Question, where is this set up and is everything legally regulated? My biggest concern would be the smoker as I'm looking to set up my own shop one day but I'm not sure if I can legally have the smoker in the same room with raw product.
How do you only have 1.38K subscribers? For anyone into meat processing this is pure gold... and you sir are a master of your craft! A butcher with a distinctly Canadian flair! I have a pretty impressive setup in my basement for processing fresh and cured meats for my family... but after watching this I admit I have meat shop envy ; Fabulous equipment!
Well thank you very much Joe. That's a real compliment. I'm happy to hear a meat enthusiast like you enjoys the videos. Thanks again Joe keep up the sausage making!
@@duncanhenry Absolutely! With the fall comes sausage and salami curing season at my house. I love that Hobart bowl chopper. I'm going to have to convince my wife that we absolutely, positively must have one! 😀
Thank you, Duncan. This is exactly what I want to set up in the Philippines for my wife and I. It is difficult to find retail cut pork. Ham, bacon, and sausage is almost nonexistent. I would change that on our island. Your setup is very efficient for 1 or 2 people to manage. Cheers sir.
Your very welcome Bruce. That would be great the more people feeding people out there the better! I hear the Philippines is a beautiful place maybe I should come help you set it up!
I found your videos recently and have been more or less binge watching. These are the most informative videos I have found. I’ve recently decided to make my own sausage and you make it easy to follow the steps needed, Thank you!
Referred here by 2 guys and a cooler. Subscribed immediately. Way back in 1958 I worked as a meat warper in a locker plant. The compressors were on the floor next to the back wall. The wall had top hinged doors that were opened so the hot air from the compressors was blown outside. During the winter the doors were closed so the building was heated. There was a locker room with 300 lockers, 3x3 ft and 3x1.5 ft kept at 0°F, a quick freezer kept at -10°F below zero. Regular cooler kept at 32° to 40° F. A curing room kept at 32° to 40°F with 4 - 45 gal wooden barrels to brine cure the hams and bacons. A smoker about 4 ft square and 12 ft tall, ran on propane. My job after school was to wrap the meat, put it into the quick freeze, than move it the next day to the locker rented to the farmer that owned the animal.
That’s the dream set up for a lot of us here that sub your channel. I have used an LEM 5 pounder for years and outgrew it long ago. This fall we did at least 150 ponds of moose burger using it to bag it into 1 pound bags. I laughed when you said “my little stuffer” because I upgraded to a 25 pounder and it’s freaken huge compared to my 5’er
Thanks G Man! I have been collecting for 10 years haha. Well you gotta start somewhere! You gotta be loving the 25lb unit especially for stuffing moose burger!
I live in Edmonton and worked a year in a super market meat cutting room. In 1963 all the beef and some pork came from Gainers. Everything was delivered in sides of pork and quartered sides of beef. Garniers was on the edge of Mill Creek revine just north of you shop. There was a rail line that bought all the animals for slaughter.
Thanks for sharing what you do and your establishment. Simply Awesome. Im in southeast BC and our local butchers would never hand out a single tidbit of info. LOVE your open concept, that's what a butcher shop is all about. Keep up the incredible work.
I’ve started to do a little home, butchering myself nothing on your scale. But I have been buying a side of beef and butchering it and I get a pig and I’ve even been making my own bacon bacon bacon I even made shoulder of bacon all dry cured of course not injected don’t have the space and the equipment for that.. vacuum sealers are wonderful tools and I’ve purchased one. I even use it to seal canning jars, particularly with dry goods like pasta and rice and grain. The vacuum sealer does not only increase the life of the food in the freezer, but it will also increase the life of your food when you put it in the fridge also. It’s something most people don’t think about what they think about the vacuum sealers. So you can have vacuum sealed me in your fridge for up to 10 days. I can go longer, but it is recommend for it to be open then cooked within 10 days.. I so I would recommend a vacuum sealer to everyone. It is easily one of the most useful tools you’ll ever have, and can extend the life of your groceries. Take the cheese for example, who doesn’t like a nice piece of cheese imagine you go down to the supermarket and there’s a big sale on and a great price for cheese, you can buy it and freeze it but it doesn’t taste quite the same. It will last one to two weeks in the refrigerator. However, if you vacuum seal it, it will last between 4 to 8 months in your refrigerator. A chambered vacuum sealer can be expensive, but if you’re using it on a regular basis, you will easily make your money back within the first year or so after that, it is saving you money. PS love the shop set up. I’ll have to come and visit you one day if you allow visitors.
