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    1. Home
    2. Deepwoodsbutcher
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    Deepwoodsbutcher

    @Deepwoodsbutcher

    Power User Veteran Regular Contributors

    Been in the meat business about 10 years. I've worked as a retail meat cutter, whole animal butcher and on the harvest floor killing, skinning and gutting. I'm a professional deer processor and also do on farm harvests. Hobby sausage maker. Learning the curing and smoking process both commercially and at home. Women make great butchers because we choose the trade, we rarely inherit it.

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    Veteran Yearling Cast Iron Canning Dry Cured Sausage Power User Regular Contributors

    Best posts made by Deepwoodsbutcher

    • RE: What did everyone cook today?

      SmartSelect_20211118-103002_Gallery.jpg Screenshot_20211118-102844_Gallery.jpg
      Root beer and maple syrup injected turkey. Smoked about 7 hours. Turned out awesome. Definitely recommend injecting and smoking whole turkey.

      posted in Bragging Board
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: What did everyone cook today?

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      Pulled pork B.L.T

      posted in Bragging Board
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: Home meat processing shop

      Here’s a look at the first coat. Waiting a few hours for it to be dry enough for the second coat.
      20220524_114151.jpg
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      posted in Meat Processing
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: What did everyone cook today?

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      Pork butt on the smoker right now. Couple more hours…

      posted in Bragging Board
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: What did everyone cook today?

      Reverse seared Tomahawk ribeye steak, homemade potato salad and warm rolls with honey cinnamon compound butter
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      Also showing off my new steak knives.

      posted in Bragging Board
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: What did everyone cook today?

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      Kabobs today

      posted in Bragging Board
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: Home meat processing shop

      Managed to get 3 coats of epoxy over the entire floor. I’m pretty happy with the results so long as it holds up for awhile. It won’t be fully cured for about 10 days, but now I can move on to finish electrical and wall coverings.
      20220527_191808.jpg
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      posted in Meat Processing
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: What did everyone cook today?

      Grilled up some chicken thighs tonight
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      posted in Bragging Board
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: What did everyone cook today?

      Burgers and sweet potato fries
      20220510_190202.jpg

      posted in Bragging Board
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: What did everyone cook today?

      Balsamic and herb marinaded lamb tenderloins wrapped in lamb bacon
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      posted in Bragging Board
      Deepwoodsbutcher
      Deepwoodsbutcher

    Latest posts made by Deepwoodsbutcher

    • RE: Ask a butcher

      zbigjeff yeah, especially with regional differences and terminologies, it’s always best to talk with your local butcher.

      posted in General
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: Buckboard bacon

      I’ve got a lot of pork butts on hand and definitely need to try this out at home. I’ve done a few commercially and they turn out really nice. I’ve never had a chance to eat it though.

      posted in Bragging Board
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: Ask a butcher

      Jonathon As far as Denver steaks go, they are very good. Firstly, since they are cut from the chuck primal, they are nicely marbled and have tremendous beef flavor. Secondly, they stay relatively tender when cooked med rare. They are definitely worth trying if you haven’t. As a side note, here in Michigan the “Denver” steak that is sold in markets is actually a ranch steak cut from the shoulder clod. I think this is a regional issue, but just be sure you ask for this cut from a reputable butcher that cuts a true Denver.

      posted in General
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: Ask a butcher

      Jonathon no difference in seasoning that I am aware of, but I have never worked in a plant that does the hot boning so I could be wrong on that. Maybe someone else has more info about that.

      posted in General
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: What's your next Meat Project?

      zbigjeff great looking burgers!

      posted in Meat Processing
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: What did everyone cook today?

      GWG8541 looks good. Zucchini is my favorite food. I would honestly take a plate of fried zucchini over a nice ribeye even.

      posted in Bragging Board
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: What did everyone cook today?

      wdaly thanks!

      posted in Bragging Board
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: Ask a butcher

      I do pork brats with 3/8s usually. All depends on what you want.

      posted in General
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: What did everyone cook today?

      gus4416 thanks!

      posted in Bragging Board
      Deepwoodsbutcher
      Deepwoodsbutcher
    • RE: What did everyone cook today?

      Dave in AZ one of the rare times that my baking expariment worked out great. I’m really just a so-so baker.

      posted in Bragging Board
      Deepwoodsbutcher
      Deepwoodsbutcher