Food porn by the "long and short"

[BriCan]

Bit of latest Food Porn

[DanMcG]

That is some great lookin bacon....

[johngaltsmotor]

[NCPaul]

What have you been making?

[vagreys]

This is a dry-cured, smoked, Maple Bacon. Also been making Ayrshire, Gammon and Irish Short Back Bacons, Gammon Hams, and a variety of pies and sausages. I've been learning to break down pork sides and seam out muscles. My knife slipped on the curve of the ribs, yesterday, and I cut deep into a loin but I've improved with a few sides done, this trip. Some of this bacon came from sides I broke down, so I got to go through the process, start-to-finish, and that was good.

[NCPaul]

Don't try to keep up with BriCan's knife speed or you'll cut more than a loin.

[BriCan]

Don't try to keep up with BriCan's knife speed or you'll cut more than a loin.

He has been doing very well for a novices who was literally dumped in at the deep end actually if truth be known -- he jumped in feet first

As for speed, even though he told people on fb that I took down a full side of pork in twelve minuets it was more like fourteen

I think (hope) that he will be safe(r) from most if not all minor/medium inflictions as body armor was supplied as part of apprenticeship coarse

It's sad to say that this years schooling/classes will be coming to an end and as with all year ends there are final exams ... I have ordered in twelve sides of pork for tomorrow for the final exams we shall see how meany cuts we make

[BriCan]

That is some great lookin bacon....

This lot was all vagreys handy work from start to just about finish except for the smoking (I have to send my stuff out to be cold smoked as at the present I do not have one) hopefully by time he gets home he will/should be able knock some of this out as good as mine

[sundodger]

...And here was me thinking you did it all yourself Robert! Very well done, from one long distance apprentice, to another, very much on the job (As it were) ! Bravo all !