|
|
 |
Author |
|
| Message | |
|
mochyn
Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales
|
|
|
|
 |
judith
Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
|
|
|
|
|
mochyn
Joined: 21 Dec 2004
Posts: 24585
Location: mid-Wales
|
|
|
|
|
Rob R
Joined: 28 Oct 2004
Posts: 31902
Location: York
|
|
|
|
|
sean
Downsizer Moderator
Joined: 28 Oct 2004
Posts: 42219
Location: North Devon
|
|
|
|
|
Rob R
Joined: 28 Oct 2004
Posts: 31902
Location: York
|
|
|
|
|
wellington womble
Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands
|
|
|
|
|
dougal
Joined: 15 Jan 2005
Posts: 7184
Location: South Kent
|
|
|
|
|
Nick
Joined: 02 Nov 2004
Posts: 34535
Location: Hereford
|
|
|
|
|
wellington womble
Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands
|
|
|
|
|
judith
Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
|
|
|
|
|
Rob R
Joined: 28 Oct 2004
Posts: 31902
Location: York
|
|
|
|
|
Nick
Joined: 02 Nov 2004
Posts: 34535
Location: Hereford
|
|
|
|
|
wellington womble
Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands
|
 Posted: Mon Jun 05, 06 9:04 pm Post subject: |
 
|
I have 2 kilos of salt leftover! Have I done something wrong? 
I did run out of brown sugar, though!
I now have a box of loin labelled 'NL's loin' (I knew this was a bad idea!) A box labelled 'Judith's cure' and a bag labelled 'Alison's cure' Plus a bag a labelled 'Alions ham' and another box which is just ham, but I'll be putting it in a wiltshire cure when I get more sugar and beer tommorow. I dry cured NL's loin, and the smaller half leg, and brined the bigger one. The loin has all gone for bacon, the big end of the belly is in the freezer for roasting along with two spare rib joints, and the spare ribs and tenderloin, and there is the rest of the belly and both hands in the fridge ready for mincing up into sausage loaf and burgers tommorow, and a bit of streaky to experiment with chimenea smoking.
I untied the rolled leg for dry curing, and put lots of cure in the middle as well, and the tied it back up - is that sensible or not? I need to make a wiltsure brine tommorow, and make up more of alison's cure for the ham, so I might need a bit more salt, just to be sure (It's only half a pig, nick! But you must need sackfuls for two!)
Am I very sad? That was lots of fun, and I am stupidly excited about making my own bacon! Apart from that I'm hoping it will be economical - we spend �10 a week on organic bacon and ham (100g of ham for sandwiches, and 250g of bacon for weekend breakfasts) So as long as it lasts 10 weeks, it will have paid for itslef in ham and baconn, and given us about three months worth of sausage, roat pork, and a helping of pork stirfry and spare ribs I have 5kg of leg turning into ham, and about 6 kg of loin shortly to be bacon, so even by my rubbish maths, that's a good buy at 95 quid for the half pig, and about 10 quids worth of salt, sugar, labels and string!)
Edit: Those of you who are better at adding up than me will have realised that I have just made us nearly a years worth of ham, and and six months worth of bacon. Oh, Bother!  |
|
|
|
|
dpack
Joined: 02 Jul 2005
Posts: 46234
Location: yes
|
|
|
|
|
|
Haven't you got something agricultural to be getting on with? 
(bar the last one, I just added it because it looked funny) but there's always plenty of 
to do 
Although I will make some sausage 'balls' and burgers. I'll stock up on salt at lunch time, will make bacon and ham in the bottom of the fridge in plastic boxes. Anything else I should know? The freezer is just about empty!
View Latest Posts