by Grace R
Is this for a home or a butchering facility?
If it for a home, I am just curious to know the activity, is it just for BBQ or a lot more work than that?
Folks have posted some great outdoor kitchen projects here on Hometalk. You can search them at the top of the page. Beyond that, I am also stumped by the processing areas question. Can you give us a little more detail?
Grace, we do this in Arkansas, well my husbands family does, it is important that ALL counter cutting areas are stainless steel and there are large fans for circulation and repelling flying insects. You will need two seperate areas one for veggies the other for meat and a minimum of 3 deep sinks. I post some pictures of our holiday processing in the "country" of a make shift processing area.
Thanks Faidra, you got exactly what I need. Got any pictures? And Yamini & Steve-I'm trying to be a back-to-the-land, self-sufficient small farmstead. I have approx. 20 acres with chickens, turkeys, ducks, geese, goats & rabbits as well as vegies from the garden that I intend to process. When you have pressure cookers going it really heats up the house so an outside kitchen really appeals to me. The animal butchering is some poultry in the Fall and other as needed. I let the butcher do our steer!
Thanks for the answers, but I'm still hoping for more ideas. I'm in North Dakota so I can't have an out in the open cooking kitchen, it has to be semi-enclosed at least.
I'm a vegetarian with a backyard veggie garden, but I have nothing to offer on home meat processing. I do recall an article from a while back in Mother Earth News about processing chickens that might help:
There is a FB group called https://www.facebook.com/groups/foodpreserving/ perhaps someone on there might have what you are looking for.