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Just cleaned out the freezer...
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mochyn



Joined: 21 Dec 2004
Posts: 24560
Location: mid-Wales
PostPosted: Tue May 16, 06 9:43 am    Post subject:  Reply with quote    

Judith: I was thinking of getting a 25k sack from the Suma (via the shop) which works out at about 40p a kilo. Want to share?

All bacon/ham thype things are now safely submerged and I'm gettin impatient...

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Tue May 16, 06 10:05 am    Post subject: Reply with quote    

mochyn wrote:
Judith: I was thinking of getting a 25k sack from the Suma (via the shop) which works out at about 40p a kilo. Want to share?
.


Yes please!

mochyn



Joined: 21 Dec 2004
Posts: 24560
Location: mid-Wales
PostPosted: Tue May 16, 06 10:11 am    Post subject: Reply with quote    

Consider it ordered! Oooh: how about Sunday for getting to Builth?

Rob R



Joined: 28 Oct 2004
Posts: 31902
Location: York
PostPosted: Tue May 16, 06 12:18 pm    Post subject: Reply with quote    

I sell bags (at cost) with half pigs- does that make me a salt seller?

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 41910
Location: North Devon
PostPosted: Tue May 16, 06 12:21 pm    Post subject: Reply with quote    

Rob R wrote:
does that make me a salt seller?


Haven't you got something agricultural to be getting on with?

Rob R



Joined: 28 Oct 2004
Posts: 31902
Location: York
PostPosted: Tue May 16, 06 12:28 pm    Post subject: Reply with quote    

sean wrote:
Rob R wrote:
does that make me a salt seller?


Haven't you got something agricultural to be getting on with?


Lots of them (bar the last one, I just added it because it looked funny) but there's always plenty of to do

wellington womble



Joined: 08 Nov 2004
Posts: 14964
Location: East Midlands
PostPosted: Sun Jun 04, 06 8:33 pm    Post subject: Reply with quote    

My half pig's turning up tommorow. I've been away all weekend, and am (as ever) badly prepared. Sausages are probably not an option 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!

dougal



Joined: 15 Jan 2005
Posts: 7184
Location: South Kent
PostPosted: Sun Jun 04, 06 9:52 pm    Post subject: Reply with quote    

wellington womble wrote:
My half pig's turning up tommorow. ... Anything else I should know? The freezer is just about empty!

That there might be the odd spot of jealousy?

I tend to agree with Rumsfeld, at least when he said truthfully, but in his rambling and much-mocked fashion, that its the things you don't know that you don't know that are the most problematic.


Incidentally, freezing is supposed to be a good (as in public health measure) thing for any pork that you might be intending to eat uncooked, like 'parma' ham or salami. Something like 3 weeks at -15C for bits that are less than 6 inches thick (shorter if colder, longer if thicker).

Nick



Joined: 02 Nov 2004
Posts: 33857
Location: Hereford
PostPosted: Mon Jun 05, 06 8:32 am    Post subject: Reply with quote    

Buy. More. Salt.

It's cheap, lasts forever, and you will run out.

wellington womble



Joined: 08 Nov 2004
Posts: 14964
Location: East Midlands
PostPosted: Mon Jun 05, 06 3:38 pm    Post subject: Reply with quote    

I bought five kilos of salt (and had to take the wally trolley!) at lunchtime, but that was all sainsbury's had. I bought labels, plastic boxes and greaseproof paper and bags. I forgot sugar, but himself is bringing some home.

I might get him to bring some salt, too!

judith



Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Mon Jun 05, 06 3:53 pm    Post subject: Reply with quote    

Have you got any string?

Rob R



Joined: 28 Oct 2004
Posts: 31902
Location: York
PostPosted: Mon Jun 05, 06 3:55 pm    Post subject: Reply with quote    

And don't forget salt, more salt, and even more salt

Nick



Joined: 02 Nov 2004
Posts: 33857
Location: Hereford
PostPosted: Mon Jun 05, 06 5:12 pm    Post subject: Reply with quote    

Five kilos?

Buy MORE.

You may have about half what you need, if you're doing any dry during of whole legs.

wellington womble



Joined: 08 Nov 2004
Posts: 14964
Location: East Midlands
PostPosted: Mon Jun 05, 06 9:04 pm    Post subject: Reply with quote    

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: 34285
Location: yes
PostPosted: Mon Jun 05, 06 10:00 pm    Post subject: Reply with quote    

i have things at the auctioneers so as i can get freezers .
a very cunning plan i think.

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