1. This site uses cookies. By continuing to use this site, you are agreeing to our use of cookies. Learn More.
  2. Hey Guest, We're having our annual Winter Moot and we'd love you to come. PLEASE LOOK HERE to secure your place and get more information.
    For forum threads CLICK HERE
    Dismiss Notice

Salting Pork

Discussion in 'The Homestead' started by santaman2000, Apr 19, 2019.

  1. British Red

    British Red M.A.B (Mad About Bushcraft)

    Joined:
    Dec 30, 2005
    Messages:
    25,491
    Likes Received:
    324
    Location:
    Mercia
    Caponising is illegal in the UK. Chemical caponising has been for a long time due to the chemicals remaining in the meat. Surgical caponising is deemed cruel and was made illegal in early 2000s here.
     
  2. santaman2000

    santaman2000 M.A.B (Mad About Bushcraft)

    Joined:
    Jan 15, 2011
    Messages:
    16,043
    Likes Received:
    721
    Location:
    Florida
    It’s still legal here and I see one every now and then. I’m not sure why it’s gotten rarer here but I suspect it’s just not as economical?
     
  3. Janne

    Janne M.A.B (Mad About Bushcraft)

    Joined:
    Feb 10, 2016
    Messages:
    12,236
    Likes Received:
    2,204
    Location:
    Grand Cayman, Norway, Sweden
    We buy a type of properly salted and smoked bacon called ( translated) Coast Bacon in Norway.
    Not sliced.
    Oldfashioned food.

    Beautiful slow boiled, with potatoes
     
  4. Janne

    Janne M.A.B (Mad About Bushcraft)

    Joined:
    Feb 10, 2016
    Messages:
    12,236
    Likes Received:
    2,204
    Location:
    Grand Cayman, Norway, Sweden
    I used to buy Capons in France.
    Here, they are from the US.
    Worth it?
    Goose is better.
     
  5. Robson Valley

    Robson Valley Full Member

    Joined:
    Nov 24, 2014
    Messages:
    8,014
    Likes Received:
    1,233
    Location:
    McBride, BC
    Think I will make a few phone calls for local pork belly.
    Then I'll follow British Red's suggestions.
     
    santaman2000 likes this.
  6. Janne

    Janne M.A.B (Mad About Bushcraft)

    Joined:
    Feb 10, 2016
    Messages:
    12,236
    Likes Received:
    2,204
    Location:
    Grand Cayman, Norway, Sweden
    But try to omit the saltpetre. The Pig does not need it unless it needs to be preserved for extensive time, like if you take your sail boat and sail to Cayman.
    In that case, salt a barrel of Bison for me.
     
  7. santaman2000

    santaman2000 M.A.B (Mad About Bushcraft)

    Joined:
    Jan 15, 2011
    Messages:
    16,043
    Likes Received:
    721
    Location:
    Florida
    They’re still very good here; just not especially common, and a bit expensive. All I can advise is try one and make your own opinion how they compare to the French ones. I do know that a lot of the market that still exists here is for new European immigrants that don’t fancy turkey at Thanksgiving.
     
  8. Janne

    Janne M.A.B (Mad About Bushcraft)

    Joined:
    Feb 10, 2016
    Messages:
    12,236
    Likes Received:
    2,204
    Location:
    Grand Cayman, Norway, Sweden
    To my memory of the French ones, the American ones taste the same.
    Succulent, meaty, full of flavour.

    And you hit it spot on, it is instead of Turkey we have either a Capon or, if we can find a nice large one, a Goose.
    A capon has more meat, a Goose nicer taste and truly delicious fat to spread on a sandwich!
     
  9. Robson Valley

    Robson Valley Full Member

    Joined:
    Nov 24, 2014
    Messages:
    8,014
    Likes Received:
    1,233
    Location:
    McBride, BC
    "BBQ" here is a word for long and low, slow cooking with rubs and smoke = tenderizing.
    "Grill" is a word for quickie stuff = T-bones, kebabs, burgers, chicken sate' and so on.
    Run 2 or 3 cookers at a time, OK by me. I have 5 here and 3 in the city.

    Bison. Two-yr olds are not big enough until the mud freezes in the ranch yard.
    They are as much as 400 lbs different, depending on how early they were born.
    That's about mid November if we don't get snowed in again. Live weights? a ton/2,000lbs or so.

    Pray for rain, they are so good on sweet grass.
    Last side I bought was 278 on the hook (bone in). I have the bill on the wall!
    $4.50/lb to the ranch and $120 to cut/wrap/label/flash freeze.