Glad I found your channel. You're a true gentleman and scholar. I wish I lived closer to your shop. I would've tried to volunteer or hang out with you guys just for the fun of it. Great videos, please keep up the good work.
Totally awesome tour sir... I enjoy all your videos ... thank you for being open to teaching us so we don't make a mess of our own stuff. I am in Saskatchewan so I can't travel your way but one dayni will
Fantastic video Duncan! Thank you for sharing your extensive knowledge and motivation about the meat shop business. You have beautiful operation. Please continue making your videos, they are extremely educational and enjoyable to watch!
Nice setup I'm got a hillbilly one in my shop one day wish to have somthing that nice love your show and ordered the sausage book you use great book well worth the money.
Came across your channel a couple months ago, started processing our own pigs last month and making lots of sausage. Love the videos, this was great to see the shop and setup!
Just found your channel looking for venison sausage ideas. Love how you measure out all your seasonings and make it easy to figure out for any size batch
I can't even put into words how much I appreciate you and your videos! Best sausage maker on all of TH-cam IMO. I never miss a single video that i become aware of! Almost all of your sausages i also make after a video or series 9 Maryinski (sp) March for instance. They are almost all just wonderful! Your professionalism and humble nature make you just a wonderful channel to consume! I have referred almost every other sausage maker I'm aware of to your channel! Please keep it up! I'm looking forward to another Marynski March this year and I will, again, do my bet to keep up! I don't have the same smokehouse, so it is difficult to stay caught up. But I give it my best shot!
"That's my house... pretty convenient commute"...haha🤣... love the meat shop tour! Just starting into the home sausage making and your recipes and videos are absolutely amazing! Keep up to the good work
Excellent business you have there, and thanks for the walk round:-) I’m interested in making all kinds of sausages so will look forward to what you have to offer in the future
Great video. Thanks for the shout out. Your mixer/grinder is one serious machine. I wasn't familiar with an integrated model. I had seen mixers to achieve greater emulsion for texture for hotdogs or similar and then grinders.
looks awesome!! The truth is, I'd love to see you do so many different things. the thing that really caught my eye though is the beef pepperoni. keep up the good work
Great set up . I was thinking about doing this sort of thing as a side gig after I retire . On a smaller scale of course ..I have a 32 x 24 shop .I ran across your video's looking for tips and I must say you're video's have been priceless for information and enjoyment just watching you do your thing. Can't wait for more video's.maybe you could do a video on how to make a football ham,that would be kool to see. .
Great tour, really enjoy your videos. I really appreciate how you cut and produce products that people want to eat now. When I trained in butchery (no longer in the trade) in the UK, the cuts were traditional and suited more to what people ate in the past and they still do that from what I see...lots of big expensive roasting joints. But people are less inclined to sit and have a Sunday roast joint of meat together now and seem to eat more international foods (mexican, Indian, Italian etc.) yet butchers still cut pork beef and lamb joints as if customers sit and eat like they did 40-50 years ago. Practically, people want sausage, bacon and steaks, minced beef and pork, I think. Lots of chicken eaten here too but I noticed you don't sell chicken, or eggs. With all that great outdoor space, do you have plans to raise broilers or hens for laying? I've seen videos of businesses built on just that in the US. Could be a great expansion project.
Mate, I've been watching you coming along with your Dream , & that is what it is , you are Up there now , I dabble a lot with Salamis & Cured Sausage here in Darwin , Australia, & that can be fun in in this climate , I Salute you. 👌🍺
Thank you kindly John. I appreciate that. I am just dabbling in the salamis myself. I imagine Darwin has its own unique challenges! Good Luck, I hope it turns out!
