Pigs And Breeding In Thailand

[IsaanAussie]

Hi all,

It appears that the more things change, the more they stay the same here in the land of smiles. For those of you that have read some of my previous posts, the pig sty is still not quite ready. The pigs are though and I have rehoused them at a relatives place some 15kms away in the interim. There are 8 gilts ready to be breed and my boar Bertie who is brother to 3 of the Duroc gilts in the total of 22 pigs. The plan is to establish a batch breeding operation of 4 groups of 4 sows so another unrelated boar will be needed.

So after explaining all of this to Chang Moo we returned to find out that all 8 had been served by my boar. So not only was the month gap between batches of four overlooked but some of them may have two heads or whatever. Amazing how the most carefully explained plans can be co-jai-ed then completely ignored.

I have four farrowing crates and now could need anyway from 0 to 8. Brilliant, will keep you informed.

PS. First back bacon produced is great, sorry should say was. More on the way if anyone is interested. PM me and I'll send you a picture to whet the appetite.

Isaanaussie

[Foreverford]

Hi all,

It appears that the more things change, the more they stay the same here in the land of smiles. For those of you that have read some of my previous posts, the pig sty is still not quite ready. The pigs are though and I have rehoused them at a relatives place some 15kms away in the interim. There are 8 gilts ready to be breed and my boar Bertie who is brother to 3 of the Duroc gilts in the total of 22 pigs. The plan is to establish a batch breeding operation of 4 groups of 4 sows so another unrelated boar will be needed.

So after explaining all of this to Chang Moo we returned to find out that all 8 had been served by my boar. So not only was the month gap between batches of four overlooked but some of them may have two heads or whatever. Amazing how the most carefully explained plans can be co-jai-ed then completely ignored.

I have four farrowing crates and now could need anyway from 0 to 8. Brilliant, will keep you informed.

PS. First back bacon produced is great, sorry should say was. More on the way if anyone is interested. PM me and I'll send you a picture to whet the appetite.

Isaanaussie

Sounds just delicious. Will cross paths with you and fruity as soon as I can and try to see if I can find you sopme crates near Prakon Chai. I'm no fool I don't want pictures that will make me have to wash my short after drooling on it. yum yum

[IsaanAussie]

Hi all,

It appears that the more things change, the more they stay the same here in the land of smiles. For those of you that have read some of my previous posts, the pig sty is still not quite ready. The pigs are though and I have rehoused them at a relatives place some 15kms away in the interim. There are 8 gilts ready to be breed and my boar Bertie who is brother to 3 of the Duroc gilts in the total of 22 pigs. The plan is to establish a batch breeding operation of 4 groups of 4 sows so another unrelated boar will be needed.

So after explaining all of this to Chang Moo we returned to find out that all 8 had been served by my boar. So not only was the month gap between batches of four overlooked but some of them may have two heads or whatever. Amazing how the most carefully explained plans can be co-jai-ed then completely ignored.

I have four farrowing crates and now could need anyway from 0 to 8. Brilliant, will keep you informed.

PS. First back bacon produced is great, sorry should say was. More on the way if anyone is interested. PM me and I'll send you a picture to whet the appetite.

Isaanaussie

Sounds just delicious. Will cross paths with you and fruity as soon as I can and try to see if I can find you sopme crates near Prakon Chai. I'm no fool I don't want pictures that will make me have to wash my short after drooling on it. yum yum

Thanks, but I have it covered will use part of my 16 crate gestation layout if I have to. By the way, I sourced Fruity's crates as he couldn't get any in your area at a reasonable cost.

As an another aside I drive a Ford Ranger 4x4, used to be an operations manager for a first tier supplier to Ford in Oz, and are great mates with the local Ford team that was here some years ago.

Edited February 23, 2009 by IsaanAussie

[Foreverford]

Hi all,

It appears that the more things change, the more they stay the same here in the land of smiles. For those of you that have read some of my previous posts, the pig sty is still not quite ready. The pigs are though and I have rehoused them at a relatives place some 15kms away in the interim. There are 8 gilts ready to be breed and my boar Bertie who is brother to 3 of the Duroc gilts in the total of 22 pigs. The plan is to establish a batch breeding operation of 4 groups of 4 sows so another unrelated boar will be needed.

