|Veal Sausage with Parsley, Prosciutto, Calf Liver|
and Diced Pork Belly
Also, I'm trying to secure a couple sides of Beef to process at work. I'd like to take yield tests on a whole steer, as well as on all the primals. All of this would be documented and released on this site over time. Keeping with this theme, I'd to document the process for all livestock and game - geared towards the home butcher. First on my list will be a cutting up whole Chickens and Turkeys. Come Thanksgiving I'll show y'all how to make a Turducken.
I've been noticing a huge interest in Charcuterie since I've been butchering, I'd like to get a piece of this pie by showing people the process. Step-by-step's are hard to come by, but this knowledge is supremely important and I believe I could help people follow their interests by literally showing them how to do it. Charcuterie is very fun and rewarding, I'd like to see even more of a resurgence.
I've brought this idea up multiple times on multiple occasions, but here's an idea of mine that I'd to see happen... I'd like to get together with a bunch of folks and buy a hog. We'd start the day early on in the morning with a butchery workshop, all the cuts. Once all the muscles are separated and trimmed, utilize them by curing, sausage making and BBQ-ing. Once the dirty work is finished, turn the day into a day of fun; a potluck of sorts with food and beer.
One of these days I'll get my ducks in a row and start something larger, for now I'll continue to yearn for a better shot at taking my craft to the next level. Thanks for reading, and if anyone ever has a mind to, email me with any questions or ideas - I'm open.