How to Butcher Half A Pig At Home & How Much it Cost to Raise Pigs for Smallholding Self Sufficiency

[@robinhooduk8255]

this is a totally random comment but i was just watching a video about jack the ripper and they speculated how jack the ripper could have been a butcher. but from seeing this video you seem much more of a muscle and bone expert, are butchers skilled in organs and such or is it just muscle and bones butchers deal with?? i told you it was a random comment..lol

[@OurSmallholdingAdventure]

you win the award haha, brilliant comment and yes, skilled in organs too :)

[@Keya-stamma]

This blokes different class.However if this is aimed at novice butchers may I suggest designing the next hadron collider.Probably easier and you’d still possess your fingers at the end.

[@mrblanc7521]

This is great knowledge and thanks for sharing. I’m trying not to eat pork, not for religious reasons, just heard a lot about parasites in pork, and have done recent parasite cleanse, shame cos it tastes amazing. But this same idea with beef would be amazing. Thanks again great vid.

[@Kahrul_]

@@mrblanc7521 What parasites have you heard of? I know there was a problem in the past with pork because of the conditions that the pigs were being kept. That is where the concept of not eating pork medium rare came from because of pork being a "dirty meat". I have also heard that those practices are more or less gone now, I still won't eat pork medium rare, so there shouldn't really be any issues with pork that aren't solved with cooking the meat adequately. If you have heard differently I would like to go check it out so I can stay safe :thumbsup:

[@mickroe8798]

I was a butcher for 30yrs. I am impressed. Quality.

[@OurSmallholdingAdventure]

Very kind, thank you

[@paulone-off7286]

This was a random viewing for me, but watched the entire video and found it very interesting. Always appreciate seeing a craftsman at work, clearly knows what he's doing and very concise explanation. If I wanted to become a Butcher I would happily learn from you. That's an impressive stash of pork, well used and sorted. You must have a massive fridge and freezer, I mean massive. I knew this was all going to work out cheaper per Kg, just goes to show if you are in a position to rear and grow your own, highly recommended. Great work.

[@OurSmallholdingAdventure]

Got to love a random viewing! Thank you for watching! We appreciate it. Indeed, we have a couple of large chest freezers for the meat but it tends to stack quite well if you package it sensibly. Take care!

[@Scryptur]

Same here, this was so interesting to watch

[@ralphvandereb66]

Same here

[@Kegster9]

Yeah, me too

[@ElonMusk87216]

Same 😂👏

[@7th.trumpet]

This randomly popped up on my recommendations and i watched every minute of it. It's fascinating to see a skilled butcher carve up an animal and waste literally almost nothing ! 👏🏻🇬🇧

[@OurSmallholdingAdventure]

I'm so glad it popped up and thank you for taking the time to comment!

[@richardk5246]

That was the best three quarters of an hour I've spent in a long time. Thanks for the all the details.

[@OurSmallholdingAdventure]

Wow! Thank you!

[@lorrainemalyan983]

Stephen is a total craftsman and a natural teacher. Absolutely fascinating to watch.

[@OurSmallholdingAdventure]

Thank you Lorraine !

[@Ich1GoTgl]

Tip for the brine: Use half the amount of water to dissolve the ingredients in the brine while heating. Freeze the other half as ice cubes, add those back into the brine during the cooldown phase, drastically reducing the wait time for it to cool down.

[@OurSmallholdingAdventure]

What a great tip! Thank you 🤩

[@johnrubber1144]

One of the best KZbin videos I've seen. Totally fascinating. I had never had a particular interest in butchery but to see what can be done by a skilled butcher with a sharp knife was impressive. I want to see how the bacon turns out. Also good of you to show the finances of the whole thing. That's a good quantity of pork for the family. Will watch your other videos now. Subscribed.

[@OurSmallholdingAdventure]

Thank you so much 😊

[@paulshell1729]

As a former working chef who spent many hours behind a butcher block breaking down primal cuts; excellent video and knife work. This guy knows what he's doing and explains it well. It is a lot of information for a novice, but worth really paying attention. Beautiful pork by the way.