Hey Duncan, thank you for all of your hard work and amazing content! I am wondering if you could let me know what brand your tabletop stuffer is? Thanks again and I’m excited to see more videos!
Is there any disadvantages to chilling pig halfs on a rack vs hanging. I have a 7x8 cooler and it is to low to add a rail so im looking for an alternative. I like the rack idea
I was thinking I would love to see your shop set up. Thanks for doing this. Would you consider an elk or moose breakdown for a customer in the fall? Don't get to see that where I'm from.
Even though yoyr products aren't endless, its amazing how much you have to offer! How long do you typically date the smoke "cooked" sausages that you're selling unfrozen? I know you mentioned the frozen sausages could go into the freezer up to 18 months which is pretty impressive (hopefully people get to enjoy them sooner then that,haha)
Yes lol hopefully they eat them sooner! Thank you it takes enough energy to stay on top of the selection. So for our cured smoked cooked products 35days for our cooked but not cured 15days.
Nice shop. Stumbled onto your channel and now watching a lot of your videos. With your land available have you ever thought of raising a couple pigs? Might be attractive to customers knowing you raise the pork for your sausages. Just a thought.
When I vac pack sausages the pressure of the vacuum pushes out the sausage mix out of the skins Any thoughts on how to get around this I tray wrap them at the moment but I would like to reduce plastic and polystyrene trays.
Hi Duncan, I’m thinking about having a hole put in the middle of my stuffing table. Would you say that it is worth it? Also noticed your beer keg converted water purifier got to get me one of those. Great looking shop!
I regret having that hold in the middle. After using it I would have put it at the end so you could lift tilt and drain the table. Lol thanks its for "essential oils" that make it into the sausage.
You have a nice shop. Question? You keep your cooler at 32 degrees F. Doesn't that affect the moisture content of the meat? That is an evaporator, not a condenser by the way, but what temp differential are you running across it? I prefer my coolers to be 37 degrees because of veggies and also meats. Why run your cooler so low? I agree that your freezer is too small for proper air flow with all of your product. Your skids/compressor and condensers are way to close to the wall and boxes/stuff. With no air flow, you will burn up a compressor in short order and you will be wasting money in run time and repairs. The second floor/balcony is ok if you can clean the coils properly. (the cooler skid is too close to the wall. The box obstructions will hurt your freezer skid as well.) Love the Keg Distiller too Thank you for the videos. I have liked all of them. Good Stuff and subscribed
Hey Ted thanks for the input. I run my temperature at 32f 0c because the microbiological studies show that on vacuum packed meat you get the most amount of shelf life at that temperature. (You can even store them at 30f -1c) It pulls some extra moisture out but not a substantial amount more than other coolers. I vacuum package most everything so it isn't a big concern in my setup either way. Improper airflow in my freezer hasn't been and issue yet, boxes full of sausage freeze solid in about a day and a half 2 days at the most. The biggest dilemma is not enough storage space for custom meats at peak times. I do agree on them being too close to the wall I wish I had spaced them out more for better air circulation. I can clean them out but is a pain in the butt. I am glad you liked it though.
I have a question would you brine a whole turkey just like a ham and then hot smoke it so it's ready to eat? I live in B.C. now but when I was younger I lived about 200 km south of Edmonton I had the chance to eat a fully cured and smoked turkey cooked like a roast ham in the oven slow and low .. it blew my mind ... not sure of the regulations around doing poultry that way ... it is possible and if so reply to me so I can possibly get this dream started.. really great tour and your channel is blowing my meat-loving mind ..lol
Thanks for the shop tour Duncan, you have a wonderful setup there. I am certainly envious of your walk in coolers. Would love to have one for my home but can't justify the costs.
Hello again Duncan (I am assuming it is Duncan not Henry :-)). I am just wondering if you would so kind to give me some information about your grinder to sharpen your knives. What grid sandpaper is the wheel? What size (diameter)? What kind of grinder (speed)? Are you happy with it? Thank you!!
