My dad buys about 3 times per year whole pig/ half pig/ game (hog or deer) and then with friends completely prepares it.
We then have sausages, bacon, lot of meat, few liters of blood soup...
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My dad buys about 3 times per year whole pig/ half pig/ game (hog or deer) and then with friends completely prepares it.
We then have sausages, bacon, lot of meat, few liters of blood soup...
That sounds fantastic. I have some relatives that hunt, and I have not taken enough advantage of that.
Gotta set up a deal where they give me meat and I return half of it in the form of bacon or sausage.
ohai, a fellow bacon maker!
i make 3 sides at a time and freeze the lot in vacuum sealed bags, about a pound or pound and a half in each. i leave them unsliced and cut what i need as i need it, resealing the vacuum bag each time.
my recipe is:
per pork belly:
getting even slices is a pain so i actually cut the belly in half length wise prior to curing for a week. i find it much easier to get uniform, super thick cut slices that way. 3 sides is enough to get my and my extended family's households through most of a year!
this is the last batch i made, before settling on cutting it in half down the middle. applewood smoked