Miss piggy went to market.

Son in law took it in yesterday. Figured about 320 lbs. Should dress out about 225.
Bacon and ham will be smoked. May be ready by weekend.

Half goes to son in law and daughter. Plus some for any needy Islamic.

islamics wont want it hal ..........

David wrote:

islamics wont want it hal ..........

**** the Islamic types also etc I say I want a piece of the action down here David, with what Hal has there . Went shopping here yesterday, for a treat missus bought a tray of chops 48 dollars a kilogram they were at the check out .

Oh for the days of Slated shed, different shaving to smoke the bacon side etc. Hung up and sliced as needed.

True happening this:

Was a time early 60's when it took time to smoke and to supplement the shops, supermarkets about to take hold. So they didn't smoke it. Problem was it was called 'Plain' or 'Green' and the masses didn't take to it.
However, when it was sold for 2, 0r 3 pence an lb cheaper, it took on. For a lot of people bought it. Soon they moaned that you couldn't get Bacon as it once was. True!
The main thing that happened in the change over stage Bacon ceased to be smoke by, and large was dragged through chemical water by a hook. Bacon and many other things were sold like this.
Scrapes from cuts sold as Bacon ends.
But the powers to be, soon realised that they could gain a more significant margin of profits if they used then when in big concerns were supplying.
it
So with gelatine, they placed the bits in big or small cans and shook them about a lot—Settlling in good shape. Indeed many tins are sold as such. Now, of course, to say time and money they are shaped in vista bags.
Now one can buy chicken breast three times the size of a chicken etc. etc.
Ham also. That's true even of ham slices. Also, why part of the sliced ham and much more have different tastes and texture as one eats it.

any chance of a ham hock hal ...chewing me knuckles here

Daz wrote:

Oh for the days of Slated shed, different shaving to smoke the bacon side etc. Hung up and sliced as needed.

True happening this:

Was a time early 60's when it took time to smoke and to supplement the shops, supermarkets about to take hold. So they didn't smoke it. Problem was it was called 'Plain' or 'Green' and the masses didn't take to it.
However, when it was sold for 2, 0r 3 pence an lb cheaper, it took on. For a lot of people bought it. Soon they moaned that you couldn't get Bacon as it once was. True!
The main thing that happened in the change over stage Bacon ceased to be smoke by, and large was dragged through chemical water by a hook. Bacon and many other things were sold like this.
Scrapes from cuts sold as Bacon ends.
But the powers to be, soon realised that they could gain a more significant margin of profits if they used then when in big concerns were supplying.
 it
So with gelatine, they placed the bits in big or small cans and shook them about a lot—Settlling in good shape. Indeed many tins are sold as such. Now, of course, to say time and money they are shaped in vista bags.
Now one can buy chicken breast three times the size of a chicken etc. etc.
Ham also. That's true even of ham slices. Also, why part of the sliced ham and much more have different tastes and texture as one eats it.

Hams      what about tomatoes, cucumbers, apples etc & even bananas taste like card board now .

Yep, the goodness is substituted for profits, no two ways about that matey.

You know the reason why bacon and much were smoked, was to preserve it. Especially on ships etc. Before much putrid was eaten. Often they suffered from lack of veg, cabbages etc. and such.

An often revealed story many times, doesn’t make it any less remarkable: a forgotten shipwreck, long ago sunk to the bottom of the sea, holding once-edible treasures like honey, olive oil or wine. Just this summer, a Roman ship was discovered off the coast of Italy that held nearly 200 still-sealed amphorae (an early type of storage container, often ceramic) in its cargo bay. Though food on ships now only catches our attention in stories like these, it once drove the very act of exploration. Long before the days of modern preservation techniques, crewmen had to eat, and they couldn’t count on being able to stop at a friendly island to restock supplies. This week, we’ll take a look at preserved foods aboard ships, and find out how even a humble cabbage can change the course of human history.In ancient times, like when this Roman ship sailed, voyages were short, and served mainly to take spices or other goods from place to place. Since trips weren’t long and ships often stopped at port, food didn’t have to be preserved to last an indefinite amount of time. Ship stewards kept kegs of salted beef, dried legumes and a fermented fish sauce called garum, which was a popular condiment of the time. These same preservation techniques – salting, drying and fermentation – all came into play during the Age of Exploration.

By the time Columbus’ ships set sail from Spain, for a voyage of indeterminate length, an average ship’s bay might contain honey, hard cheeses, olives, garlic, dried lentils, salted anchovies and barrels upon barrels of beer and wine. While this diet might seem delicious to some of us today, keep in mind what the vast majority of ships were not able to carry: Fresh meat and dairy spoiled easily, and could not be taken along. Likewise with fruit and vegetables, with the exception of dried fruits like raisins. And while it wasn’t unusual for a sailor’s daily ration of beer to be over a gallon, the beer was weak, and only brought because fresh water would grow algae in the wooden tanks below deck.

Many miners when I was a kid used to have pigs on the allotments.

In most cases two.

When ready for the table one was kept and the other sold to buy two more young ones.

At twelve I worked for the butcher delivering to customers by bike with a basket on the front and going round the farms etc; when the butcher killed the pigs.

