The Accidental Smallholder Forum
Community => Introduce yourself => Topic started by: mmm on May 24, 2010, 09:53:46 pm
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Found this friendly forum a few days ago & thought I should drop in & say Hi.
We have beef :cow:, :sheep:, 1 :pig: of one sort & another, :horse: :dog: & :cat: & goodness knows how many :chook:.
The :pig: are my side line, have been doing them for 18 months now & I love them. I have some GOS ready next month, only a couple left to sell. My 1st one is going for a hog roast so im a bit nervous about that. I cut up all my own pigs & lambs. cure my bacon, hams & make sausages. Its been a learning curve but I really enjoy it.
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Wow!! :o Welcome to the forum! Thats an amazing amount of land!! How do you manage it all?
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Welcome you must be very very busy with all of that!
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Welcome from fife :wave:
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Hi and welcome from the Scottish Borders, I have always sent my lambs and pigs to the butcher but must admit i am tempted to try and butcher my own, I would still have the ones that are sold professionaly butchered as I only do a few hygene regulations would make it cost prohibitive.
I have not even had the courage to make sausages or bacon yet.
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Hi and welcome from Alloa. Where are you?
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Hello and welcome from Devon :)
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Hey, welcome - I don't think your are a smallholder - more like a largeholder ;D ;D
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And welcome to you too Shubhas! Tell us all about yourself
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Hi welcome from Brittany
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Morning from Clackmannan, central Scotland, I only have a garden and some chickens whereas you have lot's to keep you busy..Welcome!!
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Hi and welcome from the Scottish Borders, I have always sent my lambs and pigs to the butcher but must admit i am tempted to try and butcher my own, I would still have the ones that are sold professionaly butchered as I only do a few hygene regulations would make it cost prohibitive.
I have not even had the courage to make sausages or bacon yet.
Bacon is SO easy you need to try curing. My local butcher sold me a bag of cure for £5, gave me a sheet of instructions & I add the brown sugar ( sometimes herbs ), pack in to a plastic bag, job done. Leave in the fridge for approx 14 days & hey presto bacon. The last lot I did was hung outside in muslin & dried beautifully. I have a slicer (bought very cheaply off ebay ) so I slice & vac pac. Doing more next month or July as we are nearly out :( Sausage take time making but are well worth it.
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Oh you're not too far from me then I'm by ashby de la zouch.
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Oh you're not too far from me then I'm by ashby de la zouch.
No not too far :) Im north of newark
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A near neighbour then in terms of this site if youre ever over my way give me a shout ill stick the kettle on ! ;D
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A near neighbour then in terms of this site if youre ever over my way give me a shout ill stick the kettle on ! ;D
Thats very kind of you & the offer is also the same if your up this way :)