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theyearofthebutcher.be

- The year of the Butcher

A fierce quest to a higher level

http://www.theyearofthebutcher.be/

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PAGE TITLE
- The year of the Butcher | theyearofthebutcher.be Reviews
<META>
DESCRIPTION
A fierce quest to a higher level
<META>
KEYWORDS
1 projects
2 charcuterie
3 the craft
4 the categories
5 gallery
6 manifesto
7 cooked meats
8 brined cooked meats
9 hot smoked cooked meats
10 in fat cooked meats
CONTENT
Page content here
KEYWORDS ON
PAGE
projects,charcuterie,the craft,the categories,gallery,manifesto,cooked meats,brined cooked meats,hot smoked cooked meats,in fat cooked meats,plain cooked meats,cooked minced,meatloaf,sausages,cured meats,dry cured,wet cured,cured minced,dried sausages
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- The year of the Butcher | theyearofthebutcher.be Reviews

https://theyearofthebutcher.be

A fierce quest to a higher level

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theyearofthebutcher.be theyearofthebutcher.be
1

Cooked Minced - The year of the Butcher

http://www.theyearofthebutcher.be/category/cookedminced

The year of the Butcher. Mixtures of minced meats which for preservation rely mostly upon being cooked. 17 Mar, 2014. Introduction Meat Loaf’s come in many different version. Maybe the most typical ones are those who are homemade. Just made out of a mixture of coarsely minced meat (pork or beef), bread and milk they can be a delicious treat.. 15 Feb, 2014. Coming up on week 14 and 15…. Mexican Style Chorizo Episode II. Follow me on Twitter. Top Posts and Pages.

2

Plain Cooked Meats - The year of the Butcher

http://www.theyearofthebutcher.be/category/cookedmeats/plaincookedmeats

The year of the Butcher. Category: Plain Cooked Meats. Whole muscle meat products who are cooked without any other major preserving technique added to the process. 17 Mar, 2014. Stuffed Shoulder of Pork. Introduction A shoulder is one of the juicier pieces of meat on the pork. It is filled with connective tissue and has just enough fat marbling in and between the muscles. This tissue and fat is a curse when it.. 21 Feb, 2014. 15 Jan, 2014. Coming up on week 14 and 15…. Mexican Style Chorizo Episode II.

3

Cooked Meats - The year of the Butcher

http://www.theyearofthebutcher.be/category/cookedmeats

The year of the Butcher. Whole muscle meat-products which for preservation rely mostly upon being cooked (or some form of heat treatment). 15 Apr, 2014. I must sadly announce that my Ham Persillé project has failed. The overall result of the product was not of a quality worthy of sharing. Since it is a failure I see no point in working out a complete report.. 20 Mar, 2014. Cider Cured Belly of Pork. 17 Mar, 2014. 17 Mar, 2014. Stuffed Shoulder of Pork. 21 Feb, 2014. 15 Jan, 2014. Introduction Pressed Bee...

4

Charcuterie - The year of the Butcher

http://www.theyearofthebutcher.be/charcuterie

The year of the Butcher. Charcuterie – The Categories [link]. Read my vision on the categories of charcuterie. Charcuterie – The Craft [link]. Read my vision on the craft of making charcuterie. Coming up on week 14 and 15…. Mexican Style Chorizo Episode II. Follow me on Twitter. Welcome at ‘The Year of The Butcher’ - The year of the butcher. Top Posts and Pages.

5

The categories - The year of the Butcher

http://www.theyearofthebutcher.be/charcuterie/the-categories

The year of the Butcher. The sense and non-sense of categories. My view on the matter. A table of content. I started my organization with spitting up the two major ways of preserving meats: a heat treatment (or cooking) and a non-heat treatment (or curing). Both are different approaches on meat, and both need different sets of techniques (in terms of ingredients, preserving conditions, shell-life, slat levels). Leave a Reply Cancel reply. Your email address will not be published. You may use these. A hre...

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The year of the Butcher. Welcome to my road to charcuterie-heaven. What's new? 19 May, 2014. Greetings, It’s been a while since I’ve posted something on my blog. Does it means I’ve stopped working on new projects? The major reason I’m a bit occupied for the moment is that I’m working on my school-exam project... 15 Apr, 2014. Coming up on week 14 and 15…. 15 Apr, 2014. 15 Apr, 2014. 4 Apr, 2014. Mexican Style Chorizo Episode II. 2 Apr, 2014. Introduction If I’m looking around on the internet and the nume...

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The year of the Butcher. Welcome to my road to charcuterie-heaven. What's new? 19 May, 2014. Greetings, It’s been a while since I’ve posted something on my blog. Does it means I’ve stopped working on new projects? The major reason I’m a bit occupied for the moment is that I’m working on my school-exam project... 15 Apr, 2014. Coming up on week 14 and 15…. 15 Apr, 2014. 15 Apr, 2014. 4 Apr, 2014. Mexican Style Chorizo Episode II. 2 Apr, 2014. Introduction If I’m looking around on the internet and the nume...

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