I believe most salted the meat at that time.

The butcher used a two, two pistol with a bolt, shot the bolt into the pigs head and I pumped the front legs to get rid of the blood after he had cut it's throat.

The other processes are well known regarding gutting etc;

Got an ox tail and half a crown every Saturday for my labours.

Never then liked seeing an animal killed and never changed in that.

Regards.

Daz wrote:

Yep, the goodness is substituted for profits, no two ways about that matey.

You know the reason why bacon and much were smoked, was to preserve it. Especially on ships etc. Before much putrid was eaten. Often they suffered from lack of veg, cabbages etc. and such.

An often revealed story many times,  doesn’t make it any less remarkable: a forgotten shipwreck, long ago sunk to the bottom of the sea, holding once-edible treasures like honey, olive oil or wine. Just this summer, a Roman ship was discovered off the coast of Italy that held nearly 200 still-sealed amphorae (an early type of storage container, often ceramic) in its cargo bay. Though food on ships now only catches our attention in stories like these, it once drove the very act of exploration. Long before the days of modern preservation techniques, crewmen had to eat, and they couldn’t count on being able to stop at a friendly island to restock supplies. This week, we’ll take a look at preserved foods aboard ships, and find out how even a humble cabbage can change the course of human history.In ancient times, like when this Roman ship sailed, voyages were short, and served mainly to take spices or other goods from place to place. Since trips weren’t long and ships often stopped at port, food didn’t have to be preserved to last an indefinite amount of time. Ship stewards kept kegs of salted beef, dried legumes and a fermented fish sauce called garum, which was a popular condiment of the time. These same preservation techniques – salting, drying and fermentation – all came into play during the Age of Exploration.

By the time Columbus’ ships set sail from Spain, for a voyage of indeterminate length, an average ship’s bay might contain honey, hard cheeses, olives, garlic, dried lentils, salted anchovies and barrels upon barrels of beer and wine. While this diet might seem delicious to some of us today, keep in mind what the vast majority of ships were not able to carry: Fresh meat and dairy spoiled easily, and could not be taken along. Likewise with fruit and vegetables, with the exception of dried fruits like raisins. And while it wasn’t unusual for a sailor’s daily ration of beer to be over a gallon, the beer was weak, and only brought because fresh water would grow algae in the wooden tanks below deck.

Maybe that algae scenario was a good thing for them all etc Daz back then maybe, when one thinks along the lines of Spirulina as such these days. Believe it was also Cook, maybe wrong who first thought about what benefits lemons could have when setting out on a long journey for his crew & being well out to sea & far from land etc.

few year back we started to grow some of our own veggies like parsnips,carrots,toms and beetroot taste much better than shop stuff of course pigeon poop added to planters

True Old strain. Pigeon poop left to be washed in from top of soil and not near the roots as it may burn them.

Used to save bags of it for a few Gardeners / allotments. After the first season I packed that up … thy came in October for it.
Last few years saved for an odd mate. When bags full would pop it around to them.
the deep litter too went - after asking them. they said Poop wash down by rain and the Mush get the roots warm in winter etc.
Had a fellow in Woodford, where I lived once, who had a never ending compost heap. He and others just bunged stuff on and added to it. So fishermen always had a great supply of worms etc. No he didn't fish either!

Years ago, when a lad, the family of brothers lived off the land. No dole as such then after a few weeks.
Great fishermen. They kept their own wheat and barley for boiling.
I got 6pence for a tin of worms. A shilling for a tin of spiders... 2/6 for a mouse. Never caught a mouse though.
If not biting a 'Spider' never failed to catch. the mouse had a couple of hooks on it and tossed in. Left to bobble about. Yes a Pike was often gutted and cleanse and soaked in salt over night. Well washed and eaten over the next 2- 3 days.

Fished coarse, sea and fly nearly all my life and my son has since he could walk.

The only time I tried pike was when one was a nuisance in a swim, caught it and took it home.

When actually going for pike always put them back.

When home put the pike in the sink to clean it and although out of the water for some time, nearly bit my hand off.

Tasted like nothing on earth.


Regards.

MISTY wrote:

Fished coarse, sea and fly nearly all my life and my son has since he could walk.

The only time I tried pike was when one was a nuisance in a swim, caught it and took it home.

When actually going for pike always put them back.
 
When home put the pike in the sink to clean it and although out of the water for some time, nearly bit my hand off.

Tasted like nothing on earth.

 
Regards.

My boy was big on the fishing bit Misty spent over 5 years in America, doing the fishing expo type events all around the country as such there. Always said much is like Hollywood, with all it's spin & bling, but go down the road a mile or two & many live a life of a cowboy type in what they do & how they think etc.

only ever had pike just the once ,i was invited to a polish xmas supper on a xmas eve ...pike and mushrooms/fungi were plentiful as to very strong vodka ,after a few vodkas it all went down the hatch also went to a polish wedding and every 4 seats had a bottle of the old firewater ,some day/night that was

Reminds me of the Polish. Sister in - law  married into a family. Still going strong after 50 years this autumn.
They used to buy - still do I guess - what was called pure alcohol. Not the sort or strength used to clean milk bottles a few years back. But what you buy in an Off-licence.
Then they would mix a flavour bought from same place. Cherry, Strawberry or what ever took the fancier. Shake it up an leave for 6 weeks - or more. Gosh, went down as sweet as sweet, and kicked like mule lol.

