Next weekend we have our bang to bacon class. Since I don’t have time to do the prep this week, we went ahead and killed one of the two pigs we are going to use yesterday.
Getting the scalding water up to 145. Brent stopped by in the morning to help and get organized. Also Bar-B-Jew, Darryl, and the inmates were on hand. Miguel was everywhere, including being the head chef for a batch of carnitas which fed the entire farm with leftovers. As you can see it was a rainy and cold morning.
Just finishing the scraping. Spork stopped by to help for a bit.
The Princess was very keen on doing the gutting. She had missed that part before and she had been learning anatomy in school. She wanted to see it for real. She was disappointed we weren’t going to extract the brain for her to see.
The head, before being cleaned up. Brent will be making head cheese with this one for class day.
Here I am gutting the pig. The Princess wanted to do this but I had to get the heart and lungs out intact for mom for anatomy class.
Miguel got busy with his carnitas pot while we processed one side of the hog. We used the front and rear quarter for carnitas, salted the bacon, and left the loin to cool in the walk in. We will process the loin later.
Carnitas with pork so fresh it was still warm when it went into the pot. You can’t buy food like this.
And to celebrate, something to wash the carnitas down.
We will see all of you next weekend for class.
I know more about business than I know about farming. When I’m trying to keep up with the latin names for different varieties or discussing the various breeds of cows with a real cattleman, I feel like a neophyte compared to people who’ve done it all their lives. However on the business side of things I feel like I’m in better shape. Apparently, according to this well written article, we farmers need a batch of business. This especially is true for organic or sustainable farmers. It’s an interesting read.
First thing this morning we went out to check on the new calf. He was still laying in a spot with no snow where he obviously spent the day and night. Mom was on the other side of the pasture, calling for him and acted like she didn’t know where he was. I think it was an act to lure us away but nevertheless we got him up and walked him to mom for some nursing. Both are doing well and there is plenty of food and water for everybody while we wait for this next batch of snow and ice.
What’s really funny to me is I have never eaten some of these products, and I’ve eaten pretty much none of them for years now. Sometimes I forget how far we’ve come in our nutrition.
I do have a bottle of the hot sauce in the fridge though!
If food brands were brutally honest
Today we found a new addition for 2014. Our first “spring” calf. As I type this we have about 8″ of snow on the ground and it’s still snowing hard with ice coming behind. So much for spring.
Either way, this little calf is the first calf from Benjamin and the mother is #14. Everyone is healthy and the calf should be fine through all this weather. I will check on him tomorrow.
Here is a little video from this morning. The lady talking is our neighbor at the golf course.
Here you see four gallons of milk, turned into cheese then smoked in the smoke house a few days. It’s been fun trying the things coming out of the smoke house. One lesson I’ve learned already is that when you step in a grab a sample, you really have no idea how smoky it is since you’ve already enveloped yourself in smoke head to toe. Something with no hint of smoke eaten just out of the house will knock your socks off in the kitchen later. We had smoked raisins in our salad and even though they had only smoked a few days, they had a strong smokiness in the salad. Not overpowering but its surprising how well the smoke stays with things.
A few more of the items brought in from my last trip to the smoke house. We still have a month of smoking to go. Anybody need anything smoked?