Posted: Thu Mar 01, 2018 22:26
I'm gonna give this recipe a try, what is (Class II & Class III)?Meats
800g Pork trimmings with connective tissue and about 40% fat (Class III)
200g Beef (Class II)
Page 3 of 3
Posted: Fri Mar 02, 2018 11:52
Kijek wrote:If you don't have Marianski's "Home production of Quality Meats and Sausages" you should pick one up, There is an incredible amount of information in it.I'm gonna give this recipe a try, what is (Class II & Class III)?
Chapter 11; https://www.meatsandsausages.com/sausag ... on/classes
Posted: Fri Mar 02, 2018 13:34
OooooK buying another book 
Seriously thanks!
Now between You (Dan), BobK and Redz, which one of you is profiting from all these books I'm buying?
Will the real Stan Marianski please stand up?
Seriously thanks!
Now between You (Dan), BobK and Redz, which one of you is profiting from all these books I'm buying?
Will the real Stan Marianski please stand up?
Posted: Fri Mar 02, 2018 13:44
Oh definitely Kijek, 
have fun figuring out which one. 
P.S. If you haven't figured it out yet a good portion of the books can be found online, for free.
have fun figuring out which one. P.S. If you haven't figured it out yet a good portion of the books can be found online, for free.Posted: Fri Mar 02, 2018 13:48
One down two to go!
Posted: Fri Mar 02, 2018 15:06
Basics of meat classification are here:
https://www.meatsandsausages.com/sausag ... on/classes
Also look here:
https://books.google.ca/books?id=DxgKb9 ... on&f=false
https://www.meatsandsausages.com/sausag ... on/classes
Also look here:
https://books.google.ca/books?id=DxgKb9 ... on&f=false
Posted: Fri Mar 02, 2018 19:09
Thanks redz, very interesting reading.