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Posted: Wed Aug 13, 2014 06:45
Video from the April 2014 course is here:
I don't believe they have any week long courses at this time. This year's basic course is scheduled for Aug. 26-28. Throughout the year courses on specialized subjects are also held.
Posted: Sat Aug 16, 2014 14:36
As I said, we did a lot of hours of video technology:
- Cut the meat of pigs and cattle,
- 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.
Posted: Sat Aug 16, 2014 15:31
...can't wait! ...should be great!
Posted: Sat Aug 16, 2014 18:36
i am going next summer no matter what!!!!!!! red zed and el duck lets go!!!!! i can't wait to go to this school
Posted: Sat Aug 16, 2014 19:27
Maxell wrote:- Cut the meat of pigs and cattle,
This will be good - I'm trimming out a pork shoulder today and am probably producing more "waste" than I need to. Theres a lot of muscles in those sholders and I'm still looking for the coppa
Posted: Sat Aug 16, 2014 21:40
At the beginning of "the school come from the Polish" in the form of a video.
Cutting the Meat
Posted: Sun Aug 17, 2014 00:04
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.
Posted: Sun Aug 17, 2014 01:02
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.
Posted: Sun Aug 17, 2014 13:00
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.
Posted: Sun Aug 17, 2014 13:58
Well guys, its too late for this year, but I am in for the course next year! But will need support for getting the interpreter.
There is time to plan a grand trip...
Posted: Mon Aug 18, 2014 09:36
We invite all interested parties.
Posted: Mon Aug 18, 2014 23:06
Thank you Maxell! We wish you the best of luck and success in this year's convention.
Posted: Tue Aug 19, 2014 12:48
Thanks Maxell, keep us posted!
A Gathering Location
Posted: Wed Aug 20, 2014 15:11
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
Posted: Wed Aug 20, 2014 15:46
I have already mentioned that it is possible to send our teachers to the United States, to conducted several training courses on site.