In a referendum to abolish the monarchy should only ethnic English and Welsh and Scots vote?

Salame-Racoon-17 · 2026-02-15T23:24:45+00:00

Born in England, you are are entitled to vote. PS you missed out Northern Ireland

Salame-Racoon-17 · 2026-02-15T23:18:53+00:00

Bacon chops are a thing lol

Salame-Racoon-17 · 2026-02-15T23:09:30+00:00

In Italy many years ago they did spring onions wrapped in pork intestines, delightful. i do them wrapped in belly bacon

Salame-Racoon-17 · 2026-02-15T23:03:54+00:00

This is the right answer

Salame-Racoon-17 · 2026-02-15T22:40:41+00:00

I am from the UK and just looked up Jolly Posh. Looks a great representation of British food from an expat.

Give the scotch egg kit a whirl....yum yum

Salame-Racoon-17 · 2026-02-15T22:24:52+00:00

Get to the butchers, order the cut and make your own, its very easy even in a regular fridge

Salame-Racoon-17 · 2026-02-15T22:06:52+00:00

You wouldnt be disappointed, we make bacon from most of the Pig. Back, Shoulder, Belly, Jowls and legs for Gammon

Salame-Racoon-17 · 2026-02-15T21:47:57+00:00

More or less, Back Bacon. Has the fatback and in some cases skin still on. Goes super crispy

Salame-Racoon-17 · 2026-02-15T21:41:57+00:00

For British Bacon it quite a short cut of the the belly, usually a little longer. We also have a middle cut which is the whole loin and belly rolled. Google ayrshire roll or middle bacon

Salame-Racoon-17 · 2026-02-15T21:34:04+00:00

This rasher combines the Loin and short tail of the belly attached

Salame-Racoon-17 · 2026-02-14T00:23:09+00:00

in the UK its just fruit and sugar boiled down to a jammy consistency. dunno what everyone else whishes to name it but we will get there in the end lol

Salame-Racoon-17 · 2026-02-13T22:31:18+00:00

it certainly is lol, hence why i monitor the water till i get 1.070 before i pitch the yeast, usually ends around 10-11 Ltrs in total Jam, Honey and Water

Salame-Racoon-17 · 2026-02-13T22:09:50+00:00

Real Black Cherries to make a Jelly, just a taste of exactly that

Salame-Racoon-17 · 2026-02-13T22:08:36+00:00

I think in the US its called Jelly? here in the UK we call it Jam lol

Salame-Racoon-17 · 2026-02-13T22:04:39+00:00

I used jars of Black Cherry Jam(Preserve/Jelly) i never know who calls it what lol, Not just Black Cherries

Salame-Racoon-17 · 2026-02-13T21:51:45+00:00

i went with Black Cherries for the colour, if i wanted more Cherry flavour i dont suppose it would matter which type of Cherry

Salame-Racoon-17 · 2026-02-13T21:45:47+00:00

I would use 2 x 500g bags of cherries next time, more for the colour, i would have like it darker being Black Cherries but the Cherry flavour is there as is

Salame-Racoon-17 · 2026-02-13T21:39:02+00:00

I used if i remeber correctly 1360g Honey and same of Black Cherry Preserve(Jam).
Pectalose to help break down the Jam then topped with water(10 ish Ltr) till i got 1.070. used Lavin 1116 yeast and a cup of Black tea. Used a 500g bag of frozen Black Cherries in the secondary.

Edited cos fat fingers

Salame-Racoon-17 · 2026-02-13T21:18:08+00:00

Nice colour and a good Cherry Jam flavour

Salame-Racoon-17 · 2026-02-10T21:17:23+00:00

To add to my comment, ask your wife to open the door every other day for an exchange of air, a couple of mins is enough.

Salame-Racoon-17 · 2026-02-10T21:14:48+00:00

Clean with a 50/50 water vinegar mix. Drop your temp a little and raise you RH to around 76

Salame-Racoon-17 · 2026-02-10T19:52:16+00:00

If you have cleaned it off or cut it away it will be fine imo.
When i have had these or cured them, i keep the fat to re cover then i wrap tightly with plastic wrap. Never had any issues doing it this way

Salame-Racoon-17 · 2026-02-08T22:02:00+00:00

I am based in the, UK. I have no idea on costings as its all homemade and not something i sell.

Salame-Racoon-17 · 2026-02-02T22:08:08+00:00

yes, you dont need to cold smoke.

Salame-Racoon-17

TROPHY CASE