Getting Geared up for Meat Products
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.
Pattypan x
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.
Pattypan x
My wine chiller has just arrived, I chose the All American over the Presto, because like pressure cookers the Presto has a rubber sealing ring that will need to be replaced as it will perish,
ReplyDeleteHi Dawn glad its arrived mine are due to arrive sometime next week. The ones I have ordered look remarkably similair to yours. From Birmingham? I am looking forward to experimenting a little bit. BB advised me to have a word with you about the Canner. Is it easy to operate and is there any maintenance to do on it. I note from your comment that the Presto ones need a rubber gasket. Do the All American ones need pressure testing once a year I thought I had read something somewhere along those lines. And are there any extra bits to buy that you would advise at the time of purchase. Will they work on a gas ring and or a solid stove like a Rayburn or an Aga as one day I would hope to have one and I dont want to limit my options. Thanks for your help. I hope you and Martin are keeping well and I hope you can sort Sol out. Glad that Tess is settling. Take care. Pattypan xx
DeleteHi Dawn glad its arrived mine are due to arrive sometime next week. The ones I have ordered look remarkably similair to yours. From Birmingham? I am looking forward to experimenting a little bit. BB advised me to have a word with you about the Canner. Is it easy to operate and is there any maintenance to do on it. I note from your comment that the Presto ones need a rubber gasket. Do the All American ones need pressure testing once a year I thought I had read something somewhere along those lines. And are there any extra bits to buy that you would advise at the time of purchase. Will they work on a gas ring and or a solid stove like a Rayburn or an Aga as one day I would hope to have one and I dont want to limit my options. Thanks for your help. I hope you and Martin are keeping well and I hope you can sort Sol out. Glad that Tess is settling. Take care. Pattypan xx
DeleteDawn McHugh over at Doing It For Ourselves in Wales has a canner, Tricia. I am sure she will tell you which one and where sourced.
ReplyDeleteYou are sounding very organized now. Sadly, I gave up making sausages a few years back - still have the machine for it, but I couldn't source meat at a sensible price and we don't "grow our own".
Hi BB we have found that if we go to our local Hyperama its a Cash and Carry quite often they do a good deal there. A lot of the Poles and Latvians source their meat from there. We got the pork bellies from there to stuff and roll for Sunday dinner store in the freezer and one of the bellies we turned into bacon. My Nan used to do all this sort of stuff. Thanks to Dawn I managed to source the curing powders off ebay at Christmas as well as sausage skins now I intend to play a little. We love proper ham haslet pork pies etc and at Christmas I normally do a Turkey and ham feasting pie last Christmas was the first time in a long while I did not make it. I have an elextric meat processor mincer that has the nozzles for doing sausages so I am looking forward to having a go at thatm. Also some salami braesola and pastrami. Thats why I wanted the wine coolers one for home made wine the other for a meat curing cabinet. I will definitely ask Dawn about the canner as with us both working things like soups can be made in advance and then just brought out when needed even if I am away at least he would be able to fend for himself. Hope you are keeping well. Pattypan xx
DeleteHi BB we have found that if we go to our local Hyperama its a Cash and Carry quite often they do a good deal there. A lot of the Poles and Latvians source their meat from there. We got the pork bellies from there to stuff and roll for Sunday dinner store in the freezer and one of the bellies we turned into bacon. My Nan used to do all this sort of stuff. Thanks to Dawn I managed to source the curing powders off ebay at Christmas as well as sausage skins now I intend to play a little. We love proper ham haslet pork pies etc and at Christmas I normally do a Turkey and ham feasting pie last Christmas was the first time in a long while I did not make it. I have an elextric meat processor mincer that has the nozzles for doing sausages so I am looking forward to having a go at thatm. Also some salami braesola and pastrami. Thats why I wanted the wine coolers one for home made wine the other for a meat curing cabinet. I will definitely ask Dawn about the canner as with us both working things like soups can be made in advance and then just brought out when needed even if I am away at least he would be able to fend for himself. Hope you are keeping well. Pattypan xx
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