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Re: Butchering our two pigs

PostPosted: Sat Sep 13, 2014 4:29 am
by BriCan
I have been up to my armpits in muck and bullets so to speak :|

I too tried looking for my photos but with the change over some seem to be over sized so I compiled said photos into folder and sent on its way as with black pudding recipe :wink:

As for cultures not my foray as I still do things the 'old' way :( so I decline to answer as I would show what a utter fool I am :mrgreen:

Re: Butchering our two pigs

PostPosted: Sun Sep 14, 2014 6:22 pm
by Magaly
Sorry for the many questions, I'm a bit of a control freak and have quite ambitious ideas for a beginner I think.... Not sure if that's a very good combination ;) Thanks BriCan for the recipe and pictures, definitely gonna use them! And I've got to say, you're facebook page looks amazing, so many delicious looking things on there!
I'll post my recipe for saucisson in the salami topic and see what others say!
What would be the best size for a beginner to cure ham/prosciutto/gammon/bacon? And can I cut it in smaller pieces after curing before freezing?
And thanks everyone for the answers! I wouldn't know what to do without you guys! Thank you again!