My new class experience

[shoneyboy]

I’m sorry to say that I haven’t posted in a while

, I haven’t had anything to brag about. All I have done all summer is chase kids and sweat my tail off

. So with that said, It’s on now

!!!! For those of you that don’t know. I have been taking some college courses for the last few years, trying to better myself

. So this semester I found the ultimate dream class for me to take. I’m taking a Butchering class  

!!! I have been dealing with meat and different ways of processes it for a while, but I’m taking it to a whole new level. We are going to be hoofing them in and wrapping them up for sale on the way out the door. Other than the rare occasion I'm given some deer, I've never experienced this part of the process with beef and pork, I’m kind of excited !!! There is several classes on preserving meats and a couple on making sausage. (As I’m writing this I’m drooling with anticipation like a dog waiting on a new bone !!!!

) The professor said that he didn’t have problems with pictures, but we have to keep them tasteful.  So I hope to be posting some pictures as the class goes along. I'm hoping that  this class is as cool as it sounds. SB 

 

[scarbelly]

Sounds like a great adventure - lookin forward to seeing some of your pics

 

[chef willie]

Sounds like an awesome class to take. Back in the day I used to do brots for the annual homebrew club festival and used to get my smoked brots from the OSU butchering dept class....they were mighty tasty and inexpensive to purchase at the little store they ran on campus. Best of luck with the adventure....

 

[oldschoolbbq]

    Well Boy, looks as if you will bee full of it (info.) in a while.LOL

looking forward to your post.

Stan

 

[venture]

Sounds like a lot of fun.  I am jealous.

Good luck and good smoking.

 

[alblancher]

Are these classes taught at LSU or a community college in the area?  Sounds like something I need to check out!

 

[shoneyboy]

alblancher- The class is at LSU's Amimal Science (Francioni Building) the class is 3053 ANSC.

 

[roller]

Thats a good deal I am going to check into that at the college around here...

 

[shoneyboy]

Usually the class will only be offered in the fall. The class had a prerequisite, and that is what stopped me from taking it in the past. I happened to run into the professor one day and asked. He said that he had removed it a couple of years ago, but the college just hadn’t removed it from his schedule yet.

 

[tyotrain]

welcome back.. that class sounds like a winner..

 

[meateater]

Sounds like a cool class. 

 

[chef jimmyj]

I have taught both the Meat Fabrication and Garde Manger... Pate, Sausage and Charcuterie and other Fancy stuff... Classes you speak of. You will thoroughly enjoy the Experience...JJ

 

[SmokinAl]

Sounds like a great experience!

 

[jak757]

Good for you!  I'd love to take a class like that.  Makes me think I should look into options around here.

Keep us posted!

 

[shoneyboy]

I know it has been a while since I have posted. I apologize, but again the classes this semester are taking up "ALL" of my free time!!! Here are a few pictures from a couple of weeks ago when we "harvested" pork. Here Piggy-piggy-piggy, have I got a surprise for you!!

 

 Got " PORK??"

                                                            I have had a fantastic experience so far in this class. Unfortunately, I have not been able to take too many pictures. So far we have been able to process Pigs, Lambs and Cattle, It has been an experience that I will never forget !!!! When someone ask me do I know were that steak comes from, I can say, I sure do ! !  The book/class side of it is a little harder than I expected, so I have been at it pretty hard trying to keep up. The lab side has been the most fun of any classes I have ever taken. We were able to make 900lbs of some of the best jalapeno cheese smoke sausage I have ever tasted

and 400lbs of of the best bacon I have ever tasted

....We were able to cut these animals into primal cuts then retail cuts for sale. Well I have to go for now, gotta two papers due next week......

 !!!!

 

[fpnmf]

Wow!!

Fantastic!!

  Craig

 

[pops6927]

Nice class!  Good looking hogs too!  Enjoy yourself and learn learn learn!  You're already many steps ahead of most "meatcutters" who've never even seen a whole hog before, just loins and butts wrapped up in IPP boxes and a couple cases of pig snouts, ears, and tails, lol! A tremendous opportunity!

 

[ptcruiserguy]

I think that was an excellent choice of class. Can learn many things there.

Just remember, once ya learn all that then ya gotta share all your worldly knowledge with us unknowing folks.. lol

 

[shoneyboy]

 I'm at the halfway point and getting a little burnout. Having someones support always makes it better. Thanks SB