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00:00My name's Mike Rowe, and this is my job.
00:07I explore the country looking for people who aren't afraid to get dirty.
00:13Look at that, like a Brazilian.
00:15Hard-working men and women who earn an honest living.
00:17Man, if ever there was an understandable place to puke.
00:20Doing the kinds of jobs that make civilized life possible for the rest of us.
00:24Now, get ready to get dirty.
00:27Coming up on Dirty Jobs.
00:30How long did it take you to learn how to do this?
00:32One day.
00:33One day?
00:34Yeah.
00:35In Yakima, Washington.
00:36Down, down, down.
00:37Up, up.
00:38I do some damage to a hops harvest.
00:40Then watch the post.
00:41Don't hit the post.
00:42Then the hops do some damage to me.
00:44It's nice the way they're sharp.
00:45Unbelievable.
00:46And later.
00:47Long before regular paper came along, this is the only thing people had.
00:51I worked some medieval magic.
00:52We're gonna turn the goat into a piece of paper.
00:57Oh, God.
00:58Oh!
00:59Oh!
01:00Oh!
01:01Oh!
01:02Oh!
01:03Oh!
01:04Oh!
01:05Oh!
01:06Oh!
01:07Oh!
01:08Oh!
01:09Oh!
01:10Oh!
01:11Oh!
01:12Oh!
01:13Oh!
01:14Oh!
01:15Oh!
01:16Oh!
01:17Oh!
01:18Oh!
01:19Oh!
01:20Oh!
01:21Oh!
01:22Oh!
01:23Oh!
01:24Oh!
01:25they look like but i figure it might look something like this or maybe not this looks
01:29like mike schmidt how are you good mike nice to meet you nice to meet you uh mike runs a uh what
01:34is it called a ranch yeah loftus ranches and these aren't babylonian hanging gardens no they're not
01:39what are they they're hop vines hop vines so the stuff that goes in beer exactly and these are
01:44cascade hops how many varieties of hops are there uh in the united states i think there's 26 or 27
01:50and we grow about 10 or 11 on this farm what is the purpose of putting these things into a uh
01:56into into beer well originally they were used to preserve beer then after many many years what
02:02they determined was that the uh that to take hops out of beer even though we didn't need them to
02:08preserve it the flavor would go away so the bitterness in the beer and the aroma in the
02:13beer is important because of the hops we just got used to the way it tastes exactly well they're
02:17pretty are they did do they grow up or they grow down or how do you have your whole thing configured
02:22well here's the plant itself it's a perennial and in the spring we will put strings in to each one of
02:28these hills and then as these vines grow up we actually wrap the vines around this string they're
02:33growing up the string that was hung from these cross strings up here exactly now those are 18 feet
02:39above the ground and uh they're seven feet apart what is it about this area what is about yakima
02:46that is so conducive to proper hops growing yakima has just the perfect climate for hops very long
02:53days in the summer very dry they used to grow hops in california but it was too far south 80 of the
02:58hops are grown in this valley by about 40 families 80 of the u.s hops okay so the way your operation
03:05works then it looks like a truck starts it and then that device right well first we've had a tractor come
03:10through and cut the bottoms right so we had to release them from the ground and then the empty
03:15truck comes in and the machine in back called the top cutter will load the truck we're gonna pick the
03:20next row over where we saw the bottom cutter and you're gonna get up here with custodial and load the
03:24next truck you're a custodial yes sir mike how are you how long did it take you to learn how to do this i learned in one day one day yeah
03:36yeah what are these these brakes these are nothing there's no need it no need for brakes
03:41all right a little bit up this goes a little up
03:45yeah a little up
03:45a little more
03:51okay the truck driver has to steer because the top cutter is actually pushing the truck's engine isn't
04:07even running the tough work is done by the guys who have to guide the hop plants into the truck as
04:14they're cut they're about six hundred and seventy five thousand of those plants here you should be
04:21done by noon the tricky part of this job is not to cut the cross wires that the vines are hanging on
04:28it could be a disaster
04:30down down oh that down all right and then watch the post too don't hit the post don't hit the post
04:39so there's a lot of things you don't want to hit
04:42yeah then pass the wire put more down up up yeah okay yeah it's easier it's great it drives itself
04:55yeah
05:02okay thanks very much appreciate it
05:04yeah
05:08oh good fun huh he was saying that was uh that was custom made yeah we made that in our shop
