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PostPosted: Thu Feb 04, 2010 8:42 pm 
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Those faggots look delicious.

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PostPosted: Thu Feb 04, 2010 9:14 pm 
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Location: Green Dragon
back to the bacon

I like fat bacon with rind on, nice & thick, nearly gammon

years ago there was always a bit of bone in the bacon, I haven't seen that for ages

when did "plain" become "unsmoked" ?

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PostPosted: Thu Feb 04, 2010 9:17 pm 
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rogerm wrote:
back to the bacon

I like fat bacon with rind on, nice & thick, nearly gammon

years ago there was always a bit of bone in the bacon, I haven't seen that for ages

when did "plain" become "unsmoked" ?


My butcher calls it 'green' bacon.
I prefer plain bacon to smoked.

Nice thick bacon with a couple of eggs is fantastic. 8)

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PostPosted: Fri Feb 05, 2010 9:42 am 
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Location: London Borough of Kent
Nice bit of smoked streaky, and some black pudding alongside scrambled eggs on toast.

I know what I'm having for breakfast tomorrow

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PostPosted: Fri Feb 05, 2010 11:36 am 
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Lumpkin wrote:
When can we organize a tasting trip?

Looks like a candidate for a Grand Day Out, is there a good brewery near you?


lots of good brewery's round here, we could do a big open day!


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PostPosted: Fri Feb 05, 2010 11:38 am 
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SJP wrote:
nothing wrong also with campbells meat balls of old. Poor mans tinned faggott.

Can you keenmeatco do a package up for sending out. TIA.



We can organise a chiller van to deliver across the country but it costs around £10 for a 10kg box :|


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PostPosted: Fri Feb 05, 2010 11:39 am 
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Lord Muck wrote:
rogerm wrote:
back to the bacon

I like fat bacon with rind on, nice & thick, nearly gammon

years ago there was always a bit of bone in the bacon, I haven't seen that for ages

when did "plain" become "unsmoked" ?


My butcher calls it 'green' bacon.
I prefer plain bacon to smoked.

Nice thick bacon with a couple of eggs is fantastic. 8)



here's a pic of our own dry cured bacon -

Image


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PostPosted: Fri Feb 05, 2010 11:41 am 
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and a pic of our fine pork chipolatas

Image


www.bmv-butchery.co.uk


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PostPosted: Fri Feb 05, 2010 11:45 am 
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we do have our own forum site which talks mainly about butchery / abattoirs etc !

please become a member http://bmvbutchery.forumup.co.uk/index. ... mvbutchery


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PostPosted: Fri Feb 05, 2010 12:45 pm 
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Spot on just what I want. Salivating at the thought. Can you please give the right explanation between a sausage and a chippolata. TIA


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PostPosted: Fri Feb 05, 2010 1:03 pm 
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you do get the odd batch which makes its way over here mainly australian mixed in with the new zealand stuff.

ummmmmm maybe in frozen and then it would have been the buyers that brought from diffrent supplyers i did not think the ockers had much quota in to the EU if any ..

intresting web site forum the wood stove thing mate of mine built one out of an old petrol drum (thicker 205 Lt drum ) fire under it then iron over top kinda like "@" the center bit being the drum the outer bit being the iron ..
weld in some rails for meat tray to sit on and ya have a cooker a 4 ring drum(got to weld a ring in )oh yea cut the end out to make a door helps a hell of a lot no smoke stack needed as fire under it , will take quite a big pig mate dose 40 Kg pigs in his time i can't recall the beer cans per Kg cooking tips and that depends on how fast ya drink type of wood etc etc ..

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PostPosted: Fri Feb 05, 2010 10:04 pm 
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those pictures remind me of my childhood
my uncle is a butcher and I use to make Britains hedges with those green & white plastic strips between different meat trays :lol:

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PostPosted: Sat Feb 06, 2010 9:48 am 
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SJP wrote:
Spot on just what I want. Salivating at the thought. Can you please give the right explanation between a sausage and a chippolata. TIA


A chipolata is made using a smaller type casing/skin so they are smaller is size, a sausage is twice as big in diameter!


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PostPosted: Sat Feb 06, 2010 10:17 am 
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Keenmeatco wrote:
SJP wrote:
Spot on just what I want. Salivating at the thought. Can you please give the right explanation between a sausage and a chippolata. TIA


A chipolata is made using a smaller type casing/skin so they are smaller is size, a sausage is twice as big in diameter!


Is it not true that chipolatas used the smaller lamb intestine and the sausage used a pigs ?

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PostPosted: Sat Feb 06, 2010 10:39 am 
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damn good looking grub there Keenmeato. our local butchers are excellent, i have to say. cant faul them really. the pork sausage is excellent -best I have had. t'other day went in with bongo child, and they had a new recipe to try - pork and apple with cider and onion. spicy and fruity - not a breakfast sausage at all, but excellent eating. bongo boy ate 4 pieces, pausing only to cholke and spit out the onion.

I prefer green bacon too - not keen on smoked, and the fancy cured stuff (cured in Adnams? I think n ot!!) is ok for the arty farty types. i like a bit of fat on it, especiaslly if you cook it in the oven.

As you say, them faggots look mighdee faaan. long time since i had a faggot

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