bring me sunshine
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A good deal for the meat?Argh, I have to ring the abattoir up in the morning to say what meat I want back from my poor old boar 
The kill and split has thus far cost me £43.
Minus a couple of leg joints, there's 100 lbs of meat to play with.
Because he was an old boar, not forgetting the fact that I've still got some joints and chops left from the three previous pigs (  ), I've decided to get mostly sausages and mince to make my own burgers.
The abattoir say they'll charge me a pound per pound for sausages, less for minced meat.
Is this a good deal?
If so, do I:
(a) take the lazy route and cough up for the above, given that the OH is away so it's just me to do the animals, house and work 6 days a week;
or
(b) get 50lbs of sausages and stay up late into the night to mince the remaining meat myself for burgers? (My sausages are still a work in progress, much prefer theirs to mine!)
Money is an issue, as is freezer space - though friends and family all say they'll be more than happy to help out with the latter, which will retrospectively make up for the former.
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Nick
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As a point of reference, I get charged 38p/kg for butchery (any, including mincing), but £1.25, or so, extra, for a kilo of sausages. Only you can decide on the value of your time, to be honest.
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Brownbear
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I charge £1.65/kg to make pork into sausages, plus 20p/kg if it has to be boned out first.
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bodger
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Its a shame you don't live closer. We make sausages for our friends for nothing. We've turned boars and hoggets into sausage and just charged for the ingredients over and above the meat. We turn our sausage making into fun social events. 
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GSHP
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I've just paid £3.30 kg for sausages to be made....just a few from the trimmings, head, hocks etc.
In November I have two gilts going for sausages, bacon and gammon I must admit I am now considering 'doing ' my own.
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Brownbear
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| GSHP wrote: | | I've just paid £3.30 kg for sausages to be made.... |
Were the casings made from panda innards or something?
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GSHP
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I know first time we had used the butchers and it coincided with our daughter having an emergency appointment with a neurologist so we didn't ask the right questions at the right time and just paid.
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chicken feed
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i collect my pigs for bacon in 2 halfs and take them to a guy i found by chance that cures bacon and make sausages the total cost is twenty pounds for the slaughter man then a 160lb pig to be made into sausage and bacon both smoked and unsmoked for fifty pounds and todays 202lb pig cost me eighty pounds for the sausage and bacon to be made. in my opinion its value for money but maybe 2010 will try to cure my own 
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bring me sunshine
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So my abattoir is pricey but not as pricey as some...!
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Faithmead
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| bring me sunshine wrote: | | So my abattoir is pricey but not as pricey as some...! |
Hey there Bring Me Sunshine.......I've just realised you're the person we met at the "Abattoir" last week  You had your KK Boar.....and we had our Old Spot Sow - remember?
Hiya, nice to meet you. 
Anyway - sausages. Well, its gonna cost us the same...but they're also curing some bacon for us too......Haven't dared ask how much they're gonna charge but I've had reports that they do produce some good stuff. Could you get bacon too I wonder??
Cheers,
Mandy
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mochyn
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If you want a book covering suring, sausages etc. you could do much worse than Manual of a Traditional Bacon Curer by Maynard Davies (ISBN 9781906122089, Merlin Unwin Books). Fantastc: the old chap bought it for me for a wedding anniversay present.
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Stacey
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My butcher is really quite expensive but we don't really have much choice
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Rob R
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| mochyn wrote: | | If you want a book covering suring, sausages etc. you could do much worse than Manual of a Traditional Bacon Curer by Maynard Davies (ISBN 9781906122089, Merlin Unwin Books). Fantastc: the old chap bought it for me for a wedding anniversay present. |
I will add that to my wish list on Amazon & hope that someone buys it for my anniversary. Really enjoyed Adventures by Maynard. Must get his other one too.
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bring me sunshine
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| Faithmead wrote: | | bring me sunshine wrote: | | So my abattoir is pricey but not as pricey as some...! |
Hey there Bring Me Sunshine.......I've just realised you're the person we met at the "Abattoir" last week You had your KK Boar.....and we had our Old Spot Sow - remember?
Hiya, nice to meet you.
Anyway - sausages. Well, its gonna cost us the same...but they're also curing some bacon for us too......Haven't dared ask how much they're gonna charge but I've had reports that they do produce some good stuff. Could you get bacon too I wonder??
Cheers,
Mandy |
Hello again! You look nothing like your photo
Thanks for the help when I was reversing, BTW. Very much obliged. Shame you weren't there when I got the trailer home
I plumped for 2/3 sausages and 1/3 minced meat - and gave them free range with the flavourings, so it'll be interesting to to see what I get back! I'm picking everything up tomorrow morning -no need for me to add to the "what's everyone eating" thread for a while
I wanted to try for bacon from a KK a while back, but a few people advised me against it... I might have a go anyway from one of the sows that has to go later this autumn. Maybe...
