Search found 33 matches

by LOEBER74
Wed Oct 16, 2019 03:35
Forum: Hyde Park
Topic: School
Replies: 13
Views: 1253

Re: School

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...
by LOEBER74
Mon Aug 19, 2019 21:53
Forum: Hyde Park
Topic: Starting School Sept 3 BUTCHERY
Replies: 3
Views: 485

Re: Starting School Sept 3 BUTCHERY

Red. The stuff here is better than most made by "professionals". Big part of why I'm going back. I want to "MAKE SALUMI GREAT AGAIN"
by LOEBER74
Tue Aug 13, 2019 21:20
Forum: Hyde Park
Topic: Starting School Sept 3 BUTCHERY
Replies: 3
Views: 485

Starting School Sept 3 BUTCHERY

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, ...
by LOEBER74
Tue Aug 13, 2019 20:16
Forum: Other products
Topic: Moist and Tender Jerky Experiment
Replies: 8
Views: 1157

Re: Moist and Tender Jerky Experiment

Thanks Butter! I was thinking Jack Links but don't like "naming". I will give it a go.
by LOEBER74
Wed Aug 07, 2019 23:02
Forum: Other products
Topic: Moist and Tender Jerky Experiment
Replies: 8
Views: 1157

Re: Moist and Tender Jerky Experiment

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.
by LOEBER74
Mon Apr 29, 2019 15:33
Forum: Sausages
Topic: Canada Goose Kiełbasa
Replies: 7
Views: 5391

Re: Canada Goose Kiełbasa

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...
by LOEBER74
Thu Feb 07, 2019 16:40
Forum: Hyde Park
Topic: School
Replies: 13
Views: 1253

Re: School

PM sent! Thanks!
by LOEBER74
Fri Feb 01, 2019 17:25
Forum: Hyde Park
Topic: School
Replies: 13
Views: 1253

Redzed. It was actually a trip to Victoria this summer that "pushed" me. My family went to Buchart Gardens and I went to Choux Choux Charcuterie, Whole Beast and another that I can't remember. Talking to the guys there convinced me that I can do it!
by LOEBER74
Fri Feb 01, 2019 17:22
Forum: Hyde Park
Topic: School
Replies: 13
Views: 1253

Thanks. This forum has been a huge part of my decision. I don't post much because I am learning and don't generally have allot to add to the conversations. I'm more of a sponge than hose. I will keep all posted!
by LOEBER74
Thu Jan 31, 2019 20:43
Forum: Hyde Park
Topic: School
Replies: 13
Views: 1253

School

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...
by LOEBER74
Wed Jan 24, 2018 16:04
Forum: Dry Cured Meats and Sausages
Topic: Saucisson Sec for Everyone
Replies: 25
Views: 8376

I made this recipe / formula back in November for Christmas gifts.
It was such a hit with guests and friends my second batch is coming out in a week. The flavor was subtly sweet and the mace comes through at the finish.

THANK YOU!!
by LOEBER74
Thu Jan 04, 2018 16:47
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 298754

I just checked, closest Thrifty to me is only 642km each way... gotta pass. hell of a deal though.
by LOEBER74
Thu Dec 21, 2017 15:45
Forum: For beginners
Topic: Lonzino Casings
Replies: 17
Views: 3307

The vacuum sealing does quite a bit to remove case hardening, I do it to ALL my whole muscles for at least a week before slicing into them.
by LOEBER74
Wed Dec 20, 2017 23:57
Forum: For beginners
Topic: Lonzino Casings
Replies: 17
Views: 3307

I just pulled 6 uncased tenderloins last week after 34 days at 48-50f and 80% down to 68% by the end. All had minor case hardening but seems to have been dealt with after vaccum sealing,

Fennel X2
Aleppo Pepper X2
Cinnamon and Clove X2
by LOEBER74
Wed Dec 20, 2017 18:22
Forum: Sausages
Topic: Portuguese Chourico Recipe Help
Replies: 10
Views: 5016

Thanks for the links! I gots some reading to do now!!!