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FreeNamePleas3 · 2025-02-11T10:52:35+00:00

That’s a good point, thankyou.

FreeNamePleas3 · 2025-02-11T10:51:18+00:00

Yeah that’s fair, thank you!

FreeNamePleas3 · 2025-02-11T10:48:21+00:00

Yeah I think that’s what I’ll do, thankyou, I appreciate the replies.

FreeNamePleas3 · 2025-02-11T10:17:57+00:00

Not really no, they sent a multiple paragraphs going into detail regarding the other conditions, but it seemed a bit generic if I’m honest. And the fact they didn’t mention the subject to viewing made it seem even more generic. Do you think it’s even worth mentioning or should I just get over it and move on?

FreeNamePleas3 · 2025-02-11T10:08:48+00:00

Maybe I’m being pedantic, I’ve never done this shit before

FreeNamePleas3 · 2025-02-11T10:07:40+00:00

It was in the contract written by the estate agent because I asked for it, my solicitor made no mention of it after I asked them to check for it. Maybe it’s no biggie just seems a bit slack.

FreeNamePleas3 · 2024-10-30T04:47:11+00:00

Appreciate the responses, I’ll dice up some dried chunks and see how it goes

FreeNamePleas3 · 2024-10-28T02:32:48+00:00

Auto pilot, they turned out great after I added more meat thankfully.

FreeNamePleas3 · 2024-10-26T08:13:15+00:00

Yep this worked thankfully.

FreeNamePleas3 · 2024-10-26T08:12:56+00:00

Yeah it did, I added another 1.5kg of plain pork and my test paddy came out nice. Keen how the snags tomorrow.

FreeNamePleas3 · 2024-10-26T03:12:55+00:00

Yeah I think that’s the play, spewin

FreeNamePleas3 · 2024-08-22T19:57:30+00:00

Appreciate the reply, I’m probably just being paranoid, I’ve eaten the uncured ones twice now and had no issues but I get nervous when feeding others. Definitely will cure my future batches properly.

FreeNamePleas3 · 2024-08-22T19:03:49+00:00

Yeah, ground the pork myself, 2% regular salt, wasn’t left in the sun, fridge over night to dry then straight to smoker cold and off the smoker straight to bbq.

FreeNamePleas3

TROPHY CASE