[@OurSmallholdingAdventure]

Thank you so much, really appreciate it

[@joemartin4751]

I love how KZbin throws out random videos that I’d have never found myself. Thoroughly informative and interesting. Many thanks!

[@OurSmallholdingAdventure]

Glad you enjoyed it!

[@stevexn]

I'm a master butcher, good video, quality pork, and great knife skills

[@OurSmallholdingAdventure]

How kind, thank you so much.

[@ShazIam23]

I don't think I've ever had a knife that sharp in my LIFE 🤯

[@OurSmallholdingAdventure]

It's great to have one, though may take getting used to.

[@Konzea]

Looks like all Victorinox blades. They are very popular

[@DaveBloke-tg5wv]

This is the real sort of education we should be teaching our children!

[@OurSmallholdingAdventure]

100% agreed!

[@alvineddington3417]

You just blew this Old TEXAS Boy away! Didn't understand half of what you said , but the video was fanatic!. Your knife skills are mind boggling. I'll be back for more. Ya'll ever BBQ any of that stuff? You just make my subscription list .🤠 Rock ON!

[@OurSmallholdingAdventure]

Oh wow, Thank you. Don't worry, you don't need to understand us LOL. We do BBQ if the sun ever shines here ;) take care!

[@country4lyfe365]

Your the best butcher ive ever seen. Your butchery is very traditional, like my grandfather , "god rest his soul", is how he butchered. Didnt waste a thing. And got every cut out of an animal, to feed the familly. Great video, and god bless ya.

[@OurSmallholdingAdventure]

That is very kind and fond memories, thank you for sharing.

[@RutherfordGeorge]

Thanks for a very informative and well presented video. The costing info was especially helpful. Well done!

[@pavelow235]

Good teamwork. Most couples don't have this kind of flow. Kudos to you two.

[@OurSmallholdingAdventure]

Appreciate that, thank you

[@jonhansson5199]

I have absolutely no idea why KZbins algorithm served me this content. I usually watch math, tech and science videos. But for some reasons it knew id enjoy a lengthy pig disassembly tutorial! Good content!

[@Jimmy_Jones]

It's learning all the same. Guess that's the link.

[@kimbradley1292]

Wow! Impressive knife skills. You'd make a great teacher. Well done Steven!

[@OurSmallholdingAdventure]

Ahh thanks Kim!

[@PennyEvolus]

bestie hes from the british isles whatd u expect (im joking of course but its true all of us here have great knife skills)

[@howardsportugal]

Interesting - we buy beef, grass raised, for about the same price as the pork costs you shared...I am not sure I am brave enough (yet) for pigs but we do process our own chickens & the meat is sublime. Do we "enjoy" the processing? No, but that's life! All the best from rural Portugal!

[@johare94]

I didnt search for this! But stayed and watched the whole thing! Very interesting, you explain the process very clearly

[@OtterwoodCottage]

Love this video and the butchery is such a skill that’s a privilege to watch and must have taken years to refine. Can’t wait to see how the two bacon cures work out. ❤

[@OurSmallholdingAdventure]

Thank you!

[@OBSI1-s4t]

​@@OurSmallholdingAdventure how much does it cost to start a small holding?

[@mrjwarosa]

Possibly the finest post- it- note reveal on the Internet. Superb

[@cidervillage]

Great video and well put together. I have been doing my own pigs for many years and I think you are spot on. Very educational.

[@OurSmallholdingAdventure]

Thank you

[@paulbrenning7022]

What a pro! Masterclass. Reminds of my dad.

[@OurSmallholdingAdventure]

How lovely, thank you.

[@pamelaburdettemiller4474]

We're raising our first 2 pigs now and plan to butcher them in about 3 months. We took a hands on pig butchering class with a small group and this video is like a personal one on one class. Everything was explained and demonstrated very clearly. I'm glad this popped in my feed today and look forward to learning more information to help us along our journey as we expand our homestead. Thank you!

