@@Husapalooza lobster bodies are cheap though 😅🙌

Heck yeah!!!

Rolling it out?

😂

There’s that too ! 😅

Fridge yes 🙌

Old family recipe, up from Quebec area

😂😂 yes!! You still have time to do it !

Haha I think it’s more for if you’re making a dish with crab meat🤣

@@trulyannoying9061 or lobster 👀😅

Right !! Some sweet meat right there !

Thinly yes, hard and semi hard cheeses only

Nice , make a video of it 🙌

Great question, the bacterial load in those spots are very high. Also, It’s easy to have cyst and warts there as well as fly eggs. Is the usda inspector that makes the processor do that. It also changes from state to state. The pigs I get now get scalded in hot water which basically sanitizes the outside skin so they leave everything in there. Note: the anus and trotter nail get cut out too for same reason. Hope that helped !

🤣🤣yes can you tell it’s my first time !!! Haven’t done it since but surly noted for next time thanks

🥩🙌

Thanks , I’d like to try this again with better lighting and editing 🙌

🙌🙌 of course 🥩

🙌🙌🙌

Did you stuff them dry or did you dip them in water first ?

@MatttheButcher i dipped in water. Am i supposed to keep it dry?

⁠it depends on the brand. But if you dipped it in the water before stuffing then definitely try dry stuffing it. I’ve had success both ways again depends on the brand. Hope that helps

@@MatttheButcher I'll definitely keep that in mind next time. I saw a different video of a guy who said he found success when he super under-stuffed his sausages. I'll try to do both when I experiment next. Thank you so much!

Making salami with pork shoulder meat is perfect ! I’m sure you’ll do a fantastic job 🙌

@MatttheButcher Great news! Thank you kindly

@@Rosk03 of course !

🙌🙌

Thank you 🙌🙌 glad I could help

What do you mean ?

You can but you’re really just drying it out. There won’t be any more flavor development due to it being essentially sterilized after cooking. Also it won’t have the same texture as an uncooked salami does . But letting it firm up a bit for a week or so might be nice depending on the application you’re using it for. Hope that helps

@ thank you, think I’ll just leave it as is

And not broke but still😂

Aw man well if you’re ever around I’ll give a tour!

And Bacons!

Aw man bummer to hear that! Maybe I’ll shoot a clearer video then !

Thank you. Would really appreciate that

YESSS

Thanks !

Thank you! Easily done 😉

Say what ?? Lol

Very nice! Great tip 🙌

Indeed!! 🙌

Very nice! Where are you located ?

Hi, I choose this slicer because I needed something that can work all day with me. For more than 5 years straight this machine has held up. What I couldn’t afford is buying 150$ slicer multiple times over the years. I stand behind this slicer for hobbyist and professionals for all the reasons stated in the video.

@@MatttheButcher Fair enough I guess... It just kind of struck me that with the title 'Is it worth it' might imply being worth it for the people who could afford it. But, then again, just because I (and likely many others) cannot afford this one doesn't mean that for those who can that it could still be a very useful and practical one to have. I see that in your description you DO indeed mention that it was a 'Pretty Penny' but that it has held up well through the years, so I probably should have taken that into consideration before my somewhat reactive comment, sorry about that... 😕

I bought a commercial Avantco that looks exactly like this of this off OfferUp for $100. If it had even been used, it wasn’t more than a couple times. Around here you can routinely find ones like this brand new for $200 or less. IMHO this was one of the best purchases I’ve made. Even at $200 I would have bought it. The cheap ones suck.

@@Bigheadedwon indeed 🫡

@@latheofheaven no worries, you can buy second too. Great quality still 🙌🥩❤️

I’ll take out water containers if it’s too high. Also this fridge has a defrost drain which holds about 75% humidity while curing salami which is nice.

Thank you for the support !!

Very cool Which campus ?

Sounds good!

I’ll try next time 👍

Thank you :)

I’ll have to use a smoker for that not my wine fridge 😅 sounds good though !

This is a fat sack that insulates the organs

✔️✔️✔️

It is and it’s isn’t, I used this machine for a long time and I’m proud to show it off! Many people have bought this slice because of this video and report back positive results 🙌 Beswood company hasn’t paid me to make this video but Amazon gives me a percentage of sales if someone buys it from my link in video description. Overall net positive !

Ah very cool!! I’d love a good lap cheong recipe if you’d share one 🙏

@@MatttheButcher I just started my first batch! If it goes well I'll let you know in 2 weeks : )

@@MatttheButcher OK good news is that my Sichuan style Lap Cheong turned out to be perfect and matches exactly what I had when I was a kid. Bad news is that None of my American co-workers seems to like them lol. It's just a very niche and spicy taste and texture. Here's the recipe: for 7000g port shoulder: I added: 2.4% salt by weight 2% smoked paprika by weight green & red sichuan pepper corn 15 grams each (if you don't like the numbness heat tune down) 1% sugar by weight Chinese five spice 30g msg 20g fermented rice (available in asian markets) as culture sesame oil 30g I aged the lap cheong in wine fridge with fan circulation. temperature 10-15C, humidity 60-75. It's enjoyable starting when the lap cheong decreased to 60% weight (took 9 days)

Oh also apocopate amount of curing salt #1

Hi any refrigerator that still runs will work. I got this off Craigslist 8 years ago. I only turn it in when I’m curing meats. This will produce higher quality product due to temperature and humidity regulation. I’ve cured meats in my closet too lol it works but dries very fast and the texture, if larger than 32mm, is not good due to case hardening!

It’s closer to a country pate course texture