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2018 Farm Journal

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  • bardsleyque
    Club Member
    • Oct 2015
    • 616
    • Snoqualmie Wa.

    #46
    garlic,pork,and,beef!

    Comment


    • ComfortablyNumb
      ComfortablyNumb commented
      Editing a comment
      There will also be onions, leeks melons, tomatoes, lettuce, corn, peas, beans, cucumbers, beets, celery, squash, carrots, chard, kale, peppers, and a few other things I can' think of now.
  • ComfortablyNumb
    Club Member
    • May 2017
    • 3320
    • Northeast Washington
    • KBQ C-60
      PK360
      Thermoworks Smoke
      Thermoworks Thermopop
      Thermoworks Dot

    #47
    Spent today trimming out the grind. I separated it into three tubs. One is grind for the dogs. The other is the choicest cuts for sausage, and the third is fat.

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    Leaf lard is done and set up.

    Comment

    • ComfortablyNumb
      Club Member
      • May 2017
      • 3320
      • Northeast Washington
      • KBQ C-60
        PK360
        Thermoworks Smoke
        Thermoworks Thermopop
        Thermoworks Dot

      #48
      Yesterday I finished grinding and stuffing the sausage.

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      First up, the dog food. It got stuffed in bags like the beef burger did.

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      Nest was the fat. Some will be added back into the lean, the rest will be rendered like the leaf lard and used to make soap.

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      And then the lean, ready to make sausage. Here's the recipe.

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      I mixed four pounds of lean with one pound of fat in a bowl.

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      Than added spices and rough mixed by hand.

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      Ready for final mix. The mixer holds twenty pounds, so four 'meatballs' will be added with a little water.

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      The final mix.

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      And of course, the obligatory taste test!

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      The can gets stuffed, the meat is pounded in to dispel any air pockets.

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      I used natural sheep casings from here. They come on a tube, which is slid over the stuffing horn and then pulled out.

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      One hand turns the crank, the other regulates the casing off the horn. Keeping it in a circle helps prevent slipping off the table, even if the dogs or chickens wouldn't mind that happening.

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      The last of the stuffing. I used to twist into individual links, but that is more time consuming and there is the occasional burst, which results in the loss of a link. So the sausage was placed in the freezer just long enough to firm up and then sliced to size.

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      Today the links will be packaged and put on ice. Below it is bacon that needs to be cured.

      Comment


      • Troutman
        Troutman commented
        Editing a comment
        Dang guy you got some serious sausage making tools.

      • gwschenk
        gwschenk commented
        Editing a comment
        Looks great, but you shoulda saved the blood for blutwurst! :-)

      • ComfortablyNumb
        ComfortablyNumb commented
        Editing a comment
        Troutman Yes, but is because I do a large volume when I make sausage, I've been known to grind the entire hog. Small batchers can get by with a smaller grinder and stuffer. The mixer is a luxury, meat can be mixed by hand.
    • Mudkat
      Club Member
      • Feb 2017
      • 2088
      • At a river near me, MD
      • Weber Smokey Mountain 14.5"
        Weber 22" Kettel
        Weber Smokey Joe (2)
        One Grill 45" Rotisserie
        Lodge 5 qt. Dutch Oven
        Lodge 10.5" Double Loop Skillet
        Cast Iron 9" Skillet
        Cast Iron 12" Skillet
        Weber 22 Grill Grates
        Home Built 55 Gallon Ugly Drum Smoker - "MUDS"

      #49
      Very cool CN! That sausage looks delicious!

      Comment

    • ComfortablyNumb
      Club Member
      • May 2017
      • 3320
      • Northeast Washington
      • KBQ C-60
        PK360
        Thermoworks Smoke
        Thermoworks Thermopop
        Thermoworks Dot

      #50
      The pig stork came last night.

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      A litter of purebred Herefords.

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      The parents of this litter are Hereford x Large Black/Berkeshire.

      Spinaker will like them.

      Comment


      • ComfortablyNumb
        ComfortablyNumb commented
        Editing a comment
        EdF They pretty much hit the ground running. Eyes open at birth, and after a few hours of wobbling they get around without trouble.

      • Spinaker
        Spinaker commented
        Editing a comment
        Love it!

      • fzxdoc
        fzxdoc commented
        Editing a comment
        Ohmigosh, how cute. Too bad for them that they grow up tasting so good. Sigh.

        Kathryn
    • ComfortablyNumb
      Club Member
      • May 2017
      • 3320
      • Northeast Washington
      • KBQ C-60
        PK360
        Thermoworks Smoke
        Thermoworks Thermopop
        Thermoworks Dot

      #51
      The past couple of days the pig stork has been trying, but sadly it looks grim. One of the young gilts farrowed a live piglet Saturday afternoon. I expected a brood the next morning, but she was still labouring. Later that day I saw a hoof, so I pulled out a breech. This morning when I checked on her nothing, but at feeding time she had a stillborn. Later I helped get another stillborn out. At this point I believe the best to hoped for is to farrow out what is remaining and she raises her lone piglet. Probably what will happen is she will die and I'll have to hand raise it. Here is a pic of her and offspring:

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      On a happier note, I started the bacon cure today. First weigh each piece:

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      Mix up the cure:

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      Bag and seal:

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      Here it all is awaiting the smoker:

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      I wasn't, however, the only one making bacon.....

