Discuss

Over on Wusthof’s website, I have a blog post about making pulled pork and mention that the internal temperature of one of the three pork shoulders I was smoking in my Weber grill just stopped rising. I left it for another hour and the temp still wouldn’t rise, so I ended up throwing it in my slow cooker to finish it off. One of my students sent me a link to amazingribs.com, a website dedicate to the science of meat and bbq, and which scientifically explains why this “stall” happens and what to do if it does. More »

Since all of our students go home with a lot of meat after each class, they always want to know about freezing and thawing their protein. I always tell them not to freeze their meat right away, but to put it in the fridge to bring down the temperature, and then to put it into the freezer. And of course, it’s always best to freeze meat when it’s been vacuum-sealed and there is little to no oxygen surrounding the meat, which prevents freezer burn. As for thawing, I’ve heard so many convincing arguments for so many different methods from so many different butchers, I’ve always been a little hesitant about what to tell students. A new study has just demystified this issue. More »

For those of you who are attempting to butcher a whole or half animal at home, this is the place to come for questions, concerns, and advice. Post your questions/comments here. If you’ve had a success or a failure, let us know so others can learn from your experience. More »

Attempting to make your own prosciutto at home? Wondering whether that white mold on your pancetta is a good sign or a bad sign? And what exactly is Bactoferm? This is a place where we can share our experiences, tips, and advice about home charcuterie. Feel free to comment, ask questions, and respond! More »