Posted on 04/30/2021 5:06:47 AM PDT by mylife
https://www.youtube.com/watch?v=TUh4Z2li1UM
Trichinosis is Fun!
Love this channel. Lots of good things.
teaching people the old ways, God does most of the work.
I’ve made sausage before, bratwurst actually. Also made corned venison. Kinda strong but it did kill any gameness. I’ve got a whole brisket in the freezer but that will be going into the smoker. Getting warm enough to run the smoker but too windy so far. Hard to keep the temperature steady.
We’ve got meat goats and I’m wanting to get a small breed of pig too. Bacon and ham will be two things I’d like to do. That and some goat/pork smoked sausage, summer sausage etc.
Nitrate/nitrite; not the best thing for you and should be consumed in moderation.
you can cure without nitates
I like the pastrami recipe
salt , sugar, spices, smoke...low and slow
1) There is no trichinosis in US commercially produced pork.
2) curing kills bacteria and trichinosis
3) cook bacon before eating
Thanks for the link. I have wanted to try this.
as my old buddy Don would say..”$5.99 lb? eff that! I’ll get a hog belly from Manuel” whars my brining crock ma?
Dad just used some sort of tubs that had been repurposed. Watching the adults scald and scrape the bristles from the hide, then butcher the hogs was the greatest experience.
Come to think of it, a lesser experience was the whole family falling out of bed in the middle of the night to get those pigs back in the hog lot when they went through the fence. What does a six or seven year old know about herding pigs? We learned quickly.
Here in the totally suburbanized Cobb County, I have had no desire to cure bacon myself even though I have no doubt that I could. Although I know I could, I also have no desire to castrate a bull calf either.
We have a few acres and I have thought about getting a couple of pigs. One to sell and one to eat, replacing them next year with the same intention.
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