www.sausagemaking.org

This site has got so quite. What a shame. I'd have thought that there is more interest in home produced meat products now than when this site started up and some of the resources from previous post are amazing.

I'm so disappointed that now I've got my own pigs and will soon start to make my sausage/cured meats from my own livestock that there is so little online activity.

P

I'm still here. There are a few others that stop by but many have moved on to other social media platforms. I for one would be glad to hear about how you process your pigs into sausages and cured meats. I'm in the heat of summer waiting for cool weather to make some things.

Will do - will also have to work out how to post photos again now that photobucket isn't free anymore

First pig goes off for slaughter in September - most of that's been sold, but I'm going to turn one of the back legs into jamon iberico.
Next two will go off late October. Unfortunataly much will need to be frozen as will be out of circulation until December so will only start curing properly over the winter

Just testing to see if I can upload photos from dropbox...

https://www.dropbox.com/s/oo39gfpdasavp ... 2.JPG?dl=0

I can see the photo. The pigs look fine. Be sure you have a good supply of vacuum bag plastic if you're trying to freeze two pigs.

I'm back
Life got in the way...
I had to move from my old place, build a new house, set up my garden etc.
Running totally on solar, but only got a small system. Should get another 3 panels installed by the end of the month. But then it may be too hot already for curing etc.
Started brewing beer. So maybe I really need to look at this as beer & sausages go well together.

I'm glad you're back and have settled into a new place.

Thanks NC
Things go forward, but with baby steps

NC Paul,

Fortunately I've already processed three of my mate pigs so know how much fridge space and plastic is required. Thanks for the heads up though.

Have fixed and industrial strength rail onto the ceiling of the cool room to hang the legs up for a year...