05:14that's amazing yeah because there's only 40 families growing hops we basically have to make a lot of our
05:19own equipment because nobody would set up to manufacture for you actually used to be a bean harvester
05:23believe it or not but the whole hydraulic thing everything that's all all made yeah we have a guy
05:27that works for us that can fabricate mostly anything so there's always a guy working for
05:31somebody that can do anything exactly okay mike now what we got to do is get up on the truck
05:36and we've got to do what's called weaving in other words we want these vines laid horizontally in
05:41the truck so when they get back to the picking machine they're easy to unload
05:44now grab the bottoms of those vines right there yeah
05:50so you just hold them until they cut yeah and then you guide them in exactly we're just trying
05:55to lay them in here so that the guys when they go to unload them can unload them easily yeah
06:01they're only 35 days each year to harvest the hops loftus ranch has shifts working 24 hours a day
06:08during that time i can't even imagine how you guys do this at night yeah it makes it an awful lot more
06:16difficult i mean you don't have lights in the field nope just on the machines themselves and of course the
06:23trucks the guys on the ground have flashlights you guys are working 12 hour shifts that's right
06:31and it's this 12 hours a day basically all we do yeah these that's all these two guys will do all
06:37season so normally these guys in a full day will load about 100 to 110 trucks then at six o'clock
06:44tonight two guys will step on take their place do another 100 110 trucks and they're unbelievable
06:51that's nice the way they're sharp yeah you'll be a little scratched up when we get done with this load
06:56that's it that's my cue to leave good work mike hey that's a nice job i think that would be a good
07:02load thank you okay let's get this into the machine where's the machine we're gonna go straight down
07:16this row and at the end of the field we'll take a right we're about a half a mile from the picker
07:19the picker it takes about a quarter of a pound to three pounds of hops to make a 31 gallon barrel
07:27of beer depending on whether it's light beer or what they call a heavily hopped beer
07:32kyle is the foreman here at loftus ranch nice to meet you you too mike all right so this is the
07:38part where we unload the hops from the back of the truck onto what is that called well we call it
07:44hooking hooking the vines probably one of the tougher jobs on the farm so you're grabbing it by
07:51the vine here yeah you want it don't want to grab it in the middle of the vine because if you put it
07:55in the middle of the vine these hops don't get picked at the bottom of the vine and you just put it over
08:00the first hook there we go okay the idea is to grab a top vine an average vine yields about one and a
08:10quarter pounds of hops in a year the ranch produces about 770 tons grab a vine and pull
08:17towards you right if it doesn't pull towards you it's not on top not a minor on top it seems they're
08:22on top didn't you load this truck i loaded that side that's why it's going so good how long you been
08:29doing this well i've been in the hop industry my whole life actually i started working in the hops
08:34when i was 12 years old so 36 years ago all right well you've got roughly 36 years of experience
08:40on me there kyle yeah who invented this thing well it's a guy named florence downhauer this machine
08:46was built in 1960 they actually build parts for these anymore but i don't believe they're building
08:51the machines anymore that's odd why don't they build new ones there's just not a demand for them
08:57believe it or not each one of these guys on this that do this job through the year will probably
09:01unload about 150 000 of these each come on through the year in a 35 36 day harvest just in those 35 days yep
09:10all right can we wait for more hooks well i think what we're going to do is we're going to take you
09:16upstairs where they feed them sounds like fun kyle all right coming up man there are a lot of things
09:24that go wrong when people put me in a room full of complicated machines oh is that bad it took three
09:30at a time they generally regret it are these gonna start spilling out on us oh and later all right
09:36what can i do first well first of all we've got to get the ears off my first parchment making assignment
09:42how's it going really gets my goat not good at all
09:45what is the machine called this is a hot picking machine you guys really did some crack marketing
10:04crack yeah it's it's a quite a unique piece of machinery actually mike it's only used four hops and
