Search found 247 matches
- Tue Jul 22, 2014 23:30
- Forum: Books&Videos of meat processing
- Topic: Jason & Carolina's video (TLP charcuterie shop)
- Replies: 5
- Views: 10147
Thanks, everyone! We are grateful to have the opportunity and especially to be supported and mentioned by such a great group of people! That sawhorse table is topped with an old barn door. It used to be for farmers markets but the ladies weren't too happy lifting the 70lb monster! Thanks again CW fo...
- Wed Sep 18, 2013 02:22
- Forum: Hyde Park
- Topic: A proud partner and husband
- Replies: 8
- Views: 5408
A proud partner and husband
hey all. I just wanted to share a video with everyone (especially CW). Its a video from the CIA on our shop.
http://www.youtube.com/watch?v=0sSxZ8EU ... E7AF88703A
Thanks for all the kindness and support along the way!
http://www.youtube.com/watch?v=0sSxZ8EU ... E7AF88703A
Thanks for all the kindness and support along the way!
- Sun Aug 11, 2013 14:27
- Forum: Books&Videos of meat processing
- Topic: I came upon another source of information
- Replies: 4
- Views: 9629
- Fri Aug 02, 2013 03:41
- Forum: For beginners
- Topic: Sausage making as a business?
- Replies: 20
- Views: 38302
Check the posts by Story28. He and his wife built an establishment in Washington DC called, " The Three Little Pigs ". He has faced all of the problems that you will encounter and has installed some rather sophisticated equipment. He is also very helpful. I am happy to help, if needed. El Ducko, Ch...
- Wed Jul 24, 2013 04:45
- Forum: Hyde Park
- Topic: Getting Together?
- Replies: 38
- Views: 23937
Thanks for the kind words. It doesn't have to be a year before you can assemble a group to enjoy some time here. We do frequent classes on butchery, charcuterie, & salumi. If the interest is there, it would be a privilege to host a workshop for our WD members on one or several of the things we do he...
- Sat Jul 20, 2013 02:30
- Forum: Hyde Park
- Topic: Getting Together?
- Replies: 38
- Views: 23937
You bet. The city is easy to get around. We are near Silver Spring, so hotels there are probably less expensive than in downtown DC. Silver spring is about a ten minute cab ride north of our shop. In the end, it is more expensive out this way than a rural setting. On the flip-side the airports, lodg...
- Thu Jul 18, 2013 12:39
- Forum: Hyde Park
- Topic: Getting Together?
- Replies: 38
- Views: 23937
It's a cool little city. And, what better place than the nation's capitol for our guests to see our country? As far as parking, there is an empty lot across the street I could ask about using if it got that serious, but we have a back lot that can hold four cars. Customers typically walk, park in fr...
- Thu Jul 18, 2013 04:41
- Forum: Hyde Park
- Topic: Getting Together?
- Replies: 38
- Views: 23937
Everyone is more than welcome to come to our shop. I don't mind hosting and lecturing if wanted/needed. I think it is a fantastic idea! Plus, what a great way to finally drag CW out here.
We can easily accommodate a group of 15.
For those who don't know:
www.threelittlepigsdc.com
We can easily accommodate a group of 15.
For those who don't know:
www.threelittlepigsdc.com
- Thu Apr 25, 2013 18:56
- Forum: For beginners
- Topic: Chorizo fermentation temp !!
- Replies: 23
- Views: 18458
Hi Bob. I appreciate your input, although, I defer my question to CW, specifically. I am interested in the specificity of the microbiology behind these two starter cultures and how they interact with sugar and meat during fermentation. With CW's pedigree, I think he can offer us insight beyond infor...
- Thu Apr 25, 2013 14:52
- Forum: For beginners
- Topic: Chorizo fermentation temp !!
- Replies: 23
- Views: 18458
Thanks for the great response, CW. What I mean to say is that T-SPX requires 68 F at 85% humidity for three days. Would there be any difference in texture, flavor, appearance, etc (for better or worse) if I were to use F-LC in those exact same conditions described, instead of using T-SPX. Conversely...
- Thu Apr 25, 2013 01:19
- Forum: For beginners
- Topic: Chorizo fermentation temp !!
- Replies: 23
- Views: 18458
CW, do you know if there are any advantages for using T-SPX or F-RM vs. F-LC? For instance, if you can control your environment to the exact specifications needed by F-RM or T-SPX, does F-LC produce the exact same results? I was thinking about switching over to only using F-LC because of the versati...
- Thu Apr 25, 2013 01:15
- Forum: Microbiology of meat and products
- Topic: Cures
- Replies: 14
- Views: 15835
- Fri Apr 12, 2013 14:33
- Forum: Smoked pork products
- Topic: Country Ham
- Replies: 22
- Views: 28984
Thanks for the kind words! Right now, they are all being smoked as we... type. For your hams, I have a little humble advice. I could be wrong, but it looked like you had removed the aitch bone. You want to keep that attached. Removing it creates nooks and crannies, even when the aitch bone is harves...
- Thu Mar 14, 2013 03:18
- Forum: Technology basis
- Topic: Celery Powder
- Replies: 13
- Views: 16561
You have great insight, Ross. I am trying to gather as much knowledge as I can, and then present that to Polyface so that can make an informed decision. I am concerned that they have been hooked in with the whole "natural" thing. In any case, it is important for me to learn both sides of the coin. I...
- Thu Mar 14, 2013 02:30
- Forum: Technology basis
- Topic: Celery Powder
- Replies: 13
- Views: 16561