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You are here » Home » The Accidental Smallholder Forum » Livestock » Pigs » How many gammon steaks?
These are our fist pigs so we will also be guided by what you think would make the best use of the carcasses – for example the type of bacon or which bits to use for sausages and which as joints. As a rough guide we were thinking of:HeadsAll into sausagesShouldersPerhaps one shoulder made into hamA small amount of gammonThen,Approximately half into sausagesOf the remainder around 500g of lean diced pork per shoulder, presuming this leaves enough meat for some jointsThe remainder as a mixture of boned and rolled joints suitable for 2 or 4 peopleLegsApproximately half into sausagesThe remainder as a mixture of boned and rolled joints suitable for 2 or 4 peopleLoinsTenderloins separate, three kept whole, three in halvesAs much back bacon as feasible, thin cutRemainder into chops and steaksBelliesAs much streaky bacon as feasible, thin cutRemainder into sausages
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