www.sausagemaking.org

Posted: **Tue Mar 22, 2011 12:48 pm**

BriCan wrote:
johnfb wrote:How do you bone something from the inside out...do you have a guide to this...sounds really interesting

Self taught.

Comes from the butchering course I did at college, one of the things they drummed into us was learning the skeletal system so that when you look at a side of beef hanging on the rail you do not see the meat only the skeleton.

I have to do one for a client so will take photos as I go if that’s any help.?

Hi BriCan

Yeah photos would be brilliant, thanks

John

Posted: **Tue Mar 22, 2011 3:31 pm**

Yes please from me as well!

Phil

Posted: **Tue Mar 22, 2011 10:05 pm**

Me too

Posted: **Wed Apr 06, 2011 8:12 am**

Ok.

Let me introduce you to my three friends :lol:

Curly Larry and Moe

The operation was a great success, but the patient died. :cry:

I have over a ton of photos to go through which will take a day or two as I am sure you do not want to see them all, but then again you might. :lol:

Posted: **Wed Apr 06, 2011 4:00 pm**

I'd love to see a 'step by step' of this BriCan.

Phil

Posted: **Wed Apr 06, 2011 4:16 pm**

wheels wrote:I'd love to see a 'step by step' of this BriCan.

I took over 50 photos :shock:

and I have still got to do the resurrection :roll:

I could post here or ???

Posted: **Wed Apr 06, 2011 4:41 pm**

I guess 7 or 8 will give the idea of what you've done and can see no reason for them not to be posted here.

Phil

Posted: **Wed Apr 06, 2011 4:47 pm**

Or all 50

Posted: **Wed Apr 06, 2011 6:33 pm**

saucisson wrote:Or all 50

Yeah dont be so mean...get those 50 up here :lol:

Posted: **Wed Apr 06, 2011 7:02 pm**

Go on then, all 50! It'll take longer to look at the pictures than to bone the bloomin' chicken!

Phil

Posted: **Wed Apr 06, 2011 8:09 pm**

I was going to say one of two things; one for the least blood and guts and two for all the gory details. :lol:

Or the other way of looking at it is you are kind off outnumbered Wheels, 1 site admin plus 1 mod against 1 mod :lol:

The poor patient laying there is not a chicken but a turkey which does believe it or not takes less time to do that a chicken. :shock:

I will break them up as I have come to realise that there are some who are only on the jungle telegraph and/or might live in remote places where access to HS is/might be non existent

Posted: **Wed Apr 06, 2011 10:10 pm**

Maybe make a webpage and post the link here so those that want to see all the gory details can but those that dont wont have to wade through the whole thing to read the thread

Posted: **Wed Apr 06, 2011 11:34 pm**

Methinks that Brican is playing with us to build up the suspense!

Posted: **Thu Apr 07, 2011 7:41 am**

wheels wrote:Methinks that Brican is playing with us to build up the suspense!

Methinks he's doing a good job of it too! lol

Posted: **Thu Apr 07, 2011 9:18 am**

DanMcG wrote:
wheels wrote:Methinks that Brican is playing with us to build up the suspense!

Methinks he's doing a good job of it too! lol

www.sausagemaking.org

Chicken Galantine a la Wheels