Jersey Giants

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    The American Livestock Breeds Conservancy, also recognized as ALBC, has placed the Jersey Giant on a “Watch List” of Heritage Chicken Breeds. The group seeks to follow the population of particular chickens to ensure that they do not disappear from our American backyards. The Jersey Giant dates back to the mid-to-late 1800’s from breeders in New Jersey wanting to replace the turkey as the big poultry for the dinner table.

    John and Thomas Black of Burlington, NJ created this large, single comb breed and the APA ( American Poultry Association) acknowledged the breed in 1922 (Hobby Farms, Guide to Chicken Breeds). Through observation we have learned that the hens are quiet, lay a medium brown-mauve- colored egg generously. They prefer to roost on top of the nest boxes or hop from there to our roosting bar. Rarely have I seen them fly.

    The roosters are mildly behaved compared to the Ameraucana and Easter Eggers. I would definitely refer to our chosen JG rooster as docile. Their smaller single comb makes them both heat and cold tolerant. They are black with a green sheen to their full feathers. When going through molt, you can see that their insulating feathers are brown. If you pick the them up you will be surprised at how heavy they are compared to other egg laying breeds. The JG can naturally reproduce and so if you are looking for a dual purpose bird that will lay you beautiful eggs and fill a stew pot, I think this is the bird for you.

    Categories: Chickens Poultry Uncategorized

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    Bacon, everyone’s favorite food.

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    20160106_175755One of the best parts of a pig is the Bacon – and this is a critical selection time on your cut list. Much like your hams, deciding on smoked or not, as well as size is a big decision and something to think about.

    I go for thick cut and smoked because we enjoy the texture of the bacon and it is almost like ham slices with that smoky flavor and rich texture.

    For comparison, much of the bacon you buy in the store is mostly fat and thin enough to see through in most cases. I am including photos here from tonight’s dinner to show the difference in farm bacon, cut by a butcher to request. Note the thickness of the final cooked product and also the meat to fat ratio. Not to get too technical and over the top with this, but bacon is serious business! When you order your cuts, I do suggest trying at least a portion of it thick cut – it will take longer to cook but due to the meat / fat ratio you may end up with less fat / drippings than your thinner store bacon.

    The decision to smoke it is really a preference thing but again, I suggest you try at least a portion of your bacon that way to see what you think.

    Now, what I am going to say next may be bordering on sacrilege to purists, but there are ways to cook bacon beyond the classic cast iron fry pan. We have had success in the microwave though for that, I will tell you that you do NOT need to invest in all the gadgets for microwave bacon – simply put it between layers of paper towel and zap it for around a minute or 2 for 1-3 slices. Another easy and low mess approach is in an oven at 450 – optionally to improve this one, you can drape the bacon on cookie racks over cookie sheets but that is not a requirement and I generally don’t bother if I am doing this approach.

    If you are really adventurous, try grilling bacon. It is out of this world but you have to watch it carefully, keep it high and avoid the fire / flame ups. Last but not least by any means – deep frying. I worked at a deli many years ago and learned this trick – toss a few slices in the deep fryer while you fry your eggs and toast your role – heavenly if you have a fryer at your finger tips. (or you have a friend who is willing to share. I love my neighborhood)

     

     

     

     

    Categories: Recipe-Pork Recipes & Healthy Eating

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    Pork Loin

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    The pork loin is a versatile cut of meat that can go from a casual meal for 1 or two to an elegant centerpiece for an important guest (if you’re into that sort of thing, you know – with the candles and wine and …. that stuff.)

    I am am providing links here to a few different sites with some radically different uses of this cut to showcase the versatility of the meat. None of these require special instructions to the butcher, but some of them might be enhanced with a little pre-planning. Generally, when our butcher cuts the loin, he does the loin as a cut and the ribs as a cut. If you want, you can get that as one large cut you trim to make extra meaty ribs or whatever suits your needs, just be specific on the cut sheet!

    Pork Fajitas

    The first contender here might be unexpected – it is Pork Fajitas and is a good use for that smaller loin cut. This recipe calls for browning the pork in small / thin slices but I would suggest a slight modification – try grilling it after coating it with salt and oil on a hot grill to sear the outside, then shift to indirect heat to finish. After that – follow the rest of the direction. Either way, it is a nice summer choice to go with a lime beer.

    Crispy Fried Pork Cutlets

    Another quick and easy one here is the crispy fried pork cutlet. Now to be completely honest here, this is not on my go to list. I think a good loin should be a roast or even the fajita before going here, but if you are into fried pork, this is an easy option and tasty. I suggest some garlic and pepper in the breading, but that’s totally optional, feel free to miss out on how much better your food would be with it and tell me later you wish you had done it.

    Stuffed Pork Loin Roast

    Next on the list is a bit more of a formal approach, but the author says it is “Tender, juicy, smoky, delicious, spectacular looking, and fast. Could you ask for anything more?”

    Over at AmazingRibs.com, they walk you through a very good primer on how to make a stuffed pork loin roast. They use a smoker, but you can adapt the recipe to your oven if you need to. I really like this site and recommend you take some time to poke around the good resources. It is very well done and makes me hungry every time I visit!

