Pushed for Time

Given that Christmas falls on the same date each year it may be hard to believe that it always seems to creep up on me unnoticed! However, what with both Pauline and myself being none too well, along with the lousy weather we've had, preparations had got way behind schedule. Monday saw a quick run over to Joseph Morris's for some meat for curing. I can't believe how lucky we are as domestic consumers to be able to buy direct from the abattoir in relatively small amounts; most of their prices reduce significantly if you buy more than 10lb in weight. Think about it, 10lb is not a lot of meat for a family, maybe 3 or 4 joints. Buy 10lb of pork loin and you can have (say) a 3lb Sunday roast, eight pork chops or steaks and about 4lb of back bacon for about £15.

That said, my bill came to about £90! However, it would have been about £150 if I had bought the same amount of meat from the supermarket, and it would be nowhere near the same quality. You know they care when, for their Christmas beef, they have bought the Champion and Reserve Champion from the Thrapston show, the Rugby show Reserve Champion and the Market Harborough Champion & Reserve Champion.

On Tuesday we got on with curing the meat. About 8lb of back bacon, 11lb of ham and 7lb of pancetta have all gone into cure. We also boiled up some of the bones and a couple of trotters for jellied stock for pork pies, cut some meat for joints, and prepared 12lb of meat ready for mincing for sausage - this has been frozen ready to make the sausage next Thursday fresh for Christmas.

Here's a photo of me rubbing the cure into the belly for pancetta. I've cut right back on the spices for this one so that the meat can 'speak for itself'. I'll write more about it when I know how it turns out.

Pancetta being prepared

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There are two comments

Robert

One is always pushed for time and at this time of the year doubly so.

Stay well and have a great Christmas

Regards

Robert (BriCan)

Robert, (Email ) - 19-12-’10 21:48
Phil

Thanks for those kind Robert. Have a wonderful Christmas and a good rest after your busy run-up to the event.

Phil

Phil, (Email ) (URL) - 20-12-’10 12:48

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

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