with apple sauce. Nothing would get wasted though as if any could not eat there and then, it can now go in the freezer either in slices, sliced or in gravy or as a full meal if extra veggies also cooked. So pretty pleased. I had not realised that there were certain glands in a pig that had to be removed (I am assuming as a result of ruining the meat if left in). Steve just makes it look so easy, but I do learn a lot in the process. I think he would be a very good tutor for private classes. Often people learn more by being shown what to do i.e. visual learning as they get to understand the whole process. Have you made Brawn before or is it something you are not fond of. Take care the pair of you x
Brilliant! Thanks for going over the details on pricing as well as the practical butchering, brining and salting. I want to give this a go next year although I've been advised to start with lambs. Thats a lot of good meat there, I suspect more than lambs. I'm now starving and in the mood for some chops!
Wonderful video, Very Informative as usual, I find it very relaxing watching Steve portioning up the pig. The Rubs looked great, will have to try those. Many Thanks to you both x
Another thing for us viewers, this is just the meat, there is a lot more eating with the organs as well, so there is a bunch more money saved in there as well! I would just stay away from the brain just in case, but a lot of people eat that too.
And also with the pork legs you can make Zampone, which is basically the feet emptied and filled with ground meat and cooked sous-vide, incredible for Christmas along with beans and lentils. Very good video! Incredible skills as well.
I wanted to say how to prepare the various organs as well, but RUclips doesn't let me comment that for God knows what kind of word they don't like, but alas
yeah but they usaly sell blood and organs sepratly at least in my part europe healt safty laws organs time sentive bactiria wise , but yeahe love mysself some kidney peper and salt just baked them right hmm and bloodsausge with some bacon in it yes plz sad see in our modern living we lost alot eating and making food wise ppl dont now any more , dang how many kids these days think milk comes from supermarket instead of a animale and is not joke lol
Really nice breakdown. Pretty cool on the costing, it seems rare it works itself out (lol). I don’t have space to raise meat but with gardening it’s never cheaper, just the satisfaction of knowing where it’s from. 🥂🥂
Brilliant Video explaining all there is to know about how to joint a whole pig into its component parts ! While everybody will not want to get into jointing a whole pig, can you post details about exactly what knives you are using - are they available to the general public and what is your preferred brand and where can they be obtained ? Thanks again for the excellent video and l look forward to your response regarding details on your full complement of butchers knives !!!
He doesn't seem to use much more than a 6 inch curved boning knife and a 12 inch curved slicer (scimitar). Plus the bone saw. I do the same. Henkels, Forschner are great choices, wusthoff or even the white handled commercial knives work well. I would add a hefty 20 ounce (1/2 kilo?) cleaver and a serrated straight slicer. Keep them sharp!
Good video; we had Large Blacks and they certainly do lay down far more fat than other breeds we have had. Tamworths are pretty lean, we will find out about Saddlebacks this year - but, outwardly, they seem to be fairly lean.
this is a totally random comment but i was just watching a video about jack the ripper and they speculated how jack the ripper could have been a butcher. but from seeing this video you seem much more of a muscle and bone expert, are butchers skilled in organs and such or is it just muscle and bones butchers deal with?? i told you it was a random comment..lol
you win the award haha, brilliant comment and yes, skilled in organs too :)
This blokes different class.However if this is aimed at novice butchers may I suggest designing the next hadron collider.Probably easier and you’d still possess your fingers at the end.
This is great knowledge and thanks for sharing.
I’m trying not to eat pork, not for religious reasons, just heard a lot about parasites in pork, and have done recent parasite cleanse, shame cos it tastes amazing.
But this same idea with beef would be amazing.
Thanks again great vid.
@@mrblanc7521 What parasites have you heard of? I know there was a problem in the past with pork because of the conditions that the pigs were being kept. That is where the concept of not eating pork medium rare came from because of pork being a "dirty meat".