10:09there's very few of them around oh maybe 30. so really all of the beer that comes out of this
10:16country yep is coming really through one of those machines exactly there's a few in oregon and a few
10:22in idaho but the majority of them are here in the yakima valley thanks leo
10:31man what do you think there are a lot of things that go wrong
10:36best part about this job right here is you got a nice view yeah you do mike what we're doing here
10:42we call this guy the feeder and in the old days they used to have to take these these off by hand
10:49and feed them into a chain that went through the machine right since then they've came up with this
10:53automatic feed and as it comes around it actually grabs them picks them up and puts them in between
10:59that squeeze chain right there that's brilliant what was that guy's name that made this lawrence
11:05downhauer it's called the downhauer picking machine but what he does all day and he keeps five or six or
11:13ten in there all the time when he gets down to three or four he lets another five or six ten in there
11:19you get too many behind there it'll jam up right here right you don't want that you ready to try it yeah
11:26all right when you feed just feed off when you need some more just feed off the number one track
11:31right so this thing basically runs all day this machine runs 23 hours a day 23
11:38half hour lunch break and that's our maintenance time if there's anything to be done the mechanics
11:43try to repair it in that half hour so what's going on inside of this part of the machine
11:48well mike what happens when this squeeze chain takes them in there they go through what we call the main
11:52picker there's some fingers on there and that's stripping all the hops and the leaves off the bind
11:59once they're stripped i mean they're done do you throw them away you recycle them or what they fall
12:03into a chopper down there and they're chopped up into fine pieces and then we take them out to a field
12:09and we compost them so the hops that obviously are transported on a series of conveyors what three
12:16four different conveyors well actually the hops are dropped and the leaves are dropped onto what we call a
12:20mesh that runs the length of the machine the idea is the hops fall through that go through this setup
12:26here that picks all the hops and the leaves off so at what point or stage are these this is the cleaning
12:33stage once they get through the picking stage which is all that main picker arm picker mesh they come
12:40up this conveyor here they come up behind us and they're split half goes to this side half goes to that side
12:50so it's not done you got to dry them right now they'll be dried these probably have 80 percent
13:03moisture in them they'll go over the kills and we'll dry them down to about nine and a half to ten
13:07percent moisture so these are the hops that are being delivered fresh from the picking machine after
13:13they've been cleaned as soon as we fill one of the rooms we turn on the furnace down below propane
13:18fired 140 degrees dry for about six and a half hours all right so um when a whole kiln is completely dried
13:28right where do they go okay well we cool them here for an hour and then we'll raise up the doors in the
13:34back are these going to start spilling out on us oh i don't think so we hook up this burlap on the end
13:42onto a pipe and we'll pull the floor off and then we'll dump into a conveyor a little bit further
13:50a little bit further there you go these hops then are headed over to the cooling room where they'll
13:54be bailed tomorrow are you ready to go to the bailing room i was just going to say man if i could only
13:58get a chance to see the bailing room today now's the time okay so mike this belt here is taking the dry
14:05hops up uh-huh they're weighed up here 100 pounds will be weighed we'll dump into that press yeah
14:12then another hundred pounds right and then that'll be that'll make the bails coming up let the machine
14:18do the work come on ben oh michael but you got a faulty machine the hop ranch seems to have a lot of
14:24problems just a little problem there mike it's the third broken machine i've seen in 30 seconds and
14:29wouldn't you know it all on the day i show up so odd the way that keeps happening who tied this off
14:35you know what it's a mystery and later zits really what is that that's a zit a zit a zit the vellum
14:41business kind of reminds me of high school it's a chance to squeeze pus out of an internal zit didn't
14:47know we were going there except it's about 100 times more disgusting oh that is off-putting
15:05this 1400 pound load of burlap is enough to make about 180 bales of hops
15:11the burlap sheets are hung up cut to size and loaded into a bailing press
