TIL: YOU CAN MAKE PORKCHOPS WITH A SAWZALL
This is one I never would have guessed, but you can make porkchops with a sawzall!
A lot of the life skills required to live a more self-sufficient lifestyle are completely new to me. This means that I have to keep picking up new skills as I go along, and today was no different. I’ve got a few hogs myself that I plan on eating and breeding as time goes on, plus we have wild hogs running around here, so when one of my neighbors asked if I wanted to help him butcher some hogs, I jumped at the opportunity.
Now he already had someone else kill them, gut them, and cut them in half, but the butchering still needed to be done. I don’t know where all the different cuts and meat types some from, so it was a great learning experience.
We started out with two giant halves from each pig. This is one half here, and it sure was heavy!
I got to watch and help for each step along the way. Learning where the kidney was hiding, what part was bacon, where the ham came from, what kinds of roasts were in there, and where the porkchops were!
For some of the bone cutting, we used a sawzall. Ours was a Makita Sawzall, but I’m sure that a Dewalt or Milwaukee would do just as good of a job. I guess that these guys found out that a sawzall can be an excellent butchering tool, and I was very interested to see it in action.
Another thing that I learned is that the type of blade can play a huge role in how effective this method was. I have some experience with sawzalls, but I don’t remember ever seeing a “meat” blade at the hardware store.
We started off with a 14 TPI Metal Blade, but that was nowhere near as effective as a 6 TPI Wood, Nail Embedded Blade. We learned this rather quickly and switched blades. Now, you can learn from our mistake and save yourself the trouble when you cut up your next hog with a sawzall. Also, it is best to use new blades, rather than ones that have been used for other purposes.
A sawzall also works well for cutting the ribs and some other bones. It was great to see so much bacon at once too, which is what that large rectangle above is.
And we ground some up for sausage too!
Have you ever used a sawzall to butcher animals? I never knew it was possible until today!
As always I’m @papa-pepper and here’s the proof:
proof-of-porkchop
FOLLOW
I didn't even know what a sawzall was XD (figured it out pretty quick from pictures :)) Yeh there's a lot to learn with this kind of lifestyle, even when you're merely backyarding it like we were. My partner wants to do the farming thing as well so we've saving up (he's temporarily given up on our vege gardens and aquaponics because we have free ranging chickens that get into ALL OF THE THINGS).
His mum is not so keen, she grew up on a farm and her brothers took it over when they grew up, so I guess she'd know what it was all about but I'm also under the distinct impression it was never really her thing.
I keep meaning to say I love your hair XD (I'm biased a bit because it's like mine but a bit bigger and you don't seem to have a ratty xD)
I appreciate the comment!
We will keep moving forward, and trying things like aquaponics too!
Can't believe I missed this post (til tonight) I'll have to talk with you one day, how to "celebrate" that pig afterwards:
One of the dishes I use to do for the Mint Restaurant and Bar back in 2014, Belgrade MT. GLAZED PORK RIBS WITH SCALLIONS AND TOGARASHI - This photo is just the prep cooking aspect of the dish.
Nice, I'd really enjoy that!
Works great on venison, too#
Interesting! I have pigs. I always wondered what I would do with them lol. Upvoted and resteemed!!
Sawzall? In my book, it's call a reciprocating saw! ;-)
I have never cut meat with a reciprocating saw, but I have cut small trees when I built a tree house.
Porkchops at the workshop? :)
Why the fuss? Just use a bandsaw like the rest of the meat industry. :-p
The problem with saw-blades and meat is that meat is sticky. That is why the bigger teeth worked better. More place for meat to get displaced to.
My brothers will love this
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I've always thought there should be more power tools in the kitchen, since my uncle bought a fully stainless steel bandsaw from a butcher shop, for his outdoor furniture company.