tag:blogger.com,1999:blog-833961486558166275.post5841853595143735115..comments2023-06-05T16:18:39.636+02:00Comments on Snippets from me: The piglets, and more bacon.....Verahttp://www.blogger.com/profile/13235143664894609891noreply@blogger.comBlogger10125tag:blogger.com,1999:blog-833961486558166275.post-8906412573629103362014-12-23T19:54:26.145+01:002014-12-23T19:54:26.145+01:00Hello Anne, and thanks for stopping by. We slaught...Hello Anne, and thanks for stopping by. We slaughter all our own animals, which we are allowed to do providing we eat the meat ourselves and do not sell it on. <br /><br />I found that dry curing made the bacon too salty so I wet cure, but once the cure is done I cool the piece of bacon in the freezer until it is firm, which makes it easier to slice, then I freeze the individual slices on a tray, then bag them up. My husband is not fussed with leaving hams or bacons out in the air because of flies, rats, and mice! Verahttps://www.blogger.com/profile/13235143664894609891noreply@blogger.comtag:blogger.com,1999:blog-833961486558166275.post-72025645240485545122014-12-23T18:56:55.198+01:002014-12-23T18:56:55.198+01:00Do you do your own slaughtering Vera ? We would ha...Do you do your own slaughtering Vera ? We would have liked to but were told that it is illegal to slaughter on your own farm, things seem different in France.<br />We air cure after the dry cure, we have a spare bathroom tilled the ideal place to do it, I made muslin bags to cover the bacon just to make sure no flies could do damage, then we smoked the bacon and a friendly small local shop sliced it for us on their bacon slicer. It's delicious.Anne Wilsonhttp://anirishalternative.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-833961486558166275.post-75486558212049550162014-12-19T06:52:06.050+01:002014-12-19T06:52:06.050+01:00Rosaria, and wishing you a Happy Christmas, and ha...Rosaria, and wishing you a Happy Christmas, and happy and prosperous New Year.<br /><br />Northsider Dave, it is good to know that we are not alone in our feelings about raising animals for our own meat supply. Thanks. Verahttps://www.blogger.com/profile/13235143664894609891noreply@blogger.comtag:blogger.com,1999:blog-833961486558166275.post-31024567149695083982014-12-18T11:40:17.568+01:002014-12-18T11:40:17.568+01:00The emotional meat harvest must be very difficult ...The emotional meat harvest must be very difficult for you both Vera. We always have heavy hearts when we send our livestock to slaughter. Yet we know we gave them a good life and we know where our food comes from. Your bacon looks wonderful. northsider https://www.blogger.com/profile/00716743611909673869noreply@blogger.comtag:blogger.com,1999:blog-833961486558166275.post-45858423290661028382014-12-17T22:08:24.117+01:002014-12-17T22:08:24.117+01:00Now, that's being close to nature, for sure! A...Now, that's being close to nature, for sure! After all that hard work, I'm glad the resulting meat tastes better than ever. Happy holidays to you and yours.Rosaria Williamshttps://www.blogger.com/profile/03133147851332084180noreply@blogger.comtag:blogger.com,1999:blog-833961486558166275.post-20882098474649213242014-12-17T22:01:25.459+01:002014-12-17T22:01:25.459+01:00Horst, bless you, I would willingly donate some ra...Horst, bless you, I would willingly donate some rashers of bacon for you to try out!Verahttps://www.blogger.com/profile/13235143664894609891noreply@blogger.comtag:blogger.com,1999:blog-833961486558166275.post-41931919019469165842014-12-17T21:20:41.411+01:002014-12-17T21:20:41.411+01:00The bacon looks wonderful, wish I lived near you t...The bacon looks wonderful, wish I lived near you then I would come and buy a piece from you just to try it out. Wish you well over the next few days. Have a great pig harvest. :-)Horst in Edmontonhttps://www.blogger.com/profile/14523290699599403329noreply@blogger.comtag:blogger.com,1999:blog-833961486558166275.post-63767985763638444202014-12-17T20:21:32.357+01:002014-12-17T20:21:32.357+01:00<br />Verahttps://www.blogger.com/profile/13235143664894609891noreply@blogger.comtag:blogger.com,1999:blog-833961486558166275.post-23628400662627307712014-12-17T20:14:13.036+01:002014-12-17T20:14:13.036+01:00OFG, we haven't air cured bacon yet. mostly be...OFG, we haven't air cured bacon yet. mostly because Lester is worried that the flies and rats might get to the bacons! <br /><br />We have three males to slaughter, and did our first today, and will butcher him tomorrow, so we are taking two days over processing them, no matter what the weather! It did rain today, but we carried on......rather than skin the pigs, we scrape the hair off the skin which requires gallons of boiling hot water, and does take time. <br /><br />The male pigs are not very large though, coming in at about 20 kgs once head and innards are removed. We shall leave the four girls until they are much bigger, as they are the ones which should produce our bacon.<br /><br />So, OFG, we shall both be busy at the weekend, so hope it does not rain for both our sakes. Will be thinking of you. VxVerahttps://www.blogger.com/profile/13235143664894609891noreply@blogger.comtag:blogger.com,1999:blog-833961486558166275.post-6006469850183695192014-12-17T17:19:13.665+01:002014-12-17T17:19:13.665+01:00wow that is beautiful bacon! excellent work!!! hav...wow that is beautiful bacon! excellent work!!! have you tried hanging cured bacons for pancetta? it is my favorite. good luck with all your pig harvest. i'm eager to know if you are doing them all at once or one/two per day? we have to get our pigs done but it is supposed to rain again this weekend. i think we will end up working in the garage. Ohiofarmgirlhttps://www.blogger.com/profile/02606563929369721111noreply@blogger.com