Very Good Video... i'm a Plastic Surgeon From Venezuela getting into Charcutery.. i i really enjoyed the scientific level of this intercourse... THX...
You mentioned that sourcing your meat is paramount to producing a good quality product. Going directly to the farmer and abattoir. That option is available to those of us who live in rural areas, but the farmer will sell you a live breathing hog covered in hair, excrement, and mud. No one is discussing how we humanly kill the animal, then remove the hair, and contaminates from outside of the animal before we even get to eviscerating it. I think that is an important step in the hygiene process that no one talks about. That completely hairless, clean carcass that lands on the butcher’s table didn’t come that way off the farm, and we take that for granted. Those that process their own animals need to understand those basic steps.
Hi Wally. Thanks for the note. Yes, that is a very important topic. We will get to it a bit later on in the series. Right now, we need to finish with microbes. The point I wanted to make is that, in terms of hygiene, it is always best to try and have as few people handle the meat - hence, go direct to the source. I am not sure I am going to get all the topics done in my lifetime! BTW, I am just about done with everything on the book...so it will hopefully go on the site tomorrow for download. Was not so much the book, as we finished that...but just getting all the QR-Codes working. Still have a couple to finish off, though. Take care, Gil
Very Good Video... i'm a Plastic Surgeon From Venezuela getting into Charcutery.. i i really enjoyed the scientific level of this intercourse...
THX...
You mentioned that sourcing your meat is paramount to producing a good quality product. Going directly to the farmer and abattoir.
That option is available to those of us who live in rural areas, but the farmer will sell you a live breathing hog covered in hair, excrement, and mud. No one is discussing how we humanly kill the animal, then remove the hair, and contaminates from outside of the animal before we even get to eviscerating it.
I think that is an important step in the hygiene process that no one talks about. That completely hairless, clean carcass that lands on the butcher’s table didn’t come that way off the farm, and we take that for granted. Those that process their own animals need to understand those basic steps.
Hi Wally. Thanks for the note. Yes, that is a very important topic. We will get to it a bit later on in the series. Right now, we need to finish with microbes. The point I wanted to make is that, in terms of hygiene, it is always best to try and have as few people handle the meat - hence, go direct to the source. I am not sure I am going to get all the topics done in my lifetime! BTW, I am just about done with everything on the book...so it will hopefully go on the site tomorrow for download. Was not so much the book, as we finished that...but just getting all the QR-Codes working. Still have a couple to finish off, though. Take care, Gil
I really would like to get your Book...