Search found 34 matches
- Sat Apr 09, 2022 16:47
- Forum: Sausages
- Topic: Alberta Ed you still around
- Replies: 6
- Views: 6677
Re: Alberta Ed you still around
Albertan here too. Been a long time since I’ve been on. Finished schooling, spent 2 years cutting retail in Calgary. Now doing cures, smoking and sausage full time for the Danish butcher shop here. Smoking 60 hams this weekend getting ready for Easter.
Re: School
I’m now 6 weeks into my program and it has (is) an education. Absolutely what I feel I am meant to be doing. The program focuses on whole carcass usage. The day starts with us cutting 2-4 cases of chicken between 14 of us. Then into groups to either cut beef or pork sides and bagged primals. Make fr...
- Mon Aug 19, 2019 21:53
- Forum: Hyde Park
- Topic: Starting School Sept 3 BUTCHERY
- Replies: 3
- Views: 8087
Re: Starting School Sept 3 BUTCHERY
Red. The stuff here is better than most made by "professionals". Big part of why I'm going back. I want to "MAKE SALUMI GREAT AGAIN"
- Tue Aug 13, 2019 21:20
- Forum: Hyde Park
- Topic: Starting School Sept 3 BUTCHERY
- Replies: 3
- Views: 8087
Starting School Sept 3 BUTCHERY
I wanted to reach out to this board and thank EVERYONE on here! I am returning to school and taking butchery thanks in part to the people on this board. I started making duck breast like everyone who has ready Ruhlman's book. Then wanted a bit more and searched the web and bought Marianski's books, ...
- Tue Aug 13, 2019 20:16
- Forum: Other products
- Topic: Moist and Tender Jerky Experiment
- Replies: 8
- Views: 7321
Re: Moist and Tender Jerky Experiment
Thanks Butter! I was thinking Jack Links but don't like "naming". I will give it a go.
- Wed Aug 07, 2019 23:02
- Forum: Other products
- Topic: Moist and Tender Jerky Experiment
- Replies: 8
- Views: 7321
Re: Moist and Tender Jerky Experiment
Does it end up with more of a "kipered" texture? like a dried steak bite? Interested in this as I prefer mine to be a little on the chewy side.
- Mon Apr 29, 2019 15:33
- Forum: Sausages
- Topic: Canada Goose Kiełbasa
- Replies: 7
- Views: 8562
Re: Canada Goose Kiełbasa
I was gifted 10kg of snow goose breasts this weekend and had to do something with them quick as they had started to thaw in transit. Turned them into this recipe. Thanks!! turned out great. Nice little kick with the addition of dried chipotle powder. 10kg of breast turned into 6kg of trimmed and cle...
Re: School
PM sent! Thanks!
School
Hi all. Just need to tell someone and for reasons I can't do it in real life. I am going back to school and taking "Butchery and Charcuterie Management" at Southern Alberta Institute of Tech. (SAIT). 44 years old, 25 years into my career and decided I was done a few months ago. Just got my acceptanc...
- Wed Jan 24, 2018 16:04
- Forum: Dry Cured Meats and Sausages
- Topic: Saucisson Sec for Everyone
- Replies: 26
- Views: 21810
- Thu Jan 04, 2018 16:47
- Forum: Hyde Park
- Topic: WD Daily Chat - Talk about anything You Like
- Replies: 1288
- Views: 546501
- Thu Dec 21, 2017 15:45
- Forum: For beginners
- Topic: Lonzino Casings
- Replies: 17
- Views: 8218
- Wed Dec 20, 2017 23:57
- Forum: For beginners
- Topic: Lonzino Casings
- Replies: 17
- Views: 8218