Lol yes it is Duncan (that is what I get for having to 1st names) I intend to do a knife sharpening video I get that question a lot. It will be coming up.
in florida, make sure ur equiptment is NSF approved, if not, u may not be allowed to use it!! if it comes in contact with the food, it better NSF approved!! 😮😢
Hi Duncan, I was considering pro smoker but came across a company called Southern Pride. Have you looked into them? Looking to do small batch smoking for an artisan butcher shop like yours
lol glad your interested. If you use the mild breakfast sausage recipe from the breakfast sausage video and add maple syrup at 45g/kg and 150g/kg of blueberries you got the maple blueberry sausage.
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Hey there guys I hope you liked the tour! As always I'm open to feedback and future video ideas! Like and subscribe for more!
Question, where is this set up and is everything legally regulated? My biggest concern would be the smoker as I'm looking to set up my own shop one day but I'm not sure if I can legally have the smoker in the same room with raw product.
As someone who does the carnivore diet, I can only say you guys do an invaluable service. Keep up the good work.
How do you only have 1.38K subscribers? For anyone into meat processing this is pure gold... and you sir are a master of your craft! A butcher with a distinctly Canadian flair! I have a pretty impressive setup in my basement for processing fresh and cured meats for my family... but after watching this I admit I have meat shop envy ; Fabulous equipment!
Well thank you very much Joe. That's a real compliment. I'm happy to hear a meat enthusiast like you enjoys the videos.
Thanks again Joe keep up the sausage making!
@@duncanhenry Absolutely! With the fall comes sausage and salami curing season at my house.
I love that Hobart bowl chopper. I'm going to have to convince my wife that we absolutely, positively must have one! 😀
Seriously, right?! This channel is friggen AWESOME
Being watching you for years and like your content that you do.
Thank you, Duncan. This is exactly what I want to set up in the Philippines for my wife and I. It is difficult to find retail cut pork. Ham, bacon, and sausage is almost nonexistent. I would change that on our island. Your setup is very efficient for 1 or 2 people to manage. Cheers sir.
Your very welcome Bruce. That would be great the more people feeding people out there the better! I hear the Philippines is a beautiful place maybe I should come help you set it up!
I found your videos recently and have been more or less binge watching. These are the most informative videos I have found. I’ve recently decided to make my own sausage and you make it easy to follow the steps needed, Thank you!
Thanks Michelle, I am happy to hear it has been of some help for you!
Referred here by 2 guys and a cooler. Subscribed immediately. Way back in 1958 I worked as a meat warper in a locker plant.
The compressors were on the floor next to the back wall. The wall had top hinged doors that were opened so the hot air from the compressors was blown outside. During the winter the doors were closed so the building was heated. There was a locker room with 300 lockers, 3x3 ft and 3x1.5 ft kept at 0°F, a quick freezer kept at -10°F below zero. Regular cooler kept at 32° to 40° F. A curing room kept at 32° to 40°F with 4 - 45 gal wooden barrels to brine cure the hams and bacons. A smoker about 4 ft square and 12 ft tall, ran on propane. My job after school was to wrap the meat, put it into the quick freeze, than move it the next day to the locker rented to the farmer that owned the animal.
That’s the dream set up for a lot of us here that sub your channel.
I have used an LEM 5 pounder for years and outgrew it long ago. This fall we did at least 150 ponds of moose burger using it to bag it into 1 pound bags. I laughed when you said “my little stuffer” because I upgraded to a 25 pounder and it’s freaken huge compared to my 5’er
Thanks G Man! I have been collecting for 10 years haha.
Well you gotta start somewhere! You gotta be loving the 25lb unit especially for stuffing moose burger!
You have done a good job of developing a at home hobby into a business Duncan, as a seasoned at home sausage making veteran I enjoy your videos!
Nice to see the Hollymatic machine. My dad was an inspector for them for over 40 years.
Great shop Duncan. Thanks for taking the time to show me around 👍😎
No problem 👍
I live in Edmonton and worked a year in a super market meat cutting room. In 1963 all the beef and some pork came from Gainers. Everything was delivered in sides of pork and quartered sides of beef.
Garniers was on the edge of Mill Creek revine just north of you shop. There was a rail line that bought all the animals for slaughter.
