Results 381 to 390 of 2052
Thread: Sausage and Smoke Cooking
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06-13-2019, 12:22 AM #381
I like the full spare ribs, with the membrane still on the back. That chewy membrane is one of my favorite parts of the ribs, but in reality I buy what I can find on sale.
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06-13-2019, 12:30 AM #382
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06-13-2019, 01:19 AM #383
I am a sausage ingredient gatherer?
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06-13-2019, 01:25 AM #384
Maybe a sausage ingredient resource person would be better.
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06-13-2019, 02:00 AM #385
How about a porcine engineer-sounds very Fred Sanfordish. Tim-Our 1 USDA man per shift was responsible for oversight in a plant with 9 lines running 2 shifts per day each (3rd shift was the massive clean-up every night!). On a good day we conveyer-belted about 1.5 million packages of Lean Cuisine into our massive freezers for shipping. In the meat room I worked in for a few years, it wasn't uncommon to process a few hundred thousand pounds of meat per day into food (including the occasional cow eyeball or chicken asshole that got through inspections lol). You're right-most people don't really want to know where their food comes from-I'm sure we all have stories.
There are many roads to sharp.
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06-13-2019, 02:16 AM #386
We all have our stories and if ten percent of them were true none of us would be alive.
Or maybe if the results of those story's were true.............
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06-13-2019, 03:30 AM #387
- Join Date
- Aug 2013
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- Orangeville, Ontario
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Thanked: 4206My daughter, god love her, is not happy I am in the pork business now for sure, but I am a meat eater, and that isn’t going to change. I tell folks I’m in the meat business, and leave it at that.
In reality, my team maintain all the equipment, the facility, the ammonia systems, the stunners, slitters, skinners et all. The things that take them from pigs to pork. We ensure everything works the way it’s supposed to to do the job the most efficiently, and therefore humanely way we can.
The saying is we use everything but the squeal as far as animal utilization.
Process them at the rate of 3 seconds, or round 8800 piggies a day meat their makers..
We get peta twice a week protesting at our gates and stopping trucks and making a scene, it’s nuts, but legal, and like yea say, pays really well. Cause it’s so f-n gory, at times.
Working sanitation, super nasty midnight shift lynch pin work. Getting everything cleaned and turned around in 8 hours,,, respect..
Hehe.
Here’s one of our cutting rooms on a Saturday we were in doing some maintenance.
As clean as it is, cause of the sanitation teams!
Cheers!
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The Following 4 Users Say Thank You to MikeB52 For This Useful Post:
cudarunner (06-13-2019), Dieseld (06-13-2019), OCDshaver (06-13-2019), spazola (06-13-2019)
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06-13-2019, 04:16 AM #388
The cleanliness standards of today are really something. Sure there will always be the chance of something getting through but all in all no one should worry.
About PETA--a few years ago I was reading an article about a protest against fur and leather garments and this protester got in the face of this guy wearing a leather jacket and asked him how he got the animal's blood out of it. To which the guy responded "I sucked it out with a straw" and kept walking.
Have fun at work and if you figure out how to use the Squeal I bet you'd get a huge bonus!
I hope all will enjoy this little video:
Our house is as Neil left it- an Aladdins cave of 'stuff'.
Kim X
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06-13-2019, 04:21 AM #389
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06-13-2019, 12:06 PM #390