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      Setting calendar for three months, three weeks, and three days.

      Comment


      • Mudkat
        Mudkat commented
        Editing a comment
        Goodbye city life!

      • ComfortablyNumb
        ComfortablyNumb commented
        Editing a comment
        Sad to report, it was goodbye piglet. I worked last night and came home to find she had been crushed.

      • Mudkat
        Mudkat commented
        Editing a comment
        Oh man. Sad news.
    • smokenoob
      Club Member
      • Dec 2017
      • 1030
      • Gulf Breeze, Florida

      #52
      nature does have its ups n downs.....

      Comment


      • ribeyeguy
        ribeyeguy commented
        Editing a comment
        Numb, I really wish there was a way to "like" a comment.

      • smokenoob
        smokenoob commented
        Editing a comment
        like ^

      • JCBBQ
        JCBBQ commented
        Editing a comment
        ComfortablyNumb 👏👏👏
    • FireMan
      Charter Member
      • Jul 2015
      • 7715
      • Bottom of Winnebago

      #53
      fzxdoc Kathryn, mentioned this is worth the price of admission. Barney, hope ya don’t mind me callin ya by yer avatar, this is an outstanding thread/book/journal. We are fortunate to have you among us.

      Comment

      • ComfortablyNumb
        Club Member
        • May 2017
        • 3320
        • Northeast Washington
        • KBQ C-60
          PK360
          Thermoworks Smoke
          Thermoworks Thermopop
          Thermoworks Dot

        #54
        Originally posted by FireMan View Post
        fzxdoc Kathryn, mentioned this is worth the price of admission. Barney, hope ya don’t mind me callin ya by yer avatar, this is an outstanding thread/book/journal. We are fortunate to have you among us.
        fzxdoc FireMan Thank you both for your kind words, very much appreciated. As for calling me by my avatar, I don't mind at all, but who is Barney? My avatar is a Brontosaurus steak, also known as 'BS', of which I've been told I'm full of, and surprisingly not after I've consumed one. Oh wait, is Barney that little cave man with the fork? Somebody get him an AR membership so he can learn that tongs are a much gentler way to flip your steaks.

        Comment


        • Sephon
          Sephon commented
          Editing a comment
          That's Barney Rubble, neighbor and best friend of Fred Flinstone. Also father of Bamm-Bamm. Great old show.

        • ComfortablyNumb
          ComfortablyNumb commented
          Editing a comment
          Sephon It is an 'old show' indeed, I watched The Flintstones first airings.
      • Troutman
        Club Member
        • Aug 2017
        • 7300
        • Tejas, Where Else?

        • OUTDOOR COOKERS

          BBQ ACCESSORIES

          WOOD & PELLET PREFERENCES

          SOUS VIDE

          INDOOR COOKWARE


        #55
        I'm thinking of this as my new avatar ......

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        ...and of course OINKKKK as my new handle...

        Carry on with the chores.....

        Comment


        • EdF
          EdF commented
          Editing a comment
          Lol!

        • ComfortablyNumb
          ComfortablyNumb commented
          Editing a comment
          Troutman I can assure you that is all the 'action'. Once he mounts and captures the glory hole, they both just stand there. It's over when she has had her fill and walks away. He desperately tries to hang on, but eventually loses his grip. Hmm, that sounds too familiar....
      • HouseHomey
        Club Member
        • May 2016
        • 5310
        • Huntington Beach, Ca. Surf City USA.
        • Equipment
          Primo Oval xl

          Slow n Sear (two)
          Drip n Griddle
          22" Weber Kettle
          26" Weber Kettle one touch
          Blackstone 36” Pro Series
          Sous vide machine
          Kitchen Aid
          Meat grinder
          sausage stuffer
          5 Crock Pots
          Akootrimonts
          Two chimneys (was 3 but rivets finally popped, down to 1)
          cast iron pans,
          Dutch ovens
          Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
          The help and preferences
          1 extra fridge and a deep chest freezer in the garage
          KBB
          FOGO
          A 9 year old princess foster child
          Patience and old patio furniture
          "Baby Girl" The cat

          Erik S.

        #56
        Troutman theroc JCBBQ fzxdoc Spinnaker just for the record he is my Paisano, we grew up just around the corner from each other. He even remember my house at the entrance to Hart Park.
        Just saying...... oh yeah, he also works way harder than I do. No farming in this blood.

        fantastic thread Numb!!!
        Last edited by HouseHomey; March 27, 2018, 04:05 PM.

        Comment


        • Troutman
          Troutman commented
          Editing a comment
          Ahh just teasing old CN, he knows I love this post !!! No farming here either, but sure do admire his spunk !!!