15:23so we've got a bail in the press mike ready to be sewed we've got to do is we've got to
15:28release the burlap from the plunger then we've got to take the burlap here and utilize the automatic
15:38sewing machine to sew the sides of the bail if i'll do this side and i'll have you do the other
15:44side how's that you get to the end of the bail you got to keep it close to the bail till we get to the
15:48end turn the machine out and cut the thread if you and i were a crew i would have done the other
15:54side while you were doing this side right well you got to pull that out of there there we go there we go
16:01there you go and turn oh that's going to be a little bit of a problem you may have uh jammed the uh
16:06machine there you go maybe not maybe not good standing straight up then it's straight yeah don't
16:11pull it let it go at its own speed come off the end oh michael what happened there well when you got
16:18it jammed in here it came unthreaded up from the machine but we can bring over the other machine so it's
16:23what you got a faulty machine uh a faulty operator but uh just a second here and we'll go grab another
16:30machine okay grab machine got it there you go you're on it you're on it
16:40and out and lift and cut the thread go ahead and turn on
16:51lift there you go very good so weird you had two broken machines in one area like that i'm gonna
16:57raise the plunger
17:03you had just a little problem there mike that's the third broken machine i've seen in 30 seconds
17:10want me to get it release that now all right don't you hit that i won't all right got it
17:15yep okay plunger up plunger up okay go ahead and push that bail over on the scale mike please
17:23this is bail number 182 for the day so we write down that that's 199 pounds there we go okay in the
17:32way that you sew the top of a bale fold that underneath fold it underneath we're going to flip that under
17:38there like so and put those spikes right in the corner very good there you go like that push it
17:43through pull it through pull it all the way through you're going to go up through here around
17:49all right who tied this off i can't remember it so if we go this way so i should hold the thread tight
17:55yeah hold on yeah it's so odd the way that keeps happening we're supposed to have this one done in
18:00three minutes very good uh-huh there was some of this maybe that like that maybe fold that in like
18:09that there you go uh yeah the top to be smaller as we do a little bit more of a and then flip it
18:15underneath underneath keeping everything tight keep it tight gotta go what is that that's slack
18:21oh very good you even got the red lines lined up that kind of a craftsmanship doesn't happen by
18:28accident there you go every three minutes 24 hours a day no no these guys will just work a day shift
18:40they make about 20 bales an hour you and i would make about three bales an hour but uh and then so
18:46they'll do this for anywhere from 10 to 15 hours a day depending on how many hops we pick in a day
18:51but that's all they do they bail they show that's all they try yep and all uh jose does he operates
18:57the thing he just pushes the hops in make sure they have hops in the conveyor how old is that guy he's
19:0276. how long has he been working for you he started work for me the first year i took over the farm so that
19:08would have been 35 years ago does everybody here have a gold watch they never leave they never get in the
19:15hospice it's like yeah you know i'm gonna try this for 40 years and you see how much fun it is
19:19no i have i've seen exactly how much fun it is let the machine do the work yeah come on dan oh michael
19:26all right don't you hit that i won't oh is that bad no that's good that's all right it took three at
19:33a time i'm not a minor on top it seems didn't you load this truck no no no yeah then why's the
19:40boat too don't hit the boat yeah it's nice the way they're sharp the things i do
19:48for a beer
19:53it's worth it in the end mike coming up the bowel movements go that's one of the most
19:59disappointing i've ever seen the memories just keep on coming medical school thursday morning
20:10nothing worse than doing the same thing twice i hate to do the same thing twice i find it
20:18redundant and yet here i am reading this to you dear mike jesse meyer here your old friend from
20:25the tannery it's been over two years since our segment debuted on dirty jobs and i thought you
20:30might be interested to know that business is booming aside from the occasional visit from the epa
20:35and the new york department of environmental conservation who by the way has no jurisdiction