I have also heard that those practices are more or less gone now, I still won't eat pork medium rare, so there shouldn't really be any issues with pork that aren't solved with cooking the meat adequately. If you have heard differently I would like to go check it out so I can stay safe :thumbsup:
I was a butcher for 30yrs. I am impressed. Quality.
Very kind, thank you
This was a random viewing for me, but watched the entire video and found it very interesting. Always appreciate seeing a craftsman at work, clearly knows what he's doing and very concise explanation. If I wanted to become a Butcher I would happily learn from you. That's an impressive stash of pork, well used and sorted. You must have a massive fridge and freezer, I mean massive. I knew this was all going to work out cheaper per Kg, just goes to show if you are in a position to rear and grow your own, highly recommended. Great work.
Got to love a random viewing! Thank you for watching! We appreciate it. Indeed, we have a couple of large chest freezers for the meat but it tends to stack quite well if you package it sensibly. Take care!
Same here, this was so interesting to watch
Same here
Yeah, me too
Same 😂👏
This randomly popped up on my recommendations and i watched every minute of it. It's fascinating to see a skilled butcher carve up an animal and waste literally almost nothing ! 👏🏻🇬🇧
I'm so glad it popped up and thank you for taking the time to comment!
Tip for the brine:
Use half the amount of water to dissolve the ingredients in the brine while heating.
Freeze the other half as ice cubes, add those back into the brine during the cooldown phase, drastically reducing the wait time for it to cool down.
What a great tip! Thank you 🤩
Stephen is a total craftsman and a natural teacher. Absolutely fascinating to watch.
Thank you Lorraine !
That was the best three quarters of an hour I've spent in a long time. Thanks for the all the details.
Wow! Thank you!
As a former working chef who spent many hours behind a butcher block breaking down primal cuts; excellent video and knife work. This guy knows what he's doing and explains it well. It is a lot of information for a novice, but worth really paying attention. Beautiful pork by the way.
Thank you so much, really appreciate it
One of the best RUclips videos I've seen. Totally fascinating. I had never had a particular interest in butchery but to see what can be done by a skilled butcher with a sharp knife was impressive. I want to see how the bacon turns out. Also good of you to show the finances of the whole thing. That's a good quantity of pork for the family. Will watch your other videos now. Subscribed.
Thank you so much 😊
I love how RUclips throws out random videos that I’d have never found myself. Thoroughly informative and interesting. Many thanks!
Glad you enjoyed it!
Your the best butcher ive ever seen. Your butchery is very traditional, like my grandfather , "god rest his soul", is how he butchered. Didnt waste a thing. And got every cut out of an animal, to feed the familly. Great video, and god bless ya.
That is very kind and fond memories, thank you for sharing.
Thanks for a very informative and well presented video. The costing info was especially helpful. Well done!
You just blew this Old TEXAS Boy away! Didn't understand half of what you said , but the video was fanatic!. Your knife skills are mind boggling. I'll be back for more. Ya'll ever BBQ any of that stuff? You just make my subscription list .🤠 Rock ON!
Oh wow, Thank you. Don't worry, you don't need to understand us LOL. We do BBQ if the sun ever shines here ;) take care!
I don't think I've ever had a knife that sharp in my LIFE 🤯
It's great to have one, though may take getting used to.
Looks like all Victorinox blades. They are very popular
I have absolutely no idea why RUclipss algorithm served me this content. I usually watch math, tech and science videos. But for some reasons it knew id enjoy a lengthy pig disassembly tutorial! Good content!
It's learning all the same. Guess that's the link.
This is the real sort of education we should be teaching our children!
100% agreed!
Good teamwork. Most couples don't have this kind of flow. Kudos to you two.
Appreciate that, thank you
I'm a master butcher, good video, quality pork, and great knife skills
How kind, thank you so much.
Love this video and the butchery is such a skill that’s a privilege to watch and must have taken years to refine. Can’t wait to see how the two bacon cures work out. ❤
Thank you!
@@OurSmallholdingAdventure how much does it cost to start a small holding?