        • HouseHomey
          HouseHomey commented
          Editing a comment
          This thread is killer.
      • ComfortablyNumb
        Club Member
        • May 2017
        • 3320
        • Northeast Washington
        • KBQ C-60
          PK360
          Thermoworks Smoke
          Thermoworks Thermopop
          Thermoworks Dot

        #57
        Since the last update the pig stork made another visit, the garlic is growing, and the bacon has been smoked. First, the garlic.

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        And here is the latest batch of bacon seeds.

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        This is a not as bad as it looks. It's not uncommon for a sow to bite on of her piglets. This one was bit on the shoulder and the skin is laid back exposing muscle. The first time it happened I thought I was going to have to cull the piglet, but it eventually closed up and you would have never known it happened.

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        Bacon being loaded into the smoker.

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        And a couple of hours later.

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        All done and chilling out.

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        Slices.

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        An end shot.

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        The ends were trimmed off and the bacon slabs vacuum sealed. The trimmings were cubed and then sealed to use later in beans.

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        Comment


        • Mudkat
          Mudkat commented
          Editing a comment
          Another nice post in this thread! Thanks brother!

        • Mudkat
          Mudkat commented
          Editing a comment
          So what do you call a pig stork? A pork?

        • holehogg
          holehogg commented
          Editing a comment
          That is scrumptious looking bacon I am just as envious. Keep on posting this is truly inspiring.
      • JCBBQ
        Club Member
        • Jan 2016
        • 1065
        • Jersey City, NJ
        • Primo Oval XL Ceramic Cooker
          Pit Barrel Cooker
          2x Mavrick 732
          Therma Pen Orange
          Favorite Bourbon Blanton's
          SF Giants

          MCS wish list - Lone Star Grillz off set

        #58
        Man oh manischewitz! Is this thread great or what?!!

        Comment


        • ComfortablyNumb
          ComfortablyNumb commented
          Editing a comment
          Manischewitz? I wasn't aware that went with pork.....;-)
      • Oakgrovebacon
        Club Member
        • Apr 2016
        • 1905
        • South central Illinois

        #59
        Nice looking bacon! Thanks for taking the time to take pictures and share them with all of us in the pit.

        Comment

        • fzxdoc
          Founding Member
          • Jul 2014
          • 5193
          • My toys:
            Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
            Pit Barrel Cooker (which rocks)
            Weber Summit S650 Gas Grill
            Weber Kettle Premium 22"
            Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
            Camp Chef Somerset IV 4-burner outdoor gas range


            Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
            Adrenaline BBQ Company's Elevated SS Rack for WSCGC
            Adrenaline BBQ Company's SS Rack for DnG
            Grill Grate for SnS
            Grill Grates: five 17.375 sections (retired to storage)
            Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
            2 Grill Grate Griddles
            Steelmade Griddle for Summit gas grill

            Fireboard Extreme BBQ Thermometer Package
            Fireboard control unit in addition to that in the Extreme BBQ Package
            Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
            2 Fireboard Driver Cables
            Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
            Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
            Thermoworks Thermapen MK5 (pink)
            Thermoworks Thermapen MK4 (pink too)
            Thermoworks Temp Test 2 Smart Thermometer
            Thermoworks Extra Big and Loud Timer
            Thermoworks Timestick Trio
            Maverick ET 73 a little workhorse with limited range
            Maverick ET 733
            Maverick (Ivation) ET 732

            Grill Pinz
            Vortex (two of them)

            Two Joule Sous Vide devices
            VacMaster Pro 350 Vacuum Sealer
            Instant Pot 6 Quart Electric Pressure Cooker
            Instant Pot 10 Quart Electric Pressure Cooker
            Charcoal Companion TurboQue
            A-Maze-N tube 12 inch tube smoker accessory for use with pellets

            BBQ Dragon and Dragon Chimney

            Shun Classic 8" Chef's Knife
            Shun Classic 6" Chef's Knife
            Shun Classic Gokujo Boning and Fillet Knife
            Shun Classic 3 1/2 inch Paring Knife

          #60
          Oh that poor little piglet. Not even a week old and already scarred for life. Do you put any medication on it or just let it be, ComfortablyNumb ?

          That bacon looks scrumptious.

          Kathryn

          Comment


          • ComfortablyNumb
            ComfortablyNumb commented
            Editing a comment
            I don't, the sows are very protective. If I even touch one and it squeals the entire herd gets worked up. However, not life, rather a couple of months. It will close up and you'll never know what happened. It's amazing what tough animals pigs are.

          • fzxdoc
            fzxdoc commented
            Editing a comment
            Thanks for the additional info, @ComfortablyNumb.

            K.

        Announcement

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        Meat-Up in Memphis 2021

        SOLD OUT! Secure your spot on our waitlist now. First-come, first-served!
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        Meat-Up in Memphis

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        Delta by Nuke,
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        Is This Superb Charcoal Grill A Kamado Killer?

        PK 360 grill
        The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

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        masterbuilt gas smoker
        This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp's dial from 175? to 350?F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

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