[@OurSmallholdingAdventure]

Thank you for your kind words! I'm thrilled to hear the video was helpful for you. Wishing you all the best as you expand your homestead! Take care and hope to see you here soon

[@crazylifehomestead]

That video kept my interest all the way through! I am a hunter and we have processed our own venison and put it to freezer camp! I've never seen a pig butchering so that was fun for me! Thank you Chris!! Tracey, I'm marking this video for future reference so when it's time to cure the bacon, I have a reference! Thanks again you two! Great video!!

[@OurSmallholdingAdventure]

How kind! Thank you! Take care.

[@ellame9041]

Wow

[@OfficeBoyBuilder]

This was a bloody masterclass! Thoroughly enjoyed watching this, and looking forward to binging on the rest of your channel! My long-term dream is to have a smallholding and raise my own livestock etc. so this is a brilliant resource to find. Incredible butchery skills and knife skills to watch and learn from. Thanks for taking the time to make, edit and post quality content.

[@jonfairhurst71]

This popped up randomly, watched the whole thing and found it amazing the amount of meat from 2 pigs. Great video, very informative 👍🏿

[@OurSmallholdingAdventure]

How kind, thank you!

[@jonathanhawken]

wonderful to see, a full appreciation for the animals that you raise and use for sustaining yourselves. Respecting each part of the animal, reducing waste. Fantastic video, I dont think i'd ever come across self butchering such a large whole animal myself, maybe a single primal. Top video.

[@jonathanhawken]

wondering since I haven't seen any of your other videos, were you a butcher by trade? or self taught?

[@gards1988]

Its just art aint it. The years of developing skills makes this look so simple. 🤝

[@OurSmallholdingAdventure]

Thank you :)

[@davrk5429]

I'm guessing this came up on my algorithm because one of my subscriptions (Goldshaw farm) recently had his pigs butchered. I'm not a butcher, chef or a farmer, but I watched all 50 mins of this and found it thoroughly fascinating and entertaining 👍

[@OurSmallholdingAdventure]

How very kind of you. Thanks for taking the time to comment !

[@Psylaine64]

I'm here for the same reason I think lol. I totally loved every moment though. I've been tempted to try my own dry brine for bacon and its starting to look more and more tempting!

[@diaaway]

Man, this man and his excellent way of explaining and teaching made me, someone who had never done anything like this, feel like i could do it myself 😅 Awesome video

[@OurSmallholdingAdventure]

So kind of you - thank you

[@FinelinerFantasy]

What an insane watch. A random viewing also, but kept my interest throughout. I had never once considered how much meat comes off one animal, I didn't realise it was so much!

[@OurSmallholdingAdventure]

Thank you for this, it's so good to hear this kind of feedback.

[@lisaburns235]

Amazing. Great tutorial too. All i could think about with the rib bones and the knuckles was soup, soup and more soup lol. Its all my mam would use in soup and dumplings 😋

[@OurSmallholdingAdventure]

thank you and how lovely! We totally agree!

[@DonHbankz]

I don’t know why or how I found this video but I am impressed makes me want to learn butchering making bacon and raising pigs

[@jacharakis]

I could not stop watching this, very fascinating and engaging. The level of skill demonstrated in butchering is amazing. Also gives perspective of how much of an animal we don't see when we just buy the bits we want and are familiar with. My son who is into food, came in and watched the second half with me, also fascinated. He's also into swords, daggers and all kinds of blades, and wonders where the big one is from please.

