From weaner to freezer.

[tigs]

really enjoyed this thread , hope it tastes as good as it looks

[itsybitsy]

Su, did you freeze the stock, also?

[preppingsu]

Su, did you freeze the stock, also?

Yes, and I've got loads of it. So pork stock with every meat meal.....

[chris8472]

if you do make your own sausages its not that hard ive had pigs for the last 15 years and find making my own very tasty start with skins packed in salt as thay can be keeped in the fridge and take out what you need the reast go back in the fridge for next time wash them using cold water inside and out with a funel then make your mince first then add your rusk (bread crumbes) hearbs then mince again then make your sausages leave to hang over night i use a hand mincer for the mince and a hand stuffer not a elcy one as i find you have more controle for the stuffing the last sausages i made i started at 12 pm sat morning finished at 4 am sun but had 4 stone of sausages off the shoulders i did use a elcy mincer to do the mince but the hand stuffer for the stuffing that was the biggest pig i ever had 27 stone after slauter did not have to buy boiling ham or sausages for nealy 2 years

[Hamradioop]

home curing your own bacon

http://www.theguardian.com/lifeandstyle ... -own-bacon

http://www.theguardian.com/lifeandstyle ... NETTXT3487

saltpetre available here:

http://www.amazon.co.uk/SALT-PETRE-CURI ... B002AK60IE

[FEISTY]

Final weight - don't know (I'm truly learning as I go)

And no we don't have enough freezer space. The plan is to invest in a chest freezer.

How many chest freezers did you end up with? That's a lot of pork!

[featherstick]

I've made my own bacon, it's ludicrously easy.

I've bulk-bought pork from a pal before, half a pig, just about got it all packed into the freezer. I still have a massive ham joint left, I'd love to turn it into a proper cured ham but I suspect we'll just end up slow-roasting it and eating.

Then I'll buy another half-a-pig!