<body><script type="text/javascript"> function setAttributeOnload(object, attribute, val) { if(window.addEventListener) { window.addEventListener('load', function(){ object[attribute] = val; }, false); } else { window.attachEvent('onload', function(){ object[attribute] = val; }); } } </script> <div id="navbar-iframe-container"></div> <script type="text/javascript" src="https://apis.google.com/js/platform.js"></script> <script type="text/javascript"> gapi.load("gapi.iframes:gapi.iframes.style.bubble", function() { if (gapi.iframes && gapi.iframes.getContext) { gapi.iframes.getContext().openChild({ url: 'https://www.blogger.com/navbar.g?targetBlogID\x3d6994476\x26blogName\x3dConfessions+of+a+Butcher\x26publishMode\x3dPUBLISH_MODE_BLOGSPOT\x26navbarType\x3dBLUE\x26layoutType\x3dCLASSIC\x26searchRoot\x3dhttps://confessionsofabutcher.blogspot.com/search\x26blogLocale\x3den_US\x26v\x3d2\x26homepageUrl\x3dhttp://confessionsofabutcher.blogspot.com/\x26vt\x3d-831191976709610343', where: document.getElementById("navbar-iframe-container"), id: "navbar-iframe" }); } }); </script>

Equiptment Auction...

Tons of stuff from the former Diggs Packing facility in Columbia went up for auction this morning. If only I had a truck and a few more hundred dollars, I could have set up a new shop, no problem. Large goods like the grinders, patty machines, cryvac machine, etc. went for pennies on the dollar. Tables went really cheap. There was an entire double sided coffin case (which would have been toooooo big for my needs) an entire 12' x 24' walkin, and oh so much more. Wanna know what I left with? Two ham stuffers and 4 full sheet pans. I had no place for any of the large goods, and all the small good went for so much more than they were worth. Used, crappy boning knives were going for $3+ and new, Foerschner boners were selling for more than Bunzl charges. It was a very weird auction. Several platform scales went for ~$200, but the best, a giant tabletop 400# capacity went for $100. Just goes to show you never know what people will buy and what they won't.

Anyway, I left, had some KFC (which I haven't had in a long, long time, and forgot how good they are) got my hair done by my pal Jason, then did some grocery shopping. Nothing really intersting in my purchases to speak of..

This entry was posted on 13.10.05 at 15:57. You can skip to the end and leave a response.

« Home | Next »
| Next »
| Next »
| Next »
| Next »
| Next »
| Next »
| Next »
| Next »
| Next »

15 October, 2005 15:28

well, firstly, I should say that one should never dry age pork. You can get sick doing so, and it doesn't add anything to the flavor besides perhaps rancidity. Pork, like poultry, is best fresh.

Secondly, my method for aging beef are really only best suited to my circumstances. It's best to do by eye, which, unfortunately is only learned by practice. I think it's best about a week after the "crust" has blackened (but not black mold, which indicated spoilage) which is usually a day or so after you start to see light sporing of white mold (perfectly acceptable). Also, I like to keep the temperature more at like ~30degrees because the freeze point of beef is actually 28 degrees .

I tend to avoid mesquite altogether. I personally find it a little harsh. For more robust things like brisket or pulled pork, I like to use Hickory or oak. I want some character, but I don't want brashness. I find that with my BBQ, I certainly fall into the KC school, I want the smoke to add an underlying element, but I want the real star of the show to shine brightest, and that's the sauce.    



» Post a Comment