Share this project

Done

Share this project

Done
Photo original
Enjoy naturally raised Vermont pastured pork, sausages and charcuterie from our butcher shop on-farm shipped to your home.
369 backers pledged $33,456 to help bring this project to life.

Recent updates

Photos

2077cd37b9a02206a283b3bed7d3d2fe original
Dd22e60117b2926f3ed2cf749cc22984 original
Bcf52468ebfec2a71a9ed1f57a7827be original

Ventilating

1 like
Ventilation Notes
Ventilation Notes

This winter I got hit hard by influenza and was down for seven weeks. Apparently the virus let in a not so friendly bacterium, or few, and my lungs got infected. After two courses of antibiotics I can breath again. A great relief!

Once I was mobile again I wired up the laundry, the next section outside of Admin and iCutter and then did the lower mechanical room and the two hot water heaters. One is a heat pump that slowly but efficiently sucks energy out of the air while delivering cool dry filtered air to the work processing space and incidentally delivering 145°F hot water. The other is a super booster that takes the pre-heated hot water up to 185°F for sanitization. This allows us pre and post sanitize the cutting room without having to use the harsh chemicals. Heat kills.

Once that was completed Ben and I began working on the ventilation system. Will had already put in the duct work from the heat pump and the panel with the vent for me while I was sick. Ventilation handles several independent systems. The separate process and welfare DWV septic systems vent through one pair of vents up and out the tower. Steamy air from the initial cutting room (iCutter) and future process rooms are also vented up the tower and then make up air comes in from a little lower down. The differential lets the system normally operate passively but when we need it we can turn on a booster that will move the air out of iCutter in about two minutes. That will be good after doing the pre and post operations sanitization - a rather steamy process.

The diagram at the top is some of my notes as I build out the system. The whole thing is in the computer in my digital floor plans but sometimes I like to hand draw another view as I put in pipes and conduit just to visualize it. I use rather archaic drafting software which does not have 3D features but this works well and even if I did I think I would probably end up doing this occasionally. Sometimes paper and pen is just faster and good enough. These notes get date stamped, scanned in and then the final thing gets remeasured and check against my primary schematics to keep a good log for future reference. I also do a lot of labeling of pipes, conduits, wires and such in place so I don't come back in ten years wondering... "What did I do there!?!"

Once the ventilation is done I'll begin hooking up the PEX water supply pipes, water filtration system, pressure pump and then make the final connection to the septic so we can test those systems.

-Walter

Wired & So-Low

2 likes

This week I finished up wiring in what we call the Admin section of the building. This includes the inspector's office, bathroom, hall and initial meat cutting room where we'll be butchering and making sausage:

http://sugarmtnfarm.com/2015/02/11/admin-wiring-done/

We also got the So-Low blast freezer installed which will let us deep freeze meat so we can begin shipping Kickstarter rewards:

http://sugarmtnfarm.com/2015/02/10/so-low-installed/

I just wired the last two breaker panels in lower mech and I'm now working hooking up electric for the water heaters and laundry room. After that comes ventilation, DWV and supply water.

Progress!

-Walter

Freezer Shuffle

1 like
Freezer Shuffle
Freezer Shuffle

As we get ready to open the butcher shop we're doing those final little details like moving in the freezers and refrigerator, the inspector's desk, chair and file cabinet and final bits of electrical wiring and other little things. See this post for the Freezer Shuffle:

http://sugarmtnfarm.com/2015/01/21/freezer-shuffle/

Today I'm wiring in iCutter, the initial cutting room. The inspector's office, bathroom, main and sub-breaker panels and half of hall are all done.

End of 2014 Update

2 likes

I'm hoping we'll begin cutting meat here in January. Check out the updates here:

http://SugarMtnFarm.com/butchershop

I'm working on the last little bits of electrical wiring, have some water lines to connect, testing water heaters, the inspector's office desk and shelves, a few other small details and then my application for our license. I'm down to those last little things before we clean up for opening and it feels really good to finally be this close to the end of this construction phase.

Once we get our Vermont State license we'll begin filling CSA Pre-Buys and Kickstarter backer packages beginning with those in Vermont and people who can meet us along our delivery route.

The state inspector recommends a start up period under just state inspection but as soon as possible I'll be applying for our USDA federal license so that we can start shipping out-of-state as well.

It's exciting to be so close! We're really, really looking forward to begin butchering on-farm.

Happy New Years Eve!

-Walter

Dressed for Cutting

4 likes

We're dressed to cut! Our butchering cloths arrived this past week and I took that opportunity to shoot the family photo for our 2015 calendar. Check out this blog post for another photo of the inside of the butcher shop and more details and we close in on our opening date!

http://sugarmtnfarm.com/2014/12/04/family-photo-in-butcher-shop/

Cheers,

-Walter