    Honestly, I'd like a side of pork. No idea what size that might be.
    Smoke the Hello out of some of it, sausages and chops and a ham.
    Old immigrant Italian families came with the railroad a century ago. Many stayed.
    They brought their meat-processing skills with them that their grand kids do now.
     
  10. British Red

    British Red M.A.B (Mad About Bushcraft)

    Joined:
    Dec 30, 2005
    Messages:
    25,491
    Likes Received:
    324
    Location:
    Mercia
    There are two ways, chemical or surgical. Chemical taints the meat with hormones. Surgical is done through the ribcage without anaesthesia. I don't think many people approve of that now
     
  11. British Red

    British Red M.A.B (Mad About Bushcraft)

    Joined:
    Dec 30, 2005
    Messages:
    25,491
    Likes Received:
    324
    Location:
    Mercia
    The salt petre is amazingly effective against botulism. If I was storing at ambient temperature I woukd definitely use it. If refrigerating immediately its less vital.
     
  12. British Red

    British Red M.A.B (Mad About Bushcraft)

    Joined:
    Dec 30, 2005
    Messages:
    25,491
    Likes Received:
    324
    Location:
    Mercia
    Its well worth it. We have found that the cold smoke generator that I demonstrate is available in the US on Amazon.It is the one bit of kit that I suggest buying. Everything else a man like you can make. Another YouTube guy following our demo nade a brilliant smoker from a pedal bin!

     
  13. Keith_Beef

    Keith_Beef Native

    Joined:
    Sep 9, 2003
    Messages:
    1,331
    Likes Received:
    236
    Location:
    Yvelines, north-west of Paris, France.
    My mother used to cook a capon for Christmas day every third year. She always said that turkeys were too big and their flesh too dry, and that even a big chicken was too small.

    So she'd rotate through capon, joint of pork, joint of beef.
     
    Janne likes this.
  14. Billy-o

    Billy-o Native

    Joined:
    Apr 19, 2018
    Messages:
    1,079
    Likes Received:
    410
    Location:
    Canada
    Salt Pork and Dried Peas .... sounds awfully c18th, but its great if you cook it right.
     
    Janne likes this.
  15. Keith_Beef

    Keith_Beef Native

    Joined:
    Sep 9, 2003
    Messages:
    1,331
    Likes Received:
    236
    Location:
    Yvelines, north-west of Paris, France.
    According to a DEFRA document from 2011, a capon is defined as a "male fowl castrated surgically before reaching sexual maturity", and notes that "Caponisation is not allowed in the UK on welfare grounds."

    The import, sale and consumption of capons is not prohibited.
     
  16. Janne

    Janne M.A.B (Mad About Bushcraft)

    Joined:
    Feb 10, 2016
    Messages:
    12,236
    Likes Received:
    2,204
    Location:
    Grand Cayman, Norway, Sweden
    I am not sure about botulism. It is an Anaerobic bacteria, so should not be in the meat. Or be able to multiply if the meat is salted and smoked properly.
    I have never used preservative other than salt or sugar.
     
  17. Keith_Beef

    Keith_Beef Native

    Joined:
    Sep 9, 2003
    Messages:
    1,331
    Likes Received:
    236
    Location:
    Yvelines, north-west of Paris, France.
    Or call it "spezzatino di maiale con piselli".
     
  18. Janne

    Janne M.A.B (Mad About Bushcraft)

    Joined:
    Feb 10, 2016
    Messages:
    12,236
    Likes Received:
    2,204
    Location:
    Grand Cayman, Norway, Sweden
    Still eaten in Sweden....

    Peasoup with pork.
    A classic Thursday meal.

    Age old dish, pork, peas, lentils (plus grains) were the staple in European Cuisine before that Italian discovered the Americas.....
     
    Herman30 likes this.
  19. Robson Valley

    Robson Valley Full Member

    Joined:
    Nov 24, 2014
    Messages:
    8,014
    Likes Received:
    1,233
    Location:
    McBride, BC
    Smoker BBQ. I have several, the big one will hold 6 chickens and 4 racks of side ribs.
    It was a 4-burner, La-Dee-Dah gas grill that had a gas flow problem = ruined completely $$$$$

    What I want is a steel, 4 drawer filing cabinet. Burn out the paint, fire and smoke wood in the bottom.
    foods stacked by temperature in the open-bottomed drawers.
    I can see potatoes and corn in one drawer, chickens in another and ribs in the third.
     
    Billy-o and Janne like this.
  20. Billy-o

    Billy-o Native

    Joined:
    Apr 19, 2018
    Messages:
    1,079
    Likes Received:
    410
    Location:
    Canada
    mmm ... smoked corn
     
    santaman2000, Janne and Robson Valley like this.

Share This Page