Hey there guys I hope you liked the tour! As always I'm open to feedback and future video ideas! Like and subscribe for more!

As someone who does the carnivore diet, I can only say you guys do an invaluable service. Keep up the good work.

How do you only have 1.38K subscribers? For anyone into meat processing this is pure gold... and you sir are a master of your craft! A butcher with a distinctly Canadian flair! I have a pretty impressive setup in my basement for processing fresh and cured meats for my family... but after watching this I admit I have meat shop envy ; Fabulous equipment!

Fantastic video Duncan! Thank you for sharing your extensive knowledge and motivation about the meat shop business. You have beautiful operation. Please continue making your videos, they are extremely educational and enjoyable to watch!

Super nice setup.

Thanks for sharing what you do and your establishment. Simply Awesome. Im in southeast BC and our local butchers would never hand out a single tidbit of info. LOVE your open concept, that's what a butcher shop is all about. Keep up the incredible work.

Wow that’s super impressive meat shop and that’s even cooler it’s your garage

Referred here by 2 guys and a cooler. Subscribed immediately. Way back in 1958 I worked as a meat warper in a locker plant. The compressors were on the floor next to the back wall. The wall had top hinged doors that were opened so the hot air from the compressors was blown outside. During the winter the doors were closed so the building was heated. There was a locker room with 300 lockers, 3x3 ft and 3x1.5 ft kept at 0°F, a quick freezer kept at -10°F below zero. Regular cooler kept at 32° to 40° F. A curing room kept at 32° to 40°F with 4 - 45 gal wooden barrels to brine cure the hams and bacons. A smoker about 4 ft square and 12 ft tall, ran on propane. My job after school was to wrap the meat, put it into the quick freeze, than move it the next day to the locker rented to the farmer that owned the animal.

You have done a good job of developing a at home hobby into a business Duncan, as a seasoned at home sausage making veteran I enjoy your videos!

Came across your channel a couple months ago, started processing our own pigs last month and making lots of sausage. Love the videos, this was great to see the shop and setup!

Being watching you for years and like your content that you do.

Very informative and entertaining.

I found your videos recently and have been more or less binge watching. These are the most informative videos I have found. I’ve recently decided to make my own sausage and you make it easy to follow the steps needed, Thank you!

Great video. Thanks Duncan.

Found your post interesting to watch. I can't wait to see your new videos soon. Good Luck with the upcoming update. This KZfaq channel is really very informative and effective.

Great video!

Wow what a great place to do your work. 🎉. Congrats and thank you for sharing your working place with us. THANK YOU. Fourways. South Africa.

Great set up Duncan and a nice view outside of the property. Clean and beautiful, wishing you all the best for the future.

Thank you! I’m putting in lots of research for a potential meat shop of my own in Colorado.

Great shop Duncan. Thanks for taking the time to show me around 👍😎

Love your channel. Really enjoyed the tour.

Thanks for the great video

This was great. I love making stuff and sharing. I really appreciate you sharing your processes and recipes. I want one of those bowl cutters!

Nice to see the Hollymatic machine. My dad was an inspector for them for over 40 years.

Thanks for the tour, Nice !

Great video. Thanks for showing everything. Would love to build a meat shop similar.

Glad I found your channel. You're a true gentleman and scholar. I wish I lived closer to your shop. I would've tried to volunteer or hang out with you guys just for the fun of it. Great videos, please keep up the good work.

Great tour, nice setup. Love the videos.

Great tour wish more would do a tour like you did. Looking at building my own so thanks for doing this

Thank you for the tour! Always a dream of mine to have a shop like you have... love making sausage.

A dream of a shop, no doubt !

I can't even put into words how much I appreciate you and your videos! Best sausage maker on all of KZfaq IMO. I never miss a single video that i become aware of! Almost all of your sausages i also make after a video or series 9 Maryinski (sp) March for instance. They are almost all just wonderful! Your professionalism and humble nature make you just a wonderful channel to consume! I have referred almost every other sausage maker I'm aware of to your channel! Please keep it up! I'm looking forward to another Marynski March this year and I will, again, do my bet to keep up! I don't have the same smokehouse, so it is difficult to stay caught up. But I give it my best shot!

Great looking shop! Thanks for the tour. Nice little still @15:30

Really appreciate your videos. Keep it up!

That’s the dream set up for a lot of us here that sub your channel. I have used an LEM 5 pounder for years and outgrew it long ago. This fall we did at least 150 ponds of moose burger using it to bag it into 1 pound bags. I laughed when you said “my little stuffer” because I upgraded to a 25 pounder and it’s freaken huge compared to my 5’er

"That's my house... pretty convenient commute"...haha🤣... love the meat shop tour! Just starting into the home sausage making and your recipes and videos are absolutely amazing! Keep up to the good work

Nice shop

Excellent business you have there, and thanks for the walk round:-) I’m interested in making all kinds of sausages so will look forward to what you have to offer in the future

Beautiful

Totally awesome tour sir... I enjoy all your videos ... thank you for being open to teaching us so we don't make a mess of our own stuff. I am in Saskatchewan so I can't travel your way but one dayni will

Just found your channel looking for venison sausage ideas. Love how you measure out all your seasonings and make it easy to figure out for any size batch

Excellent setup friend

I know this is a year old but what a nice place you have there.