Thanks for sharing what you do and your establishment. Simply Awesome. Im in southeast BC and our local butchers would never hand out a single tidbit of info. LOVE your open concept, that's what a butcher shop is all about. Keep up the incredible work.
Great set up Duncan and a nice view outside of the property. Clean and beautiful, wishing you all the best for the future.
Thank you very much Mike I appreciate it! Best for the future to you as well!
Wow what a great place to do your work. 🎉. Congrats and thank you for sharing your working place with us. THANK YOU. Fourways. South Africa.
I’ve started to do a little home, butchering myself nothing on your scale. But I have been buying a side of beef and butchering it and I get a pig and I’ve even been making my own bacon bacon bacon I even made shoulder of bacon all dry cured of course not injected don’t have the space and the equipment for that.. vacuum sealers are wonderful tools and I’ve purchased one. I even use it to seal canning jars, particularly with dry goods like pasta and rice and grain. The vacuum sealer does not only increase the life of the food in the freezer, but it will also increase the life of your food when you put it in the fridge also. It’s something most people don’t think about what they think about the vacuum sealers. So you can have vacuum sealed me in your fridge for up to 10 days. I can go longer, but it is recommend for it to be open then cooked within 10 days.. I so I would recommend a vacuum sealer to everyone. It is easily one of the most useful tools you’ll ever have, and can extend the life of your groceries. Take the cheese for example, who doesn’t like a nice piece of cheese imagine you go down to the supermarket and there’s a big sale on and a great price for cheese, you can buy it and freeze it but it doesn’t taste quite the same. It will last one to two weeks in the refrigerator. However, if you vacuum seal it, it will last between 4 to 8 months in your refrigerator. A chambered vacuum sealer can be expensive, but if you’re using it on a regular basis, you will easily make your money back within the first year or so after that, it is saving you money. PS love the shop set up. I’ll have to come and visit you one day if you allow visitors.
Great video. Thanks for showing everything. Would love to build a meat shop similar.
Glad I found your channel. You're a true gentleman and scholar. I wish I lived closer to your shop. I would've tried to volunteer or hang out with you guys just for the fun of it. Great videos, please keep up the good work.
Thank you very much! I appreciate it.
Totally awesome tour sir... I enjoy all your videos ... thank you for being open to teaching us so we don't make a mess of our own stuff. I am in Saskatchewan so I can't travel your way but one dayni will
Your welcome I hope it helps people avoid the errors I made while starting. Happy sausage making.
Greatful for your videos sir.. look forward to the next one
Wow that’s super impressive meat shop and that’s even cooler it’s your garage
Fantastic video Duncan! Thank you for sharing your extensive knowledge and motivation about the meat shop business. You have beautiful operation. Please continue making your videos, they are extremely educational and enjoyable to watch!
Couldn’t help but noticing the still. I have one just like it.
Haha another hobby
Nice setup I'm got a hillbilly one in my shop one day wish to have somthing that nice love your show and ordered the sausage book you use great book well worth the money.
This was great. I love making stuff and sharing. I really appreciate you sharing your processes and recipes. I want one of those bowl cutters!
I am glad you liked it Brian! Sharing the food you make makes it that much better! lol you can get smaller hobby versions out there.
Came across your channel a couple months ago, started processing our own pigs last month and making lots of sausage. Love the videos, this was great to see the shop and setup!
Thank you! I’m putting in lots of research for a potential meat shop of my own in Colorado.
Great video. Thanks Duncan.
Great looking shop! Thanks for the tour. Nice little still @15:30
Thanks for watching!
Just found your channel looking for venison sausage ideas. Love how you measure out all your seasonings and make it easy to figure out for any size batch
Thanks David. I did a short Venison series should be on the channel Playlist.
@@duncanhenry I’ve watched it 😉
@@duncanhenry do you have a Swedish potato sausage video by chance?
Great tour wish more would do a tour like you did. Looking at building my own so thanks for doing this
You betcha. If you have any questions feel free to bounce them off me ill do my best to answer.
Love your channel. Really enjoyed the tour.
Thank you very much warmsteamingpile haha
Very informative and entertaining.