    There are so many ways to cook up a good loin that I cannot possibly link them here, but if you want an adventure in cooking, visit Pinterest and search Pork Tenderloin Recipes. (I made it easy, click this link)

    I do suggest at least once doing a garlic rosemary approach and experiment away – just keep in mind this is a leaner cut of meat so you need to treat it accordingly and not over cook it or dry it out.

    Categories: Recipe-Pork Recipes & Healthy Eating

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    What is Scrapple and how do I cook it?

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    For those of you who buy a whole or half a pig, it is standard fare to get a bunch of scrapple along with the rest of the cuts, especially in the Pennsylvania and surrounding regions. Scrapple at it’s most basic is a mix of trim meat and cornmeal along with seasoning and cooking, formed in a loaf and packaged for sale.

    The quality of scrapple is widely variable, but I have consistently found farm fresh scrapple to beat out commercial scrapple.

    What to expect

    When you open your scrapple, you will find something that should look like meatloaf, with a layer of fat. This is normal, expected and an advantage to the cooking process. It should not be mealy, soft and crumbly, rather there should be some texture and firmness to it. I suggest keeping it refrigerated until right before use as it cuts better cold.

    How to cook it

    There are different schools of thought on cooking scrapple and you will have to experiment to find your favorite, but my families preferred method is thin slices, fried crispy.

    Frying Tip:

    To ensure you don’t end up with a mess of scrapple mush in your fry pan, I  recommend keeping it cold until time to cook (refrigerated), oiling the pan (bacon fat anyone?), and cooking on medium heat for a bit longer than you might think and only flipping it once the meat has fully crisped on the bottom side.

    There is a large following of the 1/2 inch slice method that has a crispy exterior and mushy interior for a texture and flavor contrast – I am not one of those people! The aforementioned fat layer on the scrapple can be used in the fry pan to enhance the flavor, but really is optional if you want to reduce the oils / fats.

    For a real scrapple bacony delicious treat, try frying a few slices of smoked thick cut bacon, and then frying your scrapple with a little of that bacon fat. – Ok… Now I am craving scrapple so much I think it may be dinner tonight.

    What are people saying – is this guy for real?

    Scrapple was largely a Pennsylvania dutch dish for quite some time, and frankly looked down on by many who did not know the origin or background behind it. With the growing movement for more responsible eating and full use of animals harvested, it is growing in popularity. Check out this article from Huff post for a perspective on this tasty meal.

    Categories: Recipe-Pork Recipes & Healthy Eating

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    Cooking a Pork Butt (pulled pork anyone?)

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    I have to say, pulled pork and barbecue of most types is one of my favorite foods. Because of that, you will note this post focuses on that, but I try to highlight different approaches. To some, an oven is sacrilege for this process and only outdoor, wood smokers will do. Others are just as happy with an oven and a little liquid smoke, though I suspect that is due to not trying the alternatives.

    It is also worth noting that the term Pork Butt is a little confusing as it is really not the butt at all, but rather the shoulder area – there are some pretty funny suggestions as to why it’s called the butt, but I will leave that to you to read up on.

    1. First up is the website AmazingRibs.com.The reason I am leading off with this one is I think it is a great resource to get an education on this cut and style, plus it doesn’t hurt that they point out Berkshire Pigs are the ones to look for! (In case you didn’t figure it out yet, we raise Berkshire – mmm good) The approach in this article is focused on a smoker or grill, but could be adapted if you are desperate and can’t lay your hands on one of these options. (I am sad for you if that is the case – you should move to the country and make some redneck friends like mine to have true food options!) Also worth looking for on this site is the linked article on cooking times.
    2. The next option to look at is from the CookShack.com.
      While there is significantly less detail on this link, I like this site as they also provide a little balanced chat about the different mops / sauces.
    3. Jump on google or bing or however you search the internet of food and find your own great resources, and please, let me know your approaches.

    The bottom line is that this is a great cut of meat, cooked low and slow. Pulled pork is best paired with coleslaw, beans and beer and served on burger roles but you will find your own approach based on region and taste.

    Categories: Recipe-Pork Recipes & Healthy Eating

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    Roasting a Whole Chicken

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    We enjoy roasted chicken done many different ways, especially since it is so simple to prepare and yet very satisfying. Below, you will find links to a variety of sites and options to roast your bird, most of which can also be applied to cut birds as well if you do not want to roast an entire bird.

    1. A great approach and very simple one that has some great humor as well is from the Ree Drummond, AKA Pioneer Woman. She has a fantastic blog and I recommend it as a general resource as well. Her approach is a lemon and rosemary butter baste and could not be much more simple.
    2. Over at Epicurious, there is another very simple approach that is really not much more than salt and pepper – this is not a difficult process!
    3. If you are looking for a little more challenge (really just more work) then a good base to build on might be the food network example. She goes for a veggie and herb foundation to add a little depth to the roast, and it is a worthwhile approach if you have time and the ingredients.

