Hi all,
John from south east London here.
I'm more into the curing and smoking of meats and produce.
At the moment I just have a BarBeQuick and one of the cold smoking mazes.
Managed to get half a pig last week, an Oxford Sandy's and black variety, from the local farm where my OH volunteers so its been quite full on processing it as I wanted it whole, my friend had the other half taken down into secondary cuts although he ended up giving me the belly and hand of pork, bonus! We have a full nose to tail policy as it's only fair really.
So far I've a couple of gammons curing, some back and streaky bacon curing, loads of sausages and have cooked down some of the fattier scraps for rillettes. Pork pies and black puddings (had to get the dried blood for this unfortunately) will commence when I've more space in the freezer as it is currently rammed!
It's a fascinating pastime, not just the eating but the science behind it too, as well as the cooking and methods employed.
Look forward to being part of this forum and thanks for letting me in.
All the best.
