LisaH 0 #26 April 24, 2006 LOL....enjoyBe yourself! MooOOooOoo Quote Share this post Link to post Share on other sites
wingnut 0 #27 April 24, 2006 why do ya have to get the blood out? won't it drain out after ya cut em open? ______________________________________ "i have no reader's digest version" Quote Share this post Link to post Share on other sites
jumpwally 0 #28 April 24, 2006 Sorry,,but the last pic shows your countertop,and that don't look like the safest or cleanliest,,yikes,hope ya don't get sick....smile, be nice, enjoy life FB # - 1083 Quote Share this post Link to post Share on other sites
Zep 0 #29 April 24, 2006 QuoteSorry,,but the last pic shows your countertop,and that don't look like the safest or cleanliest,,yikes,hope ya don't get sick.... He hehe. When I started the counter top was new an bleached chipboard, it was a makeshift table,you see it after a day dicing mincing salting peppering spicing herbing an mushrooming the mix. when it was all finished I burnt the chipboard an disenfected the whole area. The truth be known I was rebuilding a bike engine on the workspace I usally use. Gone fishing Quote Share this post Link to post Share on other sites
Zep 0 #30 April 24, 2006 Quotewhy do ya have to get the blood out? won't it drain out after ya cut em open? You really want to know, Ok I'll tell you, With a pig nothing goes to waste, wait thats a lie the teeth go in the bin, but thats all. Pork is classed as a white meat so its bled, If you don't bleed a pig it gets really messy, I gut a pig in the local way which is, drag the pig unconscious to a metal latice work bench the pig is face down when I cut the main artery in its neck, a helper holds a bucket to catch the blood. the blood is immidiatle mixed with salt to stop it coagulating, latter the blood is used to make black pudding, I make three different types of black pudding, one with a bread base, one with a rice base an one with a oat base. Now the reason I open the pig lying face down on the bench is that I can get every last dropof blood. also it is much cleaner, being that I can lift the entrails out rather than letting then fall to the floor Another reason is when you are curing meat the last thing you want is an excess of blood left in it it tends to go off or rot. Good question I hope I answerd it for you. Gone fishing Quote Share this post Link to post Share on other sites
turtlespeed 226 #31 April 24, 2006 I would like a spiral cut ham please.I'm not usually into the whole 3-way thing, but you got me a little excited with that. - Skymama BTR #1 / OTB^5 Official #2 / Hellfish #408 / VSCR #108/Tortuga/Orfun Quote Share this post Link to post Share on other sites
jumpingbean001 0 #32 April 25, 2006 Dude! that reminds me of some scary movies I used to see as a kid....Texas Chainsaw Massacre, Motel Hell....and others....I will eat it, but dont want to see it! TLet's have fun! :) Quote Share this post Link to post Share on other sites