20:40the whole experience has been very positive nowadays i'm focused on another element of tanning
20:45parchment making parchment's amazing stuff i make it from goats in fact you're holding some of it in
20:52your hands right now if you're ever back in the hudson valley stop in and say hi we'll kill a goat
20:57together make some cool paper what do you say warmly jesse meyer jesse i say anybody who sends
21:05me a dead goat in the mail deserves to be on tv again historically the hides from calves sheep goats
21:12and deer are all used to make vellum the animals have either died from natural causes or have been
21:17used for food by slaughterhouses with the exception of deer which have been provided by hunters it's been
21:22two years since i visited carl and jesse and matt here at the tannery seems like only yesterday
21:29my god this is bad as bad gets i would think what am i smelling the rotten egg smell
21:36hair soup
21:40and it's all coming back to me the sights the sounds the smells of a tannery jesse mike good to see you
21:48again how are you thanks got your letter it was lovely business is good i see yes yeah moving on
21:55to bigger and better things yeah what are you doing here uh we got to make up some lime slurry to put
22:00some skins in so and the skins are these this is then what you sent me is a goat yeah it is yeah yep
22:08and um are we are we really going to kill one today or they already did no you might cover that
22:12in another dirty job but uh not here okay it's probably just as well yeah other people handle that
22:17stuff not me they don't let us show that but i can see that would be the remnants of the killing it
22:21is that's what happens after they're dead with their skins just magically stack up like that uh-huh
22:29we're gonna turn the goat into a piece of paper and um i guess maybe the first sensible question is
22:35why why uh well long before a regular paper came along this is the only thing that people had
22:43and uh you know they just tried to make use of everything that they had at their disposal so
22:47you know they eat the animal they would take the skin and try and either make leather out of it or
22:50they would stretch it and dry it when this stuff dries out it shrinks tremendously so not only will
22:56it kind of shrink up like this but it will also condense and when you're done you end up with
23:00something that is amazingly thin considering how dense and how tough it is do you still have those crazy
23:06machines up there the ones that can kill you and eat you yep the mauler the crusher the mangler yep
23:11doesn't it look like fun no it doesn't look like fun man the deep ball right
23:19so the dead sea scrolls this stuff yep and that's why it lasts so long exactly yeah this stuff i mean
23:25whereas paper because it's kind of manufactured man-made if it's not made properly it can degrade
23:30and fall apart over time but this stuff uh as long as it's kept in relatively stable humidity and
23:36temperature there is no end to how long this stuff can survive and you're the only one in the country
23:42doing this as far as i know i mean there might be a few people doing it in their basement but
23:46you know what people do in their basement is between them and their god right and and the dec
23:51yeah who has no jurisdiction here no okay uh you've given me a shirt with p on it i did why is that thank
23:57you for wearing it sure uh it's the name of our business uh again this is an offshoot of the tannery
24:01so pergamena actually means parchment in latin all right what can i do first uh well first of all
24:07we've got to trim them up get the ears off uh complete with tags some of them have metal tags
24:14and that will actually stain the skin so we have to remove that and uh and whatever other hangers on
24:20internal parts there might be might be some of those could be anything could be anything such as uh zits
24:27oh really what is that that's a zit a zit a zit an internal zit all right this is horribly disgusting
24:35we should warn people nope there's nothing wrong with our tape and there's nothing wrong with your
24:42television but there is a great deal wrong with what you're about to see unless of course you close
24:47your eyes right now seriously this is gross and trust me i know what gross is this is your last chance
24:55oh see man you're pretty right i forgot you're a surprising guy that you just took me to a place
25:04i haven't been what is that substance that just came out that's grease that's pretty much the same
25:09stuff that people push out of their zits pretty right that is off-putting oh the grease yep are you
25:20going to get an extra pair of gloves uh i do as a matter of fact would you hand them to me please