Interesting - we buy beef, grass raised, for about the same price as the pork costs you shared...I am not sure I am brave enough (yet) for pigs but we do process our own chickens & the meat is sublime. Do we "enjoy" the processing? No, but that's life!
All the best from rural Portugal!
Possibly the finest post- it- note reveal on the Internet. Superb
I didnt search for this! But stayed and watched the whole thing! Very interesting, you explain the process very clearly
We're raising our first 2 pigs now and plan to butcher them in about 3 months. We took a hands on pig butchering class with a small group and this video is like a personal one on one class. Everything was explained and demonstrated very clearly. I'm glad this popped in my feed today and look forward to learning more information to help us along our journey as we expand our homestead. Thank you!
Thank you for your kind words! I'm thrilled to hear the video was helpful for you. Wishing you all the best as you expand your homestead! Take care and hope to see you here soon
Great video and well put together. I have been doing my own pigs for many years and I think you are spot on. Very educational.
Thank you
That video kept my interest all the way through! I am a hunter and we have processed our own venison and put it to freezer camp! I've never seen a pig butchering so that was fun for me! Thank you Chris!! Tracey, I'm marking this video for future reference so when it's time to cure the bacon, I have a reference! Thanks again you two! Great video!!
How kind! Thank you! Take care.
Wow
This popped up randomly, watched the whole thing and found it amazing the amount of meat from 2 pigs. Great video, very informative 👍🏿
How kind, thank you!
This was a bloody masterclass! Thoroughly enjoyed watching this, and looking forward to binging on the rest of your channel! My long-term dream is to have a smallholding and raise my own livestock etc. so this is a brilliant resource to find. Incredible butchery skills and knife skills to watch and learn from. Thanks for taking the time to make, edit and post quality content.
Wow! Impressive knife skills. You'd make a great teacher. Well done Steven!
Ahh thanks Kim!
bestie hes from the british isles whatd u expect (im joking of course but its true all of us here have great knife skills)
What a pro! Masterclass. Reminds of my dad.
How lovely, thank you.
I don’t know why or how I found this video but I am impressed makes me want to learn butchering making bacon and raising pigs
I'm guessing this came up on my algorithm because one of my subscriptions (Goldshaw farm) recently had his pigs butchered. I'm not a butcher, chef or a farmer, but I watched all 50 mins of this and found it thoroughly fascinating and entertaining 👍
How very kind of you. Thanks for taking the time to comment !
I'm here for the same reason I think lol. I totally loved every moment though. I've been tempted to try my own dry brine for bacon and its starting to look more and more tempting!
Man, this man and his excellent way of explaining and teaching made me, someone who had never done anything like this, feel like i could do it myself 😅
Awesome video
So kind of you - thank you
I could not stop watching this, very fascinating and engaging. The level of skill demonstrated in butchering is amazing. Also gives perspective of how much of an animal we don't see when we just buy the bits we want and are familiar with.
My son who is into food, came in and watched the second half with me, also fascinated. He's also into swords, daggers and all kinds of blades, and wonders where the big one is from please.
Thank you for this feedback, great to hear! Oooh we have had that a long time! Usually www.butchersequipment.co.uk/ these days
I grew up on a small holding and have been with the slaughter man when the pigs have been done but Ive learnt loads from this. Thank you so much. 👍
Thank you, every day is a school day for us all isn't it!
I know absolutely nothing about butchery. However, this was an absolute pleasure to watch. What a skilled craftsman. Imagine it takes years of practice.
Amazing. Great tutorial too. All i could think about with the rib bones and the knuckles was soup, soup and more soup lol. Its all my mam would use in soup and dumplings 😋
thank you and how lovely! We totally agree!
You two are just an amazing inspiration! I love the clear and concise information which you give with an honest northern flair.
Doing research into starting a new farm in the Cotswolds, came across your channel and I am having a video marathon!
Thanks for all that you do! AMAZING COUPLE X
That’s very kind of you, much appreciated
wonderful to see, a full appreciation for the animals that you raise and use for sustaining yourselves. Respecting each part of the animal, reducing waste. Fantastic video, I dont think i'd ever come across self butchering such a large whole animal myself, maybe a single primal. Top video.
wondering since I haven't seen any of your other videos, were you a butcher by trade? or self taught?
