The Accidental Smallholder Forum
Livestock => Pigs => Topic started by: harry on June 04, 2012, 10:06:03 pm
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how old is to old for decent kune jionts, not fat jionts but to tough,...as i have a freezer full and 2 more to slaughter they are now 1 year old i think as i was given them.
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We've always slaughtered for pork at around a year (mainly due to running out of stuff in the freezer) the 18month old ones we sent were made into sausages, bacon, burgers and belly ribs (BBQ season) so I can't tell you if the meat does get tougher after a year or not Harry :-\ Sorry !
But, even the toughest joints (of any meat) can be made 'melt in the mouth' tender with the addition of marinades and a slow cooker :yum: :thumbsup:
HTH
Karen :wave:
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Our gilt that we sent was over 2, sausages are fab and so were the ribs, i agree the other cuts worked better with a marinade and slow cooking. Freezer is looking kind of bare again so we have an 16 month ready to go so looking forward to tasting a younger model!! The rate we have gone through sausages we might ask for more and less of the joints.
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The eldest we have kept to slaughter was 14 months, but we have a "rescue" here at the moment who we are trying to slim down ::) she is about 30 months & her legs & feet are wrecked from a previous owners' ignorance about keeping KKs :o
She will probably go in a few weeks, so I'll let you know the outcome.
:love: :pig: :love:
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Our three boys are 20 mths now so would I be better making more sausages and fewer joints?
Meant to send them aware at Christmas but never got round to it.
I've been keeping a close eye on their fattiness so they're pretty good in that department.