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madbakerI ordered some Bactoferm, so next time I hang sausages I will dip them in good mold first. We'll see how it works. I suspect I may not make any more until after the PPF - we need to clear out our freezer for that.
Part of my pig-slaughtering share was a slab of pork belly that I turned into bacon. It's definitely a belly: there are two nipples on it. This amused me far more than it should have. I also got three pounds of odds-and-ends pork that I turned into sausage (one of the period mortadella recipes, using Parmesan and spices). I spent a while chopping the meat and dinging my cutting board. I ate two of the small sausages last night for dinner and I have to say that the coarser, irregular texture is totally awesome. I may not be able to go back to grinding - unless I decide that my hand hurts too much to spend the time chopping.
Part of my pig-slaughtering share was a slab of pork belly that I turned into bacon. It's definitely a belly: there are two nipples on it. This amused me far more than it should have. I also got three pounds of odds-and-ends pork that I turned into sausage (one of the period mortadella recipes, using Parmesan and spices). I spent a while chopping the meat and dinging my cutting board. I ate two of the small sausages last night for dinner and I have to say that the coarser, irregular texture is totally awesome. I may not be able to go back to grinding - unless I decide that my hand hurts too much to spend the time chopping.
