Search found 247 matches

by story28
Tue Jul 22, 2014 23:30
Forum: Books&Videos of meat processing
Topic: Jason & Carolina's video (TLP charcuterie shop)
Replies: 5
Views: 5870

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...
by story28
Wed Sep 18, 2013 02:22
Forum: Hyde Park
Topic: A proud partner and husband
Replies: 8
Views: 3370

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!
by story28
Sun Aug 11, 2013 14:27
Forum: Books&Videos of meat processing
Topic: I came upon another source of information
Replies: 4
Views: 5415

This is great, Ross. Thanks for sharing and doing the leg work and digging to find it.
by story28
Fri Aug 02, 2013 03:41
Forum: For beginners
Topic: Sausage making as a business?
Replies: 20
Views: 27771

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...
by story28
Wed Jul 24, 2013 04:45
Forum: Hyde Park
Topic: Getting Together?
Replies: 38
Views: 14601

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...
by story28
Sat Jul 20, 2013 02:30
Forum: Hyde Park
Topic: Getting Together?
Replies: 38
Views: 14601

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...
by story28
Thu Jul 18, 2013 12:39
Forum: Hyde Park
Topic: Getting Together?
Replies: 38
Views: 14601

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...
by story28
Thu Jul 18, 2013 04:41
Forum: Hyde Park
Topic: Getting Together?
Replies: 38
Views: 14601

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
by story28
Thu Apr 25, 2013 18:56
Forum: For beginners
Topic: Chorizo fermentation temp !!
Replies: 23
Views: 12886

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...
by story28
Thu Apr 25, 2013 14:52
Forum: For beginners
Topic: Chorizo fermentation temp !!
Replies: 23
Views: 12886

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...
by story28
Thu Apr 25, 2013 01:19
Forum: For beginners
Topic: Chorizo fermentation temp !!
Replies: 23
Views: 12886

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...
by story28
Thu Apr 25, 2013 01:15
Forum: Microbiology of meat and products
Topic: Cures
Replies: 14
Views: 10796

Does anyone know how nitrates are bound to the salt in synthetic Instacure 1 and Instacure 2?

A colleague oh mine had a customer say they could only eat natural nitrates and nitrites, and that she was allergic to the synthetic variety.
by story28
Fri Apr 12, 2013 14:33
Forum: Smoked pork products
Topic: Country Ham
Replies: 22
Views: 23815

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...
by story28
Thu Mar 14, 2013 03:18
Forum: Technology basis
Topic: Celery Powder
Replies: 13
Views: 11626

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...
by story28
Thu Mar 14, 2013 02:30
Forum: Technology basis
Topic: Celery Powder
Replies: 13
Views: 11626

I know that celery/cherry powders can only be used for fully cooked products, and the varying potency.

I just want to hear the outcome(s) of those who have processed meats using these products.