Pig in a pickle in Nana Glen, New South Wales | Speciality food shop

Pig in a pickle

Locality: Nana Glen, New South Wales

Address: Nana Glen 2450 Nana Glen, NSW, Australia

Website: http://www.piginapickle.com.au

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25.01.2022 Christmas hams in the making. Smoking tomorrow #freerange #piginapickle #christmas #christmasham

24.01.2022 Easy peasy bacon/ham recipe! Making bacon and ham at home is dead easy. All you need is good ingredients, time and some basic equipment Ingredients: ... Pork. Free range is a must. This can be a roast with the fat removed (for a ham) or a piece of loin (for bacon) ask your butcher for advice Salt. Plain old cooking salt Curing salt. Or sometimes called pink salt. You can get this on line at "butcher at home" or ask your butcher for some. Something sweet. Brown sugar. Raw sugar. White sugar. You choose Herbs. Again you choose. I used a heap of thyme as my garden has loads at the moment Fresh garlic Water. From the tap! Smoking chips. Thermometer probe This recipe is based on a 2 kg piece of meat. To make Brine: In a pot at 4 litres of water. Add your herbs, crushed garlic, 1 1/4 cup of your something sweet, 1 1/2 cups salt, 42 grams of pink salt, and bring to the boil and until everything's dissolved. Let cool completely Transfer to a plastic container big enough to hold your meat. Once cold submerge your meat. Place a plate on top to hold it under the brine. The general rule is to leave in the brine 2 days per kg. So leave for 2 days in the fridge. I use a brine pump to make sure the brine reaches the centre of my meat. Once the 2 days are up. Rinse under running water and dry with paper towel. Pop on a cooling rack, uncovered in the fridge for 24 hours. This ensures dryness and helps the smoke stick. Now smoke your meat until the internal temp in 65 degrees Enjoy!

23.01.2022 Bacon brine brewing on a Sunday #bacon #homemade

22.01.2022 Speck made from the belly is a very versatile piece of cured and smoked meat. Cut in the batons to use in a mushroom sauce. Yum!

19.01.2022 The beginnings of homemade corned beef

18.01.2022 Did you know proper hand made bacon is a 4 day process? Worth it for the flavour!

16.01.2022 Finished! #piginapickle #freerange #christmasham

11.01.2022 Ham with flavour!!!!!!!! #pork #freerange #homemade #smoking

11.01.2022 Lunch is served!!

09.01.2022 There will be enough ham for the whole neighbourhood! #freerange #piginapickle

09.01.2022 I think this is my best #pastrami yet!

08.01.2022 A match made in foodie heaven #homemadepastrami #mustard#gerkin #cheese

08.01.2022 Ready to smoke! See you in a few hours #freerange #piginapickle

06.01.2022 Two kids under two takes up a lot of my cooking time. I haven't been making much lately, but I can no longer handle the tasteless ham in the supermarket so here is a batch i am making for my families sandwiches #freerange #pork #homemade #curing #ham #hamcuring

03.01.2022 I have a piece of belly in my freezer...what should I do with it....decisions decisions...should I cure and smoke it, pressure cook it, slow cook it....? #freerange #pork #madeathome #piginapickle

02.01.2022 8.5 hours later