Author Topic: kune kunes meat (Read 2221 times)

harry · « **on:** June 04, 2012, 10:06:03 pm »

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.

HappyHippy · « **Reply #1 on:** June 05, 2012, 09:13:12 am »

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

HTH
Karen

thestephens · « **Reply #2 on:** June 05, 2012, 12:51:27 pm »

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.

Beewyched · « **Reply #3 on:** June 05, 2012, 10:29:20 pm »

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

She will probably go in a few weeks, so I'll let you know the outcome.

ambriel · « **Reply #4 on:** June 06, 2012, 01:19:02 am »

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.