As you know we take two (last year three) weaners each year to raise for meat. Although it started as an experiment four years ago it was a huge success and we now do it annually. Last year we took two Berkshire Blacks and a British Lop cross for bacon. The pigs are killed here by a local debiteur and then, after cleaning them and cutting them into two, he takes them back to his premises for hanging and subsequent cutting.
Last year we asked him to give us more larger joints so that we could smoke them. However, we didn’t have a meat smoker. Small problem! I looked all over the internet and finally came up with an idea and some dimensions for Max to put into practice.
Max bought it back and was followed by two of M. Billy’s workmen – it took all four of us to carry it from the car into the shed opposite the kitchen. We felt slightly ashamed when we saw it next to our “burner” but it works a treat.
I have prepared hams for roasting before but they taste nothing like the ones that have been smoked first. We have just finished smoking so bacon backs – one will be used tonight for lardons in a pasta sauce. The other I hope to slice for breakfast.