McInturff’s Meats

McInturff’s Meats Welcome to the page for McInturff’s meats.

This page documents our journey to honor the butchering heritage of the McInturff family as well as our research and creation of historical meat products from the Middle Ages until today.

Yet another part of our busy week processing. This is a batch of original McInturff recipe breakfast sausage that has no...
05/05/2021

Yet another part of our busy week processing. This is a batch of original McInturff recipe breakfast sausage that has now been made for 4 generations. This is a simple, traditional breakfast sausage made just with salt and black pepper. Fun meat processing fact: the sage that everyone loves in their modern recipe breakfast sausages was originally added to cover the off flavors of meat that had started to go bad!

This is about 21.5 pounds of ground beef trim. Or what was left from 6 trimmed briskets. I was considering using my oth...
05/03/2021

This is about 21.5 pounds of ground beef trim. Or what was left from 6 trimmed briskets.

I was considering using my other slow cookers to render this down into tallow but I don’t think I have enough room. Electric roaster it is.

As this is now it could be added into a pork and beef sausage like kielbasa, or a white pudding.

* One electric roaster and one large slower cooker.

Made some room in the freezer. 3.5 pounds of pork trim starting to render into lard.
05/03/2021

Made some room in the freezer. 3.5 pounds of pork trim starting to render into lard.

Beef bacon waiting to chill overnight before slicing.
05/03/2021

Beef bacon waiting to chill overnight before slicing.

Another fresh batch of Irish bacon done! Irish bacon is a close cousin to the better known Canadian bacon. Both are made...
05/01/2021

Another fresh batch of Irish bacon done! Irish bacon is a close cousin to the better known Canadian bacon. Both are made from the loin and are therefore versions of “back bacon”. Canadian bacon trims off all of the fat cap while Irish bacon keeps the fat intact and is sliced thinner. As a salt and smoke cured meat it could be eaten cold as shown but is extra magical when fried until the fat is crispy.

This morning we spent some time clearing out the deep freezer. Pulled a 4.5 gallon bucket of pork bones. Getting ready...
02/27/2021

This morning we spent some time clearing out the deep freezer. Pulled a 4.5 gallon bucket of pork bones.

Getting ready to put three roasters of veggies and bones into the oven for stock.

These will roast for about an hour and then get topped with some herbs and water and simmer in the oven for several hours.

02/23/2021

In the spirit of learning, when you trust your source don't tweak the recipe until after you've made it once.

I pulled the salmon from the cure after about 24 hours instead of after 36 like the recipe said. The parts closest to the skin on the big thick sections were not cured through. I got worried about it being over salty because I tired a hot smoked recipe and brine from a random internet page that ended up too salty to eat.

Lessons of today:

Brines and dry cures don't work at the same speed. Or rather just because it's fish the rules don't change.

If you trust your source, actually trust your source. Changing the procedure will change the outcome.

02/23/2021

That beautiful salmon is getting some cherry wood smoke this morning!

While typically we work with pork and beef, I was feeling inspired to try my hand at a cold smoked salmon.Here is the ri...
02/23/2021

While typically we work with pork and beef, I was feeling inspired to try my hand at a cold smoked salmon.

Here is the rinsed fillet, after a 24 hour cure, ready to spend the night drying in the refrigerator before smoking tomorrow.

You can still see flecks of bay leaves on the flesh.

02/23/2021

Welcome to the new page for McInturff’s Meats. While this is set up as a business page WE ARE NOT A RETAIL BUSINESS at this time. This page is here to document the butchering and meat processing adventures of Chad and Angela McInturff in their quest to honor the traditions of the McInturff family’s history as butchers in Urbana, Ohio. We will post our projects here as we strive to keep family recipes in production as well as researching and reproducing historical meat products from the Middle Ages to today. We realize some people probably do not want to see pictures of meat processing on our public profiles, so this page will give those who are interested a place to see what we are doing and learn along with us.

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Troy, OH

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