Thank you very much
Worked as a butcher since leaving school but no official training :)
sat here eating my BLT amazed by how much skill goes into making this bacon... wish i was a butcher now
I loved it keep it up folks ,great no nonsense and professional had my mouth watering
This was awesome, you guys are inspirational. I would love to homestead in the future
This was one of the most useful and helpful videos I've ever watched on youtube. Thank you from my heart for taking the time to make this and post it. The way you both speak and explain really made perfect sense to me. So, so appreciated the information.
This is so very kind, thank you!! Lovely to have you here for this :)
So satisfying to watch, great skills and presentation Stephen!
Very kind, thank you.
Absolutely fantastic I can’t tell you how helpful this is to us! I’ve always used the abattoir to cut for me in their onsite shop but it always comes back really roughly cut so I’m going to be brave and give it a go myself this year (I can do lambs so not a complete novice lol) thank you thank you thank you! xx
Ohh that's so good to hear! Thank you for sharing that - BEST of luck!
Its just art aint it. The years of developing skills makes this look so simple. 🤝
Thank you :)
Brilliant video and the timing couldn’t have been better as we sent ours off this morning and were putting a cutting list together for our butcher last night whilst watching. I have a feeling this will be one we come back to over and over again!! Also what a fabulous colour on that meat, they were very happy and well looked after pigs which is priceless ❤
Amazing video. Thank you for all the effort you went through to document this
Glad it was helpful! You’re welcome!
Fast hands, steady cuts, industrial tools. Great work. Keep on keepin on. People can slow down the video 2x if I am not mistaken. But then it sounds like an afterparty at the late end. ;)
haha made us laugh! Thank you very much
As with a number of others, stumbled over this and was captivated! Great to see this snout to tail use!
Thank you very much!
Mate you got some skills brilliant job
Great video, very educational and pushes the idea sustainability farming in a very positive way, superb!.
I have butchered pigs on a much smaller scale (i would remove legs, head and prepare for pig roasts) for 6 years, i have learnt loads of techniques from your video, thank you!!
Thank you for the feedback, that’s great to hear
What a pleasure that video was to watch. Living the dream.
Thank you
that both amazed me and made me feel exhausted. excellent video❤
Glad you enjoyed it! Thank you.
What an insane watch. A random viewing also, but kept my interest throughout. I had never once considered how much meat comes off one animal, I didn't realise it was so much!
Thank you for this, it's so good to hear this kind of feedback.
Great Video. Most video's like this all seem to be American, so good to hear a lad from the north east.
No idea why RUclips randomly recommended this video to me but I'm glad it did. Great video and it surprised me how much cheaper it worked out per Kilo at the end.
Super informative video. As someone who butchers/processes their own meat, I enjoyed learning some new tips from this. Thanks for taking the time to make it!
Don't know how i ended up here but glad i did, it was always a dream of mine when younger to be self-sufficient as far as i got was a few chickens and ducks,my allotment and whatever the season provided foraging, it so hard/expensive to get quality, clean food, but the foraging can provide a goodly amount throughout the year,thanks for sharing,,love and contentment,,Bob & Mr Tao,xx
Interesting video, thanks for posting. I have been smoking my bacon for well over ten years. My brine has always been 1 1/2 cup of salt and 1 cup on brown sugar into 3 litres of water. Then into the fridge for 7-10 days. I use macadamia wood chips for the smoking. Next time I make the brine I'll be adding cloves and peppercorns for something different.
Fantastic, thank you for sharing 😀
Amazing skill and tutorial. Have you got a video on how YOU sharpen your knives ? Thx .Quality video and talent.👍
Not yet, I keep saying people are interested but he isn't sure - I'll keep reminding him ;) Tracy
Excellent tutorial, as someone who spent many years in the meat industry it brought back lots of memories, thank you.