[@OurSmallholdingAdventure]

Thank you for this feedback, great to hear! Oooh we have had that a long time! Usually www.butchersequipment.co.uk/ these days

[@Ahhsahhdh]

Mate you got some skills brilliant job

[@darrencorpe3266]

Amazing skill and tutorial. Have you got a video on how YOU sharpen your knives ? Thx .Quality video and talent.👍

[@OurSmallholdingAdventure]

Not yet, I keep saying people are interested but he isn't sure - I'll keep reminding him ;) Tracy

[@Stargazer80able]

Fast hands, steady cuts, industrial tools. Great work. Keep on keepin on. People can slow down the video 2x if I am not mistaken. But then it sounds like an afterparty at the late end. ;)

[@OurSmallholdingAdventure]

haha made us laugh! Thank you very much

[@jimrichards3916]

Great Video. Most video's like this all seem to be American, so good to hear a lad from the north east.

[@TheBigGLW]

As with a number of others, stumbled over this and was captivated! Great to see this snout to tail use!

[@OurSmallholdingAdventure]

Thank you very much!

[@DaVe-jz7gt]

This was awesome, you guys are inspirational. I would love to homestead in the future

[@oliverwillsher702]

I loved it keep it up folks ,great no nonsense and professional had my mouth watering

[@OkieDokieSmokie]

Amazing video. Thank you for all the effort you went through to document this

[@OurSmallholdingAdventure]

Glad it was helpful! You’re welcome!

[@TeeDoubleEE]

sat here eating my BLT amazed by how much skill goes into making this bacon... wish i was a butcher now

[@pixelfu623]

What a pleasure that video was to watch. Living the dream.

[@OurSmallholdingAdventure]

Thank you

[@ddoherty5956]

I grew up on a small holding and have been with the slaughter man when the pigs have been done but Ive learnt loads from this. Thank you so much. 👍

[@OurSmallholdingAdventure]

Thank you, every day is a school day for us all isn't it!

[@michaelcrawford2094]

So satisfying to watch, great skills and presentation Stephen!

[@OurSmallholdingAdventure]

Very kind, thank you.

[@LewisOxley-e9e]

Duno how i ended watcg this but watched it from start to finish. Crackling video

[@OurSmallholdingAdventure]

Crackling - love it! Thanks for watching ;)

[@Stuart-n9s]

You two are just an amazing inspiration! I love the clear and concise information which you give with an honest northern flair. Doing research into starting a new farm in the Cotswolds, came across your channel and I am having a video marathon! Thanks for all that you do! AMAZING COUPLE X

[@OurSmallholdingAdventure]

That’s very kind of you, much appreciated

[@finball72h92]

This was a random midnight watch before bed,it was class wish I had the space to own a pig or two now. Brilliant vid watched it the whole way through. 😊

[@OurSmallholdingAdventure]

Glad you enjoyed it!

[@3stevieb1]

that both amazed me and made me feel exhausted. excellent video❤

[@OurSmallholdingAdventure]

Glad you enjoyed it! Thank you.

[@steve129s]

No idea why KZbin randomly recommended this video to me but I'm glad it did. Great video and it surprised me how much cheaper it worked out per Kilo at the end.

[@heidibear44]

This was one of the most useful and helpful videos I've ever watched on youtube. Thank you from my heart for taking the time to make this and post it. The way you both speak and explain really made perfect sense to me. So, so appreciated the information.

[@OurSmallholdingAdventure]

This is so very kind, thank you!! Lovely to have you here for this :)

[@OutcastSpartan]

I've been a chef for ages, could never see myself butchering, but this proved it's not as gross as I thought.

[@OurSmallholdingAdventure]

That’s so good to hear!

[@goodfood8995]

Absolutely brilliant video loved it

[@OurSmallholdingAdventure]

Thank you for this.

[@paullucas9131]

Great video, something I would love to have ago at. Have you ever thought about running workshops? Basil 👍

[@OurSmallholdingAdventure]

One day we hope to Basil but not whilst we’re also working full time. Take care!

[@oursmallholdinglife5243]

Absolutely fantastic I can’t tell you how helpful this is to us! I’ve always used the abattoir to cut for me in their onsite shop but it always comes back really roughly cut so I’m going to be brave and give it a go myself this year (I can do lambs so not a complete novice lol) thank you thank you thank you! xx

[@OurSmallholdingAdventure]

Ohh that's so good to hear! Thank you for sharing that - BEST of luck!

