School of Home-made Meat production. Useful information
As I said, we did a lot of hours of video technology:
- Cut the meat of pigs and cattle,
- Curing,
- Casings, przyprawy, machinery and accessories,
- Making hams and other smoked meats,
- Doing various sausages, kiszki and brawn
- And other articles.
For now, movies are assembled and will soon also with English subtitles and can teacher. I examined - videos very good.
- Cut the meat of pigs and cattle,
- Curing,
- Casings, przyprawy, machinery and accessories,
- Making hams and other smoked meats,
- Doing various sausages, kiszki and brawn
- And other articles.
For now, movies are assembled and will soon also with English subtitles and can teacher. I examined - videos very good.
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.
maxell11@wp.pl
maxell11@wp.pl
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- Joined: Thu Apr 05, 2012 06:20
- Location: california
At the beginning of "the school come from the Polish" in the form of a video.
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.
maxell11@wp.pl
maxell11@wp.pl
Cutting the Meat
Red, I`m delighted to see the first video from our friends in Poland. Wouldn't I love to be at a coarse like that
Today I parted out a de-boned pork shoulder I bought at Costco yesterday. I`m pretty sure I overdid it when trimming - too embarrassed to say how much went into the trim pile.
However, watching the video I would say the bin full of cuttings looked mighty lean too. Since the trimmed meat is so lean, I plan to use 20% back fat to make up for my exuberance. Now I have to learn what to leave alone. For example, there are several bundles of small muscle surrounded by membrane. I trimmed them and probably shouldn`t have if it isn`t silver skin. I really don`t like the soft fat so trimmed it too. Back to youtube to watch some butchering video because DW isn`t too happy that I almost doubled the cost of the pork.
Today I parted out a de-boned pork shoulder I bought at Costco yesterday. I`m pretty sure I overdid it when trimming - too embarrassed to say how much went into the trim pile.
However, watching the video I would say the bin full of cuttings looked mighty lean too. Since the trimmed meat is so lean, I plan to use 20% back fat to make up for my exuberance. Now I have to learn what to leave alone. For example, there are several bundles of small muscle surrounded by membrane. I trimmed them and probably shouldn`t have if it isn`t silver skin. I really don`t like the soft fat so trimmed it too. Back to youtube to watch some butchering video because DW isn`t too happy that I almost doubled the cost of the pork.
Fantastic video! I would love to attend such a course, but the language would be impossible.... Maybe a continuous translator by my side will work....
@Maxell, may I ask, what is the cost of the whole course? I would not be able to bring any meat home though, so will eat it there!
@KK, I see why you're so enthusiastic! I share that.
Jan L
@Maxell, may I ask, what is the cost of the whole course? I would not be able to bring any meat home though, so will eat it there!
@KK, I see why you're so enthusiastic! I share that.
Jan L
In Poland, our course will cost you 150 - 160 $ (course + hotel + good, home-cooked food).
If you plan to arrive more people we have an interpreter.
If you plan to arrive more people we have an interpreter.
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.
maxell11@wp.pl
maxell11@wp.pl
We invite all interested parties.
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.
maxell11@wp.pl
maxell11@wp.pl
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- Joined: Tue Apr 06, 2010 04:51
- Location: Rocky Mountains
A Gathering Location
attending a convention in Poland would be quite a high for the few who could attend. I,m wondering why we couldn't,t have a gathering in North America staffed with some of skilled butchers/sausage makers and hosted by the likes of CW and Maxwell (who we would bring in). I would think vendors would support such a gathering and many more of us could attend. Just saying
I have already mentioned that it is possible to send our teachers to the United States, to conducted several training courses on site.
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.
maxell11@wp.pl
maxell11@wp.pl