OT: Bacon Butties

Have a question or want to show off your project? Post it! No Registration Necessary.  Now with pictures!

Threaded View
Andrew Mawson's Avatar (by Gravatar) posted on
March 31, 2011, 2:12 pm
rate this thread
Reply to this post Reply Tag this thread to save it in your account Save Printer-friendly version of this post Print
Nothing what so ever to do with model engineering but VERY tasty.

Today we sampled the first batch of our home cured bacon. Excellent
though I say it myself. The recent trip of 5 piggies to the abattoir
allowed me to hold back 2 1/2 pigs for our own use. We've now got two
Parma hams curing (they take 8 months at least!), and 8 kgs of normal
ham curing as well as more sausages than you can imagine (80 kgs
iirc). The bacon not only tasted superb, it actually looks like shop
bought bacon. I made 24 kgs in this batch so no shortage for bacon
butties! Another two pigs went off on a one way trip this Monday but
the abattoir has a problem with it's chilled transport van, so we
won't probably see them back until after the weekend. One and a half
are for customers, but the remaining half will be more ham, and this
time I'll make some smoked bacon.

Ah ..... the good life! And now the lambs are coming thick and fast
<G>

AWEM


Other Related Threads
Richard Edwards's Avatar (by Gravatar) posted on
April 1, 2011, 2:07 am
Permalink
Reply to this post Reply Tag this thread to save it in your account Save Printer-friendly version of this post Print

Re: OT: Bacon Butties

On 31/03/2011 19:12, Andrew Mawson wrote:

Re sausages, just pray that freezers do not fail <G>
I assume that the ham will be smoked over a hard working lathe or mill,
then served with blue chips.

--
Richard

Other Related Threads
Andrew Mawson's Avatar (by Gravatar) posted on
April 1, 2011, 3:44 am
Permalink
Reply to this post Reply Tag this thread to save it in your account Save Printer-friendly version of this post Print

Re: OT: Bacon Butties



Actually they are the original flying pig - they fly out of the door
at £2.80 per pack <G>

AWEM



 
anon and off's Avatar (by Gravatar) posted on
April 1, 2011, 4:34 am
Permalink
Reply to this post Reply Tag this thread to save it in your account Save Printer-friendly version of this post Print

Re: Bacon Butties


You get rasher and rasher by the day.




 
Drawfiler's Avatar (by Gravatar) posted on
April 2, 2011, 6:31 am
Permalink
Reply to this post Reply Tag this thread to save it in your account Save Printer-friendly version of this post Print

Re: Bacon Butties


`I think you are undercharging for them, I make Venison sausage using
all pure ingerdients and yes I do buy pork belly to help moisten them,
when I cost them out with 'free' venison I find that I need another
=A31.00 per lb more than you to break even.I have people who will buy
all that I cam make at £3.80
So much so I now only make them for home use.
Peter

Other Related Threads
anon and off's Avatar (by Gravatar) posted on
April 2, 2011, 6:34 am
Permalink
Reply to this post Reply Tag this thread to save it in your account Save Printer-friendly version of this post Print

Re: Bacon Butties


#
# `I think you are undercharging for them, I make Venison sausage using
# all pure ingerdients and yes I do buy pork belly to help moisten them,
# when I cost them out with 'free' venison I find that I need another
# £1.00 per lb more than you to break even.I have people who will buy
# all that I cam make at £3.80

So, what you are saying is that your venison sausages are dear meat?






 
Andrew Mawson's Avatar (by Gravatar) posted on
April 2, 2011, 2:05 pm
Permalink
Reply to this post Reply Tag this thread to save it in your account Save Printer-friendly version of this post Print

Re: Bacon Butties


message

`I think you are undercharging for them, I make Venison sausage using
all pure ingerdients and yes I do buy pork belly to help moisten them,
when I cost them out with 'free' venison I find that I need another
£1.00 per lb more than you to break even.I have people who will buy
all that I cam make at £3.80
So much so I now only make them for home use.
Peter

Peter you are probably right! It's a hobby not a business, and if I
look at the current cost of sow nuts at £280 / ton it means it's
costing nearly £20 per month per pig in feed alone.When you consider
that they are ready at about 6 months (ie £ 120) and that slaughtering
is another £22 plus £22 for butchering, then add in almost £1 per lb
for making sausages there is no profit in it at all when done on a
small scale. But we do end up with excellent meat for our own
consumption.

AWEM



 

Site Timeline