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wędliniarz

English translation: (ham and) sausage maker

GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Polish term or phrase:wędliniarz
English translation:(ham and) sausage maker
Entered by: msledge

17:02 Aug 4, 2014
Polish to English translations [PRO]
Education / Pedagogy / zawód
Polish term or phrase: wędliniarz
zawód wyuczony w szkole zawodowej. Rozkładam ręce, bo cold meat specialist brzmi jakoś nieciekawie ;) Co Wy na to?
msledge
Local time: 01:32
ham and sausage maker
Explanation:
Option.
Selected response from:

Frank Szmulowicz, Ph. D.
United States
Local time: 19:32
Grading comment
This answer sounds real good :) If anybody wants to skip the ham, feel free. I'll keep it!
4 KudoZ points were awarded for this answer



Summary of answers provided
3 +4ham and sausage maker
Frank Szmulowicz, Ph. D.
4 +1cured meat maker
George BuLah (X)
3 +1meat processing technician
Rafal Piotrowski
4meat curing technologist
Jerzy CertTrans
Summary of reference entries provided
Professional Charcuterie: Sausage Making, Curing, Terrines, and Ptes
geopiet

Discussion entries: 1





  

Answers


6 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +1
meat processing technician


Explanation:
Gugiel w cudzysłowie daje prawie 80.000 trafień :)

Rafal Piotrowski
United Kingdom
Local time: 00:32
Native speaker of: Native in PolishPolish
PRO pts in category: 35

Peer comments on this answer (and responses from the answerer)
agree  George BuLah (X): tyz piknie, bo uwzględnia salcesonik, bamberkę i inne, pyszne etcetery, co pomija MacroJanus ;) || Tak jest. Zdecydowanie dlatego popieram tę propozycję "meat processing technician" !
3 hrs
  -> Thx; i wydaje mi się, że taki termin z większym prawdopodobieństwem pojawi się w dokumentach typu świadectwo :)
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54 mins   confidence: Answerer confidence 3/5Answerer confidence 3/5 peer agreement (net): +4
ham and sausage maker


Explanation:
Option.

Frank Szmulowicz, Ph. D.
United States
Local time: 19:32
Works in field
Native speaker of: Native in EnglishEnglish, Native in PolishPolish
PRO pts in category: 278
Grading comment
This answer sounds real good :) If anybody wants to skip the ham, feel free. I'll keep it!

Peer comments on this answer (and responses from the answerer)
agree  LilianNekipelov: sausage maker--I think we can skip the ham.
1 hr
  -> Thank you, Lilian.
agree  George BuLah (X): do not skip ham, beg you Frank :)
2 hrs
  -> Not only ham, but bacon and smoked sausages, and the like, na przekąskę.
agree  Vanda Nissen
6 hrs
  -> I was waiting for an epicure to arrive. Thank you Vanda.
agree  Robert Foltyn
10 hrs
  -> Thanks, Robert. We have enough agrees to start a charcuterie-tasting party.
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3 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +1
cured meat maker


Explanation:
tak zaryzykuję ...

a, w ogóle -- wędlina to -- cold cut, więc - możliwe:
- cold cuts maker ?

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Note added at 3 hrs (2014-08-04 20:27:27 GMT)
--------------------------------------------------

Zdecydowanie jednak popieram propozycję Rafała Piotrowskiego, bo oddaje wyuczony zawód w procesie szkolenia/szkolnictwa,
tymczasem - "(...) maker"
wskazuje na na producenta lub wykwalifikowanego pracownika producenta

George BuLah (X)
Poland
Local time: 01:32
Native speaker of: Native in PolishPolish
PRO pts in category: 44

Peer comments on this answer (and responses from the answerer)
agree  Frank Szmulowicz, Ph. D.: Yes, we can add cured meats and cold cuts to the feast.
1 hr
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10 hrs   confidence: Answerer confidence 4/5Answerer confidence 4/5
meat curing technologist


Explanation:
option

--------------------------------------------------
Note added at 10 hrs (2014-08-05 03:59:14 GMT)
--------------------------------------------------

"Great Sausage Recipes and Meat Curing". Author nomen omen Rytek Kutas.

--------------------------------------------------
Note added at 10 hrs (2014-08-05 04:00:17 GMT)
--------------------------------------------------

http://www.amazon.com/Great-Sausage-Recipes-Meat-Curing/dp/0...

Example sentence(s):
  • Being a meat technologist and having spent twenty years in the meat seasoning business...
  • I would like to spend a little time on the "why" of meat curing technology.
Jerzy CertTrans
United States
Local time: 18:32
Native speaker of: Native in PolishPolish
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Reference comments


4 hrs
Reference: Professional Charcuterie: Sausage Making, Curing, Terrines, and Ptes

Reference information:
The complete, contemporary guide to preparing sausages, cured and smoked meats, pates and terrines, and cured and smoked fish of the highest quality

Centuries of skill and imagination have earned charcuterie a revered place in the world of gastronomy, and Professional Charcuterie honors that proud tradition. - http://www.amazon.com/Professional-Charcuterie-Sausage-Makin...

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the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, pâtés, and confit, primarily from pork - http://en.wikipedia.org/wiki/Charcuterie

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Forcemeat is a mixture of ground, lean meat emulsified with fat. The emulsification can be accomplished by either grinding, sieving, or pureeing the ingredients. The emulsification may either be smooth or coarse, depending on the desired consistency of the final product. Forcemeats are used in the production of numerous items found in charcuterie; such items include quenelles, sausages, pâtés, terrines, roulades, and galantines. - http://en.wikipedia.org/wiki/Forcemeat

geopiet
Native speaker of: Native in PolishPolish
PRO pts in category: 132
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