Thanks for the tour, Nice !
Your Welcome Don thanks for watching!
I can't even put into words how much I appreciate you and your videos! Best sausage maker on all of TH-cam IMO. I never miss a single video that i become aware of! Almost all of your sausages i also make after a video or series 9 Maryinski (sp) March for instance. They are almost all just wonderful! Your professionalism and humble nature make you just a wonderful channel to consume! I have referred almost every other sausage maker I'm aware of to your channel! Please keep it up! I'm looking forward to another Marynski March this year and I will, again, do my bet to keep up! I don't have the same smokehouse, so it is difficult to stay caught up. But I give it my best shot!
Super nice setup.
"That's my house... pretty convenient commute"...haha🤣... love the meat shop tour! Just starting into the home sausage making and your recipes and videos are absolutely amazing! Keep up to the good work
Thank you for the tour! Always a dream of mine to have a shop like you have... love making sausage.
Thank you I am glad you liked it. Keep collecting my friend!
Excellent business you have there, and thanks for the walk round:-) I’m interested in making all kinds of sausages so will look forward to what you have to offer in the future
Thank you Chris. I appreciate it, sounds good we will keep it up then.
I know this is a year old but what a nice place you have there.
Great video. Thanks for the shout out. Your mixer/grinder is one serious machine. I wasn't familiar with an integrated model. I had seen mixers to achieve greater emulsion for texture for hotdogs or similar and then grinders.
Thank you David and no problem.
Ya they are quite nice it reduces your clean up time at the end of the day.
A bit more expensive usually though.
@@duncanhenry what model/brand is yours. Just did a 30lb batch by hand and my fingers froze in pain :) Maybe there is a model a little smaller
Mine is a Hollymatic 175. I'm not sure they make a smaller model but I know biro makes what is called the biro mini. Might be your answer.
looks awesome!!
The truth is, I'd love to see you do so many different things.
the thing that really caught my eye though is the beef pepperoni.
keep up the good work
Thank you! Sounds good ill add beef pepperoni to my to-do list!
Glad you liked it thanks again!
A dream of a shop, no doubt !
Thanks Lost Moose, i've been working at it since I was 15,
Great set up . I was thinking about doing this sort of thing as a side gig after I retire . On a smaller scale of course ..I have a 32 x 24 shop .I ran across your video's looking for tips and I must say you're video's have been priceless for information and enjoyment just watching you do your thing. Can't wait for more video's.maybe you could do a video on how to make a football ham,that would be kool to see. .
Hey Richard glad you liked them and they were useful to you. Ya you bet I will add it to my growing list haha
Really appreciate your videos. Keep it up!
Glad you like them!
Very interesting tonger a tour of the shop. Nice setup. I'm curious about the emulsifier machine now. That's a weird looking piece of kit...
Thank you, Ill have to make a video of it. It is quite the machine.
Try a flint hard felt wheel with buffing compound for stropping the burr. Surgical sharp.
I'd like to try a felt wheel instead of the buffering wheel. I have herd good things.
Great tour! Thank you for sharing.
Love all you content.
@duncanhenry one question- does your smoker control humidity ?
Jon Wentzell
Thanks!
No it is sort of controlled manually.
The retail shop that I work in literally has the same smoker, and we run it like 2-4 times a week.
Is it for sale?
Great tour, really enjoy your videos. I really appreciate how you cut and produce products that people want to eat now. When I trained in butchery (no longer in the trade) in the UK, the cuts were traditional and suited more to what people ate in the past and they still do that from what I see...lots of big expensive roasting joints. But people are less inclined to sit and have a Sunday roast joint of meat together now and seem to eat more international foods (mexican, Indian, Italian etc.) yet butchers still cut pork beef and lamb joints as if customers sit and eat like they did 40-50 years ago. Practically, people want sausage, bacon and steaks, minced beef and pork, I think. Lots of chicken eaten here too but I noticed you don't sell chicken, or eggs. With all that great outdoor space, do you have plans to raise broilers or hens for laying? I've seen videos of businesses built on just that in the US. Could be a great expansion project.