Thank you for taking the time to comment.
Its always the convenience and knowledge that you pay the most. Very informative and simple video.
Also i have to say small farmers from my experience are the most animal friendly people out there there is different kind of respect for the animal when you raise and consume it yourself.
Thank you for your thoughts! It’s true that small farmers often have a unique bond with their animals, and understanding that connection can really change our perspective on food.
Absolutely brilliant video loved it
Thank you for this.
Your a bloody artist. Your knowledge of the anatomy of the glorious porker is outstanding.
Thank you
I've been a chef for ages, could never see myself butchering, but this proved it's not as gross as I thought.
That’s so good to hear!
This was a random midnight watch before bed,it was class wish I had the space to own a pig or two now. Brilliant vid watched it the whole way through. 😊
Glad you enjoyed it!
Not sure how or why this was on my home page but I watched it all and loved it
Great to see your wonderful homestead - and I explored your channel!
This is the life I aspire to
This was a video I didn't realise I needed to see.
Fantastic video wishing you and your’s health and abundance✝
Thank you
Fantastic video and channel. I really appreciate the fact you show the output and reality of what owning a smallholding and animals means.
The skills on display, such a craftsman, and an art that these days only exists behind closed doors.
Have you ever thought about offering training for novices? I'd imagine a weekend course where people could learn to butcher from a passionate master and experience your smallholding would be a very strong propersition.
Very kind comments, thank you. We have and hope to when we retire from the paid jobs :)
Duno how i ended watcg this but watched it from start to finish. Crackling video
Crackling - love it! Thanks for watching ;)
Thank you for such an informative post. If I had the land would definitely do this. I went to the Butcher yesterday and had a yen for Roast Pork Belly, stuffed with Sage and Sausage meat stuffing and then rolled and roasted in the oven. I therefore bought one Pork Belly price £40. Prices have gone up a lot to what they were. Have always traditionally had this as a roast (especially when the children were younger - it is a family favourite) and you get a lot of leftovers for either putting into meals in the freezer or using as sarnies etc. during the week. Although it was dearer than anticipated, we do have two large roasting joints to have. One is in the freezer and the other is destined for this Sunday lunch. Steve, thank you for the clear and concise explanation as you are working along. The pair of you together are doing a grand job and complement each other perfectly. Really enjoyed this x
Thank you Tricia, what a lovely thing to share. Prices have definitely gone up but it sets the mind to make sure you use things properly and to their full doesn't it?
@@OurSmallholdingAdventure Definitely. I hate waste of any kind. Just to report dinner very tasty and just what was needed. Two full dinners for two, possibly a third meal and some sarnies with apple sauce. Nothing would get wasted though as if any could not eat there and then, it can now go in the freezer either in slices, sliced or in gravy or as a full meal if extra veggies also cooked. So pretty pleased. I had not realised that there were certain glands in a pig that had to be removed (I am assuming as a result of ruining the meat if left in). Steve just makes it look so easy, but I do learn a lot in the process. I think he would be a very good tutor for private classes. Often people learn more by being shown what to do i.e. visual learning as they get to understand the whole process. Have you made Brawn before or is it something you are not fond of. Take care the pair of you x
Such an incredibly useful video! thankyou so much for breaking it all down (literally as well)!
Thank you
Wow! That's what I called professional👍
Wow, thanks ☺️
Going to save this video for later. I’m looking forward to getting settled with a cup of tea and enjoying it in peace and quiet.
Hope you get some chill time!
Brilliant! Thanks for going over the details on pricing as well as the practical butchering, brining and salting. I want to give this a go next year although I've been advised to start with lambs. Thats a lot of good meat there, I suspect more than lambs. I'm now starving and in the mood for some chops!
Brilliant reel, well done both of you 🎉🎉😊
Thank you!!
You keep a very sharp knife. I enjoyed seeing every cut. Thank you for that.
Thank you !
You're a real craftsm an. Thanks for the video, very interesting and informative
Glad you enjoyed it!
beautiful butchering and very much enjoyed the financial calculus at the end
Many thanks!
