Search found 52 matches

by Knifeman
Sun Feb 18, 2018 23:24
Forum: Dry Cured Meats and Sausages
Topic: Pork for dry cured sausages - how fresh is fresh?
Replies: 5
Views: 1671

Reddal- The quality of pork has more to do with Ph of post rigor meat. Which I believe is the reason that pork is not aged like beef. Very little bacterial growth in an uncut carcass stored at proper temps. WE have some meat guys on this forum that can add much more..... Hmmmm... I have worked with...
by Knifeman
Thu Feb 15, 2018 21:54
Forum: For beginners
Topic: Meat Processing Technology
Replies: 0
Views: 2744

Meat Processing Technology

Hello All ! I came across these on the web, not sure if it has been posted before or not . Have not read it through but it seems to contain useful information. Let me know your thoughts Knifeman http://www.fao.org/docrep/010/ai407e/AI407E00.htmhttp: http://www.inspection.gc.ca/food/meat-and-poultry-...
by Knifeman
Mon Feb 12, 2018 00:33
Forum: Smoked pork products
Topic: Baleron (Polish Smoked Pork Shoulder)
Replies: 63
Views: 28692

If I may .Redzed has pretty much nailed it when he describes where the Coppa is taken from on the shoulder ! I will just add the following . As any of you know that have read my introduction on the forum here I have many years experience in the meat industry as a butcher / knifeman . Part of that ex...
by Knifeman
Mon Feb 05, 2018 22:59
Forum: Hyde Park
Topic: WD Daily Chat - Talk about anything You Like
Replies: 1223
Views: 352504

Hi Kijec Hmmm ... Okay decent people should not take advantage of other people . Everyone slips a bit here and there that's life. Meat is not cheap ! You have said yourself that they are takers, well it's time they pay up in some way, either by cash or trade . Maybe they have skills that you coulds ...
by Knifeman
Thu Feb 01, 2018 21:42
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 17227

Redzed You are right on the money concerning the cuts used for Shickenspeck . We did however use the sirloin butt portion of the loin from sow sides for this cut also. If you can picture the whole aitch bone in the ham intact going right down into the loin, the meat removed from just under the loin ...
by Knifeman
Thu Feb 01, 2018 21:32
Forum: Dry Cured Meats and Sausages
Topic: Cold Smoked Pork + Schinkenspeck - Ligawa's recipe - StefanS
Replies: 56
Views: 17227

StefanS

That is nice looking meat you have there !
Knifeman
by Knifeman
Thu Feb 01, 2018 02:13
Forum: Hardware
Topic: Knives
Replies: 11
Views: 3502

Hello All When I first started using a knife about 40 years ago we ground our knives on a huge rotating grinding stone that sat in a water bath and kept the stone wet while using it. Then the final touches were made on 3x6 or so water bench stones .We would keep them lubricated with water and liquid...
by Knifeman
Sun Jan 28, 2018 21:30
Forum: Books&Videos of meat processing
Topic: Food Preservation Methods
Replies: 4
Views: 5332

Hello Chuckwagon

I tied the link provided to Stan's ne website but a security warning came up so I was reluctant to proceed with it .Would you know why that would happen is there another safe way to view the site ? I have a fear of my computer crashing, Aaaggghhhh !
Thanks
Knifeman
by Knifeman
Sun Jan 28, 2018 21:19
Forum: Hyde Park
Topic: Marianski Books
Replies: 8
Views: 3279

Just ordered the two books today ! Looking forward to reading them !
Knifeman
by Knifeman
Sun Jan 28, 2018 21:13
Forum: School of Domestic Meat Processing
Topic: Technological Videos
Replies: 41
Views: 55253

Re: School..

Hello Redzed Thanks for your reply and link to the videos ! In regards to your second paragraph and starting a new thread devoted to the subject of Educational Videos do we not already have one ? If not would you care to start one ? Would you like to start one ? Would someone else like to start it ?...
by Knifeman
Sat Jan 27, 2018 20:07
Forum: School of Domestic Meat Processing
Topic: Technological Videos
Replies: 41
Views: 55253

Hello All
Is there any update on these videos ? Are they still available in Polish ? Are they now available in English ?

Thank You !
Knifeman
by Knifeman
Sat Jan 27, 2018 20:02
Forum: Books&Videos of meat processing
Topic: Videos -Sausage Making / Curing ?
Replies: 4
Views: 1847

Kijek and Bob K Thanks for the links from both of you ! Is there someone on here that does know how to reach the " BIG GUY " Maybe someone knows. Hope fully someone can reach him and touch on the subject of him making a DVD! I did send him a PM but then found out through browsing this site that he d...
by Knifeman
Fri Jan 26, 2018 22:21
Forum: Books&Videos of meat processing
Topic: Videos -Sausage Making / Curing ?
Replies: 4
Views: 1847

Videos -Sausage Making / Curing ?

Hello All #1 Do you think that Stan Marianski would make a DVD based on his book Home Production of Meat and Sausages and then on his other book regarding Fermented sausages ? Colud someone encourage him to do so ? I think there would be a market for it for sure ! Some people learn differently some ...
by Knifeman
Fri Jan 26, 2018 21:26
Forum: Hardware
Topic: Knives
Replies: 11
Views: 3502

Cathouse willy Thanks for the link very interesting ! Those carbon knives hold a very good edge ! When I first started in the meat industry we used a general purpose knife while on the slaughter floor called a Sheep Knife ( less of a curve than a skinning knife) from Green River in the U.S. It was c...
by Knifeman
Thu Jan 25, 2018 22:13
Forum: Hyde Park
Topic: Marianski Books
Replies: 8
Views: 3279

Marianski Books

Hello All
Could someone please tell me what is the latest version of "Home Production of Quality Meats and Sausages " I would like to be as current as possible !

Also what is the current edition of the Fermented Sausage book by the Marianski's
Thank You !
Knifeman