Technological Videos

HamnCheese
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Post by HamnCheese » Thu Jul 31, 2014 15:03

Redzed - thanks for all your work on this.

I'm very interested - even without subtitles or dubbing.

Lynn
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Bob K
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Post by Bob K » Thu Jul 31, 2014 15:35

I would love to see those and like Lynn, even without subtitles or dubbing.
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Post by graybeard » Thu Jul 31, 2014 17:41

I would be interested also
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Post by Janlab » Fri Aug 01, 2014 15:17

I suppose someone has to ask...is there a way we can help? It sounds to me like a potential wonderfull resource, so I wouldn't mind to contribute towards getting it.
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redzed
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Post by redzed » Wed Aug 06, 2014 06:56

Janlab wrote:I suppose someone has to ask...is there a way we can help? It sounds to me like a potential wonderfull resource, so I wouldn't mind to contribute towards getting it.
Jan L
Jan, that's a very good question. Hopefully Maxell can answer that, since he checks in here almost every day. More details on the project should be coming soon.

Thanks to the forum members that have noted their interest in the videos.
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redzed
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Post by redzed » Wed Oct 22, 2014 18:48

On behalf of Maxell, I am happy to announce that the training videos have now been completed and the Polish version will be available for sale on Monday. Production of the English version has begun. Take a look at the trailer here:

https://www.youtube.com/watch?v=MIlA8EDJgLg#t=11

What follows is a translation of the announcement on the Polish WD site.

You probably noticed in the trailer that the series consist of 7 parts, and these in turn are further divided into thematic episodes. This arrangement allows a quick and easy way to the subject which may be of interest. Below the titles of the videos and the subjects covered in each.

PRODUCTION OF HOMEMADE MEATS AND SAUSAGES

1. Breaking down a side of pork

Training conducted by:
Andrzej Piątek, MSc. - food technologist
Mr. Jan - master butcher
With guest Mariusz Trościańczyk - master of butchery and charcuterie

Training Video Breaking down a side of pork in VOD format, is divided into five segments, the titles of which are listed below. In addition, as a BONUS you will get access to the sixth section, where you will see a different perspective on the half-carcass dissection into essential elements. The sixth section contains no commentary, so you can focus solely on what you see through the eye of the camera.

Episodes:

1. Knife sharpening
2. Cutting half pork half carcasses into essential cuts
3. Cutting, processing and classification of cuts (part 1)
4. Cutting, processing and classification of cuts (part 2)
5. Classification of meats in shoulder and fats
6. Cutting pork half carcass - no commentary

PRODUCTION OF HOMEMADE MEATS AND SAUSAGES

2. Cutting of beef quarters


Training conducted by:
Andrzej Piątek, MSc. - food technologist
Mr. Jan - master butcher

This training video will allow you to learn the correct separation of beef quarters into essential elements (primal cuts). You will learn, among other things, where to find the popular rump roast, what is the brisket, from which section you obtain the shank, and where to look for the flank. In addition, you'll see cutting of the shoulder (blade) and neck, how to cut out the fillet, eye of round, the brisket and other cuts.

Training video Cutting of beef quarters in VOD format, is divided into six sections, titles of which are listed below. A bonus and of special interest is episode 2, which will feature the breaking down of the hindquarter while hanging. This section does not contain commentary, so you can focus solely on what you see through the eye of the camera.

Episodes:

1. Dissection of the front quarter
2. Cutting hanging hindquarters
3. Cutting hindquarters
4. Processing and classification of hindquarter cuts
5. Cutting and preparing the shoulder blades
6. Cutting of the neck and top shoulder and classification

PRODUCTION OF HOMEMADE MEATS AND SAUSAGES

3. Casings and spices


Training conducted by:
Andrzej Piątek, MSc. - food technologist
Mr. Jan - master butcher

Have you ever wondered what is the difference between natural and artificial casings? Do you know why water temperature is so important while soaking natural casings? Which natural casings should invert before stuffing? Without which spice one cannot imagine a sausage? Why should juniper berries be milled together with pepper?

You will find the answers to these and other question by watching this video. You will also learn how to store unused but ready to fill the collagen casings and how to properly and easily cope with tying them. In addition, you will learn the difference between cellulose and collagen casings for thin diameter sausages. Are any of them are edible? You will learn about different types of spices, commonly used in the production of sausages. And you will also recognize their characteristics, benefits and drawbacks.

The training video Casings and spices in VOD format is divided into four sections, titles of which are listed below.

Episodes:

1. Natural casings
2. Artificial casings
3. Tying of casings
4. Spices

PRODUCTION OF HOMEMADE MEATS AND SAUSAGES

4. Curing


Training conducted by:
Andrzej Piątek, MSc. - food technologist

Training video Curing in VOD format is divided into eight sections, with titles listed below. A BONUS in this video is an attachment with brining tables to suit less or more salty preferences. Using the tables is discussed in the video.

Episodes:

1. Overview and general principles
2. Brining
3. Brining using Szczpepan's method
4. Brining using Grandpa's method
5. Sodium nitrite vs. Potassium nitrate (saltpeter) - how they work
6. Other additions and ingredients in brines
7. Other curing methods
8. Dry curing and brine injections

PRODUCTION OF HOMEMADE MEATS AND SAUSAGES

5. Production of smoked meats


Training conducted by:
Andrzej Piątek, MSc. - food technologist
Mr. Jan - master butcher

Training video Production of smoked meats is in VOD format and is divided into five sections, titles of which are listed below. As a BONUS in episode 3 you will see how to prepare a stuffed bacon that can be smoked or roasted.