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bring me sunshine
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| bodger wrote: | | Its a shame you don't live closer. We make sausages for our friends for nothing. We've turned boars and hoggets into sausage and just charged for the ingredients over and above the meat. We turn our sausage making into fun social events. |
Boooooooooo! Maybe next time I'll host a Downsizer sausage-making BBQ extravaganza 
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Faithmead
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| bring me sunshine wrote: | | bodger wrote: | | Its a shame you don't live closer. We make sausages for our friends for nothing. We've turned boars and hoggets into sausage and just charged for the ingredients over and above the meat. We turn our sausage making into fun social events. |
Boooooooooo! Maybe next time I'll host a Downsizer sausage-making BBQ extravaganza |
Maybe we could have a mass sausage making lesson/event here in Wales? Bodger - are you up for being the Expert teacher 
BMS - maybe we can do a swap sometime to check out the taste difference ?   Actually, we thought I was almost certainly superfluous to your reversing ...... talk about 'expert'
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bring me sunshine
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| Faithmead wrote: | | Maybe we could have a mass sausage making lesson/event here in Wales? Bodger - are you up for being the Expert teacher |
I'd be up for that!
| Faithmead wrote: | | BMS - maybe we can do a swap sometime to check out the taste difference ? |
Sounds good to me!
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Brownbear
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Starting next year, we will be running Pig Processing Weekends, probably in Wales at first. The details are still to be fleshed out, but here is the running order for the classes:
| Quote: |
Friday
1600 Arrival.
2000 Dinner of barbecued meats, salad, bread rolls.
Saturday
0830 Breakfast. Cereal, pastry, toast etc.
0930 Class 1. Equipment and machinery, purchase and safe use of.
1015 Coffee.
1030 Carcass cutting. Two pig carcasses will be split and divided into cuts.
1230 Lunch. Soup and bread.
1330 Class 2. Supplies – casings, flavourings, additives. Best suppliers and cost analysis. Use of spreadsheets for storing recipes.
1415 Tea.
1430 Sausage making.
1600 Tea.
1615 Pate and terrine making.
1800 Finish and break.
2000 Dinner – sausages, ribs, chops.
Sunday
0830 Breakfast. Cereal, pastry, toast etc.
0930 Class 3. The theory and a brief history of curing.
1015 Coffee.
1030 Bacon and Ham.
1230 Lunch. Pate and Terrine, salad, bread.
1330 Class 4. Types of cured and fermented sausage.
1415 Tea.
1430 Salami making.
1730 Finish. |
Participants will be limited to 12, everyone gets to do everything hands-on, and both carcasses will be either eaten or taken home by participants.
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Faithmead
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Cor....that sounds fantastic. We'd only be able to attend if the venue were near enough for us to get home in the eve - far too much stock to be able to stay away overnight
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Pel
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| Faithmead wrote: | | Cor....that sounds fantastic. We'd only be able to attend if the venue were near enough for us to get home in the eve - far too much stock to be able to stay away overnight |
Depending on when he has it next year and you don't mind two extras with me, i can come down and look after your animals.. i can do a special deal because of one of the extras, if you happy with that (and the OH is too, him being the other other)
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bring me sunshine
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| Pel wrote: | | Faithmead wrote: | | Cor....that sounds fantastic. We'd only be able to attend if the venue were near enough for us to get home in the eve - far too much stock to be able to stay away overnight |
Depending on when he has it next year and you don't mind two extras with me, i can come down and look after your animals.. i can do a special deal because of one of the extras, if you happy with that (and the OH is too, him being the other other) |
Since Pel is now booked, you'll have to hold it in south Wales as I have the same issue with travelling and animals 
Joking aside, what you're proposing is just what I need. Location is the only problem for me ... well, plus cost, so it would depend on what you were charging...
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Brownbear
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This is actually starting to fill up quite fast, and it'll be the only one with DS discount.
Anyone interested please PM me for the details.
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Pel
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I know you said Pm you for details, but can i ask what sort of price are looking to charge.. perhaps i could send one of my friends on the course. sorry BMS for stealing your thread a moment.
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Faithmead
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| bring me sunshine wrote: | | Faithmead wrote: | | Maybe we could have a mass sausage making lesson/event here in Wales? Bodger - are you up for being the Expert teacher |
I'd be up for that!
| Faithmead wrote: | | BMS - maybe we can do a swap sometime to check out the taste difference ? |
Sounds good to me! |
Collected our sausages and bacon today - TONNES of it and looks fantastic - all the bacon is vac-packed, other than 4 large Bacon joints. Dead pleased....how about you BMS?
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bring me sunshine
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Sausages were delicious, not tried the joints yet.
Don't think I'll be going for flavoured sausages again, though, weren't quite strong enough for my liking. Mind you, I didn't get any spicy... Oh, and the gluten free sausages were jolly tasty, too 
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