Sausage anyone

[Zep 0]

Not for the faint hearted.

My pig (Pinky) got to 150Kg so it was time to sacrifice her, (humainly with an electric collar)
My first attempt at making Sauseges. The hind legs are going to be turned into Parma type ham
With the help of a friend nothing was wasted.



Edit: Photos won't upload, must be something to do with the strange messages people are getting

Gone fishing

[narcimund 0]

Prosciutto rocks! We always keep a whole ham in the wine cellar.

We used to have a spanish Jamon Serrano. The current one is more of an italian style but it's cured here in Vancouver.

Don't they take a long time? I gather after a few weeks of salting they need to cure for a year or more. That's quite a time investment.

First Class Citizen Twice Over

[Zep 0]

We remove the main artery put them under a press to remove as much blood as possible
Pack them in sea salt, 1 day for each kilo in weight (after trimming each leg was 20 Kg)
Then taken out of the salt, washed, dried then hung for at least 4 months
The secret is in how you cut the meat off the bone, very thin an never across the grain.

Gone fishing

[LisaH 0]

An electric collar is humane?

Be yourself!
MooOOooOoo

[jumpingjimmy 0]

Quote

Not for the faint hearted.

My pig (Pinky) got to 150Kg so it was time to sacrifice her, (humainly with an electric collar)
My first attempt at making Sauseges. The hind legs are going to be turned into Parma type ham
With the help of a friend nothing was wasted.



Edit: Photos won't upload, must be something to do with the strange messages people are getting

i love the idea of eating your pets, when my cat dies i'm going to bar-b-que him

[bigway 4]

to upload the photos got to 'edit' on your post then upload them, it will work.

.Karnage Krew Gear Store
.

[Zep 0]

Quote

An electric collar is humane?

Yes it is, a pig has to be bled. an electric collar keeps the pig unconsious, feeling nothing (I hope)
It was not a pet it was an investment, It had a good life an was well cared for.

Gone fishing

[LisaH 0]

I'm never eating pork again

Be yourself!
MooOOooOoo

[narcimund 0]

Quote

I'm never eating pork again

You thought pork grew on trees before?

First Class Citizen Twice Over

[Zep 0]

Thanks, seems like this problem I was getting has been solved.


"A fatal error has occurred:

Unable to index 1 posts in forum_Post starting with id: 2189054. Error: Lock obtain timed out: Lock@/tmp/lucene-b2e41b922170d5c855cd97703116081a-write.lock

Please enable debugging in setup for more details."

Gone fishing

[LisaH 0]

LOL
No, I just have never seen the process explained/described in writing before.

Be yourself!
MooOOooOoo

[narcimund 0]

Quote

The secret is in how you cut the meat off the bone, very thin an never across the grain.

For eating plain, we cut ours as thin as our deli slicer can get... thin enough to see through. But for cooking we cut thicker. Then we wrap chicken breasts, prawns, and trout before grilling.

But "never against the grain"? Why not? We always cut against the grain. We buy our legs with the bone removed then pressed so we can get a nice long cross section with a fatty edge.

How else can you cut it?

First Class Citizen Twice Over

[Zep 0]

Quote

I'm never eating pork again

I have a cow as well, She has just calved In about 18 months
I'm going to make beef sausages, so look out.

Gone fishing

[LisaH 0]

Oh thanks alot!
I love cows. I even have a cow tat on my ass.
I'm never eating beef again.

Be yourself!
MooOOooOoo

[LisaH 0]

OMG why did I click on those pics
I thought they were before pictures.

Be yourself!
MooOOooOoo

[Broke 0]

Thanks I am hungery now.

Divot your source for all things Hillbilly.
Anvil Brother 84
SCR 14192

[Zep 0]

I think it may be a Spanish thing not cutting against the grain,
we don't slice it as thin as you describe, an the times I've eaten
Jamon cut across the grain it seemed more chewey.

Edit: I just reread your post, If your cutting a whole ham an getting a long slice with fat on one edge
then you are cutting with the grain,
The muscle or grain runs length ways

Gone fishing

[ACMESkydiver 0]

Quote

I'm never eating pork again.

I'm never eating beef again.

You should see what some women do with carrots and cucumbers!!!

-Before ya know it gang we'll have her eating only chemically created, artificial foods.

~Jaye
Do not believe that possibly you can escape the reward of your action.

[LisaH 0]

hahahahaha...funny
I've seen those vegetable encounters

Be yourself!
MooOOooOoo

[jumpinfarmer 0]

It's been a while since I've done that. You only let it get to 150lbs? We always waited until they were about 225 before slllliiittt

Never heard of an electric collar though.

[Broke 0]

he said 150 kilos which is about 330 pounds.

Divot your source for all things Hillbilly.
Anvil Brother 84
SCR 14192

[narcimund 0]

Quote

It's been a while since I've done that. You only let it get to 150lbs?

150 kg = 330 lb

First Class Citizen Twice Over

[adrenalinejunki 0]

We always just shot them in the head for a quick clean kill. Then before the heart stops we cut it's throat to get as much blood out as possible, well sometimes we would cut the artery behind the ear instead depending on which is more accessible.



__________________________________________________

What's the worst that can happen?

[jumpinfarmer 0]

Same here.

A neighbor accidently shot one in the wrong place once though and it died before they could get the blood out, what a mess.

Somehow this seems like a weird thread to have on a skydiving sight.

Remember when you butcher a pig the only thing to go to waste is the oink!

[sd-slider 0]

Quote

I'm never eating pork again

More for ME!

Anvil Brother #69

Sidelined with a 5mm C5-C6 herniated disk...
Back2Back slammers and 40yr old fat guys don't mix!