Nice setup I'm got a hillbilly one in my shop one day wish to have somthing that nice love your show and ordered the sausage book you use great book well worth the money.

Thank you, Duncan. This is exactly what I want to set up in the Philippines for my wife and I. It is difficult to find retail cut pork. Ham, bacon, and sausage is almost nonexistent. I would change that on our island. Your setup is very efficient for 1 or 2 people to manage. Cheers sir.

looks awesome!! The truth is, I'd love to see you do so many different things. the thing that really caught my eye though is the beef pepperoni. keep up the good work

I’ve started to do a little home, butchering myself nothing on your scale. But I have been buying a side of beef and butchering it and I get a pig and I’ve even been making my own bacon bacon bacon I even made shoulder of bacon all dry cured of course not injected don’t have the space and the equipment for that.. vacuum sealers are wonderful tools and I’ve purchased one. I even use it to seal canning jars, particularly with dry goods like pasta and rice and grain. The vacuum sealer does not only increase the life of the food in the freezer, but it will also increase the life of your food when you put it in the fridge also. It’s something most people don’t think about what they think about the vacuum sealers. So you can have vacuum sealed me in your fridge for up to 10 days. I can go longer, but it is recommend for it to be open then cooked within 10 days.. I so I would recommend a vacuum sealer to everyone. It is easily one of the most useful tools you’ll ever have, and can extend the life of your groceries. Take the cheese for example, who doesn’t like a nice piece of cheese imagine you go down to the supermarket and there’s a big sale on and a great price for cheese, you can buy it and freeze it but it doesn’t taste quite the same. It will last one to two weeks in the refrigerator. However, if you vacuum seal it, it will last between 4 to 8 months in your refrigerator. A chambered vacuum sealer can be expensive, but if you’re using it on a regular basis, you will easily make your money back within the first year or so after that, it is saving you money. PS love the shop set up. I’ll have to come and visit you one day if you allow visitors.

Couldn’t help but noticing the still. I have one just like it.

Nice still.

I live in Edmonton and worked a year in a super market meat cutting room. In 1963 all the beef and some pork came from Gainers. Everything was delivered in sides of pork and quartered sides of beef. Garniers was on the edge of Mill Creek revine just north of you shop. There was a rail line that bought all the animals for slaughter.

21:53 self propelled pest control 😉

Very interesting tonger a tour of the shop. Nice setup. I'm curious about the emulsifier machine now. That's a weird looking piece of kit...

Try a flint hard felt wheel with buffing compound for stropping the burr. Surgical sharp.

Great set up . I was thinking about doing this sort of thing as a side gig after I retire . On a smaller scale of course ..I have a 32 x 24 shop .I ran across your video's looking for tips and I must say you're video's have been priceless for information and enjoyment just watching you do your thing. Can't wait for more video's.maybe you could do a video on how to make a football ham,that would be kool to see. .

Great video. Thanks for the shout out. Your mixer/grinder is one serious machine. I wasn't familiar with an integrated model. I had seen mixers to achieve greater emulsion for texture for hotdogs or similar and then grinders.

Mate, I've been watching you coming along with your Dream , & that is what it is , you are Up there now , I dabble a lot with Salamis & Cured Sausage here in Darwin , Australia, & that can be fun in in this climate , I Salute you. 👌🍺

Hey Duncan, thank you for all of your hard work and amazing content! I am wondering if you could let me know what brand your tabletop stuffer is? Thanks again and I’m excited to see more videos!

Love this! Question - does the smoker put off a lot of heat? Meaning making the shop hot?

Great tour, really enjoy your videos. I really appreciate how you cut and produce products that people want to eat now. When I trained in butchery (no longer in the trade) in the UK, the cuts were traditional and suited more to what people ate in the past and they still do that from what I see...lots of big expensive roasting joints. But people are less inclined to sit and have a Sunday roast joint of meat together now and seem to eat more international foods (mexican, Indian, Italian etc.) yet butchers still cut pork beef and lamb joints as if customers sit and eat like they did 40-50 years ago. Practically, people want sausage, bacon and steaks, minced beef and pork, I think. Lots of chicken eaten here too but I noticed you don't sell chicken, or eggs. With all that great outdoor space, do you have plans to raise broilers or hens for laying? I've seen videos of businesses built on just that in the US. Could be a great expansion project.

