I'm really sorry, then I'd better not tell you about the pork scratching experiment going on in the oven... lol...
Half A Pig in a weekend (pic heavy)
- Thread starter Earthgirl
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I'm really sorry, then I'd better not tell you about the pork scratching experiment going on in the oven... lol...
Brilliant thread - was the absence of nitrate / nitrite choice or availability? If you need small quantities in future, (more than enough for a pig), just let me know - no charge
Brilliant thread - was the absence of nitrate / nitrite choice or availability? If you need small quantities in future, (more than enough for a pig), just let me know - no charge
Hi I know it poses no threat in the small quantities used, but it was a personal choice. I wanted to see what I could achieve without it.
I'm getting another half in May and may be tempted to try some on a longer term cure. Thanks for the offer
Nice have doen a pig butchery course a while back which was great started with a half pig in one bit and after 2 days (one hopping it up and one Cureing nd making sausages)
and last yaer got the River cottage curing and smoking day course for my Bithday for more indepth look at parma and salami etc They teach no nitrates mixes for home use . Hopefully this year when its dries out we will get 4 weaners to raise up for the freezer (well one for a Hog roast party )
you can do it jsut buy buying the bits from the butcher ie a leg or shoulder leg for parma or a middle to try propper bacon and ribs .
Etc
ATB
Duncan
and last yaer got the River cottage curing and smoking day course for my Bithday for more indepth look at parma and salami etc They teach no nitrates mixes for home use . Hopefully this year when its dries out we will get 4 weaners to raise up for the freezer (well one for a Hog roast party
)you can do it jsut buy buying the bits from the butcher ie a leg or shoulder leg for parma or a middle to try propper bacon and ribs .
Etc
ATB
Duncan
Nice have doen a pig butchery course a while back which was great started with a half pig in one bit and after 2 days (one hopping it up and one Cureing nd making sausages)
and last yaer got the River cottage curing and smoking day course for my Bithday for more indepth look at parma and salami etc They teach no nitrates mixes for home use . Hopefully this year when its dries out we will get 4 weaners to raise up for the freezer (well one for a Hog roast party
you can do it jsut buy buying the bits from the butcher ie a leg or shoulder leg for parma or a middle to try propper bacon and ribs .
Etc
ATB
Duncan
Lucky you... did you enjoy the day? and was it worth it? Funnily enough I meant to get the 'pig in a day' DVD before I started.... but never got around to it. (I always seem to do things '**** about face'. I've ordered it to have a look at and then realised that some kind person had put it on youtube so I had very enjoyable couple of hours watching it last night... I'll still enjoy watching it though, and I'll definitely have a go at tying my sausages properly next time. I was just glad they looked like sausage for a first time... lol...
Provided my bacon and hams work I think I might be tempted to get a piece of a specific cut and have another go at something.
Lucky you with the pigs I have to wait until we move to somewhere (hopefully) with a bit of land. The Hog roast is hard work, getting the fire underneath hot enough for long enough to cook it through (I helped with one for a friends wedding in the woods last summer)
Thanks... I admit I haven't even worked it out... I was so excited/over-enthusiatic to just have a go...
I'll have a go and try and work it out for you.
I'm really sorry, then I'd better not tell you about the pork scratching experiment going on in the oven... lol...
You can tell me now, I've had my supper.
Was never going to do a RC course as they seemed a bit hyped and lecture lead but actually was still pretty good and lots to learn and easy to ask questions still lecture but lots more hands on than I had believed and i get access to the online course and notes etc
I would treat it as a luxury if you have the time and money go for it if not then there's plenty online stuff what will get you thro making a bit of cured bacon etc
yes Hog roast can be fun and hard work its been a long time since I did a whole animal roast over a wood fire as RC would be a weekend occasion with a few Fire buddies prepping and cooking with a bit of home brew Cider ...as it goes with pork
but have used a hired gas one a few times which is easy put pig on light gas turn on motor to rotate wait 3hrs ..stuff your face till it hurts (missed one in the free ads a couple of years ago for sale second hand only a few hundred quid )
now what I want is a decent Mincer and a sausage stuffer
But as i have to have my Pig carcasses from the Abattoir delivered thro a butcher the local one has offered to help me thro it in their prep room with all the big machines if needed Im certainly not doing 4 pigs in one go in the utillity room on a sat
Oh top tip
Chocolate coated salty pork scratchings ........... trust me
Nice, am dropping whole butchered deer at our small holding friends until we have enough for a pig later this year.
Dunc, I shall know where to come for help.
This making me hungry and I'm full.
Dunc, I shall know where to come for help.
This making me hungry and I'm full.
Great photo's, well done. The Hock or Knuckle joints with dried peas Trotters with peas, soak peas, boil trotters with peas, remove cooked trotters and rinse under water to remove pea residue then salt and grill the trotters until crisp and serve on a bed of mushy peas. Best done with smoked bacon joints Have a bash at http://news.bbc.co.uk/dna/place-lancashire/plain/A885495
Trotters with peas, soak peas, boil trotters with peas, remove cooked trotters and rinse under water to remove pea residue then salt and grill the trotters until crisp and serve on a bed of mushy peas. Best done with smoked bacon joints Have a bash at http://news.bbc.co.uk/dna/place-lancashire/plain/A885495
Well this was my third attempt... lol...
I did two lots in the oven trying different ways but I couldn't get them to go crispy before they started to burn. however I read somewhere that if I just dried the skin in the oven at gas mark 1 on the bottom shelf until it goes hard and then fry in oil it they would puff up and they did. They were delicious, light, crispy and not at all greasy
Great photo's, well done. The Hock or Knuckle joints with dried peas
That's just what I intend to do with them, old fashioned pea and ham soup... lovely....
and thanks for the extra recipe
I've had my supper again (prawn curry) but that picture still makes me hungry. Great stuff Earthgirl.
