December 2019 Facebook Live Chat.
Brinery of pork and equalization; dry-aged beef show and tell; headcheese, cleaning the head therefor.
November 2019 Facebook Live Chat.
Coolbot vs single unit vs dual refrigeration; hot smoking sausage; EZ up smoker; lamb’s and browsing; torching pigs as plan “b”.
October 2019 Facebook Live Chat.
Hanging meat in super cold regions; level slaughter spot; use and storage of pork lard and confits; scalding barrel stabilization; spilling intestine.
September 2019 Facebook Live Chat.
Gavage; herding pigs historically; pig harvest schedule; shooting six year old; large bullet head trauma and headcheese; french sources for embucs and plucker.
August 2019 Facebook Live Chat.
Idaho pasture pigs; the idea of pastured pork; sourcing weaner pigs and their prices; rifle rounds suited to slaughter: 410, .22 .223; animal rights activists; fencing pigs in large pasture; deep bedding for pigs; chilling a carcass without a walk-in refrigerator.
July 2019 Facebook Live Chat.
Foie gras of the backyard; lamb fenalar; dissertation crop removal and cuts from non-knife entities; refrigeration care and feeding; carcass hanging; oily feed; sausage from old goat; cool bot refrigeration
June 2019 Facebook Live Chat.
Foie gras; do it to understand it; coolbot and dehumifier; keepability of uncured meat; curing in humidity and heat;
May 2019 Facebook Live Chat.
Brine; managing dry bacon; stun vs just stick and which animals and why; death hurts; weaning, castrating; shooting old pigs; mangalitza fat quantities.
April 2019 Facebook Live Chat.
Fermented sausage and regional clues; butcher is about cookery, learn to butcher by cooker;
March 2019 Facebook Live Chat.
Maynard Davies; how to eat lardo; lard pig versus lean pig.
February 2019 Facebook Live Chat.
Benevolent errors, tradition vs science; Mold, what to not do; equalization; knife sharpening apparatus, including wheel.
January 2019 Facebook Live Chat.
Huge AGH slaughter; refined methodology; spoilage of brines, the causes; sheeps for the pasture; sheep handling for slaughter; mold on bacon; lard pig efficiency; lardo; prosciutto salting.