Saturday, 13 December 2014
The Pork End Is In Sight
Yes we are finally getting to the end of the pork processing
Today hubby boned the cuts of meat that needed doing I am not good with knives, I always end up cutting myself sometimes badly, so I leave things that need really sharp knives to hubby to do.
The cuts that were to be hams were boned and I got them into cure
These two hams were put into a dry cure
This big ham was boned and put into a wet cure
These hocks have had the bone left in and put into a smoke cure
We then minced up loads of meat
Hubby pressed out the Pork and Apple Burgers
I got started with sausages we have 4 bags of each Pork and Apple, Pork and Garlic, Pork and Leek and some Welsh Dragon Sausages.
I have left some of the pork as plain mince for meatballs.
The bones from boning were once again slow roasted
I also cooked the ribs that were put into a marinade yesterday
We ate them this evening.
I feel really pooped and my shoulders are aching, the new chest freezer is full to the brim, with roasting joints pork chops, ribs, sausages, burgers, mince, liver, kidneys, pate and lard there is enough room to squeeze in some of bacon when its ready. Next time we do pigs I have told hubby he has to take time of work to process it all with me, its a lot for one person to do.
I still have two pieces of bacon to do tomorrow and at some point next week I will do some pork pies.
That's all I did today, tomorrow I am roasting a bit for dinner.
Right time to settle down with a bit of Strictly now.