    The main thing to keep in mind is that roasting your chicken is nothing to be afraid of and there are many ways to go about it, but it can be as simple as throwing the bird in a pan in the oven with a little salt and pepper and still yield delicious results.

    I have to add that once you roast your bird, I like to throw the whole carcass in the soup pot to make chicken soup by boiling off any remaining meat and goodness at a slow simmer for a day. You can build on the soup base to your liking, but it is always a hit in our home.

    Categories: Recipe-Chicken Recipes & Healthy Eating

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    Pig Cut List

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    In a prior post, I referenced the cut list that we were putting together as well as the source of our planning numbers. Please check that out for some background.

    Here is a link to our Cut List as a PDF file. This list is for our pigs. At this point, we will ask that you save it to your computer and print it out, fill out your preferences and then email it back to us.

    If you do not have a scanner, please feel free to take a photo with a camera phone and send that or simply mail the form back via USPS. In the future, we hope to have this available to fill out online, but for the next couple of cycles, we hope to work out any issues with this more manual approach.

     

     

    Categories: Farm Products Gardens & Food Preservation General Updates Pigs Uncategorized

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    Lessons in Commercial Pig Butchering

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    This being our first year butchering our own pigs, we learned some good lessons in how to manage our expectations and also what to expect from the process.

    While we have purchased 1/2 pigs and steers from other farmers in the past, it was a simple agreement to the hang weight cost and then we got what the butcher cut. We approached the process in much the same way this time, but going forward we will be better educated, and in turn, those who buy from us will be. The options on cuts are significant, as are the ways to use the cuts and trimmings. We have prepared a robust cut list document that will be the subject of a follow on post, and will use that for all agreements going forward to help both us and our customers get the maximum value from their investment.

    Note: The data here reflects estimates and approximations and there will be some variability. The source we are using as a base is the Oklahoma Department of Agriculture as they have a great resource available as a reference. You will note the parallels in that to how we structure the cut list for maximum clarity and ease of reference.

    When butchering an animal there are a few weights to be aware of.The estimated standing weight allows you to estimate the hang weight. The hang weight is what costs are based on, and reflects the butchered animal, prepared for retail cutting at about a 28% loss of original weight. The retail, or packaged weight reflects all the trimming and related loss to final retail cuts and amounts to approximately another 20%. Some of this can be retained through selection of the trim for other use, including lard.

    In related posts, we will cover some of the many options here, as well as recipes for these cuts for those of you who may be new to the array of options a whole or half animal represents.

    Categories: Animals Farm Products Pigs Uncategorized

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    Is it a pet?

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    The question “Is this a pet or a farm animal?” was posed to my husband as he sat with our Nigerian Dwarf doe, Sushi last fall.  Why does this question even register as something to consider, exemplifies the learning curve he and I have been on as we began the our small farm.

    A pet, is defined as a domestic or tamed animal kept for companionship. Well,  our goats live in a pen or pasture outdoors, we provide for all of their needs and we decided that they are to be treated as a farm animal. According to the online Free Dictionary, a farm animal is any animal kept for profit or use. In fact, the accompanying graphic shows a goat.

    We hope to sell their milk, products made from their milk and offspring.

    So as my dear farm guy sat with our frightened doe in the waiting room surrounded by large, snorting, drooling pigs on leashes someone else called their pet, he replied, “she’s a farm animal.” The vet suggested that her limp was the result of a strain or simple injury, recommended against intervening and suggested that she would baby it till healed.

    Crisis averted. No lame Herd Queen. Phew! So as we proceed with our farming venture, it will be observed that some decisions we make in regards to the health and wellness of our livestock might not mesh with how others treat their animals. I think it might boil down to how they view their farm animals.  Is it a pet or a farm animal? Prior to going this route you have to decide or you can quickly find yourself down the rabbit hole of costly treatments. Yes, Sushi could have received injections in her joint to relieve pain for multiple days. She also could reinjure herself or worsen the condition by not feeling the injury and going about her daily goat activities of frolicking, jumping and head-butting.   As it was, she spent 3 quiet days watching from the sidelines, basking in the afternoon sun in her favorite spot and enjoying extra ear scratches from all of us.

    Categories: Animals Goats

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    Preparation for weather 

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    I’ve always enjoyed extreme weather. Even as a Kindergartener I remember taking rides with my Grandfather to see the destructive path of a tornado. As an adult I like my hubby to take me for rides in our truck to watch rising streams, places where rivers have breached their banks or ice on tree limbs. However these days as we are immersed in raising our food in the way of poultry, goats and our pet camelids, I am left preparing for weather in a different way. Knowing that rain is coming means to fill hay feeders so you aren’t carrying that valuable green stuff and risking it being wet when it can be avoided. Cleaning and refilling waterers so you aren’t trudging through mud and risking a slippery fall with a full bucket. Taking longer to muck pens to avoid the task on a stormy day. Getting all excess buckets or farm stuff tucked or put away to avoid the wind blowing it all over. 

    My perspective on inclement weather hasn’t kept my curiosity at bay. It just means that preparation is different now. I personally enjoy a good chat with my goats with the sound of rain drumming on the metal roof of our barn.  

       

    Categories: Animals Projects

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