So after explaining all of this to Chang Moo we returned to find out that all 8 had been served by my boar. So not only was the month gap between batches of four overlooked but some of them may have two heads or whatever. Amazing how the most carefully explained plans can be co-jai-ed then completely ignored.

I have four farrowing crates and now could need anyway from 0 to 8. Brilliant, will keep you informed.

PS. First back bacon produced is great, sorry should say was. More on the way if anyone is interested. PM me and I'll send you a picture to whet the appetite.

Isaanaussie

Sounds just delicious. Will cross paths with you and fruity as soon as I can and try to see if I can find you sopme crates near Prakon Chai. I'm no fool I don't want pictures that will make me have to wash my short after drooling on it. yum yum

Thanks, but I have it covered will use part of my 16 crate gestation layout if I have to. By the way, I sourced Fruity's crates as he couldn't get any in your area at a reasonable cost.

As an another aside I drive a Ford Ranger 4x4, used to be an operations manager for a first tier supplier to Ford in Oz, and are great mates with the local Ford team that was here some years ago.

By coinciidence we have a 2002 4 door Ranger like yours but I think this one was taken from someone who tried to import it from Australia illegally. It still has under 100k and is built to Aussie specs which are supposed to be the best in the world. It's a much sturdier truck than the Thai counterparts. Cheers

[IsaanAussie]

By coinciidence we have a 2002 4 door Ranger like yours but I think this one was taken from someone who tried to import it from Australia illegally. It still has under 100k and is built to Aussie specs which are supposed to be the best in the world. It's a much sturdier truck than the Thai counterparts. Cheers

Well FEF,

Sorry to pop the bubble but 2002 Rangers from Australia would have been built here anyway. Why yours had a problem returning to the country of its "birth" eludes me. The Ford operation here was established pre 97 crisis on a more than 50% export business model and they had CKD and CBU exports above 70% from year one with over 120 countries recieving either completly built vehicles (CBU) or Knock Down Kits (CKD). Obviously you know tht the B-series Mazda is the original source and remains so today, the AAT assembly plant is a joint venture between Ford and Mazda, same for Isuzu and GM product with export models being built in Rayong for overseas models.

But you are correct in the ruggedness of the vehicles built here but for the Australian market. As an example, The GM Colorado is, excluding skin panel and comestic differences, just a Isuzu D-Max. The models built for Australia are a little different, different rear suspension and engines.

For everyone else, Australia does not assembly any pickups other than the Falcon sedan and Holden Commodore, front floor forward, half chassis rear, derivants of sedans. Not even Toyota, they all come from here, Thailand.

Excuse the rant but I was a specialist automotive trade commissioner here at the Aussie embassy for 3 years and worked in the industry regionally for 20 years.

Isaanaussie.

[Lickey]

Ive got some pics of Isan aussies bacon,i cant rememeber seing such fat free slices like this ever before, just a slither of fat on the outside, making it ideal for a slow fry in the pan or bbq, Ive also [with help] found a good white and brown bread supplier in Udon Thani, so i hope IA will sell/post the bacon, then i can have a real bacon sandwich with lightly fried oinion rings, mouth watering stuff indeed!!

[jandtaa]