Great tour, nice setup. Love the videos.
Awesome, thank you!
Thanks for the great video
It would be great to see pork and leek or pork and black pudding sausage recipe. Great content
Great setup wish I had this I wish I had this in my house lol. How about a video on smoked pork chops
Thank you! Sounds good ill put it on my list.
hey even thow you dont have a rail system could you not do lamb along with pigs ?
Hey Devon yup you bet we do pigs and lambs. 15 pigs this week.
Mate, I've been watching you coming along with your Dream , & that is what it is , you are Up there now , I dabble a lot with Salamis & Cured Sausage here in Darwin , Australia, & that can be fun in in this climate , I Salute you. 👌🍺
Thank you kindly John. I appreciate that.
I am just dabbling in the salamis myself.
I imagine Darwin has its own unique challenges! Good Luck, I hope it turns out!
Great video!
One of these days Duncan I'll show up on your doorstep! I've to get a passport first.
Could I see a video of your outside cooler/shed. Very interested in doing something just like that
Love this! Question - does the smoker put off a lot of heat? Meaning making the shop hot?
I noticed the still and carboy. I guess you do a little distilling while churning out the sausages :)
Excellent setup friend
Thanks 👍
Hey Duncan, thank you for all of your hard work and amazing content! I am wondering if you could let me know what brand your tabletop stuffer is? Thanks again and I’m excited to see more videos!
Is there any disadvantages to chilling pig halfs on a rack vs hanging. I have a 7x8 cooler and it is to low to add a rail so im looking for an alternative. I like the rack idea
Nice shop! What temperature do you keep the meat shop workroom at for processing?
I was thinking I would love to see your shop set up. Thanks for doing this. Would you consider an elk or moose breakdown for a customer in the fall? Don't get to see that where I'm from.
Your welcome Joshua, yes, I should be able to. November is usually pretty chaotic but ill see what I can do.
Great tour sweet setup. What brand is your vac sealer?
Thank you! Vacmaster.
Even though yoyr products aren't endless, its amazing how much you have to offer! How long do you typically date the smoke "cooked" sausages that you're selling unfrozen? I know you mentioned the frozen sausages could go into the freezer up to 18 months which is pretty impressive (hopefully people get to enjoy them sooner then that,haha)
Yes lol hopefully they eat them sooner! Thank you it takes enough energy to stay on top of the selection. So for our cured smoked cooked products 35days for our cooked but not cured 15days.
Nice shop. Stumbled onto your channel and now watching a lot of your videos. With your land available have you ever thought of raising a couple pigs? Might be attractive to customers knowing you raise the pork for your sausages. Just a thought.
Nice shop
Thanks for the show and tell. What size is the table 4' x 6' ft
Your welcome. Yes. 4x6
Beautiful
When I vac pack sausages the pressure of the vacuum pushes out the sausage mix out of the skins
Any thoughts on how to get around this
I tray wrap them at the moment but I would like to reduce plastic and polystyrene trays.
Nice still.
really enjoyed all the information in here. Just one question...How small is your too small freezer?
Thank you Doreen. It is 10x12.
Hi Duncan, I’m thinking about having a hole put in the middle of my stuffing table. Would you say that it is worth it? Also noticed your beer keg converted water purifier got to get me one of those. Great looking shop!
I regret having that hold in the middle. After using it I would have put it at the end so you could lift tilt and drain the table.
Lol thanks its for "essential oils" that make it into the sausage.
Would love to get the recipe for that maple blueberry sausage
Love your videos just starting up my own thing can you tell me what you think of your smoker nd what model is it thanks Brian Manitoba
It is the 500ss pro smoker from Wisconsin. For the price it absolutely rocks.
Highly recommend it.
You have a nice shop.
Question? You keep your cooler at 32 degrees F. Doesn't that affect the moisture content of the meat? That is an evaporator, not a condenser by the way, but what temp differential are you running across it? I prefer my coolers to be 37 degrees because of veggies and also meats. Why run your cooler so low? I agree that your freezer is too small for proper air flow with all of your product.
