Another little success.
- Thread starter VSS
- Start date
This one's heading out to a customer, so no photo forthcoming I'm afraid.That looks really good, can we have a photo of the whole joint when it's cooked please?
Looks so good there mate!
Phil fox man
Well-Known Member
shakey jake
Well-Known Member
very impressive. ive just spent nearly 2 hours breaking down a roe, no way would i try a joint like that ! id still be up at midnight
I've got a lot to learn still, but I like to think that the standard is improving.Your getting good at this butchers malarkey Tim
I often am still up at midnight! I really need to speed up this job. Takes me ages to cut, pack and label a fallow and then clean down. Trouble is, I'm paranoid about someone having a bad eating experience, so I probably go beyond what's actually necessary when trimming things up. Better that than have a customer complain though.
Nimrod1960
Well-Known Member
Good work.
Hope the chef does it justice.
Hope the chef does it justice.
It's not the hygiene side of things I'm paranoid about. Having a proper designated butchery area makes it quite straightforward to keep on top of that. It's eating quality that I worry about. Things like taste and texture. So I spend absolutely ages on trimming to ensure there's no tough bits, or gristle, or membranes and whatnot. Even the stewing meat and mincing meat gets carefully trimmed. Probably not necessary, but I want everyone to enjoy eating it and come back for more.Same here Tim ,I'm paranoid and mine only goes to friends n family.
Disposable everything and scrub down before and after
I've used caul fat around faggots, and they were superb! But that's logistically quite simple because the liver (to make faggots) can be used immediately after gralloching the beast, along with the caul.
What about a week later, when butchering the carcass? Can the caul membrane be kept that long and still be usable? Maybe stored in brine? I have no idea. Open to suggestions.
Using fresh caul from a different animal (ie, one killed a week later, to coincide with butchering the first) would cause an additional headache re: traceability.
Dunwaters
Well-Known Member
I’ve used venison caul on a couple of boned and rolled shoulders, it did the job, keeping the meat moist and helping it to brown.
Ive not used it on a saddle ( yet ), but I can’t see why it wouldn’t work.
Storing the caul I never thought about, but fair point, well made.
I have a very vague recollection of a River cottage episode where it was used on a sika haunch?
Either way, that’s a very pretty bit of butchery
.Definitely worth looking into whether the caul is storable. Nice idea. Thank you for suggesting it.I’ve used venison caul on a couple of boned and rolled shoulders, it did the job, keeping the meat moist and helping it to brown.
Ive not used it on a saddle ( yet ), but I can’t see why it wouldn’t work.
Storing the caul I never thought about, but fair point, well made.
I have a very vague recollection of a River cottage episode where it was used on a sika haunch?
Either way, that’s a very pretty bit of butchery
I have seen people put a beaten out sheet of pork fat over the venison joint before tying, but I'm trying to be purist and not add other animal products to my venison.
Bands on that one, as it was quite small.
I'm in the larder now as it happens, boning out a couple of fallow haunches. I'll use string on these as they're a bit big for the bands to go around.
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