Sunday, 5 March 2017

More Meat Proccesing

The other half of the pig carcass was butchered yesterday, all joints are now in the freezer, this part of the ribs I added a marinade before putting in the freezer
This way they will be ready to pop straight into oven once defrosted.
I had three hocks to get into a brine
They need to stay in the brine for 5 days
The fourth hock is still attached to the ham I am doing.
The second ham I got Martin to bone
 This is also in a brine solution
 The ham and the hocks will go into the smoker next week end to be finished off.
All the pork trimmings have now been minced up
 There was 5kg in total, it has been split between to different seasonings, its being left to fit in the fridge overnight for the flavors to intense before being made into sausages.
 The first bacon was washed soaked in water, dried off wrapped in muslin and is now hanging in the wine cooler
 It will stay until next week end when it will be sliced up and portioned.
 Two more sides of bacon are on the go
One of them will be smoked along with the ham and hocks,
The other will be air cured like the first.
It seems like a never ending process doing pork, I am glad we split it over two week ends.
Today Martin started putting up the new goat house
Its only a couple of weeks until Thelma is due to kid, I am really hoping we get the new goat house finished in time and get them moved in. Connie and Helen are due a week or so later.
The  new Goat house will be 24ft long by 12ft  wide we plan to partition off part of it for the kids overnight when we wean them.
Its becoming a busy time for us, with spring planting and sowing just around the corner too. 
Yesterday I had my stall in the village, sold lots it was a good event, Have some orders to get done this week as well, the money is going towards lambs and some more sheep hurdles.
We are looking at getting 4 bottle lambs again and set a pen up in the barn, we never seem to have enough hurdles.
Never mind it will all fall into place.

 

 

 

21 comments:

  1. All going on over at The Ranch, Dawn - I am soooo coming to visit soon! Love seeing all the meat processing methods. You are going to be a busy lady soon with all the newborns!

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    1. I am looking forward to your visit

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  2. My lamb seems easy to process by comparison, only took me an afternoon to butCher and that was my first time. Mind you everything just goes in the freezer!
    The girls keep on about getting pig so maybe it'll happen this year if the moan enough!

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    1. You must try pigs then you can have all the bacon, sausages and hams

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  3. That looks like a job well done. That wine cooler is earning its keep already I see! What flavours will the sausages be? Fingers crossed that you are able to get the new goat shed up in time and that Thelma doesn't kid early.

    Your craft sales are certainly having a practical outcome with funding the new hurdles etc.

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    1. Its great earning money and putting it towards what we need

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  4. Hummmm....not turning veggie yet then!! x

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  5. I so much LOVE reading your blog Dawn. It's so amazing to me, all the at you manage to fit in!!

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    1. We have busy times and quiet times I am still trying to balance it all out

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  6. Wow, you're so busy! I'm feeling hungry now, thinking of all that lovely bacon :D
    Good luck with the kidding.x

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    1. Its been easier doing the meat processing this time round as there isnt much happening in the garden yet

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  7. I think once we move on to our land building a decent goat shed will be the first project, can't wait to see picks of this years kids :)

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    1. Decent being the key word and bigger than what you think this is the third home Martin has built them

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  8. That bacon looks really good-x-

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  9. Replies
    1. Its not all go the more you do it the easier it gets

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  10. You must be absolutely EXHAUSTED! Jx

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    1. A few earlier to bed nights put me straight again

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  11. Hoping for some girly goats and learning ever so much about the processing of the meat. PLan to use the knowledge come October, so thank you for that.

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