Nyheter

It's a very strange time for us at the moment at Alledal Gård.

We've been here in Sweden for over 4 years, and during that time we have had some down moments, but mainly we've had a wonderful time trying to make a success of our little farm in Skåne. I have no regrets about coming to Sweden in the summer of 2006.

Now, I'm afraid, the end is nigh, and we are shutting down the farm. Over the last few weeks the chickens, ducks, and geese have found new homes, and hopefully in the next few days the goats will have new homes too. By the end of 2010 Alledal Gård will no longer be an active farm.

We've had some wonderful successes with the yellow ducks and the chickens particularly, and have found it to be incredibly rewarding. And for me personally, a fantastic way to switch off when I come back from work on my main job.

This is the beginning of a new chapter for us, and hopefully over the coming months we'll be able to share more of our plans for the future. If you've followed us over the years, many thanks, and I hope that we've brought some pleasure to you from our little corner of the Swedish countryside. 

 

 

Flerspaltig rubrik

Omtyckt


Hem
Test run of making bacon Utskrift
Skrivet av Stephen Baines   
2006-12-10
In the Alledal kitchen we've been doing a test run of making bacon.

The cure we have used for our first run is a pre-prepared one. Once we've got comfortable with curing, we may well make our own cure.

We bought a large piece of pork (the majority of which has been turned into yet more sausages) and cut about a 11/2 lb piece off it.

Piece of pork

I accurately weighed out the curing salt - this piece needs only 28g of cure.

Curing salt

The salt is rubbed into the surface of the meat, and then wrapped in clingfilm.

Salt rubbed into meat

And then placed into a plastic bag in the fridge. The curing time depends on the thickness and size of meat - it's 1 day per 1/2" of thickness of meat plus 2 days. It's important to turn the meat every 2 days.

Wrapped meat

 We'll report back next week how it worked...

 
Senast uppdaterad ( 2007-02-09 )
 
< Föregående   Nästa >
[ Tillbaka ]

© 2012 Alledal Gård