Posts by The Meal Man

To make sausage of any kind fresh or cured as the old addage goes, get the absolute best cuts possible. All of pork is raised by my neighbor in a pasture eating wild grasses living a stress free existence. I'm lucky enough to be able...

I've been making sausage and all types of charcutterie for many years now. I have the whole package, #22 grinder (grinds 10 pounds a minute), meat mixer, 12 pound piston stuffer and an all stainless 10" slicing machine. One of the most...

I told Mark I wanted to be the first person to review it over you and BDL and salty. When I last checked with Mr mark he said that they were in the heat-treat phase. So i'm assuming they'll be out soon. I'm looking forward to that KS...

Phaedrus, Thanks for the feedback on the Moritaka. After your feedback I went an looked at my AS 180 Nakiri. Just noticed that the first two inches on my heel was a little under-ground too. Also, good to hear about the KS profile. I...

I have to chime in here. Did you guys see jaques pepin do his Ballontine of chicken last week on PBS?   http://blogs.kqed.org/essentialpepin/2011/09/10/episode-126-fowl-play/   He deboned a chicken in like 45 seconds....