I noticed the still and carboy. I guess you do a little distilling while churning out the sausages :)

It would be great to see pork and leek or pork and black pudding sausage recipe. Great content

The retail shop that I work in literally has the same smoker, and we run it like 2-4 times a week.

Great tour! Thank you for sharing. Love all you content. @duncanhenry one question- does your smoker control humidity ? Jon Wentzell

Is there any disadvantages to chilling pig halfs on a rack vs hanging. I have a 7x8 cooler and it is to low to add a rail so im looking for an alternative. I like the rack idea

I have a question would you brine a whole turkey just like a ham and then hot smoke it so it's ready to eat? I live in B.C. now but when I was younger I lived about 200 km south of Edmonton I had the chance to eat a fully cured and smoked turkey cooked like a roast ham in the oven slow and low .. it blew my mind ... not sure of the regulations around doing poultry that way ... it is possible and if so reply to me so I can possibly get this dream started.. really great tour and your channel is blowing my meat-loving mind ..lol

Nice shop! What temperature do you keep the meat shop workroom at for processing?

One of these days Duncan I'll show up on your doorstep! I've to get a passport first.

Great setup wish I had this I wish I had this in my house lol. How about a video on smoked pork chops

When I vac pack sausages the pressure of the vacuum pushes out the sausage mix out of the skins Any thoughts on how to get around this I tray wrap them at the moment but I would like to reduce plastic and polystyrene trays.

I was thinking I would love to see your shop set up. Thanks for doing this. Would you consider an elk or moose breakdown for a customer in the fall? Don't get to see that where I'm from.

Even though yoyr products aren't endless, its amazing how much you have to offer! How long do you typically date the smoke "cooked" sausages that you're selling unfrozen? I know you mentioned the frozen sausages could go into the freezer up to 18 months which is pretty impressive (hopefully people get to enjoy them sooner then that,haha)

Love your videos just starting up my own thing can you tell me what you think of your smoker nd what model is it thanks Brian Manitoba

Nice shop. Stumbled onto your channel and now watching a lot of your videos. With your land available have you ever thought of raising a couple pigs? Might be attractive to customers knowing you raise the pork for your sausages. Just a thought.

Thanks for the show and tell. What size is the table 4' x 6' ft

hey even thow you dont have a rail system could you not do lamb along with pigs ?

really enjoyed all the information in here. Just one question...How small is your too small freezer?

how long do you mix the sausage for? also do you double grind?

Great tour sweet setup. What brand is your vac sealer?

I spotted the pilsner on the top rack of the fridge. 🍺

is that a pro smoker 300 ?

what model is your pro smoker and it's capacity

Where do you get you "uncooked" labels, I've been scrolling amazon for 20 mins and cant find any Thanks, ive learned a lot from your videos!

Where did you get that sausage table built.

in florida, make sure ur equiptment is NSF approved, if not, u may not be allowed to use it!! if it comes in contact with the food, it better NSF approved!! 😮😢

Thanks for the shop tour Duncan, you have a wonderful setup there. I am certainly envious of your walk in coolers. Would love to have one for my home but can't justify the costs.

Hi Duncan can you show me how to make a kabana sausages please. Thank you from Allan Hamilton's

Hi Duncan, I’m thinking about having a hole put in the middle of my stuffing table. Would you say that it is worth it? Also noticed your beer keg converted water purifier got to get me one of those. Great looking shop!

You have a nice shop. Question? You keep your cooler at 32 degrees F. Doesn't that affect the moisture content of the meat? That is an evaporator, not a condenser by the way, but what temp differential are you running across it? I prefer my coolers to be 37 degrees because of veggies and also meats. Why run your cooler so low? I agree that your freezer is too small for proper air flow with all of your product. Your skids/compressor and condensers are way to close to the wall and boxes/stuff. With no air flow, you will burn up a compressor in short order and you will be wasting money in run time and repairs. The second floor/balcony is ok if you can clean the coils properly. (the cooler skid is too close to the wall. The box obstructions will hurt your freezer skid as well.) Love the Keg Distiller too Thank you for the videos. I have liked all of them. Good Stuff and subscribed

Hey would you give us a review of knives and other equipment to recommend for processing an animal?

Hi Duncan, I was considering pro smoker but came across a company called Southern Pride. Have you looked into them? Looking to do small batch smoking for an artisan butcher shop like yours

Where are you located?

Where do you buy your spices

Hello again Duncan (I am assuming it is Duncan not Henry :-)). I am just wondering if you would so kind to give me some information about your grinder to sharpen your knives. What grid sandpaper is the wheel? What size (diameter)? What kind of grinder (speed)? Are you happy with it? Thank you!!

Would love to see you break down a full hog.

Hmm, tell me more about this Maple Bluebarrie sausage or Maybe make these on a vid. 8-)

🤔 Whatcha use the still for 😉

may i have the dimension of this room please

Where are you located.

What amount of blueberries you mix into your breakfast sausage?

The Egger sausage is there a recipe for that