25:23you want to give this a try are you kidding me it's fun it's a chance to squeeze i should get
25:28you a knife too so you can like lance it out of an internal zit didn't know we were going there
25:34just like that i'm 16 again before the big dance you know nose smashed against the mirror right
25:41cleaning up just a little little personal grooming yeah we go out on the big date are you ready almost
25:47right i'll be down in a second i just have to oh okay yeah that's pretty gross
26:00oh dear what what do you do with this you make that hand back get it as far away from me as possible
26:08along with that you also have the tail you have to spread this stuff out
26:13basically you know cut it so that it lays out evenly cut that sometimes they'll leave these parts
26:23on the animal too that's an intestine that is and it's impacted with poo isn't it it is
26:30yeah um back before modern tannery practices they would try to use pretty much every part of the animal
26:37that they could they'll that stuff basically is full of enzymes so what they'll do with that is
26:42they will a lot of times make a slurry out of this and then put the skins in that and the enzymes
26:49will actually help to digest the skin and help to make it tan better or help to get the hair off
26:55more you want to get rid of this yeah you want to get rid of this i didn't get you with that did i
27:01no no but as bowel movements go that's one of the most disappointing i've ever seen
27:08i've seen a few yeah medical school thursday morning oh now you got to cut the ears off
27:16it does work better from the flesh side as opposed to the hair side oh like that yeah there you go
27:25how's it going not good not good at all
27:31coming up we have seven goat hides in a tub this now it's like a cooking show yes
27:39cooking up some parchment's not so bad shave the meat right off the skin it's like salmon
27:43probably doesn't taste like it though sure the aroma is a little rough what am i smelling there
27:47ammonia combined with a little rotting skin the cleanup is a killer
27:51the next step is to remove the hair by soaking the hides in a lime slurry hair side down let's see
28:10it had a little skunk in it now is this a small batch this is a small batch yeah normally we would
28:16uh probably 100 150 at a time we have seven goat hides in a tub filled with lime and they will sit
28:24here for usually about a week but uh we have a whole bunch over here which have been sitting for about
28:31a week well this is now it's like a cooking show yes we just made the whole thing and put it in the
28:37oven right and it just so happens look at this another tub with stuff in it oh yeah so that's what
28:50lime does yes and basically you know the hair can just come right off look at that the hair just comes
29:00right off oh if you do it right if it sits in there long enough then yeah wow but what am i smelling
29:10there ammonia maybe uh probably combined with a little rotting skin yeah a lot going on yeah
29:19all right big weight this one's a big one notice how the the hair on this skin is white uh-huh but you
29:29actually you look you get the hair off the animal and look at the the skin itself brown underneath
29:35spots huh goats are kind of annoying that way we do a bunch of stuff we do calf skin we do goat we do
29:44sheep and recently we've actually started doing ostrich branching out yeah what about the other side
29:52without the hair uh that with all the flesh on it you mean yeah that we have to take off
29:59why don't you show me one all right all right yeah the idea is
30:08drape it over this beam okay and just kind of anchor it against your leg or something to make
30:13sure it doesn't run away from you and then
30:20shave the meat right off the skin if you do it wrong you cut right through the skin exactly
30:24so it's kind of a delicate operation all right your turn
30:32that's right
30:36interesting move it to the side as you do it right like that
30:41i can see me just cutting right through this wrecking everything
30:45i mean i'm i know i remember one of your machines doing this very thing yeah that big machine over
30:53there the deflesher right
31:01i wasn't good was it well it's a start
31:04this would be the old-fashioned way exactly looks like salmon probably doesn't taste like it though
31:21i mean we'll eat anything because this is this full of lime though i mean that's true i'm fairly sure
31:26that would kill us after the hides are defleshed they're washed in soap overnight to remove the lime
31:36normally there'd be about 150 in the machine
31:43i'm only throwing in seven just to illustrate how to throw hides into a soaking washing machine
31:48now i'm illustrating the old-fashioned art of sticky smelly mess removal so we just did seven of these
