The pungent aroma of fish at 5:30 in the morning was enough to remind me that I was no longer in meats class. The snow flaking from the air vents in the fish class room makes the meat room feel like a vacation getaway in the tropics. Needless to say I miss meats class….it went by too quickly! I would have loved to spend another block learning more about fabrication.
We devoted a whole meats class to learning how to make sausage. Our chef specializes in sausage making. He owns a small butcher shop near campus that sells a variety of house made sausages and cured meats.
My team was responsible for making ten pounds of sweet Italian sausages. These are the seasonings for the meat: salt, pepper, dextrose, and fennel seed.
We used natural hog casings for the Italian sausage and natural sheep casing for the breakfast sausage.
Ground pork and seasoning
The lamb primals
A Frenched rack of lamb
Lamb shoulder roast
Winner winner chicken dinner… our last unit was learning how to properly truss and break down a chicken.
“How tight should you truss your chicken?” -Chef
“Tighter than a ducks ass…” – Class
“How tight is that?” – Chef
For our final fabrication in class we had to break three chickens down into: thighs, wings, drumsticks, and airline breasts.
The guys in my class all vouched to shave their heads to look like my chef in return for pulled pork from his shop.
Stay posted for updates on Seafood ID and Fabrication and life at the CIA!