Great video, something I would love to have ago at. Have you ever thought about running workshops? Basil 👍
One day we hope to Basil but not whilst we’re also working full time. Take care!
Superb video. Learnt so much. Thank you so much !!
Glad it was helpful!
Watching from Australia. Great video with some useful information
haha that is so good to know!! Glad you stuck around.
Wonderful video, Very Informative as usual, I find it very relaxing watching Steve portioning up the pig.
The Rubs looked great, will have to try those.
Many Thanks to you both x
Thank you for taking the time to comment - really appreciate that
I enjoyed this very much. Great job
Pork crackling in the air fryer, spike the skin and soak in white vinegar for an hour. Dry then add a sprinkle of salt.
Ooh a new idea, thank you!
An excellent video in every sense. I envy you those knives and I must try that brine for gammon ham - sounds wonderful.
Thank you :)
This was well worth watching.
That baccon cureing recipe looks great.
Another thing for us viewers, this is just the meat, there is a lot more eating with the organs as well, so there is a bunch more money saved in there as well! I would just stay away from the brain just in case, but a lot of people eat that too.
And also with the pork legs you can make Zampone, which is basically the feet emptied and filled with ground meat and cooked sous-vide, incredible for Christmas along with beans and lentils.
Very good video! Incredible skills as well.
I wanted to say how to prepare the various organs as well, but RUclips doesn't let me comment that for God knows what kind of word they don't like, but alas
Brilliant comments, thank you very much. Lovely ideas too!
yeah but they usaly sell blood and organs sepratly at least in my part europe healt safty laws organs time sentive bactiria wise , but yeahe love mysself some kidney peper and salt just baked them right hmm and bloodsausge with some bacon in it yes plz sad see in our modern living we lost alot eating and making food wise ppl dont now any more , dang how many kids these days think milk comes from supermarket instead of a animale and is not joke lol
Another informative video guys, its something John's keen on giving a go.
Wish you were closer Julie! We'd pop over and walk you through it. We LOL - I'd have a coffee! ;)
I'm on the pigs back so I know the price of everything..£50 for 12 week old weaners is cheap ... your experience shines through..subbed 👍🏻
That’s good to know, thank you. Welcome!
Quality video bro, my life goals are to buy some land and start a homestead with my mrs. Keep up the content 👌
Hoping that comes true for you very soon 🤞
Really nice breakdown. Pretty cool on the costing, it seems rare it works itself out (lol). I don’t have space to raise meat but with gardening it’s never cheaper, just the satisfaction of knowing where it’s from. 🥂🥂
That’s so true, our chickens don’t work out like either, sadly! You’re so right.
Brilliant video. Super informative. Thank you both ❤
Glad you enjoyed it!
Brilliant Video explaining all there is to know about how to joint a whole pig into its component parts ! While everybody will not want to get into jointing a whole pig, can you post details about exactly what knives you are using - are they available to the general public and what is your preferred brand and where can they be obtained ? Thanks again for the excellent video and l look forward to your response regarding details on your full complement of butchers knives !!!
He doesn't seem to use much more than a 6 inch curved boning knife and a 12 inch curved slicer (scimitar). Plus the bone saw. I do the same. Henkels, Forschner are great choices, wusthoff or even the white handled commercial knives work well. I would add a hefty 20 ounce (1/2 kilo?) cleaver and a serrated straight slicer. Keep them sharp!
Thank you and there's a great response to this below. Steven will do a short video on this soon.
Great Video. Very handy for our farm in germany. Thanks.
Thank you for watching
Good video; we had Large Blacks and they certainly do lay down far more fat than other breeds we have had. Tamworths are pretty lean, we will find out about Saddlebacks this year - but, outwardly, they seem to be fairly lean.
That’s interesting on the fat, thanks for sharing. We’re hoping for Tamworth’s next year. Fingers crossed for you!
It all looks a better colour than the supermarket crap.
Terrific video well done. I learned alot 😄👍