:)Well I didn't elaborate when I told you about making the flitch into bacon because there are several methods Ours was lay the flitch on a table and remove all the bones some with a boning knife some with a cheese wire.If you use a wire there is little or no meat left on the bone.So with a knife remove the bones rubbing in a little salt and pepper and place in a roasting tin and place in a hot oven Pour off the excess fat a couple of times.Serve with mashed swede and carrot and boiled potato with a dribble of the fat over the veggies.While this is going on the kell fat can be rendered into pure lard it is best cut into very small dice and the expelled fat poured and stored in enamel pails kept for this purpose.The scratchings ( not that rubbish you pay a small fortune for in the pub on a Saturday night)This is the real thing and can be enjoyed in a dry bread sandwich sprinkled with salt or saved and used to make various puddings.
The sausages
Having cleaned the tharmes (casings) to Dads satisfaction they were threaded onto the stuffer pipe on the big hand mincer.All Lincolnshire sausage are strong in flavour and are made at a ratio of 2lbs pork cuttings and 1lb of pork fat a big hand full of soaked stale bread well rung out S&P to taste a liberal amount of sage.The whole lot passed through a 1/4" hole mincing plate then squeezed through your fingers to get a really good mix Upscale this basic recipe like 14lbs trimmings 7lbs of fat and do the same with the bread and seasonings.
The Pork Pies
Porkpies are made with hot water pastry and hand raised filled witha mixture of 2 parts of good pork meat and 1 part pork fat This should be cutup fine and not minced 1 pt of water 1 oz of salt and a T/spn of anchovy essence Having made and raised the pie crust fill the case with the meat mix and make a lid cut a 1/2" hole in the lid and decorate with pastry leaves or a rose flower.Wrap a double layer of greaseproof paper round the pie and bake in a hot oven for 1/2 an hour reduce the heat to moderate and cook on(3lb pie will need to cook for 21/2 hours or a little longer test to see) While the pie is cooking make a jelly from some bits of gristle and a trotter by boiling them in water for for 1/2 hr with the anchovy essence.Strain when the pie has cooled pour some of the liquid jelly into the pie but don't run it over Only just shy of full
Lincolnshire Haslet
You need some bits of heart liver lights pork and fat all the meat should be washed well and battered with a rolling pin to make it soft Put it all through the mincer with a small onion chopped up fine and a generous spoon of sage S&P to taste Make sure the lot is well mixed .Then make a nice heap or several small heaps on a piece of caul fat and sew up tight with a thread Roast in a moderate oven Its delicious with a plum sauce or port wine mixed mustard add a little water to thin and serve hot.
Souse
Is usually made from half a pigs head which has been cleaned and don't forget to blow its nose then put in a bowl of salty water over night In the morning wash the head put it in a pan with cold water to cover when it boils empty it out and wash it and the the pan cover with 21/2 pints cold water again bring to the boil again and add a couple of trotters and a bit of stewing beef the tongue tail and brains and then simmer 2 - 3 hrs until the meat falls off the bone.Remove from the heat and when its coolenough to handle slough off the skin and pick the meat from all the bones all into a large basin squeeze all through your fingers to break it all up adding a 1/4 t/spn of pepper and 1/2 t/spn of salt add as much sage as suits you try a tablespoon for a start Mix well again.Then get a basin and wet it well inside and pour loosely in the meat mix don't press it you need the jelly to run into all the cracks pull it about with a fork to make sure it gets to the bottom.Put a weight on top and allow to cool over night In the morning turn out and its ace with a bit of salad or new bread
Topic: Having killed the pig and put it away what was done with the rest? (Read 4297 times)
