Author Topic: Cut list for own butchery (Read 7000 times)

HappyHippy · « **Reply #15 on:** November 27, 2015, 09:25:14 am »

Quote from: Caroline1 on November 26, 2015, 07:06:34 pm

Spent 5 hours today with the other half butchering our pigs, only got through 1.5 pigs, wow it takes more effort than I realised but the meat looks great.

Yup, it's sooooo time consuming! We did one ourselves - took a whole day! We got a butcher friend to come and help with another - it took him less than 40 minutes to do an entire pig and we had less than a bowlful of waste... Still took the best part of 4 hours to weigh, package and label everything though

I just let the butcher do it now, he's spent years doing it and has a level of skill I'll just never be able to achieve - worth his weight it gold

Buffy the eggs layer · « **Reply #16 on:** November 28, 2015, 07:41:11 am »

Thanks,

Bionic. I did my sausage making yesterday and have made some simple sage, salt and pepper ones and some coverdale cheese and ale ones using a fruity traditional beer from a micro brewery.

I also have some drycure cheek in the fridge and some drycure panchetta with it. I plan to make a fre scotch eggs with some of the mince too.

Bionic · « **Reply #17 on:** November 28, 2015, 09:27:29 am »

Quote from: Buffy the eggs layer on November 28, 2015, 07:41:11 am

Thanks,

Bionic. I did my sausage making yesterday and have made some simple sage, salt and pepper ones and some coverdale cheese and ale ones using a fruity traditional beer from a micro brewery.

I also have some drycure cheek in the fridge and some drycure panchetta with it. I plan to make a fre scotch eggs with some of the mince too.

I like the sound of the cheese and ale ones

greengumbo · « **Reply #18 on:** December 03, 2015, 01:33:33 pm »

Pancetta curing tonight. Looks a bit fat on the belly but I am sure it will be fine.

I froze all cuts after butchery and then take them into fridge to defrost and then cure them.

Still not plunged into the air dried ham yet -not sure if I need to lard it all over or not / curing salt etc etc.....so many choices.

Bionic · « **Reply #19 on:** December 03, 2015, 02:30:40 pm »

I had some pancetta that was quite fatty but if you cook it slowly the fat renders down quite a bit.

When I did my air dried ham I didn't have a clue what I was doing but it turned out well. I just used ordinary salt and made sure every little bit was well covered in salt.