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.

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 »

A Partial Debunking of Pollanism

Even after reading Pollan’s two main books all the way through twice, for some reason I still had a hard time getting motivated to write this report.  However, for the perceived financial good of those that I hope value my opinion, I finally got some seemingly novel advice down in writing.  My pointed effort here pales in comparison to Pollan’s ability… Read More »