Perch is good too they tell me. likes of bones etc. Many peoples favourite.

Was a man made lake near us where I grew up. The sewage use to run into it. 2-3 times a year the fire brigade would be pumping water into it no stop for 2-3 days or so.

Fish gagging for breathe. Many took home to be eaten.
indeed there was a squabble often as to who could get nearest to fish the pipe that the mess flowed in from. Yes took home and eaten.

All fish was once eaten. Likewise birds eggs.
When the flood plains got flooded, they would get a bucket and wear plimsoles and shorts... Run about and catch eels galore and took home to eat.
Lad out on newspapers anr help sacks if given away.
dad brought home some 3 times - as I said a few posts ago mum and dad loved jellied eels.
But he didn't have the heart to kioll them. So would be in the bath for about two weeks to some one came and took them back lol.
A nailing to a shed door and floured hands after a little cut below the head and skinned eh!

At one time a friend Alf Kitchen, much older than me and the person who taught me the noble art of fishing (ANGLING) used to breed perch for the table, before and during the war, never tried it myself.

Fast growing fish, easy to breed.

As for any type of alcohol, never ever touched the stuff after getting blotto once.

Have gift bottles of wine etc; in the out house.

Having said that I have had Bailies cream on the odd occasion.

Most fanciers like a drink, and why not, nothing at all wrong in doing , but not being interested in pubs for drinking etc; where most of the putting right of our sport takes place, most of my close friends were from dancing, fishing, bowling, snooker etc; where many were of the same mind as myself.

But there were and are some good fancier friends.

Regards.

Gary Edmunds was the best pigeon fancier I've ever known. Unbelievable good. His dad tried to fly many years before... Wasn't much good to say the least apparently. Seems he was the blunt of many a uncalled for personal joke. His wife was Barry Andrews Sister. A family of decent flyer. When Barry left the army he started up with my dad's birds … he became an astounding flyer. Especially on hard days and the distance. Gary swotted and read up. Listen to Barry, who went to a ex Manager of a very renowned fly. He had 6 hens and 5 cock birds left -- probably, well was not kosher got. Barry went to see him - many a deal they had done and were as thieve as thieves.... lol
any way he told Barry that they were promised to some one else who would be coming to fetch them. Long story short Barry got them for Gary making up a good cock bird. Never ever was a harder task master than Gary …

Well Gary flew widowerhood, Barry never did.
Within two years Gary was setting the place and fed alight. He would enter birds in open races. Most well out of a decent location. indeed farther afield than any one else in the Fed cared to enter. Barry would put the money in and ALWAYA won it back with good interests.
then Gary would tell a different old timer which bird to pool in club. They would inevitably win.
After six years Gary packed up... he had done what he had dreamed of doing for years 'To take the mick out of those who had his dad. Yes told them so every week. They closed the club and formed a new one... where they wouldn't let him join. No he never tried, but certainly let them and any one else why etc. lol
So he took up fishing... Not the best but a decent average.
Because his son Robert was outstanding . Robert fished at every level for England. And all fishing Course sea and fly etc.
He had- as oft mentioned, very many freebies to try and endorse. Offered me loads- un officially lol But I never bothered .. Like Ian Heaps, when I was on the Ash carts each week he had loads of stuff to endorse free... But it was broken up or made useless when we got it. So much for 'Name Endorsing' eh!

As with everything once money got into the fishing arena things started to go to pot cheating was not uncommon.

Alf Kitchen and Dicky Smith were two of the best anglers of their time but thought chasing money was a waste of time, Alf started a school for young anglers and took them to different venues.

He also supplied fishing equipment at reasonable rates.

I got one of the first Martin James solid glass rods from him as a gift.

I had this rod for over 60 years, two youngsters were causing their parents a little concern them saying they had nothing to do Etc;

So I decided to fix them up with fishing tackle.

I gave them each a rod and everything else they needed.

Some time later they came and said could they have some more as the others had been stolen.

I said I would have to think about it.

A short time later another young lad came and told me they had sold the tackle to a second hand shop.

They did not come back were subsequently in trouble with the police.

Nothing to do with the fishing tackle.

If I had known the second hand shop I would have bought the solid glass rod back.

Until I re located Alf kept me up to date with all the new tackle.

Gave most of my tackle to my son, Hardy mostly for fly fishing and up to date carbon rods and reels for coarse along with different sea fishing from Scarborough reels to Michell and American Orvis reels and rods for fly.

Just fished a couple of Stones Matches, Open all England. second section.

Two local matches, second in an open match with anglers from all over and third in the open Christmas match.

The latter I went home an hour before the match ended got bored.

Like to pick my own spot to fish and maybe move around, winning matches is like watching paint dry if you have a dead spot draw.

THATS LIFE FOLKS, everyone could write a story of their life.

Regards.