Preparing for kidding

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We know that our goats are pregnant thanks to the presence of a buck in their pen for the last six months. We had the vet out and he suggested that we save our money and not do the ultrasound test since we could see by the visibly growing bellies that they appeared pregnant. The Vet laughed and said that we could pretty well guarantee a happy kidding season in our future since we choose to pasture them together. So without knowing an exact due date we proceeded to prepare for kidding season.

  1. Jim built beautiful stalls within a larger pen inside the barn as a start. A place where we could house everyone away from the elements was very important to me. I picked out several lovely designs from Pinterest for him to see where I was gathering inspiration. Husbands love it when we do that don’t they? Pens, gates, and kidding stalls were what I was seeking ideas for.
  2. After that was completed a secondary pen was built using our 10 by 10 dog kennel panels on the far side of our barn. It worked out nicely that we could take down a previously used turkey pen and assemble the panels for the goats with a section saved for our roosters. This was done with shelters and large spools within the enclosure for our buck to be separated from the Mamas. He now lives there full-time with a doe we borrowed from another farm as company. It wouldn’t be fair to leave him out there all alone.
  3. The official “Kidding Kit” was put together and placed near the inside pen in a tupperware container to keep everything clean. There are plenty of clean towels, a trashbag and contents for the kit inside. We left the lubricant and Betadine in the house so they wouldn’t be overly cold when they were needed.
  4. Many books on goats – both dairy and meat goats were read. Each author adds details sharing how to prepare for the impending birth of your goat kids. They provide diagrams, photos and lists to help the novice learn. A few of my favorites are: Storey’s Guide to Raising Dairy GoatsThe Meat Goat Handbook and also many websites for goat health.ags2badga
  5. I reviewed our paperwork ensuring that all the does and buck have the appropriate certifications to make selling and showing the kids to be a smooth process. We had our American Goat Society certifications and paperwork in hand. Throughout the investigative process I realized that it would behoove us to seek dual certification through the American Dairy Goat Association.  The reason for this was the number of shows on the East Coast that I found for non-members of ADGS were smaller. Nigerian Dwarf Goats are a great milking breed so shows to share that and attempt to win awards only betters our farm reputation.
  6. Identitfy genetics and pedigree of our animals. Now normally I would say that this is something you should consider prior to buying your animals. We did this backwards so Jim and I began a family tree to show the pedigree of our goats. There were many templates and information found using google, however Jim ended up using PowerPoint as he is comfortable with the program and it is free. Many of the Pedigree sites had a fee. Using ADGA was interesting as I could look up the relatives of the goats we own! Through the process and reaching out to the breeders of our goats, we found out that there are champions in the pedigree so hooray for us, we lucked out.
  7. Physical observation – Now this comes as no imagesurprise that observing the normal behaviors of your goats is important; touching them regularly to keep an eye on the health and wellness. For example – now that we are nearing the time of birth, it is evident that the girls go from sitting to standing, rubbing their sides on the pen walls and exhibit opposite traits than previously observed. Raindrop runs away from me where she used to be the first to greet. Whereas Sushi comes to me, practically sitting in my lap where she used to be more standoffish. Much of the symptoms of labor have been noted in this article by Fiasco Farm. https://www.pinterest.com/pin/175781191678818226/

Review of pork butt/shoulder recipe

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Jim posted a great article about recipes for pork shoulder.. I decided to review one of the recipes posted.

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Below is our home -grown pork shoulder.

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The directions called for 8 hours of slow roasting at 250 degrees. I rubbed celtic salt and pepper all over the roast.

I chose to use my turkey roasting pan with parchment paper on the rack.

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It was very nice to have the house smell like a delicious roast all day. The roast was removed after 7 hours in the oven. You tent the roast with foil while pre-heating the oven to 500 degrees. Put the meat back in the oven for 20 minutes or until the fat layer can get crispy.

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I was disappointed to see how much it shrunk! Something to take into consideration for the future. This roast fed 5 people, including our 19 year-old son. I think I will adjust our cut list to include larger roasts.

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This was juicy, melt in your mouth meat. It was served with cooked small multi-colored potatoes with butter and scallions on top. We also had a side of asparagus with fresh lemon on top. Great meal for a cold January night!

Homemade Suet

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imageI wanted to create some good calorie boosters aka boredom busters for our chickens and turkeys. Jim and I decided to use the fat from our butchered pig along with various grains.

I chose black oiled sunflower seeds, cracked corn, scratch grains and then filler. I found oatmeal pancake mix that had not been a hit with the kids as well as bulk oatmeal that has been around a while.

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I looked around online and saw interesting articles by folks who also were including herbs. I checked the cupboard again and found the oregano that I normally sprinkle in the food and dried dandelion for teas.

I cooked the fat down and did equal parts of all bulk ingredients of 1 cup of each with 2 TB of the herbs. Cooking the fat is also called rendering.

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All the ingredients were stirred and pressed into bread pans or whatever I had around.

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I can say that the thing I’ve learned now that I’ve shared these with the birds is that putting wax paper to ease the pressed and solidified cakes out of the pans is very helpful.