31:59after 150 you must be up to your knees and blood and crap and hair and flesh i mean where does this go
32:07uh well you know you wash out the lime basically you can throw it in here let it settle or sometimes
32:13just let it sit on the floor and let the the lime and the water drain off but when you're done you're
32:17pretty much washing the uh the lime out of the hair so you let it sit here for instance and the water
32:23will come to the top you drain the water off and then you throw out the rest does it harden it does
32:27yeah it turns pretty solid the skins are stretched and dried in another building ellen has been working
32:35with jesse for about two years and her focus is mainly on the finished product
32:39my focus is trying to climb stairs made from a pallet good grief where are we going to hang this guy
32:49right here yeah yeah here's an empty frame you can throw it on here well this is very cool these
32:53are all is this also goat this is not this is calf that we're making transparent oh you see right
32:59through that so can i touch it yeah absolutely yeah so that's how they should sound when they're is this
33:07just the same as they would use for a drum uh pretty much yeah maybe uh thin down a little bit
33:12and refined a little more clean up but yeah a thicker skin would be better for a drum yeah because i
33:17mean well obviously you beat the hell out of it right cool so that's calf that's calf this one is
33:25goat that's a goat goat it's a big goat that's a big goat i think this goat's bigger than that goat
33:31all stretched out we'll find out okay with the spine straight you left side out right flesh side
33:37towards you because after this is stretched it's going to have to be scraped and you're going to
33:42want to scrape the flesh really does hang on to the bitter end like this and then you want to stretch
33:47this out in this direction trim him up who invented this thing standing behind you
33:57necessity is a mother invention this is what i needed to do was to be able to stretch these
34:01things so that i could get it taught and be able to work on both sides just a new twist on an old
34:05idea your spine is actually oh man my spine's all jacked again sorry you can stand up on it yeah
34:11what was the person who's under six foot and tries to do this did you say woe unto him well
34:17lest he be smoked i love that nobody says whoa anymore so you're curving a little bit here so
34:25you definitely need some pull in this direction
34:30it's a little funky we all are yeah it does have a little bit of curve to it there i think we should
34:38have left well we can fix that right yeah this might you don't care anymore that's what i do to people
34:46i just stick around and screw up till they stop caring coming up feel the fat running down the blade
34:52there may be more than one way to skin a cat yeah i'm standing a cow but a cow is a horse
34:58of a different color the neck is always the thickest part
35:08so should this be tighter all around for now it's probably okay no because you're gonna have to tight
35:13tighten it again after you scrape it all right do you have a tool or some sort of patented device that
35:18you use to well again not patented but as a matter of fact we have a tool one for you what do you call
35:25it one for you thank you these are lunellum luna larium it's a luna larium yes a moon knife
35:34a moon knife and these things have also been around for several hundreds of years hence the latin name
35:39so how do you uh how do you use it all right at this point you want to basically take the blade and
35:43take the blade and scrape perpendicular to you know the surface of the skin and by doing that you
35:49will scrape off whatever flesh is on there and you will also stretch the skin as you go
36:04don't worry about him i'd like to watch your technique my technique usually involves um
36:16either you know standing up here to get the top but you know pretty pretty similar
36:24you guys there's a lot more violence in your approach well just to get the flesh off
36:29see at a certain point you can start to kind of shave it at the right angle
36:39it all kind of goes off oh yeah you feel the fat running down the blade yeah so this will make
36:47sanding a lot easier if we didn't do this as well sanding would take probably two three times as long
36:53how do you know when you're done this um you're done does the sanding happen here as well yes when
37:02it's dry right you gotta wait for the skin to dry now how long does that take overnight usually
37:06everything takes 24 hours here yeah is this something we can sand oh yeah absolutely oh let's
37:11sand something where do i put the luminary uh scimitar or whatever that was i'll take that okay i'll put
