Food Science Germany - Interview with Henry Jäger
This interview was recorded at the 2010 EFFoST Annual Conference in Dublin, Ireland.
Food Science
This interview was recorded at the 2010 EFFoST Annual Conference in Dublin, Ireland.
This interview was recorded at the 2010 EFFoST Annual Conference in Dublin, Ireland.
Preiss’ husband, Ron, had just given me a tour of the family business, Pulaski Meats, which has been serving up traditional and specialty smoked pork products since 1966, first in Newark and later from its steamy, spice-scented processing plant just behind its storefront in Linden (123 North Wood Ave.; (908) 925-5380, pulaskimeats.com ).
If the family ever gets tired of one ham, there’s a dozen more to choose from, marinated for at least 24 hours, some as long as a week, and smoked with hickory and maple in enormous walk-in ovens, or in a more traditional pit oven. In another room, pork loins are filleted and trimmed for Canadian bacon, while other workers in white coats and caps run the grinder, mixer and stuffer, which smoothly spits out yard after yard of spiced sausage, 16 different kinds.
Ron’s father was from Germany and underwent a long apprenticeship in butchery there (his father suggested the line of work after noticing how much his son liked to eat). The company started with three varieties of kielbasa and two or three different hams, but has greatly expanded its offerings since the early days.
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