Yesterday the cows received an unexpected treat. Usually they are fenced out of the 6 acres of woods bordering our main pasture since the woods are a protected area. Per my agreement with Wake County soil and water I can “flash graze” protected areas for one day.
Yesterday when it was time to move the cows to the next paddock, I instead opened the gate to the woods. The cows ran in like kids getting out of school the last day before summer.
This morning it took Spork, the gator, myself, and the inmates to get everyone back to the pasture. Cows really enjoy being in the woods. No worries though. This weekend they will be in the pond flash grazing it so there is another treat coming.
Another video of chickens and their amazing ability to keep their head perfectly steady. This one amps up the action a bit.
So the bacon continues to do well. This isn’t even all of it. Some is behind me in the cooler. The salt is pulling out more and more moisture, which I drain off every day. I resalted part of the bacon Monday evening with the pink salt mix and plan on hitting it again with just regular kosher salt. I was worried with this blast of fall heat we are having that it would be too warm to smoke the bacon but it looks like we will be fine as there are some days where the lows are in the 40s next week! Winter time, here we come!
So the cure will be in place till about Tuesday, then we will wash and dry the bacon with water and just plain paper towels. Then back into the cooler for the night and into the smoker in the morning early. After a couple of hours of smoke, it’ll be back in the cooler then off to work, after some breakfast bacon, of course.