The Accidental Smallholder Forum
Livestock => Pigs => Topic started by: lill on September 16, 2012, 01:56:37 pm
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Back bacon from the hampshire pigs, they were 76 &75 K dead weight a lot of bacon to get through :yum: :yum: The photos taken, you can see the rind and the minimal amount of fat so no telling porkies on this topic.
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Hi Lillian :wave:
OH so jealous - only got the 1 KK to "go" between now & Xmas. A "rescue" which I'm still trying to slim down ::)
I may give-up & get her done next week, so Rach can do some sausages for the SS&GF :excited:
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Dont worry Lynne if you cant get the kk slimmed down, the fat will make very nice lard. Good that Rach is getting involved in the sausage making, it will be fun ;) ;)
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Lillian, TBH I've never seen such a round KK :o she weighs nearly the same as Portia, who's a big boned girl :pig:
It's such a shame, coz she's a real sweetie, but she has a "pet" background & her legs & feet are knackered. I should have really got her "done" last month, but I was hoping to get some more fat off her - it's :-[ to take her to the abbattoir in such a state.
But then, I have think I should "woman-up" & get her gone, as the poor thing is really struggling in the mud now :raining: :raining: :gloomy: :raining:
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or lynne or we have hampshires that will be ready by xmas ;) :farmer:
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It will be better for all concerned to get her to the slaughterhouse soon, she may not loose any more fat than ahe has already lost and with her not being able to move properly she is not doing her any favours sorry to be aso harsh Lynne
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Lill your bacon looks fantastic :thumbsup:
Sally
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That is an incredible bit of bacon from a 76 kg deadweight pig, really nice and meaty, quite mouthwatering. Sooooooo jealous. Just goes to show, practice does make perfect, even if you've got Hampshires which obviously helps. Thanks for sharing these amazing pics - Tamsaddle
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wow! looks soooo good!
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does look very tasty!!!
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cor, hellish bit of bacon. :trophy:
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you know where we stay bloomer :farmer: two pigs tamsaddle :farmer:
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Wow! that looks brilliant, don't think that I will dare post pics of mine. How old were they?
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It will be better for all concerned to get her to the slaughterhouse soon, she may not loose any more fat than ahe has already lost and with her not being able to move properly she is not doing her any favours sorry to be aso harsh Lynne
No probs Lillian - I appreciate where you're coming from & TBH it's probably what I'd tell someone else too :-*
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Oooh, we should get ours back this week :yum: :yum: :yum:
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Hope you are delighted with the results of your bacon :thumbsup:
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TS, this was my last year of trying to do bacon, if i did not get it right this year i was throwing in the towel ??? , makin bacon is a science not an art, just need to remember to write down the recipe. :excited: :excited:
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I'ts a science i can't get right no matter how i try lill.......does look fab piece :thumbsup:
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Looks magic bacon Lillian - that looks as if it is a wet cure - is that the way you do it - do you make up your own brine - I am not trying to get trade secrets here but we are hoping to make some bacon in a couple of months and are trying to think about the best way to do it - wet or dry - smoke or not etc
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Hi Simon, Yes it is wet cure, i will give you my recipe for it when i see you at the show