For a long time now I have been wanting to have a go at making my own sausages. Salamis etc but have had no where to keep said produce once it is prepared. In any event I have slowly been gathering bits and pieces together now all securely stored in a box so that I have all my curing powders together in one place. The sausage skins are in the fridge and the curing chambers are ordered and on their way. One is possibly going to store wine in now that I have started with the home brew again.
The original idea for the curing chamber I saw on Jamie and Jimmys Friday night show where Jimmy regularly comes up with alternatives for the home producer. There is a link for those that are interested on my pinterest site patricia ellingford under meat charcuterie and salami. I have been collecting links to recipes and procedures for some time now. I went to place the order before Christmas but by the time I had got myself sorted they had sold out. I was after a 40 bottle chiller to hold a lot of meat ans also a lot of wine. The company i had my eye on refurbish ex stock they do have some minor damage but being as 40 bottle machines are well over £200 each I stuck to my guns and then saw they had more for sale this week. So a few enquiries later and I have two wine chillers x 40 bottles in their way.
Even though I do not have a smallholding to grow my own meat there are still things you can do at home like making your own pates haslet faggots gravlax rolling bought pork bellies and stuffing to create a very tasty Sunday dinner making your own brawn pork pies ham etc etc.
Some of the things I have done before others are completely new to me but I am looking forward to experimenting and playing that for me will be half the fun. It will be good to produce delucacies like Merguez sausages are bacon copa sausages etc and at least now I am going to have somewhere to store them.
I am still after a pressure canner have been looking but am going to choose my moment. Hsve to watch exchange rate and extra duty. I am at the moment looking st an All American 30pt canner. I am being cautious as they do cost a lot. I am also not sure if I am making the right choice I see the potential want to make soups etc for the pantry shelf. Do any of you have a canner and if so do you have any advice as to which one to go for.
I did get a reduction on the two 40 bottle wine chillers which I sourced off ebay which has helped a lot.
So I am looking forward to some serious playing in the not too distant future. MY Grandparents used to keep their own pigs geese and chickens and my Uncle was a dairy farmer its just we were never around when they processed them. We were with the chickens but never the pigs although we had the bacon and the honey from the hives for breakfast. I am looking forward to playing.
Carch you soon.