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.