The Second Butcher Internship
My second butcher internship overwhelms me with sausage theory.
Tagged: butcher
Kochwurst – The How-to for Rotwurst, Leberwurst and Sülze
None of these are fermented; rather they are seasoned, cooked and preserved
Counting the Experiences, Not the Years
I define myself by the experiences I have had, the people I have met, the friends I have made, and the hardships I have faced; I am a better person for every instant of adversity in my path – I welcome it.
Lard – Rendered Fat – A Quick How-To
A by-product of one process needed as a supply for another. Lard is delicious spread on bread with some salt, but is also used in aging cloth-bound cheddar.
Knackwurst – A Lightly Fermented Sausage
A pork mixture in a cow casing, with a mixture of seasoning.
Six Months – Lessons Learned
It has been six months that I have lived abroad. A recount of the culture shocks, self-discoveries, and accomplishments made so far.
