I've got a problem with bacon

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Originally Posted by trout1105

Sook[biggrin]

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No, respect for my guts. If you'd seen as many of the disease ridden, worm infested porcines as I, you'd reconsider if you had brains.

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Originally Posted by V8Ian

It'd be a colder day than when the Eagles came back, before I ate feral pig!

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Whaat! You eat milk that's gone off. https://c.tenor.com/ZexucWoQ92QAAAAj/emoji-puke.gif

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Originally Posted by V8Ian

No, respect for my guts. If you'd seen as many of the disease ridden, worm infested porcines as I, you'd reconsider if you had brains.

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Out our way, they are full of worms.

Even the dogs wont eat it,well, it does eventually disappear by the morning, but they dont like it.

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Originally Posted by V8Ian

No, respect for my guts. If you'd seen as many of the disease ridden, worm infested porcines as I, you'd reconsider if you had brains.

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We don't have that problem here in the West[biggrin]

According to Agric WA, There is evidence that pigs spread the fungal pathogen Phytophthora cinnamomi which causes jarrah dieback disease in Western Australia. ... Pigs can also harbour a number of pathogens affecting livestock and man, including tuberculosis, brucellosis, anthrax, leptospirosis, and tapeworm parasites.10 Aug 2020

So can one of you meat curing experts tell me what happened to the piece of cartilage that was always in bacon rashers when I was a kid? where did it go?

Regards,
Tote

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Originally Posted by V8Ian

Only the odd pidgeon there, inner city Sydney is not particularly known for its wildlife, except for a small pocket near the north end of a largish bridge.

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Plenty of wild life around here. but they've learned the dangers of the road. The cat and dog are scared of them so carrion is rare. You are right about the pigeons though. Top Knot Pigeons get caught the most, but the cat leaves only feathers.
The bandicoots ere very shy and the possums will eat me before I eat them.

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Originally Posted by trout1105

Once you have eaten home made sausages you wont be that keen on the offerings from the butcher/supermarket and with the snags made by yourself you KNOW Exactly what went into them.

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There's a Portuguese Butcher about 4 Ks for here. I bow to his superior skill.

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Originally Posted by Tote

So can one of you meat curing experts tell me what happened to the piece of cartilage that was always in bacon rashers when I was a kid? where did it go?

Regards,
Tote

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I haven't seen that cartilage ( the bit we used to nibble on after breakfast is finished) in the streaky bacon for decades and I imagine that it is trimmed out prior to slicing these days.

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Originally Posted by V8Ian

It'd be a colder day than when the Eagles came back, before I ate feral pig!

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the feral porkers came from the Bondo forest, a section large pine plantation which is near Tumut NSW in the Snowy mountains. A couple off CSIRO scientists did field studies and deemed these porkers clean of the usual diseases, as opposed to the feral porkers in other areas of the state.

i didn't mind the bacon, but couldn't come to terms when the hosts missus asked if I liked suckling pig, and then l noticed a big pot boiling away on the combustion stove full of face down piglets, there black bums showing and their little tails exposed for all to see. I passed on them. It reminded me of rat tails.