[@will7947]

I know absolutely nothing about butchery. However, this was an absolute pleasure to watch. What a skilled craftsman. Imagine it takes years of practice.

[@bobmiller7502]

Don't know how i ended up here but glad i did, it was always a dream of mine when younger to be self-sufficient as far as i got was a few chickens and ducks,my allotment and whatever the season provided foraging, it so hard/expensive to get quality, clean food, but the foraging can provide a goodly amount throughout the year,thanks for sharing,,love and contentment,,Bob & Mr Tao,xx

[@veedebee]

Brilliant video and the timing couldn’t have been better as we sent ours off this morning and were putting a cutting list together for our butcher last night whilst watching. I have a feeling this will be one we come back to over and over again!! Also what a fabulous colour on that meat, they were very happy and well looked after pigs which is priceless ❤

[@sebthefutureattenborough8825]

Great video, very educational and pushes the idea sustainability farming in a very positive way, superb!. I have butchered pigs on a much smaller scale (i would remove legs, head and prepare for pig roasts) for 6 years, i have learnt loads of techniques from your video, thank you!!

[@OurSmallholdingAdventure]

Thank you for the feedback, that’s great to hear

[@neiljemmerson8826]

This was a video I didn't realise I needed to see.

[@cdavo]

Fantastic video wishing you and your’s health and abundance✝

[@OurSmallholdingAdventure]

Thank you

[@boro86bashy]

Not sure how or why this was on my home page but I watched it all and loved it

[@peterburton3147]

Interesting video, thanks for posting. I have been smoking my bacon for well over ten years. My brine has always been 1 1/2 cup of salt and 1 cup on brown sugar into 3 litres of water. Then into the fridge for 7-10 days. I use macadamia wood chips for the smoking. Next time I make the brine I'll be adding cloves and peppercorns for something different.

[@OurSmallholdingAdventure]

Fantastic, thank you for sharing 😀

[@rosecrystal3947]

Wow! That's what I called professional👍

[@OurSmallholdingAdventure]

Wow, thanks ☺️

[@artemiosedrerai3785]

Its always the convenience and knowledge that you pay the most. Very informative and simple video. Also i have to say small farmers from my experience are the most animal friendly people out there there is different kind of respect for the animal when you raise and consume it yourself.

[@OurSmallholdingAdventure]

Thank you for your thoughts! It’s true that small farmers often have a unique bond with their animals, and understanding that connection can really change our perspective on food.

[@AngryTheGnome]

Another thing for us viewers, this is just the meat, there is a lot more eating with the organs as well, so there is a bunch more money saved in there as well! I would just stay away from the brain just in case, but a lot of people eat that too. And also with the pork legs you can make Zampone, which is basically the feet emptied and filled with ground meat and cooked sous-vide, incredible for Christmas along with beans and lentils. Very good video! Incredible skills as well.

[@AngryTheGnome]

I wanted to say how to prepare the various organs as well, but KZbin doesn't let me comment that for God knows what kind of word they don't like, but alas

[@OurSmallholdingAdventure]

Brilliant comments, thank you very much. Lovely ideas too!

[@FarmishKindofLife]

Super informative video. As someone who butchers/processes their own meat, I enjoyed learning some new tips from this. Thanks for taking the time to make it!

[@PrincessLissyJane]

Such an incredibly useful video! thankyou so much for breaking it all down (literally as well)!

[@OurSmallholdingAdventure]

Thank you

[@richbuang2]

Watching from Australia. Great video with some useful information

[@OurSmallholdingAdventure]

haha that is so good to know!! Glad you stuck around.

[@paulbendall3878]

Fantastic video and channel. I really appreciate the fact you show the output and reality of what owning a smallholding and animals means. The skills on display, such a craftsman, and an art that these days only exists behind closed doors. Have you ever thought about offering training for novices? I'd imagine a weekend course where people could learn to butcher from a passionate master and experience your smallholding would be a very strong propersition.

