Billy Bear Delicious Slices of Pork Sausage Cured and Cooked, 100g

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Prepare the bear ham by removing the fat cap and much of the other surface fat. (Keep the fat for rendering. Bear fat is great for frying potatoes, making biscuits and even waterproofing your boots.) Then turn container upside down while pulling on end of netting and ham, incasing the piece of meat. Trim excess netting The company claims that they are the only food company that can prepare meat products like they do, and their process is a secret. They have a food factory and an engineering firm called Feldhues Tech in Germany that designs and builds production lines used to manufacture Billy Bear and Roll. Only two of these production lines have ever been built – one in Germany and the other in Clones. Submerge the bear ham in the curing brine. Using a marinade injector, pump the ham full of the brine. Pay particular attention to the center of the ham and the areas along the bone. Inject the ham in several places. While you can’t pump to much brine into the meat, you can definitely pump to little. I keep injecting the meat until I see brine push out of the injection holes around the probe as I pump more into the meat. From its origins in a traditional German butcher shop to its popularity among Irish children, Billy Bear ham has become a staple in many households.

Have you ever wondered what’s in your sandwich meat? Specifically, the beloved Billy Bear ham with its cute little face? We use RecTec pellet smokers/grills for all of our outdoor cooking and all of our wild game is processed using Made With Meat equipment. Using a syringe or marinade injector, pump the brine into the bear ham at several locations. Be sure to get the needle down the bone while pumping. One comment reply reads: “It’s just ham – we put faces on it so that the little sh**s will shut up and eat their sandwiches.”

Sides is joining the collection of food and drink outlets in Halle Place, where their neighbours will include Barburrito, Archie’s and PizzaLuxe. The best traditional food at Manchester Christmas Markets 2023, where to find it, and what it will cost you i would rather DD ate something than nothing & im not sure the school would be happy if i sent her in with chocolate spead or jam sandwiches every day (even the jam cant have bits or lumps)

Water is added to the product to increase its weight and volume. Potato starch is used as a binder to hold the ham together, while salt is added for flavor and to act as a preservative. Dextrose is a type of sugar that is added to improve the taste of the ham.The family had been producing sausages with designs since the 1960s and eventually built their first production plant in their hometown in 1978. In 1984, they opened a second production plant in Clones, Co Monaghan, Ireland. Two years later, they began producing the iconic Billy Bear and Billy Roll, which featured a clown face incorporated into the meat slice. Submerge the hog ham or hams in the brine and refrigerate for 3-5 days, or about 8-12 hours for every pound.