Funded! This project was successfully funded on May 15, 2012.

Update #101

Curing the Butcher Shop

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No sign of the snows receding yet here on Sugar Mountain but we are approaching the end of the cure time for the plaster on the walls and ceilings of the bathroom and initial cutting room which means soon we'll be staining and then sealing the surfaces in preparation for installing equipment. Catch up on the news at these two blog posts:

http://SugarMtnFarm.com/hall-plastering/

http://SugarMtnFarm.com/curing-the-butcher-shop/

and see the new updated timeline of what is done and needs to be done here on the progress chart:

http://SugarMtnFarm.com/butchershop

Cheers,

-Walter


Update #100

Picking Equipment - Opinions?

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We are just finishing plastering the walls of the bathroom and initial working rooms. The coving in the bathroom is almost completed. Cove the corners of iCutter will probably get finished this weekend. Then the 30 day cure time count down starts starts so we can seal the surfaces. Progress!

Meanwhile I'm making final decisions on equipment. We need to get a meat saw, grinder and vacuum packager - those are the big ticket items still to be bought before we can start butchering. I've picked out some models and hoped that some of you might have experience with these since I know that some of you do meat cutting. For the full post, equipment list and to leave suggestions and comments please go here.

As always, there is an updated progress chart on the Butcher Shop Page.

Cheers, -Walter


Update #99

New Butchering Book by Cole Ward

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Hope with Cole's new book
Hope with Cole's new book

Many of you received the Cole Ward DVD series about meat cutting and I thought you might be interested to know that Cole has a new book out. He is the master butcher we apprenticed for 18 months. See:

http://SugarMtnFarm.com/cole-ward-book/

Cheers,

Walter


Update #98

Pig Sticks and Wands

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Today we finished plastering the ceiling of the initial cutter room. On Wednesday we met with the head of the department of meat inspection for Vermont. He came out to our farm and check out our progress. He was very pleased with what he saw. In addition to inspecting our work to date we also talked about equipment, tools, supplies, HACCP/PR, food security, biosecurity and the next steps as we approach our opening date. See the progress chart on the Butcher Shop web page.

For something completely different check out this post about how to make a magic pig stick.

Cheers,

-Walter Jeffries

Sugar Mountain Farm

in Vermont


Update #97

Updated Progress Chart 12/29/2013

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Smokehouse Ceiling Vent

For those who like to keep track of things happening check out the updated time table for our butcher shop. Many of the milestones have new progress percentages for how much has been completed. Right now we're doing parging ceilings & walls, metal working, polyurea and partitions.

Outdoors: 25°F/20°F Cloudy
Tiny Cottage: 66°F/60°F

Daily Spark: If you correct your mind, the rest of your life will fall into place. -Lao Tzu


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