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Meat Made Simple Live, online video classes in sausage making, smoking meat, and butchering.

Granddaughter loves Mac and Cheese. Granddaughter loves ranch.Hope she likes sausage with Ranch and smoked Mac and Chees...
22/08/2023

Granddaughter loves Mac and Cheese.
Granddaughter loves ranch.
Hope she likes sausage with Ranch and smoked Mac and Cheese. We'll see.

Very informative. Great people. Great convention.
18/05/2023

Very informative. Great people. Great convention.

Had a great time the past three days at Penn State University judging various processed meat items at the Pennsylvania A...
14/05/2023

Had a great time the past three days at Penn State University judging various processed meat items at the Pennsylvania Association of Meat Processors convention. Got to meet a lot of great meat people who enjoyed sharing their knowledge and were eager to learn more.
The educational sessions were very informative.
A big thank you to Dr. Campbell and the entire PSU meat staff. They were great.

12/04/2023

In today's episode, Dr. Phil Bass interviews Sierra Jepsen about her research project on the top sirloin, a subprimal cut of the beef loin primal. Sierra's project aims to identify other stakeable and grillable items that can be created from the top sirloin, whose four muscles are sometimes not fully utilized as standalone steak cuts.

The conversation also highlights the value of identifying added margin cuts for small-scale processors. Moreover, the discussion highlights new consultation opportunities with a mobile meat school start up company.

12/04/2023

YAY 🥳 Congrats to our 2023-2024 Executive Team 🤩 We are going to have an amazing year in the PSU Meat Science Club 🥩🥓🌭 Stay tuned for more greatness 😊

Just finished making some Pear and Feta Cheese Brats. They turned out delicious. Ingredients;Fresh and dehydrated pears...
10/04/2023

Just finished making some Pear and Feta Cheese Brats. They turned out delicious.
Ingredients;
Fresh and dehydrated pears, feta, juice from canned pears, honey, brown sugar, orange zest, nutmeg, as well as salt and pepper.
You can see the chunks of pears and some feta. This is a keeper, but I will add a little more feta next time. Serving as a sandwich or maybe over rice.

Just finished making some Mortadella. Pleased with the flavor and texture. Next time, might reduce the amount of sp...
13/02/2023

Just finished making some Mortadella. Pleased with the flavor and texture. Next time, might reduce the amount of speck (fat cubes). Our small food processor did a good job of emulsifing the pork (90%) and beef (10%). Will be sharing with family and friends.

Just finished smoking some excellent looking Berkshire bellies. Used apple sawdust. Really pleased with their color ...
22/10/2022

Just finished smoking some excellent looking Berkshire bellies. Used apple sawdust. Really pleased with their color and aroma. Can't wait to taste.
They'll cool overnight and then I will get to enjoy.

I'm pleased with my F. O. G. (Fennel, Onion, Garlic) Salami. It took approximately 9 weeks to lose 38%. Entered the dry...
18/10/2022

I'm pleased with my F. O. G. (Fennel, Onion, Garlic) Salami.
It took approximately 9 weeks to lose 38%. Entered the drying chamber with a 4.88 pH.
I'm really please with the texture and flavor, however I may add just a little more fennel when I make it again.

Nice covering of white mold on the collagen casing. When I removed the casing the salami had what felt like a very thin covering of oil. Not enough to get excited about, like I said very thin, but just curious if anyone has an explanation as to why.

To All you "old timers" out there. Be sure to pass on your knowledge of your (our) craft.A nice job of cutting some si...
22/09/2022

To All you "old timers" out there. Be sure to pass on your knowledge of your (our) craft.
A nice job of cutting some sirloin steaks for the first time by Martin, a young eager to learn apprentice.
He was proud of his accomplishment. Almost as proud as I was of him. So, be sure to pass on your knowledge. It will make you feel good!!
And it keeps our craft alive.

Cut some beautiful boneless sirloin steaks today at Saddleberk at the downtown North Market. They almost look like the...
16/07/2022

Cut some beautiful boneless sirloin steaks today at Saddleberk at the downtown North Market. They almost look like they should be prime. They are nicely marbled. They will go fast so better hurry to get yours. Great for the grill.

Had the opportunity to create a Thor's Hammer for a customer at Saddleberk Butcher Restaurant and Grocery today. Used t...
29/05/2022

Had the opportunity to create a Thor's Hammer for a customer at Saddleberk Butcher Restaurant and Grocery today. Used the hind shank from a USDA Prime beef. It will be DELICIOUS. Should have pictures of cooked product tomorrow. So stay tuned.
And just a little bit of information concerning Thor's Hammer.

Mjölnir - Wikipedia
Mjölnir is the hammer of the thunder god Thor in Norse mythology, used both as a devastating weapon and as a divine instrument to provide blessings.




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