Episodes:

1. Preparation of meats for smoking
2. Tying cottage rolls and hams
3. Drying of meats, stuffing bacon
4. Pre-heating of smoker and smoking
5. Thermal treatment during smoking process

PRODUCTION OF HOMEMADE MEATS AND SAUSAGES

6. Production of sausages


Training conducted by:
Andrzej Piątek, MSc. - food technologist
Mr. Jan - master butcher

Training video Production of sausages is in VOD format and is divided into 12 sections, titles of which are listed below. It is comprised of over 140 minutes of carefully selected material, containing a compendium of knowledge on the production of sausages. As a BONUS there is an attachment with sausage recipes many of which are prepared in the video.

Episodes

1. Overview and general principles
2. Meat temperature during grinding
3. Grinding and mixing
4. Stuffing and tying large diameter sausages
5. Stuffing small diameter sausages, tying with picks
6. Linking and arranging coils
7. Kabanosy: mixing, stuffing, twisting
8. Finely ground sausages: production phases
9. Stuffing, tying and linking
10. Smoking and thermal processing of sausages
11. Durability of domestic products
12. Presentation of finished products

PRODUCTION OF HOMEMADE MEATS AND SAUSAGES

7. Offal products


Training conducted by:
Andrzej Piątek, MSc. - food technologist
Mr. Jan - master butcher

Training video Offal products is in VOD format and is divided into 6 sections, titles of which are listed below. Carefully selected material, it contains a vast compendium of knowledge about offal products. As a BONUS there is an attachment with recipes for offal products, most of which are featured in the training video.

Episodes

1. Preparation of offal meats
2. Processing of offal meats
3. Headcheeses
4. Liver sausages
5. Blood sausages
6. Presentation of finished products

According to the producers of the series, if you buy access to any one of the training videos, you will have access to all its sections and bonuses.

If you wish to buy access to all the videos in the package, you pay only for 6 and receive the 7th for free. In buying the whole package you will have on-line access to all 7 movies for 42 months, or 3.5 years.

The entire series of these technological videos is over 10 hours of very interesting material.
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Shuswap
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Post by Shuswap » Wed Oct 22, 2014 19:27

What an outstanding contribution this will be thanks to Maxwell and his friends :!:
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Post by Janlab » Thu Oct 23, 2014 01:33

Wow!! Can't wait for the english version! This is a great resource. Congratulations!
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Post by angelwannaB » Mon Dec 08, 2014 01:56

any idea when the english version w/b available?
Just passin thru ....
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redzed
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Post by redzed » Mon Dec 08, 2014 04:26

angelwannaB wrote:any idea when the english version w/b available?
Unfortunately I have not had an update on how far in the English language version. And while the Polish version has been out for over a month, it's not possible for those of us who don't live on the European continent to purchase it. King Kabanos and I have been trying to order the videos, but they only accept payment through direct bank deposit (which for me is more expensive than the video) and through PayU which is not negotiable with our banks or credit cards. On Nov. 13, 2014 I had confirmation from the vendors of the videos that they will soon be accepting payment through PayPal, but nothing has yet happened.

Just for everyone's information, you will not be able to purchase a physical copy of the videos. You will be able to purchase access rights for one or three years. In other words, you will receive an access code and will be able to watch the video on demand during the period for which you paid.

I don't know what the costs of the English version videos will be.
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redzed
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Post by redzed » Thu Dec 11, 2014 17:26

Well finally I was able to purchase 3 year access rights to the Polish version of one of the lessons, Production of Sausages. They are now accepting PayPal, making it possible for those of us living across the ditch to buy the videos. The cost was approximately $20 USD.

The lesson runs for 21/2 hours, has extensive dialogue and practical demonstrations.
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redzed
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Post by redzed » Mon Dec 29, 2014 21:44

I took advantage of a discount offer and purchased the rest of the instructional videos in Polish. Watched the lessons on sausagemaking and picked up a few tips. One of them was pushing the cut meat through grinder, without the blade and plate, a couple of times to release the proteins in the meat and make it more sticky. You then continue to mix the large pieces of meat before joining it with the ground portion of meat and fat. This process is used for sausages like Krakowska, pork loin sausage and ham sausage.

I watched this 2.5hr lesson a couple of times and my family thought I was nuts sitting there and watching two guys grind meat! :grin:

Now I have six more segments to watch. Hollywood movies will have to wait!
Last edited by redzed on Tue Dec 30, 2014 17:21, edited 1 time in total.
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Bob K
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Post by Bob K » Tue Dec 30, 2014 02:32

redzed wrote:One of them was pushing the cut meat through grinder, without the blade and plate, a couple of times to release the proteins in the meat and make it more sticky. You then continue to mix the large pieces of meat before joining it with the ground portion of meat and fat.
Ok I have heard of massaging/tumbling meat to make it sticky.
How does the auger stay in place without a plate to hold it?
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Post by Devo » Tue Dec 30, 2014 02:46

Bob K wrote:
redzed wrote:One of them was pushing the cut meat through grinder, without the blade and plate, a couple of times to release the proteins in the meat and make it more sticky. You then continue to mix the large pieces of meat before joining it with the ground portion of meat and fat.
Ok I have heard of massaging/tumbling meat to make it sticky.
How does the auger stay in place without a plate to hold it?
I was thinking the same thing but maybe they were using something like this
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Post by Maxell » Tue Dec 30, 2014 11:27

No, do not! Stabilizes the same snail meat in a food processor. This is shredder for cutting meat into pieces.
Pod ten adres proszę przesyłać zdjęcia i teksty. Zdjęcia muszą posiadać szerokość co najmniej 800 pikseli - wysokość nie jest istotna - ważne by były dobrej jakości.
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