Thread: Sausage and Smoke Cooking

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.

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.............

My 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!

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:

Originally Posted by MikeB52

My 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!

You sound apologetic about the work you do. Don’t. This is how we eat. No apologies are in order. If people can’t handle that food dies before it’s consumed, they can choose their menu accordingly.

Originally Posted by OCDshaver

You sound apologetic about the work you do. Don’t. This is how we eat. No apologies are in order. If people can’t handle that food dies before it’s consumed, they can choose their menu accordingly.

I love Snoop's educational videos. Have you guys seen his Plizzanet Earth series?

Speaking of squeal and pig, this entire loin came today from Joyce Farms. I’m going to cure it. The ribs I’ll take off and cook up. There will also be a good slab of back fat that I’ll render for rillettes.

.

Please post a walk through, or three as you tear down and get into the curing process.
Enquiring minds and all..
And I apologize for nothing, I’m sorry if it seemed that way, hehehe.
play on words,, I kill me...