The Half Pig - Cured

No, not 'cured' as in running around again! But, what I've done with the half-pig I got a couple of weeks ago.

Well sad to say, the 4kg of Everyday Sausage I made from the shoulder is in the dustbin following a freezer failure. As are a variety of other items.

What I'm left with is 2kg of pork and herb (haslet style) slicing sausage and potted ham that I wrote about previously.

Along with this the 4kg of dry cured back bacon and smoked back bacon have survived, these were both made using the bacon cure previously posted. For a tutorial, and down-loadable cure calculator for a similar cure, see my tutorial on the sausagemaking.org forum. I was really pleased with the smoked bacon, given that it's the first thing I've smoked in my, much altered, smoker.

Bacon Smoker
Smoked Bacon

Most of the 3.2kg of Everyday Ham's also survived. That reminds me I must take some decent pictures of these things next time.

The 1kg of polony I made tastes just about OK, but the recipe needs a lot more work. Will I bother to make it again? I don't know yet.

Polony

That leaves a couple of pieces of pancetta, that are still drying in my curing fridge, another new, and somewhat costly addition that has separate temperature control, and within the next month or so will have full humidity control as well. The flat piece (stesa) is the same recipe as the previously posted pancetta, but the rolled (arrotolata) pancetta is to a completely different recipe from my American curing chum 'Larbo', it's flavoured with orange so should be interesting. I'll write about this one later.

Pancetta curing

I still have some pork and liver frozen to make pâté and faggots when I get around to them. All in all not to bad, If it wasn't for that flamin' 'frost free' freezer.


Used tags: , , ,
These icons link to social bookmarking sites where readers can share and discover new web pages.
  • Del.icio.us
  • Digg
  • email
  • Facebook
  • Google
  • Posterous
  • Reddit
  • Technorati
  • Twitter
  • Yahoo! Bookmarks

There are two comments

Laurence

Great to see the orange and fennel pancetta hanging in your fridge! You should be in for a right treat when it’s dried out a little. I’ve got two saved up that I plan to break out for my birthday bash in a couple weeks. I’ll slice it thin and serve it up with a the first of this year’s vin d’orange…

Laurence, (Email ) (URL) - 17-05-’09 15:51
Phil

I’m looking forward to it.

Phil, (Email ) (URL) - 17-05-’09 19:40

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

(optional field)
(optional field)

You need to enter the first 3 letters of food in lowercase type for your comment to be allowed


Comment moderation is enabled on this site. This means that your comment will not be visible until it has been approved by an editor.

Remember personal info?
Small print: All html tags except <b> and <i> will be removed from your comment. You can make links by just typing the url or mail-address.