Soo-eee

[madbaker]

I 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.

Comments

[caprine.livejournal.com]

Charming icon!

[ysabella-dolfin.livejournal.com]

I know of wence you speak... I wish I could hand chop everything because the texture is SO good. There is a professional apparatus that is used that can mimic this called a buffalo chopper... I am sure they are a zillion dollars. We need 150 in house apprentices like Scappi to chop our meat!

[madbaker.livejournal.com]

They're only a couple grand. Which might as well be a zillion dollars since I can't justify buying one.