The Accidental Smallholder Forum
Livestock => Pigs => Topic started by: melodrama on November 23, 2011, 02:03:17 pm
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Well after all my "misunderstandings" and delays, sausage and bacon finally went to the abbatoir on Monday and I got them back today. Sausage was 92 kgs and bacon was 87 kgs so I am a happy lady. The butcher is coming round tonight to show me how to cut them up (home consumption only) and I will be curing, brining and feasting!! woop woop
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:thumbsup: ;D
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:thumbsup: from me too!
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I will be curing, brining and feasting!! woop woop
Suspect you'll be too knackered from the first two to do the third!
Its always great when you get the first lot done, lots of satisfaction and elation, combined with tiredness!!
Have fun and enjoy!
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I will be curing, brining and feasting!! woop woop
Suspect you'll be too knackered from the first two to do the third!
Its always great when you get the first lot done, lots of satisfaction and elation, combined with tiredness!!
Have fun and enjoy!
Aint that the truth! 6 hours after starting, we have finally butchered the pigs and have it all in the freezer except the stuff I'll be curing and brining and mincing tomorrow - I am shattered! night night
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That sounds great! Well done. I really need to pull my finger out and get in tough with Dingwall about getting Hamish sorted out.
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which abattoir did u use? our abattoir(scotch premier inverurie) wont take them over 120kg and im guessing urs were more than that?
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We went to St Andrews and they never gave me any specification about a maximum weight. They were actually really good and helpful. I have been processing meat for what seems like an eternity but am almost there. I tried sausage making quite unsuccessfully yesterday but it was obviously a two man job because my husband and I managed a LOT of them today x
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thanx, thats handy to know.