Issanaussie

I also have been salivating over the pics !! although personally I prefer a little more fat. Whats your problem getting your sausagemeat into skins ?? What skins are you using ? I've used both fresh casings taken from the freshly slaughtered pig ( too much hassle turning them inside out and scraping off the lining ) as well as artificial casings sent from the U.K. Would love to get some salted casings as I use these in the U.k. for my sausage making. If its a question of stuffing the skins I believe there's a thread on here, I can't remember precisely where, where a guy had a source for machines and casings for that matter in Chiang Mai, I think his name was Thaigerd. For me personally I cant justify the outlay as It's for home consumption only and have made my own "sausage gun" from blue pvc piping, its a bit heath robinson and takes two people to do the stuffing so I'm working on a mark 2 model !! What cut are you using ? I like to use the shoulder as I find It usually has the correct fat to meat ratio although sometimes I add some belly pork for some additional sizzle in the pan (no such thing as a good low fat sausage) !! reckon sage should grow here although grown from seed in the U.k. its fairly slow to establish I've been using dried for my "breakfast" variety. What filler are you using rusk or breadcrumb ?? I've found the dried "panko" style breadcrumbs give a good texture ( its only a small percentage of the final mix but IMHO 100% pork gives just too much "bite"). Seasoning wise most important is the salt content and I prefer freshly ground pepper for some "heat" also a touch of mace and the secret ingredient garam massala (not enough to give a curried flavour but it really enhances the "meatiness" of the sausage).hel_l P.M. me If you want some recipes !!

Back to the bacon when does it go on sale !! Put me down for a pack or two  !! should go great in a lightly toasted sandwich of my home baked bread with some homegrown lettuce and toms and lashings of mayo !! Be sure to let us know if you crack the smoking (totally agree with you about chemical smoking  ) !!

Keep up the good work !! You must be as happy as a pig in shit !!

Take it easy Jandtaa

     

[jandtaa]

IssanAussie

just been looking out the recipes and came across the excellent DVD "Pig in a day" by the river cottage team (thought I'd left it in the U.K.) - covers all processes of butchering a pig, sausages and salamis, Hams and bacon, Prime joints, brawn they use everything apart from the squeal !! Whilst Hugh may not be everyones cup of tea his butcher is proper old school !! great tips on tools and techniques i.e. butchers knots and the black art of tying "links" of sausages. Forgot to mention the need for some sugar in your mix to help with caramelisation of your bangers. Also found a recipe from Heston Blumenthal in my collection claiming to be "the perfect banger". PM me your address and I'll burn you a copy of the DVD and send it to you if you're interested !!

regards Jandtaa

[Foreverford]

IssanAussie

just been looking out the recipes and came across the excellent DVD "Pig in a day" by the river cottage team (thought I'd left it in the U.K.) - covers all processes of butchering a pig, sausages and salamis, Hams and bacon, Prime joints, brawn they use everything apart from the squeal !! Whilst Hugh may not be everyones cup of tea his butcher is proper old school !! great tips on tools and techniques i.e. butchers knots and the black art of tying "links" of sausages. Forgot to mention the need for some sugar in your mix to help with caramelisation of your bangers. Also found a recipe from Heston Blumenthal in my collection claiming to be "the perfect banger". PM me your address and I'll burn you a copy of the DVD and send it to you if you're interested !!

regards Jandtaa

Why you no good so and so are you "hogging" my bacon??? Don't try to butter him up with your recipes as I refused the photos due to the fact that I knew I couldn't control myself and I'm a cililized man and don't want to get in a butcher war with anybody. Take advantage of my abscence (sp??) and enjoy your glutony (sp?? screw spellcheck) because Fruity is going to get me some laying hens and I'll pelt you with fresh eggs (you don't warrant the time to make them rotten). And yes the shoulder really does make excellent sausage and salami and coppa too if you have the recipes. Chke Dee and enjoy enjoy enjoy. me

[jandtaa]

IssanAussie

just been looking out the recipes and came across the excellent DVD "Pig in a day" by the river cottage team (thought I'd left it in the U.K.) - covers all processes of butchering a pig, sausages and salamis, Hams and bacon, Prime joints, brawn they use everything apart from the squeal !! Whilst Hugh may not be everyones cup of tea his butcher is proper old school !! great tips on tools and techniques i.e. butchers knots and the black art of tying "links" of sausages. Forgot to mention the need for some sugar in your mix to help with caramelisation of your bangers. Also found a recipe from Heston Blumenthal in my collection claiming to be "the perfect banger". PM me your address and I'll burn you a copy of the DVD and send it to you if you're interested !!

