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> <channel><title>The Cottage Smallholder &#187; Curing and Smoking</title> <atom:link href="http://www.cottagesmallholder.com/category/recipes/home-cure-smoking/feed/" rel="self" type="application/rss+xml" /><link>http://www.cottagesmallholder.com</link> <description>Stumbling self sufficiency in a small space</description> <lastBuildDate>Thu, 14 Feb 2013 21:31:33 +0000</lastBuildDate> <language>en-US</language> <sy:updatePeriod>hourly</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <generator>http://wordpress.org/?v=3.5.1</generator> <item><title>Home cured Christmas ham</title><link>http://www.cottagesmallholder.com/home-cured-christmas-ham-6017/</link> <comments>http://www.cottagesmallholder.com/home-cured-christmas-ham-6017/#comments</comments> <pubDate>Sat, 28 Nov 2009 14:35:31 +0000</pubDate> <dc:creator>Fiona Nevile</dc:creator> <category><![CDATA[Christmas]]></category> <category><![CDATA[Curing and Smoking]]></category> <category><![CDATA[Pork Ham Bacon Sausages]]></category> <category><![CDATA[Save Money]]></category> <guid
isPermaLink="false">http://www.cottagesmallholder.com/?p=6017</guid> <description><![CDATA[I love ham, bacon, salami - well most processed meats actually. They get the thumbs down from the nutritionists due to their high salt and fat content. Having found out how easy it is to cure bacon at home using far less salt than traditional cures I decided to have a go at curing a [...]]]></description> <wfw:commentRss>http://www.cottagesmallholder.com/home-cured-christmas-ham-6017/feed/</wfw:commentRss> <slash:comments>9</slash:comments> </item> <item><title>How to make your own tasty home cured bacon without a smoker</title><link>http://www.cottagesmallholder.com/how-to-make-your-own-tasty-home-cured-bacon-without-a-smoker-3417/</link> <comments>http://www.cottagesmallholder.com/how-to-make-your-own-tasty-home-cured-bacon-without-a-smoker-3417/#comments</comments> <pubDate>Sat, 15 Aug 2009 10:26:39 +0000</pubDate> <dc:creator>Fiona Nevile</dc:creator> <category><![CDATA[Curing and Smoking]]></category> <category><![CDATA[Featured]]></category> <category><![CDATA[Discoveries]]></category> <category><![CDATA[home cured bacon]]></category> <guid
isPermaLink="false">http://www.cottagesmallholder.com/?p=3417</guid> <description><![CDATA[It’s often said that some of the best discoveries are made by mistake. This discovery was made through laziness. We have stuck rigidly to our low salt bacon cure for over a year now. When Tessa of chiminea fame came back from a trip to Cornwall she brought news. “We discovered some home cured molasses [...]]]></description> <wfw:commentRss>http://www.cottagesmallholder.com/how-to-make-your-own-tasty-home-cured-bacon-without-a-smoker-3417/feed/</wfw:commentRss> <slash:comments>35</slash:comments> </item> <item><title>Dreaming of butchers and home smoked bacon</title><link>http://www.cottagesmallholder.com/dreaming-of-butchers-and-home-smoked-bacon-2232/</link> <comments>http://www.cottagesmallholder.com/dreaming-of-butchers-and-home-smoked-bacon-2232/#comments</comments> <pubDate>Sat, 07 Mar 2009 23:54:13 +0000</pubDate> <dc:creator>Fiona Nevile</dc:creator> <category><![CDATA[Curing and Smoking]]></category> <guid
isPermaLink="false">http://www.cottagesmallholder.com/?p=2232</guid> <description><![CDATA[Our new organic butcher buys his beef from farmers whose steers graze the fields in the local studs around our village. Something like ox kidney has to be ordered in advance. Last week I invested in organic shin of beef, just £8.00 for 2 kilos. And a large oxtail that was quite a bit more [...]]]></description> <wfw:commentRss>http://www.cottagesmallholder.com/dreaming-of-butchers-and-home-smoked-bacon-2232/feed/</wfw:commentRss> <slash:comments>7</slash:comments> </item> <item><title>The homemade sausage project: the balance of texture and flavour</title><link>http://www.cottagesmallholder.com/make-homemade-sausage-recipe-project-the-balance-of-texture-and-flavour-1661/</link> <comments>http://www.cottagesmallholder.com/make-homemade-sausage-recipe-project-the-balance-of-texture-and-flavour-1661/#comments</comments> <pubDate>Sun, 28 Dec 2008 23:53:50 +0000</pubDate> <dc:creator>Fiona Nevile</dc:creator> <category><![CDATA[Curing and Smoking]]></category> <guid
isPermaLink="false">http://www.cottagesmallholder.com/?p=1661</guid> <description><![CDATA[Danny and I were given a mincer and sausage making attachment for the Kenwood Chef this Christmas. This was the final step in our homemade sausage making dream. I’ve fancied making sausages for months but have held back since Hank tipped that having the right equipment was essential in the long run. Living near Newmarket, the [...]]]></description> <wfw:commentRss>http://www.cottagesmallholder.com/make-homemade-sausage-recipe-project-the-balance-of-texture-and-flavour-1661/feed/</wfw:commentRss> <slash:comments>7</slash:comments> </item> <item><title>Biltong</title><link>http://www.cottagesmallholder.com/biltong-1259/</link> <comments>http://www.cottagesmallholder.com/biltong-1259/#comments</comments> <pubDate>Thu, 20 Nov 2008 23:42:34 +0000</pubDate> <dc:creator>Fiona Nevile</dc:creator> <category><![CDATA[Beef and Steak and Veal]]></category> <category><![CDATA[Curing and Smoking]]></category> <guid
isPermaLink="false">http://www.cottagesmallholder.com/?p=1259</guid> <description><![CDATA[When we visited The Carter Street butchers in Fordham last weekend there were long slim peppered beef sausages hanging in the window. Beyond these was a rack where some dark dried meat was hanging. “There are fifty Southern Africans living in the village. Eventually I had to try my hand at making Biltong,” the butcher [...]]]></description> <wfw:commentRss>http://www.cottagesmallholder.com/biltong-1259/feed/</wfw:commentRss> <slash:comments>11</slash:comments> </item> <item><title>How to smoke bacon at home: adapting a chiminea</title><link>http://www.cottagesmallholder.com/how-to-smoke-bacon-at-home-adapting-a-chiminea-1023/</link> <comments>http://www.cottagesmallholder.com/how-to-smoke-bacon-at-home-adapting-a-chiminea-1023/#comments</comments> <pubDate>Thu, 06 Nov 2008 23:59:02 +0000</pubDate> <dc:creator>Fiona Nevile</dc:creator> <category><![CDATA[Curing and Smoking]]></category> <guid
isPermaLink="false">http://www.cottagesmallholder.com/?p=1023</guid> <description><![CDATA[“Do you think that we could adapt a chiminea to smoke bacon? There are small ones on sale for £20.” It was early summer. Tessa and Colin don’t have a fireplace. Most of the smokers available in the DIY stores are hot smokers. Hot smokers cook and smoke the food. They are also quite expensive. [...]]]></description> <wfw:commentRss>http://www.cottagesmallholder.com/how-to-smoke-bacon-at-home-adapting-a-chiminea-1023/feed/</wfw:commentRss> <slash:comments>11</slash:comments> </item> </channel> </rss>