The Accidental Smallholder Forum
Livestock => Pigs => Topic started by: Mel on January 23, 2012, 01:58:10 pm
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:wave:
You know,this is my first time for keeping pigs and producing my own pork and ham,bacon. :farmer:
Today I have cut off a large piece of streaky-this is unsmoked,just to see what and if the process has worked.. I was quite worried when I put my rashers in the pan as was waiting for them to shrink up,spit and all manner of things happing-when you cook supermarket bacon... >:(
it did not happen,no shrinkage no Spitty sizzling,just gently fried away-and of course in my own pure pork lard...I am absolutely amazed at how sweet it is,slightly salty though really beautiful.I had half a dozen long rashers,and ok,it is a bit on the fatty side but not inedible! :yum: :yum: :yum:
I now know why we all rear pigs,and is it worth it..Hell yes! :thumbsup: I could not even consider anything less from now own.My Pork was wonderful but my favourite is Gammon,ham and bacon..I am so glad I have done this. :pig: ;D
Thanks to many of you one here for the support and advice you have given,it has been a hard time,especially upon my health having just beaten Pneumonia and Pleurisy :-\ -I am not quite right yet,but I am on the mend and really looking forward to me next lot of piggies.. :pig: :pig: :pig:
Mmmm?Maybe some Tamworths? or even Landrace? ;D
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If you're getting into the bacon side (and how could you not ? :yum:) then what about Large Blacks ?
One of our rarest breeds, traditionally the 'bacon' pig up until the big 'Danish bacon' campaign and one of the easiest breeds to manage - no, I'm not at all biased ::) ;) :D
Glad it has worked out :thumbsup:
Honey glazed hams are the absolute best :yum: :yum: :yum:
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:yum:
Sounds divine!!
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well done - ours will be ready in a day or so. :wave:
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If you're getting into the bacon side (and how could you not ? :yum:) then what about Large Blacks ?
One of our rarest breeds, traditionally the 'bacon' pig up until the big 'Danish bacon' campaign and one of the easiest breeds to manage - no, I'm not at all biased ::) ;) :D
Glad it has worked out :thumbsup:
Honey glazed hams are the absolute best :yum: :yum: :yum:
I am in the process this week of finishing them all off,if you have a recipe,I'd love it please!! :yum:
Large Blacks? I am not adverse to that at all,watch this space ;D
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:yum:
Sounds divine!!
It was,but I was not 100% convinced that it tasted So good this morning,so guess,yes I am now having some bacon butties ;D :yum: x
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And it's great for making pasta carbonarra all those wee bits that you can't slice easily, just chop em up and away you go :yum:
The glazed hams isn't a receipe as such & it was Hilary's mum who used to post on here who gave it to me, really easy and I know she won't mind me sharing in the slightest !
Boil your ham (this way works best as it stops the meat being too salty) - if you do it in a BIG pot of water, once the ham comes out you've got the perfect base for lentil soup ;) The timings are 20 minutes per pound and 25 minutes (or thereabouts, just check it's cooked through)
I sometimes do them in the slow cooker for really tender, melt in the mouth stuff :yum: (Oh, I'm dribbling just remembering :D)
Anyway ::) Pre-heat your oven to hot (something like 240C) mix honey & brown sugar (we sometimes add mustard too) no exact quantities - just enough to cover the top of the joint, but extra is handy for basting ;)
Pop it in the oven for about 20 minutes, basting as often as you want to (it's a great excuse to keep tasting ;D) til it's all golden and caramelised and that's it - really simple.
If you've got a whole 'ham' and you want it to look really posh you can criss cross score the outside with the tip of a sharp knife and stick cloves in where the lines cross before putting in the oven with the glaze.
Ooooooo, I'm away to rummage in the freezer - I'm sure I've got a ham joint left in there ;) :yum: ;D :thumbsup:
Karen x
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I am in a mess after reading that,dribbling everywhere ;D :yum: :yum:
Thanks Karen x
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nothing will ever match up to your own bacon, no going back now ;)
we sold 3 lops last week the guy is rearing them for bacon nice long backs ...............................= loads of lovely bacon.
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Well done, looks like a great result. :thumbsup:
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So glad to hear you are on finally on the mend Leghorn. The bacon looks delicious, enjoy :thumbsup: :thumbsup: