Wednesday, March 30, 2011

After a Short Hiatus...

Veal Sausage with Parsley, Prosciutto, Calf Liver
and Diced Pork Belly
To start, I'd like to apologize for the lack of new posts. Honestly, I'm struggling with ideas. I don't know what I want to do with this blog. I know that I want to use this as a tool to teach others, especially in the realms of knife sharpening, sausage making and aspects of home butchering. What I don't know is how I can accomplish this. If I follow this path, I'll need to begin purchasing all of my own equipment, which quality equipment isn't cheap and I'm not wealthy. My interests are hovering around sausage making and curing / smoking meats.

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.


  1. welcome back..

    I like the idea of a full day of butchery, sausage/charcuterie making, and lots of beer/wine drinking

    There are several groups in portland ( OR ) selling classes like this here and they're all selling out. Might be a nice biz idea to try.

    Good luck. Next time i'm in austin, I'll have to make an effort to stop by and say hi.

  2. not wanting to be 'the pedantic one' but, when googling to figure out what Chacuterie was, it says "don't you mean Charcuterie"? which I clicked on, and indeed, found a definition, and many more hits.

  3. i'd like to help with your initial investment...but i live several hundred miles away. how do i proceed?

  4. No reason to apologize-your blog is very interesting, and I'm guessing you've got tons more cool butcher knowledge to share-keep it up!