[@OurSmallholdingAdventure]

Very kind comments, thank you. We have and hope to when we retire from the paid jobs :)

[@morganica]

Great to see your wonderful homestead - and I explored your channel! This is the life I aspire to

[@Kresnov]

Your a bloody artist. Your knowledge of the anatomy of the glorious porker is outstanding.

[@OurSmallholdingAdventure]

Thank you

[@stuartosborne6263]

Excellent tutorial, as someone who spent many years in the meat industry it brought back lots of memories, thank you.

[@OurSmallholdingAdventure]

Thank you for taking the time to comment.

[@ChrisM-gu6ty]

Brilliant reel, well done both of you 🎉🎉😊

[@OurSmallholdingAdventure]

Thank you!!

[@OkieDokieSmokie]

You keep a very sharp knife. I enjoyed seeing every cut. Thank you for that.

[@OurSmallholdingAdventure]

Thank you !

[@Glynchbrook]

Going to save this video for later. I’m looking forward to getting settled with a cup of tea and enjoying it in peace and quiet.

[@OurSmallholdingAdventure]

Hope you get some chill time!

[@Glynchbrook]

Brilliant! Thanks for going over the details on pricing as well as the practical butchering, brining and salting. I want to give this a go next year although I've been advised to start with lambs. Thats a lot of good meat there, I suspect more than lambs. I'm now starving and in the mood for some chops!

[@pattypan2]

Thank you for such an informative post. If I had the land would definitely do this. I went to the Butcher yesterday and had a yen for Roast Pork Belly, stuffed with Sage and Sausage meat stuffing and then rolled and roasted in the oven. I therefore bought one Pork Belly price £40. Prices have gone up a lot to what they were. Have always traditionally had this as a roast (especially when the children were younger - it is a family favourite) and you get a lot of leftovers for either putting into meals in the freezer or using as sarnies etc. during the week. Although it was dearer than anticipated, we do have two large roasting joints to have. One is in the freezer and the other is destined for this Sunday lunch. Steve, thank you for the clear and concise explanation as you are working along. The pair of you together are doing a grand job and complement each other perfectly. Really enjoyed this x

[@OurSmallholdingAdventure]

Thank you Tricia, what a lovely thing to share. Prices have definitely gone up but it sets the mind to make sure you use things properly and to their full doesn't it?

[@pattypan2]

@@OurSmallholdingAdventure Definitely. I hate waste of any kind. Just to report dinner very tasty and just what was needed. Two full dinners for two, possibly a third meal and some sarnies with apple sauce. Nothing would get wasted though as if any could not eat there and then, it can now go in the freezer either in slices, sliced or in gravy or as a full meal if extra veggies also cooked. So pretty pleased. I had not realised that there were certain glands in a pig that had to be removed (I am assuming as a result of ruining the meat if left in). Steve just makes it look so easy, but I do learn a lot in the process. I think he would be a very good tutor for private classes. Often people learn more by being shown what to do i.e. visual learning as they get to understand the whole process. Have you made Brawn before or is it something you are not fond of. Take care the pair of you x

[@sallyb4699]

Superb video. Learnt so much. Thank you so much !!

[@OurSmallholdingAdventure]

Glad it was helpful!

[@alexking671]

Quality video bro, my life goals are to buy some land and start a homestead with my mrs. Keep up the content 👌

[@OurSmallholdingAdventure]

Hoping that comes true for you very soon 🤞

[@rb-ex]

beautiful butchering and very much enjoyed the financial calculus at the end

[@OurSmallholdingAdventure]

Many thanks!

[@triskerslake3763]

An excellent video in every sense. I envy you those knives and I must try that brine for gammon ham - sounds wonderful.

[@OurSmallholdingAdventure]

Thank you :)

[@robertmartinez988]

You're a real craftsm an. Thanks for the video, very interesting and informative

[@OurSmallholdingAdventure]

Glad you enjoyed it!