I pressed the ingredients into the pans and repeated the process a dozen times. In order to not have the fat stay sift, I stored all the pans in our garage where it’s below freezing here in NE PA in January.

The birds are getting a chunk every few days and the suet has been a hit.

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Categories: Pigs Poultry Projects

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Building Goat Enclosures

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20150211_170542When we got our Nigerian Dwarf goats, we had to build a shelter quickly, and they ended up with a small 4×8 shelter that has served us very well. We were able to pick up the house and move it to their larger pasture on the forks of our tractor and despite the moving and shifting, it has worked out very well.

Now however, we have been able to build a larger barn and plan to over winter our goats there, to facilitate the kidding process and simplify chores. We have attached paddock areas for the goats to get outdoor play time complete with climbing toys, but the objective inside the barn was to have separate birthing stalls and a means to contain them while in the barn.

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You can see in these (admittedly messy construction time) photos some of the details we built into the project. The coolest part of this build, it that we used oak board, harvest from our trees we removed to make way for the barn. We used a local sawmill and it was a good feeling to see the full circle for this lumber.

20150919_091501Each of our girls have their own stall, though as often as not they all pile in together. We will be adding stall gates to isolate them for the birthing. We are also planning to remove one of the wall boards to create feeding stanchions to better control what they are eating individually, but right now we manage that with buckets. The hay and straw rack on top is a handy addition that we use for storage as well as feed to keep things contained.

Lessons learned here include the fact that even little goats can climb! Note the photo of our buck on top of the wall. Overall we are happy with the result, but we will be making some updates in the coming months after we get a bit more time in to see what else we can improve.

Ham Hocks

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Hocks are not a typical part of a cut list people think about in the northern United States, but are an important addition to ask for on your list.  The hock is the middle portion of the leg, above the feet but not up into the ham or picnic roast.

When buying a whole of half pig, it is important to recognize that you are investing in a farm raised, healthy animal, but also to know that there are ways to get the most value for your dollar. Part of that is to learn how to use every part of the pig and the hock is no exception.

As the hocks are not generally a robust meat cut, but they are full of flavor, they are often used in bean and rice dishes or soups and stews for flavor building. I am including a few links here to get you started on using the hock, and I encourage you to try it out and include it on your cut list.

From over at AmazingRibs.com there is Hoppin’ John Beans & Rice. This is one that is relatively simple but rich and flavorful. I recommend it as a winter evening meal.

If you want to avoid the beans route,  I recommend looking for stew or soup recipes that you like, and substituting for example a ham hock for a chicken carcass.

You can also try cooking the hocks with greens or even sauerkraut for a different flavor and delicious combination. For these approaches, all you need to add is salt and pepper to taste, but I feel it is best to start with a smoked hock for best flavor.

Pork Ribs

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Ribs are almost a religion in many parts of the United States, and the world for that matter. There are those who swear by the dry rub, those who say the secret is all in the sauce, those who will say there is no other way than smoking on wood and any other permutation you might think if.

I love most ways they can be prepared, but I lean to smoked with a dry rub and finished with a sauce that does not over power the pork flavor. If you do not have a smoker, you can make do with a grill and a smoker box for wood chips. If you do not have that, you can use a grill and put your wood chips in an aluminum foil packet after soaking them, poke some holes in it and toss it in the coals or on your hot side of the grill. The ribs will mostly cook on the indirect heat, or non fueled side of the grill.

Please check out AmazingRibs.com for this part. I have linked to their site for other cuts, but they do such a good job on rib options I think it it THE place to start. Once you get a foundation there, feel free to experiment and search the internet for other options.

There are options for every taste. My main advice here is to not fall into any single camp or accept any one of the rib religions. Play around, enjoy them and take the time to search out hole in the wall rib shacks in your area or on your travels. Learn from them, ask questions and apply your lessons at home.

If you are still reading at this point, and not already at the Amazing Ribs site, go now to the recipe for “Last Meal Ribs: The Best Barbecue Ribs You’ve Ever Tasted!

Cooking a Ham

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The Ham comes from the upper hind leg of the pig and comes in many sizes depending on how you request your cut list, or what your local butcher may have. Bone in or carved from the bone will change cooking times and technique to some degree so pay attention to your particular recipe and account for this variation when preparing your own ham.

For smaller families or couples, it is possible to ask your butcher / note on your cut list to cut your large ham into smaller portions to speed cooking and spread over multiple meals. I recommend this approach where possible as it gives you the most flexible use of the meat and allows you to maximize the variety of ways you might prepare this delicious cut. Additionally, if you are ordering a pig from us, this will be a part of the cut list selection and you will need to determine if you will want your ham smoked or not, based on preference and taste. I am a fan of the smoked flavor and I go for that option for my family.

The authoritative primer on all things Ham

As you will find, I frequently link to or point to the site AmazingRibs.com for their recipes and ideas. I am not repeating that content here – they do such a good job I think it is best to simply go there and learn as I have. Please start with that to understand options and then build on it from there.

