Butcher Day is Fast Approaching

[SheShedAcres]

My husband and I are looking at doing our first butchering sometime this week. We've seen many different ways to handle the carcass from keeping in the frog in a water solution, to putting them in a cooler with ice water. We've also heard that you can butch straight to the freezer without any soaking. What do my favorite posts say? TIA!

Kelly

 

[WhatTheFluff]

We generally grind all our meat, so we dispatch, butcher, debone, weigh, then grind on the course then grind again with the fine (we add in either plain ground pork or pork fat since rabbit is so lean), then we weigh/package with a vacuum sealer for the freezer or eat right away or both lol.

Bunny burgers are my all-time favorite. Super juicy and the meat really takes on the flavors well of any seasonings you add to it.