Walter, I am still interrested to know what is the curing process you use, if this is not fermentation.... I donot think that nitrates salts were used "before". But fermenting like the french saucisson, or whole ham, could be done only with certain weather features. Where I live, people used only salt, because the climate is maritime.
Stacy Witscher wrote:That book is very expensive. I'm curious why do you recommend that over other charcuterie books or for that matter other food science books. I have Charcuterie by Michael Ruhlman, forgive my spelling if it's wrong, and I have On Food and Cooking by Harold McGee, which is well regarded as the food science bible. I have done some curing of bacons, hams, sausages but have used nitrites/nitrates when called for. When I've tried uncured products I haven't liked the look or taste of them, what do you do to fix this, if anything?
Xisca Nicolas wrote:Walter, I am very respectful about what you wrote in the pig forum, but for this, I need to check with you....
What is the real difference between cured and uncured? Is it about FERMENTATION?
Xisca Nicolas wrote:I have come across some informations about the NEED for pork to be fermented, or else there is a health hazard. By memory, I think it was about aggregation of something in the blood.... It could thus explain one of the real reason of pork prohibition in some societies... if they did not know how to transform this meat to be safe! So it seems it was not only about parasites!
Xisca Nicolas wrote:Pork seems to become fully edible for us after fermenting, which is the case of cured meat, that you can keep out of the fridge.
Xisca Nicolas wrote:For eating the fresh meat, there is also a solution: marinade. Wine and vinegar are themselves fermented products...
I have no idea if lemon juice is ok, and I would be interrested to know this....
I have also no idea how long is enough marinade.
Annie Hope wrote:is there any evidence for a separate pen to encourage mating?
Ian Rule wrote:Essentially, as a fervent Permie, I signed up to take over pigs, ducks, chickens, greenhouse and gardens. Turns out, its a lot of work, and ingesting years of permaculture books, vids, and a solid PDC didnt quite prepare me to hit the ground running. Its a lot easier to dream than to do - especially when you have 20 different dreams that could all be respective lifetimes of exploration and fulltime work.
Ian Rule wrote:My biggest ongoing, unsolved issue has been the pigs. When I joined, there was one large male and a handful of grown ladies. After a season of nonstop pig pregnancies and nonstop litters of pigs, we had well over 20 pigs. We sold a few to other upcoming pasture operations, and have since killed and butchered one female; but I separated the (pubescent) males and females a few months ago. Not proud to utilize such a draconian tactic, but we simply could not handle the influx of piglets
Ian Rule wrote:Im unwilling to kill young pigs. Spend 10 years as a vegetarian and it leaves its marks.
Ian Rule wrote:I should also mention - these are not pastured pigs. They're in yucky pig pens that we do our best to maintain
Ian Rule wrote:My reason for this cry for advice is a fear of Boar Taint - Ive read plenty on it, but its almost all anecdotal and often contradictory
Ian Rule wrote:Additional question - obviously I need to start castrating future litters, and I intend to. Can I mix the pubescent 1st year pigs that are still small once in the new paddocks? Should I cash out and have a vet castrate the >100lb fellas? I dont like keeping the gender division in place, but I dont want unmitigated piglets nor do I want to allow inbreeding. Sepp certainly doesnt seem to give it half a thought, but its been a madhouse for us in the pig pens. One of which we call The Madhouse