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Post by sunnyberra on Jan 7, 2011 16:32:04 GMT -5
ha, yes, I will definitely pm'ing you about this once work starts back up again and I get paid (end of this month, probably). these are great!
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Post by katt on Jan 7, 2011 18:24:52 GMT -5
angelfish - yes they are "decorative" but they are also very practical. Ulus were designed by Native Alaskans for chopping all sorts of things. They used them for everything from butchering seals to chopping ice blocks if I am not mistaken. I need to brush up on my history I think. Anyways, ff your decorative one has a decently sturdy blade you can use it! You may want to sharpen it, but as I said they are still effective even when dull. I will try to get pictures of the other Ulu designs and some other options when I can. There are some that are a bit more expensive - like $6 I think - that have a very pretty Northern Lights style handle.
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Post by katt on Jan 7, 2011 18:48:22 GMT -5
added another video.
And this I posted in another thread:
It takes some time to get used to the techniques but once you do it is fantastic and easy to use. I'm going to try to get a video up on using it when I have time. When cutting meat partially or totally thawed is easiest. Partially thawed/part frozen is what I prefer bc it's a little cleaner on the juices haha Depends om the cuts you want though. Cutting thinner slices of muscle you may want to thaw Completely. Experiment and you will find what works. For cutting bones be VERY careful of your fingers! I've had a few close calls. Lol Anyways, first cut the bones into shorter segments - say in half, then quarters. Then you can really "grind" (spacing on the word lol) them by chopping them up tiny. It is easiest When there is meat on the bone bc it helps hold the pieces together and prevents them from flyig away from under the blade as much. A swift, forceful, downward stroke will make the break. Bigger bones may take a few hits or a hit from each side. Like chop, flip the bone, and chop again. Then when you are down to smaller pieces several short, fast, hard, repeated chops will obliterate the bones into a pile of marrow and bone bits.
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Post by mjohn143 on Jan 8, 2011 11:51:18 GMT -5
I feed them too them, I just spend a lot of time breaking them up...so should I not do that?
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Post by halblingefrau on Jan 8, 2011 17:07:39 GMT -5
We have an Ulu from our honeymoon in Alaska, but I hadn't used it for anything. It's just decoration, but now I'm gonna use it!!! I have a meat cleaver which works well, but the direct pressure above the blade you get on an Ulu makes more sense.
Just a question though, do you normally chop your neck sections up that much? I cut the neck pieces off into little discs but seems like you kept on going. Was that just for demo purposes or do you normally chop that much?
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Post by katt on Jan 8, 2011 18:50:09 GMT -5
It depends. Sometimes I do disks, sometimes I do mush. When switching a ferret and just starting on bone it is good to totally chop it into bitty bits. I find that they have an easier time with it and learn the taste of the marrow that way, and can gradually get used to the texture. Koda really likes it super chopped, as does Kenai. It makes the meat taste more like yummy marrow and makes it easier for them to get to the yummy stuff. Like a pomegranate already seeded into a bowl for you instead of having to pull them all out yourself! But when I feel lazy or want them to have to chew it more, I just do disks. Oh yes, and the pulverized meat/bone is a bit easier on Koda's belly as he gets more of the bone and meat together as opposed to just meat, and later bone when he reaches it. It makes his poops a bit better. With the necks it also helps them get more of the entire bone. So, personal choice but I would (and do) vary it up a bit.
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Post by katt on Jan 12, 2011 6:06:32 GMT -5
Ok sooo Moose Flag/State I think these next ones might be a bit easier on some people's hands $7.59 $5.29 - this is more like the one I have, I like the handle better but it might now work as well for someone with bigger hands. But then you never know... $8.39 Northern Lights Style Handle
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Post by justahannah on Jan 18, 2011 1:23:04 GMT -5
I got my Ulu in the mail Saturday, just in time to do up a batch of meat (I chop up about 20 lbs every payday) and it cut (ha ha!) about an hour off my normal prep time, I'm really impressed with it. I took video too, just spliced together some highlights of going through a few different meat types, to me it felt really natural and quick to get used to (as long as I keep the beveled edge out...I learned quick if it was facing in it would slip away from the cut). Thank you Kat! Of course, my memory card was full by the time I started carving slices through the frozen chicken torso at the end, but it was awesome . I'm tempted to order another one with the bowl-cutting board for when I mince garlic and onions and stuff. www.youtube.com/watch?v=SDReJD7OrQE
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Post by shilohismygirl on Jan 18, 2011 3:09:58 GMT -5
Cool, justhannah-It did really great with the whole chicken
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Post by katt on Jan 18, 2011 5:23:11 GMT -5
Oh great! I am so glad that you loved it so much! They really are ingenious devices! So incredibly easy to use, effective as get-all, and extremely versatile! I forgot to add that you can use the flat side of the blade to crush things as well. Like say, garlic or nuts. I haven't used mine for that, because I keep it strictly for meat (I clean it but you know, I still Know it has touched weird livers and rodents and...not stuff I want to eat hahaha).
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Post by katt on Jan 18, 2011 5:24:58 GMT -5
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Post by katt on Jan 18, 2011 5:34:14 GMT -5
Just a tip: at about 1:00-1:20 where you are slicing up chunks of muscle meat...You are using a straight-down-cut then rock. I find the blade cuts much easier through meat and skin like that if you um...how to explain..."sweep" the blade through. So like you would make a straight slice with a normal blade, you pull the knife through the meat towards you, but roll the blade along the curve as you pull it through the meat. If that makes any sense? I will have to video... There are several techniques and I am by no means an expert I just invented things as I went along But I did find that that method tends to cut through meat and tough skin a little easier. At 2:30 what is the white stuff that you are cutting up? It looks like tripe or skin or fish or something...
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Post by rarnold18 on Jan 18, 2011 7:31:28 GMT -5
that cut and sweep method your talking about does really good when cutting up and seperating turkey wings
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Post by justahannah on Jan 18, 2011 10:45:30 GMT -5
Thanks for the tip, next batch I'll definitely try it that way...even using it wrong it was way quicker than my old knife, so I'm excited to learn how to use it efficiently . Chicken feet are kind of gross, but the kids really like the toes....it's blanket tripe later on, that stuff is super thick and hard to cut, it's almost like wet stinky gristly rubbery leather, I grind the strips up with my organs as kind of a roughage, but the ulu dealt with it pretty easy. We got lucky, the house came wih granite counters, I love how indestructable they are because I'm a sloppy cook .
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Post by halblingefrau on Jan 19, 2011 15:35:37 GMT -5
I busted out my Ulu last night and chopped up a turkey wing. I had a little trouble b/c the bones were so much thicker than chicken (doggies got to eat the large upper bone after i cut off most of the meat). The fuzz LOVED their wing.
I've noticed that y'all skin your meats. Is that necessary? I've always left the skin on to make sure they get adequate fat... plus they really like the skin too.
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