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Search found 33 matches
I’m now 6 weeks into my program and it has (is) an education. Absolutely what I feel I am meant to be doing. The program focuses on whole carcass usage. The day starts with us cutting 2-4 cases of chicken between 14 of us. Then into groups to either cut beef or pork sides and bagged primals. Make fr...
- Tue Aug 13, 2019 21:20
- Forum: Hyde Park
- Topic: Starting School Sept 3 BUTCHERY
- Replies: 3
- Views: 485
I wanted to reach out to this board and thank EVERYONE on here! I am returning to school and taking butchery thanks in part to the people on this board. I started making duck breast like everyone who has ready Ruhlman's book. Then wanted a bit more and searched the web and bought Marianski's books, ...
- Wed Aug 07, 2019 23:02
- Forum: Other products
- Topic: Moist and Tender Jerky Experiment
- Replies: 8
- Views: 1157
Does it end up with more of a "kipered" texture? like a dried steak bite? Interested in this as I prefer mine to be a little on the chewy side.
I was gifted 10kg of snow goose breasts this weekend and had to do something with them quick as they had started to thaw in transit. Turned them into this recipe. Thanks!! turned out great. Nice little kick with the addition of dried chipotle powder. 10kg of breast turned into 6kg of trimmed and cle...
Hi all. Just need to tell someone and for reasons I can't do it in real life. I am going back to school and taking "Butchery and Charcuterie Management" at Southern Alberta Institute of Tech. (SAIT). 44 years old, 25 years into my career and decided I was done a few months ago. Just got my acceptanc...
- Wed Jan 24, 2018 16:04
- Forum: Dry Cured Meats and Sausages
- Topic: Saucisson Sec for Everyone
- Replies: 25
- Views: 8376