[@paulmarsh5856]

Brilliant Video explaining all there is to know about how to joint a whole pig into its component parts ! While everybody will not want to get into jointing a whole pig, can you post details about exactly what knives you are using - are they available to the general public and what is your preferred brand and where can they be obtained ? Thanks again for the excellent video and l look forward to your response regarding details on your full complement of butchers knives !!!

[@paulshell1729]

He doesn't seem to use much more than a 6 inch curved boning knife and a 12 inch curved slicer (scimitar). Plus the bone saw. I do the same. Henkels, Forschner are great choices, wusthoff or even the white handled commercial knives work well. I would add a hefty 20 ounce (1/2 kilo?) cleaver and a serrated straight slicer. Keep them sharp!

[@OurSmallholdingAdventure]

Thank you and there's a great response to this below. Steven will do a short video on this soon.

[@Leanne_N]

Really nice breakdown. Pretty cool on the costing, it seems rare it works itself out (lol). I don’t have space to raise meat but with gardening it’s never cheaper, just the satisfaction of knowing where it’s from. 🥂🥂

[@OurSmallholdingAdventure]

That’s so true, our chickens don’t work out like either, sadly! You’re so right.

[@myrustygarden]

Great update Steven who wouldn’t love a butcher shop in the house, 😂😂 well maybe not a vegetarian. Have a fab weekend guys, Ali ☔️☔️🥶🇨🇦

[@paulshell1729]

Nice giggle from the camera person at the mention of pork and tea. As a yank, I😅 am detecting a wee bit of an accent as well. Thanks for the informative and entertaining video!

[@OurSmallholdingAdventure]

haha and yes our accents can be challenging!

[@teaman7v]

I enjoyed this very much. Great job

[@What..a..shambles]

I'm on the pigs back so I know the price of everything..£50 for 12 week old weaners is cheap ... your experience shines through..subbed 👍🏻

[@OurSmallholdingAdventure]

That’s good to know, thank you. Welcome!

[@scorpio9578]

Great video, my mouth is watering now! One thing is missing though...black pudding: can't you keep the blood or is it just something you don't bother with? I guess it's a messy process for home prep?

[@keithsoulsby1583]

Fantastic video to watch, you have another subscriber!

[@OurSmallholdingAdventure]

Thank you very much!

[@country4lyfe365]

That baccon cureing recipe looks great.

[@PortugalCarp]

What a lovely video, so nice to see someone making their own gamon, bacon and sausages. Rather surprised you were not using saltpetre in you wet brine.

[@OurSmallholdingAdventure]

We hadn't heard of that but did a google and see what it is. Thanks for sharing! We've never used it, obviously :) and have had good results. Good to know lots of ways to do the same thing.

[@PortugalCarp]

@@OurSmallholdingAdventure Here is the old recipe I have always used: 16oz Salt per 5 Pints water 1oz Salt Petre and 2oz Soft Brown Sugar per 1Lb of meat Boil for 20 minutes then cool. Cure item for 2 weeks, then soak for 12 to 24 hours. I will say though that your recipe, without the salt petre sounds good, especially considering I can't get the stuff over here and if you do find it, the locals charge silly money, €35.00 Kg (I used to pay Cy£1.00 Kg when I was in Cyprus!).

[@bluebellink7023]

Wonderful video, Very Informative as usual, I find it very relaxing watching Steve portioning up the pig. The Rubs looked great, will have to try those. Many Thanks to you both x

[@OurSmallholdingAdventure]

Thank you for taking the time to comment - really appreciate that

[@leenewt3005]

It’s beginning to look a lot like Christmas 🎄 Bon appetite

[@julietempleton66]

Another informative video guys, its something John's keen on giving a go.

[@OurSmallholdingAdventure]

Wish you were closer Julie! We'd pop over and walk you through it. We LOL - I'd have a coffee! ;)

[@seancassidy4812]

This was well worth watching.