All posts by George Wolfer

About George Wolfer

Been associated with the meat industry pretty much since starting at a Vocational High school Meat Processing program in 1974. Like to learn and teach interesting and worthwhile livestock production, meat processing and marketing practices.

Residential Real Estate Insights

Basic human needs (not wants) are widely considered to be food, shelter and clothing; with daily nutrition and  continuous cover from the weather demanding much more of a family’s income than clothing  has to.  Therefore, by becoming knowledgeable in the arenas of food & shelter an average income family can realistically expect to save tons of money, eat healthier and in time afford a more desirable dwelling. … Read More »

Roll & Smoke Brisket

Why roll & smoke a brisket?  I been wanting to try the practice because I thought that it could produce a worthwhile finished product and when a local supermarket chain offered a low sale price ($1.99 per pound) on whole (packer) briskets I decided to give it a try.  Desirable attributes that made themselves evident along the way included:  no waste of trimmed off lean (thin areas… Read More »

Sausage Seasoning Pulled Pork

The pulled pork process I developed that chunks butt meat, entails a smoke-cooking phase in large fibrous casings and then steam-oven finishes – works well.  But, it’s unfamiliar to & seemingly intimidating for some people that lack knife skills and a well-rounded knowledge of meat science.  This post is an attempt to reach a “middle ground;” where pork shoulder butts… Read More »

Ham Casing Spareribs

Adapting commercial practices to home cooking has once again proven to be simple, economical and very worthwhile.  Pictured above are my first ham casing, smoke-cooked spareribs.  They were delicious, and hopefully with practice I can make them look even more appealing next time. Pictured is one of the two large racks of spareribs that I prepared.  I removed the body… Read More »