Thread: What I did with "boary" pork

Hi guys,

We traded a 6 month old boar for a "giant" boar for the freezer, the pork stinks, and tastes like it smells. But being part Dutch, it will not go to waste, we don't have a dog, so that's that's no go and our cats are ungrateful little shits.

So i tried my hand at dry cured/aged meat, nothing to lose I guessed. I settled on spicy chorizo and that cured pork/ham stuff cut finely on platters.

I was picking up beef from the butcher and got him to give me some natural casings, I hand diced the stinky pork, we had some fatty slices that looked like belly, recipe said 20% fat to be added to lean meat so figured it would be fine. Added spices, left in fridge for a couple of days, pulled out and diced it again (a bit coarse first time round).

How do you stuff sausages without a flash machine? Easy! We call them a "sausage gun" in the chippy world, but its a calking gun that can fit the normal tubes or "sausages" of glue. Fill in 2-3 inch depths, and try to avoid air bubbles, repeat until full. Put sausage sounds on nozzle and you are away.

I had a spare pork belly from a small porker that was getting a but old, so tried the platter ham stuff with that. I'll admit I had little idea how to make it, but I had bacon cure, and that's always a good start. Rolled the meat in bacon cure, vacuum packed it, left in the fridge for a week. After that pull it out and it's ready for drying.

Both the chorizo and belly got the same treatment, I bought cheap dry cure bags, but next time I would get better ones. Anyway, in the dry cure bags and then into the fridge until 40% weight reduction.




Mrs Larry was pretty weary of it, but it got the better of her and she liked it.

Chorizo, tasty, and less boary, but still a bit boary, ill call it a success.

Thanks Lars