Smoked, Honey-Glazed Ham

At honest-food.net, there is a good recipe for smoked, honey glazed ham.  I am including this one as it is a nice foundation recipe that you can use to build from and tweak to your liking. The author bases his off a wild hog, but points out that you might use a variety of hind leg cuts with the same success. The article covers the curing as well as cooking and is a good reference to understand the process, even if you pick a different finishing technique. If you visit this link, please take the time to read the comment thread at the bottom of the article as I think that is as valuable a resource as the article itself.

Baked Ham with Rum and Coke Glaze

This is a no-brainer, it has rum in the recipe! Seriously though, this one is worth reading through and giving a whirl. It is not complex, but it is a bit labor intensive in terms of staying on the process with the glaze. I suggest sticking with the suggestion for the dark brown sugar and a dark rum for flavor when you make this one and use the real deal coca-cola, this is another place to not compromise.

Ham Slices / Ham Steaks

While not a link or recipe, I suggest adding some ham steaks to your cut list. I am a big fan of these for a hearty morning breakfast coupled with farm fresh eggs and potatoes. They are super easy to cook – pan fry in a cast iron skillet or even grill.  They will taste sort of like a cross between ham and bacon  and have a great texture to fill you up and get your day going.

Picnic Roast / Pork Shoulder

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The Picnic Roast is the lower half of the shoulder, the top half being called the Boston Butt. This cut can be combined into both and the cooking options are similar. This is a heavily used muscle and a flavorful meat with good fat and connective tissue that will render when cooked low and slow.

Over at the Dizzy Pig site, they have a recipe for pulled pork that uses both of these shoulder cuts to make pulled pork, an all time favorite. The low and slow method is at the extreme here, but the results are worth it. Check it out for it’s nice explanation and detailed instructions and options.

Ultra-Crispy Slow-Roasted Pork Shoulder is a favorite of mine, due in large part to the delicious cracklin from the final step in the process that produces crackles on the outer layer. The recipe at serious eats has some nice suggestions on this that you can build on with links to sauces and related dishes. Additionally, this is a simple meal to make though you will have to plan ahead and budget 8-10 hrs.

The general rule to keep in mind for shoulder cuts is that you need to cook it at low temp for a long time to melt all the fat and connective tissue, but they are rich and flavorful cuts. If you have smaller roast, you will reduce the cooking / smoking time accordingly.

I encourage you to check out AmazingRibs for a very good article on cooking temps and times. This is a great site overall to familiarize yourself with and you will find we link to it frequently.

Pork Head Cuts

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When buying a pig, whole or half, one of the often overlooked options is the head and related cuts. The ears are a great cut to get both to cook yourself (very popular in some cultures) or even to have smoked as a special treat for your dog. The jowl is a delicious cut – again, not as common in the US as other areas, but well worth asking for. There are other recipes for the head and stews or soups are often the target here, but at a minimum, it provides trimming for sausage and scrapple.

I do encourage you to do a little research on your own and consider this as an adventure to explore in your next cut list or trip to the butcher!

Pig ears

Smothered Pig ears – This one is a soul food take on the pig ear and I have yet to make it but is sounds good. I would love to hear from anyone who makes this and add your review here.

Pig’s Ear on a griddle and Red Braised Pig’s Ear – This link provides 2 methods of cooking and also an entertaining read about the process of picking them up and a little history. When buying a whole or half pig you will not have a quantity of ears, but if you ask ahead of time, we can coordinate with customers who do not wish to get the ears back and you might get a free add on bonus! (We won’t let them go to waste either way.)

Super Bowl Snack: Crispy Pig Ears – These treats take a different approach and are from Chris Stewart, the co-owner of the Glass Onion in South Carolina. A quick tip on this take is the simmering in the over portion calls for a mirepoix – for those who might not be familiar with that, it is essentially a mix of onions, carrots and celery but can be varied.

Hog Jowl

The jowl is a cut that is essentially, bacon. It is rich in fat and meat and can be treated like a belly cut for bacon, or cooked as an accompaniment for black beans or other dishes.

First up is a recipe from Taste of Southern and covers frying the jowl. I am including this one as it is well done, with great photos and ideas. It is primarily focused on the bacon approach, but is a good site to explore on it’s own as well.

Another approach to the jowl is covered in a very solid article over at mattikaarts.com and is Home Cured Guanciale. As described on the site, “Guanciale is a whole pork jowl, that has been rubbed with salt herbs and spices, and air dried.”

Once you make it, the resulting product can be used like a super rich bacon in salads, pasta or any other dish. I think this is worth a try if you are serious about your pork, though it represents an investment in time and energy.

Wrapping it up

Generally, with the head there are so many things you can do I encourage you to make google your friend. (or whatever search engine you like)

There are more options out there to try than you can imagine and so many great flavors and treats to eat. Do not be afraid to experiment and provide comments to us and we will post it here if you wish.

Acrobatic Goats

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20151212_155900.jpgAn important lesson in keeping goats is that they climb everything and eat almost anything except their medicine! Here you can see our buck letting me know that the walls I built for the stalls are nice places to stand while he poaches the hay bales!

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Our goats have a couple of play areas and this one is just outside the barn with a few toys to keep them and the birds entertained while they get “yard time”