Hi Bev, glad to share. Meat shortage ideas I executed.
a) Go buy meat that others don't want, or can't physically handle - there's plenty where I looked. I guess I was lucky.
b) learn to use a knife and cutting board - be careful. Use SHARP knife
3) accept and learn to eat "inferior" cuts of meat and organs.
4) waste NOTHING
Processed pork shoulder and bagged into 300-340g bags into freezer. Learned how to skin that shoulder (i did waste this
next time I Might try to make porkskin cracklins' or footballs. Put bone into Insta-Pot and make bone broth. Super good! (see video below for jelly like broth)
Processed 15lb+ beef brisket into 300-340g bags into freezer. Trimmed and collected fat to make tallow and beef cracklins' First time ever for this - learn to use Google and Insta-pot and you've got it made! Cracklin's so good I could hardly stop eating them. My blood glucose soared this morning after eating so much fat last night.
I don't have to buy butter now for probably the next 2 months with all the fat from the brisket rendered down. I also plan on bringing these ideas forward as the corona virus thing wanes - save money and gain skill.
I'll admit tho, eating rare, fat and highly concentrated connective tissue of the brisket is a challenge for the jaw. I think I get full quicker on it as it take longer to eat. Also need to floss after each meal
Pictures below with brief explanations:
At work in the kitchen on beef brisket
Bones from pork shoulder go into Insta-Pot
Pealing back the FAT on the pork bone broth (short movie link below this)
Saving all the fat and trimmings this is my fist stab at rendering fat and making fat snack cracklins' - so good!
There you go. How to survive the impending doom - I might have to go back to the store in a month to restock. A lot changes in a month. Relax
It could be better, or a lot worse. It's basically completely out of your control.
A great Chinese Daoist was once asked to summarize all of this learning and outlook. He simply said,
"Worry is preposterous"