I'm Back

I'm finally back in circulation, but am playing "catch up"; I've only just done some ham for Christmas! It's a new recipe. Pauline decided she wanted something different; how different it will be, we'll have to wait and see. It has very few flavourings; I've cut the spices right down, but it's got a lot higher level of salt and uses all Muscovado sugar.

I've also been making bacon and have still got to do some smoked sausage for slicing cold. It'll make a nice addition to the bresaola, coppa, lonzino, chorizo and pâté that I hope to serve either as a starter or as a lunch sometime over the Christmas period. I should have made some salami as well, but I haven't got around to it.

I was too late to get a half pig from my usual source so the meat's from Morris's at South Kilworth; well worth a trip - buy their meat in 5 kg lots and you get a quantity discount that really makes the trip worth while. Probably nearly half the price of the supermarket on things like belly pork and brisket.

Their current special offer price list is online in the 'freezer prices' section of their website.

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I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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