regards Jandtaa

Why you no good so and so are you "hogging" my bacon??? Don't try to butter him up with your recipes as I refused the photos due to the fact that I knew I couldn't control myself and I'm a cililized man and don't want to get in a butcher war with anybody. Take advantage of my abscence (sp??) and enjoy your glutony (sp?? screw spellcheck) because Fruity is going to get me some laying hens and I'll pelt you with fresh eggs (you don't warrant the time to make them rotten). And yes the shoulder really does make excellent sausage and salami and coppa too if you have the recipes. Chke Dee and enjoy enjoy enjoy. me

Hove ouy bean hicting the blottle recntly FF ore iss yore speelchck treely knacrd lol !! ?? Chuck as many fresh eggs my way as you can but only 3 at a time as that is the most I can juggle ! I'll share me recipes for what they're worth with any like minded individual Got a couple of nice ones for boozy bangers if you're interested (can't seem to make lao kao or  beer chang work though... just not the same as some good old English bitter or a drop of Guinness!!) and make a decent version of "sai ouah"-Chiang Mai sausage gently smoked over coconut husks and then barbecued.. great with a few cold'ns !! If you continue to cast nasturtiums upon my character re. accusations of gluttony I shall have  no other recourse than to challenge you to a good old fashioned duel !! It will be my perogative to choose the weapons of your destruction.. soggy bits of butchered pig and definitely no eggs, freerange and tasty though they may be !! you will be permitted to choose the location McDonalds and other multinational chains excluded !! on the otherhand if you're ever in the area we could just get together and put the world to rights over a few beers some barbecued sausage and if IssanAussie joins the party some decent bacon !!

yours droolingly Jandtaa ! p.s. lets try to keep this cililised !!  

 

Edited February 28, 2009 by jandtaa

[toypeace]

IssanAussie

just been looking out the recipes and came across the excellent DVD "Pig in a day" by the river cottage team (thought I'd left it in the U.K.) - covers all processes of butchering a pig, sausages and salamis, Hams and bacon, Prime joints, brawn they use everything apart from the squeal !! Whilst Hugh may not be everyones cup of tea his butcher is proper old school !! great tips on tools and techniques i.e. butchers knots and the black art of tying "links" of sausages. Forgot to mention the need for some sugar in your mix to help with caramelisation of your bangers. Also found a recipe from Heston Blumenthal in my collection claiming to be "the perfect banger". PM me your address and I'll burn you a copy of the DVD and send it to you if you're interested !!

regards Jandtaa

Why you no good so and so are you "hogging" my bacon??? Don't try to butter him up with your recipes as I refused the photos due to the fact that I knew I couldn't control myself and I'm a cililized man and don't want to get in a butcher war with anybody. Take advantage of my abscence (sp??) and enjoy your glutony (sp?? screw spellcheck) because Fruity is going to get me some laying hens and I'll pelt you with fresh eggs (you don't warrant the time to make them rotten). And yes the shoulder really does make excellent sausage and salami and coppa too if you have the recipes. Chke Dee and enjoy enjoy enjoy. me

Hove ouy bean hicting the blottle recntly FF ore iss yore speelchck treely knacrd lol !! ?? Chuck as many fresh eggs my way as you can but only 3 at a time as that is the most I can juggle ! I'll share me recipes for what they're worth with any like minded individual Got a couple of nice ones for boozy bangers if you're interested (can't seem to make lao kao or beer chang work though... just not the same as some good old English bitter or a drop of Guinness!!) and make a decent version of "sai ouah"-Chiang Mai sausage gently smoked over coconut husks and then barbecued.. great with a few cold'ns !! If you continue to cast nasturtiums upon my character re. accusations of gluttony I shall have no other recourse than to challenge you to a good old fashioned duel !! It will be my perogative to choose the weapons of your destruction.. soggy bits of butchered pig and definitely no eggs, freerange and tasty though they may be !! you will be permitted to choose the location McDonalds and other multinational chains excluded !! on the otherhand if you're ever in the area we could just get together and put the world to rights over a few beers some barbecued sausage and if IssanAussie joins the party some decent bacon !!

yours droolingly Jandtaa ! p.s. lets try to keep this cililised !!