37:17i'll put this in its proper place this is probably the one part of the process that we we utilize
37:25modern technology yeah um why just because it would take forever sammy exactly oh god yeah this is the
37:32point where we would look at the skin and decide what it's going to be used for you know would this
37:36be good for binding would this be a good manuscript skin um furniture so we decided that this will be for
37:44binding a binding swab right so this tells us that we need to sand within 80 grit sandpaper and then
37:51just swab so no further preparation after swabbing is just to lay your fibers down
38:09okay
38:14more a lot more a lot more yeah it's a great start but um you haven't really
38:43gotten through that layer of flesh there are some areas where you know there isn't much
38:50flesh or muscle fiber or anything in the way and then there are somewhere there's a lot i mean all
38:56those right there all those striations that's kind of the back strap muscles along either side of the
39:00the back um and so you you want to get through all of those too and then you can see all the little
39:05veins in there that are kind of running through that all of that stuff has to be removed too
39:14see how it's looking there
39:18yeah i'm sending a cow
39:22i'll just work on the spine okay
39:25i mean i'm like really leaning into it
39:27this actually looks really good all right let me ask you something if in you know some mythical
39:36world you were ever done with this particular task are you done at this point the the only stage left
39:43for this being that this is binding would be to take a damp sponge and basically swab this whole skin
39:51down to lay the velvet down now and now it becomes like a paper feel yeah
40:03we also try to do it without you know all these sponge marks in the spirit of we okay
40:11are we going to take this off or this yeah yeah we'll take this off so
40:15because otherwise people would have to come here to read the book
40:23the neck is always the thickest part you can see it
40:29beautiful all right that's it that's parchment that is good job so what do we do with it now so we
40:36just uh roll it up
40:38stick it in the tube maybe your viewers will recognize this
40:48that'd be the declaration of independence would be
40:52very cool on parchment is this a cow or goat uh cow this is actually printed you mean copied
41:00off the original no this was printed by a printer lastly we wanted to talk about being patriotic
41:08so these are meant to kid do you to tell me you sell these on the website uh not yet what are you
41:15waiting for what are you waiting man these will sell like hotcakes you know the fourth of july
41:22we sending out special invitations we got to talk about some basic marketing because this is i mean
41:27marketing costs money that's what we well it's also time it's the two of us and one assistant it's
41:32nice to meet you really great to meet you too thanks again mike nice to see you you too huh
41:38go to uh www.pargamena.net.net maybe by then they'll have hired a marketing person
41:46doing what i can appreciate it okay i admit it i came back to the meyer tannery for a reason and this
41:54is it for the first time in 500 years the leather industry is evolving in a way that's going to leave
41:59it forever changed synthetics are here to stay sign of the times but it's worth knowing that a few people
42:07are still doing it the old-fashioned way real leather bindings actual parchment that's kind of
42:12cool cool enough to put your name on it back in season one i thought it'd be a good idea to ask people
42:21to send in their suggestions for dirty jobs because i wanted to involve you the viewer frankly it was a
42:26device we had plenty of ideas but in season two the reality caught up with us we were completely out of
42:32ideas and by season three we had become completely dependent on your willingness to go to discovery.com
42:38and suggest my next dirty adventure here in season four we've we've passed the point of desperation and
42:43i've come to a place in my own career where i'll do virtually anything to get you to go to discovery.com
42:50forward slash dirty jobs and suggest my next dirty adventure
42:54if you do that not only will i be grateful but i'd be willing in the future to uh meet
43:08watch your speed geez don't move your leg ready one two three
43:17he's schmitty right just call me mike that's bleeding to a host of problems
43:21i thought you would right up here that's a good thing for a show can we do that show instead
43:24now yeah i don't know i got this show right now though how's that going uh terribly uh
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