Your skids/compressor and condensers are way to close to the wall and boxes/stuff. With no air flow, you will burn up a compressor in short order and you will be wasting money in run time and repairs. The second floor/balcony is ok if you can clean the coils properly. (the cooler skid is too close to the wall. The box obstructions will hurt your freezer skid as well.)
Love the Keg Distiller too
Thank you for the videos. I have liked all of them. Good Stuff and subscribed
Hey Ted thanks for the input.
I run my temperature at 32f 0c because the microbiological studies show that on vacuum packed meat you get the most amount of shelf life at that temperature. (You can even store them at 30f -1c)
It pulls some extra moisture out but not a substantial amount more than other coolers.
I vacuum package most everything so it isn't a big concern in my setup either way.
Improper airflow in my freezer hasn't been and issue yet, boxes full of sausage freeze solid in about a day and a half 2 days at the most. The biggest dilemma is not enough storage space for custom meats at peak times.
I do agree on them being too close to the wall I wish I had spaced them out more for better air circulation. I can clean them out but is a pain in the butt.
I am glad you liked it though.
I have a question would you brine a whole turkey just like a ham and then hot smoke it so it's ready to eat? I live in B.C. now but when I was younger I lived about 200 km south of Edmonton I had the chance to eat a fully cured and smoked turkey cooked like a roast ham in the oven slow and low .. it blew my mind ... not sure of the regulations around doing poultry that way ... it is possible and if so reply to me so I can possibly get this dream started.. really great tour and your channel is blowing my meat-loving mind ..lol
Where do you get you "uncooked" labels, I've been scrolling amazon for 20 mins and cant find any
Thanks, ive learned a lot from your videos!
21:53 self propelled pest control 😉
Lol shes hard on mice that fat cat.
how long do you mix the sausage for? also do you double grind?
I spotted the pilsner on the top rack of the fridge. 🍺
Its for the sausage 😜
Hey would you give us a review of knives and other equipment to recommend for processing an animal?
Hey Stefan. Sure what animal are you processing?
@@duncanhenry Hey! I suppose I didn't consider that, I am just a hunter getting into the processing game. Anything from a moose to a deer.
Would love to see you break down a full hog.
I defiantly will in the new year.
@@duncanhenry Cool! I look forward to it! I suppose a half hog would be just as well given it's the same thing...
Where did you get that sausage table built.
Thanks for the shop tour Duncan, you have a wonderful setup there. I am certainly envious of your walk in coolers. Would love to have one for my home but can't justify the costs.
what model is your pro smoker and it's capacity
Hi Duncan can you show me how to make a kabana sausages please. Thank you from Allan Hamilton's
Hello again Duncan (I am assuming it is Duncan not Henry :-)). I am just wondering if you would so kind to give me some information about your grinder to sharpen your knives. What grid sandpaper is the wheel? What size (diameter)? What kind of grinder (speed)? Are you happy with it? Thank you!!
Lol yes it is Duncan (that is what I get for having to 1st names) I intend to do a knife sharpening video I get that question a lot. It will be coming up.
@@duncanhenry That would be great, Duncan :-) Looking forward to it. Happy new year
Where are you located?
is that a pro smoker 300 ?
Awesome who is your spice supplier looking for a good company brand
may i have the dimension of this room please
in florida, make sure ur equiptment is NSF approved, if not, u may not be allowed to use it!! if it comes in contact with the food, it better NSF approved!! 😮😢
Where do you buy your spices
I get most of my spices from unipack currently.
Hi Duncan, I was considering pro smoker but came across a company called Southern Pride. Have you looked into them? Looking to do small batch smoking for an artisan butcher shop like yours
Hello I am afraid I have never used a souther pride nor know anyone who has one.
The pro smoker is great though.
The Egger sausage is there a recipe for that
Hey Billy you bet it's on my list of videos to make, it will be on there.
Where are you located.
Hmm, tell me more about this Maple Bluebarrie sausage or Maybe make these on a vid. 8-)
lol glad your interested. If you use the mild breakfast sausage recipe from the breakfast sausage video and add maple syrup at 45g/kg and 150g/kg of blueberries you got the maple blueberry sausage.