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What are you making your walls of once the studs are up. You will have to be washing the slaughter area down with cleaning fluids. Having butchered animals for 8 years it is amazing where the blood can end up. For the walls use concrete board and then smooth it over with smooth cement at least 1/2 thick so it will not crack. Accidents do happen. That way you can also scrub the walls down.
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Backroadmeats FRP=FIbre Reinforced Plastic...
Quite often used in Commercial Food Processin Plants, an even Biological, or Pharmaceutical Clean Rooms, where I work, because of its various qualities, especially that of bein able to withstand repetitive cleanin/sanitizin, with whatever harsh chemicals that th environment it's installed in, an substances it's exposed to dictate/mandate.Last edited by Mr. Bones; September 23, 2019, 03:26 PM.
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Mr. Bones. I believe that may be the fancy name for what I call dairyboard.
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Mr. Bones. Yup looked it up I am using frp ..it is referred to as dairy board up here because all the milkhouses where the milk bulk tanks at the dairy farms wall were lined with the stuff.. never knew what it was actually called..huh??
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Founding Member & Pit Barrel Cooker Queen
- Jul 2014
- 7136
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My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron GriddleGrill Grate for SnSGrill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:Extreme BBQ Thermometer PackagePit Viper Fan (to pair with Fireboard Fan Driver Cable)
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:Thermapen MK4 (pink)Maverick ET 73 a little workhorse with limited range
Thermapen Classic (pink too)
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Temp Test 2 Smart Thermometer
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Timestick Trio
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Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
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Originally posted by mountainsmoker View PostWhat are you making your walls of once the studs are up. You will have to be washing the slaughter area down with cleaning fluids. Having butchered animals for 8 years it is amazing where the blood can end up. For the walls use concrete board and then smooth it over with smooth cement at least 1/2 thick so it will not crack. Accidents do happen. That way you can also scrub the walls down.
Given mountainsmoker 's comments, it will be interesting to see how the construction is adapted to perfectly suit a butchery operation.
Thanks for bringing us all along as you build your dream business.
Kathryn
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This has been one heck of a project.. I have had a conditional use permit to have a meat locker for over three years. Had to have the sewer drawn three times to satisfy county.. the the department of health screwed around I was singled out by the department of ag to apply for a grant only to be turned down.. this singled out to apply for another one which I at least got. Man this has tested my very limited patience.. but we are getting close..
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Hip-Hip-Hooray. Love watching your progress. Can't wait for first cuts.
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Holy Cow, whaddya at, 16' on those walls???
That's a 12' ladder...
Lookin good, this is a much more excitin part of th build, fer a Customer, than jus th slab, in my considered experience...Wall Day is a huge phreakin Milestone!!!!
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Mr. Bones yup 16 ft siedwalls in the back..holsteins are really tall hanging by their back legs. If ya know what I mean
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Charter Member
- Aug 2014
- 2217
- Forest Park Il
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Weber 26
Weber Performer 22.5, Weber 18.5, WSM 18.5, Smokey Joe
2 Slow N Sears, Charcoal Rotisserie, Kettle Pizza for Weber 22.5, Vortex, Grill Grates
Smoke Thermometer, Igrill, Thermapen, Thermapop,Maverick 2 probe
I love cooking with wine. Sometimes I put it in my food.
One cannot have too many grills.
Oh my...Very cool... My wife and I used to own a country house in NW Illinois....We bought most of our meat from a similar type small plant...We loved it...sometimes we'll make the 2 hour 10 minute drive to visit friends and of course pick up some freshly butchered meat.
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Club Member
- Mar 2015
- 668
- Orange County CA
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Lone Star Grillz 20x36 offset
Weber 26" kettle
PK Classic
Weber Genesis gas grill
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Cheapo Brinkmann charcoal smoker with DIY propane conversion
Any faint hope I had of catching up to your sausage-making game is gone bye-bye with an operation like this! Congrats and keep us posted.
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holehogg. There is 5 guys.. they figure they will be done tomorrow.. so three days from start to finish. They will put the doors and windows in and tin it tomorrow.. this isn't their first rodeo.
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They are moving fast Backroadmeats I guess they need to as winter is just around the corner for you.
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mountainsmoker I am not as concerned about winter but missing deer hunting season would be hit to getting this thing up and running
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That would be bad for you, bummer.
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I should make it..I hope😄😄
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