Homemade Sausage Making

Thanks Jan...That solution to keep the rats away was so simple ...I didn't think of it!!!!!!
I had visions of barbed wire fences!!!! Lol

If I could be as confident about the Rats not climbing down my butchers string I would hang it outside from the verandah......Any suggestions on that???

Yup! 30-30 caliber Winchester lever-action saddle carbine!

Chuckwagon wrote:

If I could be as confident about the Rats not climbing down my butchers string I would hang it outside from the verandah......Any suggestions on that???

Yup! 30-30 caliber Winchester lever-action saddle carbine!

I have that rifle from my great -grandfather but I'd probably hit the sausage and not the rats !

Chuckwagon wrote:

If I could be as confident about the Rats not climbing down my butchers string I would hang it outside from the verandah......Any suggestions on that???

Yup! 30-30 caliber Winchester lever-action saddle carbine!

But what about the Ants!!!!!! Lol

And the blowies!
Ursula

Still easy! Look at this biltong cupboard.



It has a fine mesh attatched to chickenwire. So thats what you use. Keeps flies out. Ants need poison on their trail...

Jan

Ants and blowflies? No problem. Just use a Colt 45 with 4" bbl. fired quick-draw from the hip!

Janlab wrote:It has a fine mesh attatched to chickenwire. So thats what you use. Keeps flies out. Ants need poison on their trail...

Wow Jan..That looks cool.....A nice looking cabinet...Thanks for the Pic.....Just need to borrow CW's Colt 45 and break in to the quartermasters stores for the ammo for the ants....It sort of reminds me of the Old Australian Larder/pantry.
When I get back from Europe maybe we can catch up over a beer or two and I can take a better look at this cabinet....I would be interested in making one up for my whole leg ham project.

ursula wrote:And the blowies!
Ursula

That cabinet would keep the blowies out Ursula for sure and still give plenty of airflow

Ursula,
Please don't worry about the blowies so much, we are living in Australia.
When you are slicing the cured and dried meat, make sure to nail it to your cutting board so it won't run away. Home and Hosed!!!!!!!!
Good Luck.
Jan O.

Jan L,
I can see that your family are big Biltong eaters. It looks as if you sliced up a whole Silverside Flat to dry. Is that correct?
Nice drying cabinet.
Cheers,
Jan.

After six weeks of drying in the curing fridge my bresaola has lost 35% of its weight, so I took them out and tore off casing and netting to try. Was a little bit hard around edges but tasted great and melted in the mouth, so was very happy. I decided to vacuum pack for a week or so to try and soften up edges and even out moisture.

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Jan O,

Yes, we are consumate biltong consumers. Those were a long time ago, and it was a whole silverside.
I have another dryer now, will post that tonight.

O'Niels,

That looks just scrumptious! Pity Gippsland is on the far side of the continent.
Btw, what pig race do you keep?

Jan L

Hi Jan L
It was yummo

We have English Large Blacks. They are a great animal to keep and provide us with some beautiful meat. We normally keep a couple of piglets to grow out and kill ourselves and sell the rest to pay for feed.

Have some coppa, lomo and other goodies still in the curing fridge



Cheers
Steve O

Steve,

Does this race still have decent backfat? Sadly, that has been ever diminishing in the pork we can buy.

How does it compare in the fat stakes with the Duroc?

Again, pity you're two days away!

Jan L