Oh no, not more pics of delicious-looking meat!!?? Still hours 'til my supper.
I'm really sorry, then I'd better not tell you about the pork scratching experiment going on in the oven... lol...
Oh no, not more pics of delicious-looking meat!!?? Still hours 'til my supper.
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
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
That looks fantastic, bet you had a great time and saved a fortune buying it from the butchers.
I'm really sorry, then I'd better not tell you about the pork scratching experiment going on in the oven... lol...
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)
You can tell me now, I've had my supper.
them sausages look spot on !did you use real skins or artificial ones ?
cheers andrew.
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