So you say keep this rivilcised and then talk of Guiness!! Why there is nothing better with eggs and bacon in the mornig (oops no spellcheck here). Now you ask me about my consumption of spirits??!? Wry doud dou tink dat? I am a berry rivilcised poyson. You keep on keeping on and I'd love to taste a Guiness or two in the shade of your man made tropical fruit orchard that you have planned on the back couple of rai. You keep on keepin' on. Choke Dee

[toypeace]

IssanAussie

just been looking out the recipes and came across the excellent DVD "Pig in a day" by the river cottage team (thought I'd left it in the U.K.) - covers all processes of butchering a pig, sausages and salamis, Hams and bacon, Prime joints, brawn they use everything apart from the squeal !! Whilst Hugh may not be everyones cup of tea his butcher is proper old school !! great tips on tools and techniques i.e. butchers knots and the black art of tying "links" of sausages. Forgot to mention the need for some sugar in your mix to help with caramelisation of your bangers. Also found a recipe from Heston Blumenthal in my collection claiming to be "the perfect banger". PM me your address and I'll burn you a copy of the DVD and send it to you if you're interested !!

regards Jandtaa

Why you no good so and so are you "hogging" my bacon??? Don't try to butter him up with your recipes as I refused the photos due to the fact that I knew I couldn't control myself and I'm a cililized man and don't want to get in a butcher war with anybody. Take advantage of my abscence (sp??) and enjoy your glutony (sp?? screw spellcheck) because Fruity is going to get me some laying hens and I'll pelt you with fresh eggs (you don't warrant the time to make them rotten). And yes the shoulder really does make excellent sausage and salami and coppa too if you have the recipes. Chke Dee and enjoy enjoy enjoy. me

Hove ouy bean hicting the blottle recntly FF ore iss yore speelchck treely knacrd lol !! ?? Chuck as many fresh eggs my way as you can but only 3 at a time as that is the most I can juggle ! I'll share me recipes for what they're worth with any like minded individual Got a couple of nice ones for boozy bangers if you're interested (can't seem to make lao kao or beer chang work though... just not the same as some good old English bitter or a drop of Guinness!!) and make a decent version of "sai ouah"-Chiang Mai sausage gently smoked over coconut husks and then barbecued.. great with a few cold'ns !! If you continue to cast nasturtiums upon my character re. accusations of gluttony I shall have no other recourse than to challenge you to a good old fashioned duel !! It will be my perogative to choose the weapons of your destruction.. soggy bits of butchered pig and definitely no eggs, freerange and tasty though they may be !! you will be permitted to choose the location McDonalds and other multinational chains excluded !! on the otherhand if you're ever in the area we could just get together and put the world to rights over a few beers some barbecued sausage and if IssanAussie joins the party some decent bacon !!

yours droolingly Jandtaa ! p.s. lets try to keep this cililised !!

Hey don't let any peaceniks fool you about your breakfast, Guiness is good for breakfast, lunch and dinner and even between meals also. I accept any challenges to as duel and my weapon of choice is Pad pak boong, tepid, so bring on the menudo and tripe I'm ready.

[Maizefarmer]

On the subject of pork - Pattaya - well Jomtein Beach to be more exact: on about the 6th or 7th Soi off the beach road, going up the Soi on the Left hand side (I think its the same soi as the Jomtein Garden Hotel - if not that Soi, its defineatly one of them that has a large hotel up it on the right hand side), there is a Bed & Breakfast with a resturant /bar on the groundfloor, with a butcher/butcher shop at the back, run by a couple guys from the UK (Northern lads - Birmingham, Manchester or thereabouts).

I used to purchased bacon and sausages from them on my quaterly or so scrapyard trawling trips down to the Eastern Seaboard - and good bacon and sausages it was - by far the best I have ever been able to source in thailand.

Does anyone know the trading name of the butcher or B & B - or have a tel number for them?

Thanx guys.

[torrenova]

If you are on about Soi 5 then it is Simple Simon I guess. Only place I know around there which is famous for such foods.