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Sausages

Steve Maskery said:
Maybe not, but most Hindus choose not to, for cultural reasons. Pigs are dirty, so their meat is considered impure by many.
S
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No idea as to why Hindus don't eat pork. But the pigs are dirty statement isn't really true. The fact pigs roll in mud means they're muddy but I wouldn't call them dirty animals. They're intelligent and much cleaner in terms of mixing eating, sleeping and s**tting spaces than most farmyard animals.
 
MattS said:
No idea as to why Hindus don't eat pork. But the pigs are dirty statement isn't really true. The fact pigs roll in mud means they're muddy but I wouldn't call them dirty animals. They're intelligent and much cleaner in terms of mixing eating, sleeping and s**tting spaces than most farmyard animals.
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This was a ‘sidebar’ in one of my parasitology lectures. Both the old testament and the bhagavad gita were written in the East, where even to this day, pigs are/were often kept under the latrines to clear up, so they would be covered in excrement. This would also cycle up the pork tapeworm, Taenia solium, leading to unsightly cysts in the meat and tapeworms in the humans.

Also, being hotter countries, the pigs were more inclined to wallow and get muddy, as you mention. But aside from hot weather, pigs are as clean as you keep ‘em. And anyway, the whole animal is washed before being opened up.
 
The status of various meats in Hinduism is an interesting and complex topic. Since none of it (even beef) is directly based in any sort of scripture, it's all culture and tradition and varies hugely by region and caste.

If you have to generalise, though, there's a fairly clear progression that has vegetarianism on one end, then adds fish, mutton (i.e. goat), chicken, duck and game, pork, and then beef. Most groups will fall somewhere on that progression.

In the case of pork, there's another factor at play: historically, in many areas of India, all the butchers were Muslim even if the majority of the population was Hindu, so obviously they didn't sell pork at all. When people start to expand their diet to add a new type of meat, they're going to add something they can actually buy.
 
Yes in major Cities including London they were driven through the streets hoovering up the night soil tipped out of windows above, Garde a Leau or Gardyloo as it was Anglicised to meant watch out I’m chucking!
Times have changed and in this case it’s for the better!
But anyone know why the Jewish people don’t eat Shellfish?
 
Cabinetman said:
But anyone know why the Jewish people don’t eat Shellfish?
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Similar, practical reasons at the time the OT was written, I suspect. They knew nothing of E. coli, Vibrio, Norovirus, the various shellfish toxins or allergies, just the catastrophic symptoms that came from them. Safer not to eat, with that knowledge level.

With regard to the ritual slaughter practices I’ve mentioned in another thread, slitting the throat of an animal while still conscious is to ensure the heart is still going, and so pumps the blood out more effectively. A properly bled carcass can ‘set’, ie its pH can fall and so go some way to preserving it. Retained blood acts as a buffer and prevents this vital step in meat hygiene.

However… it’s technically against the law to do so, and only dispensations which fly in the face of established welfare science allow it. In particular, the blood supply to the brain of cattle is more biased to the vertebral arteries, which are not slit during the procedure, so they stay conscious for longer. It really shouldn’t be permitted; an anachronism and an example of ancient texts trumping science.
 
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Fully concur on the 'Cleanliness' of Pigs giving them a choice. We had several dozen breeding sows in pastures with farrowing sheds (old railway trucks) and as soon as you dropped off some fresh straw near the sheds the sows would bring out old bedding and renew with the fresh straw.

The 'fatteners' moved into indoor accommodation never soiled the bedding area and always went out into the adjacent cleaning alley. Any excess soil in the bedding areas were down to inadequate cleaning of alleys.

Can't remember ever seeing a very wet muddy pig straight out of a wallow going into a sleeping pen. (Wallows fed from stream were the cheapest way of reducing sunburn.)

Going back to the original Sausage theme of the thread, we collected several kilos of Venison earlier this week including locally made Sausages to stock up the freezer from our local butcher, being the last we will see of locally culled venison this season.
 
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CHJ said:
Going back to the original Sausage theme of the tread, we collected several kilos of Venison earlier this week including locally made Sausages to stock up the freezer from our local butcher, being the last we will see of locally culled venison this season.
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Are Roe bucks not in season for you now? They lifted the closed season for all male deer a couple of years ago up here. I believe you also have Muntjac, with no closed season?

Having said that, you wouldn’t want to eat a Roe buck in late summer, or the others in early autumn. They’ll be a bit smelly.
 
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Roe Buck loins are also usually pretty small, as the cull is the young bucks. They can be a tad gamey as well. Doe loins freeze well.
 
I tried to buy some pork back fat yesterday at my local supermarket (where I have bought it before) and was told it was not available from the abattoir. I don't know if that means no longer or just not at the moment.
I can sub lard, but it's not quite the same.
S
 
Guineafowl21 said:
Are Roe bucks not in season for you now? They lifted the closed season for all male deer a couple of years ago up here. I believe you also have Muntjac, with no closed season?

Having said that, you wouldn’t want to eat a Roe buck in late summer, or the others in early autumn. They’ll be a bit smelly.
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Not up on local regs on dates etc. will ask one of the guys at the butchers who actually does some of the culling,
If muntjacs are indeed year long game I suspect it is not worth while commercially stalking just for them in the wild.
 
Our deer all come from the fallow deer herd at Knole Park in Sevenoaks. They are shot by people licensed to cull them (deer population is large and they have no predators). They stop shooting the females as the rut starts. Couple of weeks ago - which is when I bought my last deer for this year. But they are allowed to reduce the population of young bucks (up to 2 years old generally). However, these have a lower yield and as the rut progresses they become gamey - presumably because of hormonal changes. In the restaurant I tend mainly to use the loins or racks rather like a fillet steak, and boned, stuffed and rolled haunch., and don't go in for the male deer meat. The rest of the meat goes into other things.
 
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