Busy busy

Some say 'Green' or 'Sustainable' or 'Self Sufficient' how we try to ensure we live to put a smaller footprint on our earth.
Glyn
Posts: 199
Joined: Tue Feb 16, 2010 8:42 am

Busy busy

Postby Glyn » Thu Nov 25, 2010 6:54 am

Well its that time of the year. Dried off Xena, so no more morning milking - sleeping in late? mmm not quite! First of all the pig we got to use up all the spare whey had to go. He wasn't very big so it wasn't worth while getting a butcher in to do him. So how hard can it be? Out came John Seymore, Mrs Beaton and a cruise round the net. We arranged to borrow a cast iron bath (and a blow torch just in case) and got the gun , sharpened the bread knife to a point for sticking . Checked the set up with the pully and ute , fan and body bag and waited for a cool day.
With his head happily engrossed in his bucket he never even saw the gun , and the dreaded sticking went off without a glitch thank goodness. We gave the whole bath scalding thing a miss though. He was a black pig and years ago when we had a butcher do one for us we ended up always cutting off the skin before cooking anyway. Bit like black feathers only worse. The blow torch worked well - boy are they hairy! and the gutting was simpler than a sheep or calf as there is so much less guts. We put him in the body bag, pulled him high into the rafters of the shed with a pulley and the ute and turned the fan on him, butchered him the next day. Maybe he wasn't so small - over 6' when hanging up.

Have any of you tried Sous Vide cooking using a vacuum sealer and a rice cooker or slow cooker? Wonderful!! we had some last night - just perfect, and great to know we have lots more of the same herbed, seasoned and vacuum sealed in the freezer just needing to be popped in the rice cooker for a
guaranteed success.
Love this life.
Now next the bull calf.....
Glyn

mallee11
Posts: 79
Joined: Thu Jan 07, 2010 10:34 pm

Re: Busy busy

Postby mallee11 » Fri Nov 26, 2010 6:53 pm

I make marinade and cut one of our chickens down the backbone paint it with the marinade and vaccum seal and freeze then thaw in the fridge overnight , and cook them in the slowcooker in the bag ,so moist and tender and full of flavour ,I think this is similar to what you are doing .

minnie
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Re: Busy busy

Postby minnie » Sat Nov 27, 2010 9:41 am

Hi Glyn

What a job with the pig, I bet the pork will be good. :)

Who did your butchering?

Vicki

Glyn
Posts: 199
Joined: Tue Feb 16, 2010 8:42 am

Re: Busy busy

Postby Glyn » Sun Nov 28, 2010 6:03 am

Ah yes the pork is gooood.
DH did the butchering, first time for a pig hence the books. It went pretty well and as a direct result we have decided to buy a band saw/sausage maker and do all our own pork & beef from now on. As long as we don't let them get too big we should be able to manage on our own. The pig was a "Big British Black" which is 'an economical breed to feed' meaning it tends to fat. He was about 40 kg dressed and we had him for 3 months (brought him home in a sack in the back of the ute) fed mainly whey, pumpkins, scraps and a bit of left over cracked corn. Still there was a fair bit of fat particularly above the shoulders, which we have saved for soap making and sausages . Couldn't bring myself to washing out the guts for sausages- I've ordered those :) Not quite self sufficient but...
We have been told that this breed of pig if scalded the black skin does come off. We weren't convinced so we just skinned the meat at the butchering stage but maybe next time we will attempt the whole bath of hot water thing - know the theory but yet to master it. The local school breeds the pigs at their ag school so there is and endless supply.Which is great.

minnie
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Re: Busy busy

Postby minnie » Sun Nov 28, 2010 11:37 am

Hi Gly,

Just ordered this http://www.handyimports.com.au/index.ph ... ucts_id=31 our butcher bought a bigger version and said it is doing all his mince and kebabs but his sausage machine is still okay so he's not using it for that yet!

We should get out beef order in soon, so likewise will do all our snags and mince as required rather than big lots.

Glad to hear the pork tastes good, normally does when home reared.
:D
Vicki

Glyn
Posts: 199
Joined: Tue Feb 16, 2010 8:42 am

Re: Busy busy

Postby Glyn » Mon Nov 29, 2010 5:53 am

Mallee11 yes that is pretty much it - I reckon it would be excellent for home grown chooks - must give it a try.Apparently its good for making 'mouth melting steaks' too - cook under vacuum for a few hours then sear the outside in a hot pan to just to finish - haven't tried it yet but may be its one way of creating a good BBQ steak that's not all dried out and tough?

Vicki that looks like a nice machine - very professional. This is the one we've ordered [http://cgi.ebay.com.au/Brand-New-10-3-4HP-Meat-Cutter-Band-Saw-W-Grinder-/350414281341?pt=AU_Business_Industrial_Farming_Agriculture_Farming_Agriculture_Equipment&hash=item5196519a7d]
- as you can see the sausage side might be a bit small and slow but its got to be better than the hand mincer we used for the last beast! and the band saw should put an end to those splintered chopped bones we hope.

minnie
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Location: Alice, West of Casino, NSW
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Re: Busy busy

Postby minnie » Mon Nov 29, 2010 3:38 pm

Hi Glyn,

Looks good, that was one of the things I wondered with the home kill and butchering. This will make like a lot easier I'd imagine and give a much better finish to your cuts. Look forward to hearing how it goes.

Yes the one we got was the size smaller than the butchers using and we thought it was a good buy...

Money running through the fingers at the moment. Got myself a new (2nd hand) car at long last today. A 2004 Nissan Xtrail, I love it and aircon... ahhhhh... 8-)

Vicki

Glyn
Posts: 199
Joined: Tue Feb 16, 2010 8:42 am

Re: Busy busy

Postby Glyn » Thu Dec 09, 2010 5:26 am

Well so much for killing the fatted calf- he weighed out at 100Kg dressed ! It was a much bigger job than we had expected, he seemed massive after the pig. But the band saw and sausage maker worked well (apart from a damaged wheel on the sliding table). We spent one day butchering , mincing and packing and another day sausage making, salting, vacuum sealing ,bottling and dehydrating. 4 different types of sausage and they are all fantastic. The Dolmades were not such a success this time- grape leaves too small so they have spilled a bit & don't look as nice - pity some were supposed to be part of Christmas gifts.
Now we can get back to all the other chores that have been on hold for days
Glyn

minnie
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Re: Busy busy

Postby minnie » Thu Dec 09, 2010 6:49 am

Hi Glyn,

He was big, what breed was he?

Vicki

Glyn
Posts: 199
Joined: Tue Feb 16, 2010 8:42 am

Re: Busy busy

Postby Glyn » Fri Dec 10, 2010 6:13 am

He was a Frisian bull calf we paid $15 for in april/may to put on the house cow so we could go away. That didn't work as she never accepted him so we had to hand milk and then bucket feed him - bit of a pain. He was weaned as soon as we got the pig, but of course it has been a fantastic season for grass and he really boomed away in the last 6 weeks- the meat has more flavor than the last calf we did but he really was a bit too big for us to comfortably handle. Still that's an enormous amount of meat for very little outlay.

minnie
Posts: 2700
Joined: Sat Mar 15, 2008 9:23 am
Location: Alice, West of Casino, NSW
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Re: Busy busy

Postby minnie » Fri Dec 10, 2010 7:09 am

Hi Glyn,

Pity you had to bucket him... how long did you hang him?

We pick up our angus side next week, so I told the butcher we'll do all our snags and mince this time... looking very forward to making some different ones and working out what we like best.

What about dexter over your cows then you'd get the smaller beast to handle and good meat to boot?
:D
Vicki


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