• Post Reply Bookmark Topic Watch Topic
  • New Topic

Butcher Shop at Sugar Mountain Farm closed in before winter!  RSS feed

 
Walter Jeffries
Posts: 1095
Location: Mountains of Vermont, USDA Zone 3
45
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator


Last week we completed the final pour of concrete which closed in the building. 82 cu-yards of concrete in a mix of poured reinforced concrete and ferro-cement using lots of lathe, wwm, rebar, stainless steel and basalt. Now we can work indoors, finishing off the USDA inspector's office, bathroom and initial cutting room while the cold winds and snows of winter blow outside. Here are some posts with lots of details and photos:

http://SugarMtnFarm.com/2012/12/03/ceilings-poured/

http://SugarMtnFarm.com/2012/12/08/threaded-rod-retrieval/

http://SugarMtnFarm.com/2012/12/04/inspectors-slab/

http://SugarMtnFarm.com/2012/12/06/butcher-shop-bedded-down/

http://SugarMtnFarm.com/2012/12/15/insulaltion-vs-concrete/

It feels really good to finally have the structural building closed in. It is super insulated and super massive designed for easy cleaning, low maintenance and energy efficiency. We're only a little over budget after four years of work. This winter we anticipate starting to cut meat in our own on-farm butcher shop. We can almost taste the bacon!

Cheers!

-Walter
Sugar Mountain Farm
in Vermont
 
Julia Winter
steward
Posts: 2114
Location: Moved from south central WI to Portland, OR
190
bee bike chicken food preservation hugelkultur urban
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
It's been wonderful following this project. I'm so glad you were able to get it closed in prior to the first big snowstorm.

We're in Wisconsin, so are unlikely to buy large quantities of pork from y'all, but I can't wait to see how the rest of the project goes. I can see Will going into the gourmet sausage business, selling mixed meat sausages for $9/pound. (My favorite sausage from our own butchering projects this fall was Cole's lamb/pork sausage with dried apricots, dried cranberries and crystallized ginger.)
 
Walter Jeffries
Posts: 1095
Location: Mountains of Vermont, USDA Zone 3
45
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Our son Will is very interested in the charcuterie, doing the specialty sausages, bacon, hams, fermented meats and such. He's been reading about them and experimenting in small ways in our home kitchen but looks forward to having a facility with a commercial kitchen, fermenting caves, brine room and smokehouse where he can do this stuff for real. After we get the meat cutting up and running sausage follows very quickly. Then next we hope to setup a small smoker and small commercial kitchen. Later we'll expand those once we have the slaughter on-farm too. Baby steps.
 
Julia Winter
steward
Posts: 2114
Location: Moved from south central WI to Portland, OR
190
bee bike chicken food preservation hugelkultur urban
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
I'm sure you've gotten him a copy of Ruhlman's and Pulcyn's excellent book on the topic, Charcuterie? That was my source of information for making 2 full-leg bone in prosciutto 2 hogs ago, and 2 classic american hams with this year's hog. He has a new book, Salumi, but I haven't bought that. Yet.
 
Julia Winter
steward
Posts: 2114
Location: Moved from south central WI to Portland, OR
190
bee bike chicken food preservation hugelkultur urban
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Value-added is where it's at--go, Will! Gourmet bacon will get you another scalder/dehairer, or some other equally cool implement.
 
Walter Jeffries
Posts: 1095
Location: Mountains of Vermont, USDA Zone 3
45
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
*grin* Isn't that what it's all about? Fun and stainless steel toys!

 
grapes are vegan food pellets. Eat this tiny ad:
Thread Boost feature
https://permies.com/wiki/61482/Thread-Boost-feature
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
Boost this thread!