After a lengthy delay, I have finally added a pork processing page under the USING section with the information about how I used the pork we got back from our first two weaners in 2013.
This was just a gentle introduction to bacon curing and sausage making although just before Christmas there was also a flurry of curing ham as well but the process for that is actually much the same as for bacon. It might be just plain beginners luck but these turned out well and the results were very well received over the Christmas period!
Another burst of sausage making only yesterday reminded me of a couple of extra points which I have now included but I’m sure there’ll probably be a few more additions or changes as time goes on.
The Processing Pork page has been added mainly as a reference for the methods and recipes used this time around so that I can look back at the information when our next lot of weaners arrive back from the butchers. If this page also helps others as well then that’s a bonus and if there are any glaring errors or omissions then please let me know so I can correct them!