Welcoem to posts!!
in the future - u will be able to do some more stuff here,,,!! like pat catgirl- i mean um yeah... for now u can only see others's posts :c
Inspired by @TheScottReaproject ! In 2012 I spent a week in two different butcher shops in England and was fascinated with the level of butchery there. Simply put it was effortless and leagues above what I had seen in the USA. The YT algorithm put Mr. Rea’s Chicken Cushion video on my home page. It brought me back to a decade ago when I first saw these little gems ! It came out fantastic.
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Layered kebabs came out incredible ! Thin sliced beef, lamb sausage, shaved lamb fat. Repeat!
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Wow , close to a quarter million views this year! Insane to think! Thank you to all the supporters , Happy New Year!!! ❤️-MTB
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🔥Beef Sujuk research and development! 🤓
Beef salami always drys so much different than pork salami. Probably because the fat is so much stronger compared to pork fat that can kinda shrink with the salami. Also, this is a single grind. I might try double grind next time. Any tips on fully dried beef salami ?
Sujuk is a middle eastern style sausage that can be fresh or dried and seasoned with Aleppo and fenugreek Leif’s and seeds. So freaking good!
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On a hunt for the perfect cup and char pepperoni !!! #pepperoni … who likes pepperoni like this ?
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Cured Coppa Steak, this muscle is from the Shoulder part of the loin. I did an EQ cure method of 2% salt 1% sugar with a bunch of herbs and garlic. Cured for about 12 days then I sous vide it for 3-4 hours at 145 degrees F. Let it cool down then slice thiccc boys and pan seared hard in each side. It’s really freaking delicious and easy to make !
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Pepperoni Cured and Fermented to 5.3ph ! so good pan seared and eaten with eggs. I’ll have to try it on a pizza soon. 🍕🙌
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I Love research and development ! ❤️
On the left is Texas wagyu Beef Pastirma 🐂
On the right is Venison Mortadella 🦌
Both are super good but need a few adjustment ! 📝
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Hi, I'm Matt the Butcher, a certified whole animal butcher, and with over 10 years of experience in the trade I absolutely love what I do. This Youtube channel is focused on butchery and charcuterie techniques using a variety of kitchen equipment. Working as a full time butcher I tend to get too busy to experiment at work, so my home kitchen is where I have started to build on techniques and recipes to then bring back into the professional world. I'm excited to share all of my experiments, tests, successes, and even the things that didn't turn out! Thanks for checking out my channel and please leave a comment to let me know what you're watching and what you think!
If you guys would like to support my channel please consider checking out my merch store, all profits go back into creating better content! thank you so much.