THE STIFFMEISTER 15,615 Posted August 30 Report Share Posted August 30 On 29/08/2024 at 19:42, tank34 said: two bore had done Looks like the back of dahmers fridge 3 Quote Link to post Share on other sites
ryaldinhio 4,480 Posted August 30 Author Report Share Posted August 30 If any have Instagram I put some bits on there, easier than putting on here to be honest! pippabunnybasher Have got mi mitts on a common carp in profile pic 1 Quote Link to post Share on other sites
ryaldinhio 4,480 Posted August 30 Author Report Share Posted August 30 Ryan O'Connell (@pippabunnybasher) • Instagram reel WWW.INSTAGRAM.COM 0 likes, 0 comments - pippabunnybasher on August 30, 2024: "Meadowview cottage in full... See if link works, wouldn't work earlier 1 Quote Link to post Share on other sites
tank34 2,334 Posted August 31 Report Share Posted August 31 (edited) Breakfast all from my allotment the pork sausage is beautiful from two Gos pigs bores just had done Edited August 31 by tank34 11 1 Quote Link to post Share on other sites
ryaldinhio 4,480 Posted August 31 Author Report Share Posted August 31 5 hours ago, tank34 said: Breakfast all from my allotment the pork sausage is beautiful from two Gos pigs bores just had done Love it mate! 1 Quote Link to post Share on other sites
chartpolski 23,038 Posted September 2 Report Share Posted September 2 On 29/08/2024 at 21:53, ryaldinhio said: She is always the same when we have new chicks on the ground!!!!! My broody has hatched these chicks; Didnt need as many this year as she hatched a big brood last year that are laying well. Cheers. 6 Quote Link to post Share on other sites
ryaldinhio 4,480 Posted September 2 Author Report Share Posted September 2 3 hours ago, chartpolski said: My broody has hatched these chicks; Didnt need as many this year as she hatched a big brood last year that are laying well. Cheers. Nice one pal, we have 8 chicks on ground at the minute. Expect 3-5 Cockerell in that so it will add 3-5 hens to the layers. Having a nightmare with them at the minute, got an egg breaker in there! I'm guna build a new hen house with rollaway egg boxes so they can't get to em to break em! Quote Link to post Share on other sites
ryaldinhio 4,480 Posted October 6 Author Report Share Posted October 6 Not been on for a while, not been much to report. Spent today making a header tank set up and pig drinker, gone well and they were straight on with drinking from it. Will still get mucky and need a wash out but better than tub I was using. Moved the 8 chicks from brooder into main hen house. Also bought some curing salts and a bacon slicer so I've got all my bacon joints out to cure this week and slice next weekend. Still need to build the new chicken run but will get round to it at some point! Had loads of produce from the veg plot I the end. Got tonnes of tomatoes so misus has been jarring up home made pasta sauces etc. Still learning but can see this sticking forever now. 7 Quote Link to post Share on other sites
ryaldinhio 4,480 Posted October 6 Author Report Share Posted October 6 6 Quote Link to post Share on other sites
ryaldinhio 4,480 Posted October 6 Author Report Share Posted October 6 4 Quote Link to post Share on other sites
tank34 2,334 Posted October 6 Report Share Posted October 6 13 minutes ago, ryaldinhio said: Be nice to see how bacon turns out an how you cured it , have two more pigs to slaughter going in two week , just on look for some lambs fatten up for Christmas 3 Quote Link to post Share on other sites
ryaldinhio 4,480 Posted October 6 Author Report Share Posted October 6 15 minutes ago, tank34 said: Be nice to see how bacon turns out an how you cured it , have two more pigs to slaughter going in two week , just on look for some lambs fatten up for Christmas From what I've read you put the curing salts on the meat, stick it in a bag and put it in the fridge. Turn it every day for 5-7days. That's it. Then I'm going to put some of it in the smoker but keep some out. Slice it, stick it in packs of 10 maybe, vacuum seal and freeze ready to get out when needed. I wasn't sure on the re-freezing but all says it's OK to do it so long as defrosted and kept in the fridge. Reason I'm doing this now is to learn method before the others go, next time I want to process it all as soon as I get em back and have em in packs from the beginning so only frozen once. 1 Quote Link to post Share on other sites
ryaldinhio 4,480 Posted October 7 Author Report Share Posted October 7 Bacon joints cured and vacuum packed. Some back bacon, one belly. Cured in either normal or hickory smoked. One the butcher had left as a joint so I've had skin off that for crackling and taken some of the fat off another for rendering down. Keep turning it now each day until the weekend then time to get some in the smoker and slice and pack it all. 4 Quote Link to post Share on other sites
ryaldinhio 4,480 Posted October 7 Author Report Share Posted October 7 Just noticed the leg in the third pic, my lad was "helping".......I've not got baby legs like deadpool 2 Quote Link to post Share on other sites
tank34 2,334 Posted October 9 Report Share Posted October 9 On 07/10/2024 at 22:43, ryaldinhio said: Bacon joints cured and vacuum packed. Some back bacon, one belly. Cured in either normal or hickory smoked. One the butcher had left as a joint so I've had skin off that for crackling and taken some of the fat off another for rendering down. Keep turning it now each day until the weekend then time to get some in the smoker and slice and pack it all. Was talking with old pal today he said to make pig head cheese bold pig head up will give try next pigs slaughter pic found looks nice 2 Quote Link to post Share on other sites
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