RAWiki - User contributions [en]

Cookie Dough

2026-03-08T23:11:23Z

Ahoussney: /* 12 times - This is the standard batch for our 60 quart mixer */

[[Jacob Springs Farm Store]] carries frozen, you-bake cookie dough in the freezer.

==Instructions at Home==
*Preheat oven to 375°F
*Cut frozen dough Into cookie-sized lumps
*Place cookie dough on a buttered pan
*Bake at 375°F for 10-12 minutes

==Chocolate Chip==

*2 cups salted butter - softened
*2 cups granulated sugar
*2 cups light brown sugar packed
*4 teaspoons pure vanilla extract
*4 large eggs
*4 cups all purpose flour
*2 cups whole wheat flour
*2 teaspoons baking soda
*1 teaspoon baking powder
*2 teaspoons sea salt
*4 cups chocolate chips (14 oz)

===Doubled===
*4 cups salted butter - softened
*4 cups granulated sugar
*4 cups light brown sugar packed
*8 teaspoons pure vanilla extract
*8 large eggs
*8 cups all purpose flour
*4 cups whole wheat flour
*4 teaspoons baking soda
*2 teaspoon baking powder
*4 teaspoons sea salt
*8 cups chocolate chips (28 oz)

===8 times===
*16 cups salted butter - softened
*16 cups granulated sugar
*16 cups light brown sugar packed
*11 Tablespoons pure vanilla extract
*32 large eggs
*32 cups all purpose flour
*16 cups whole wheat flour
*11 Tablespoons baking soda
*8 teaspoon baking powder
*5 Tablespoons sea salt
*32 cups chocolate chips (112 oz)

===12 times - This is the standard batch for our 60 quart mixer ===
*12 pounds butter
*21.5 lbs sugar
*1 pint Molasses
*8.25 fl oz Vanilla Extract
*48 large eggs
*6.6 lbs whole wheat flour
*13.2 lbs AP Flour
*280 grams baking soda
*60 grams baking powder
*120 grams Kosher salt
*168 oz Chocolate chips (10.5 lbs)

Should total just under 70 lb or just under 350 large cookies

Mix wet ingredients in mixer with dough hook
Add dry ingredients in 2 parts
After mixing put dough into sausage stuffer

Fill 3" plastic tube to 35 cm / 14" for 1.75 lb tubes (8 huge 3.5 oz cookies)
or 7' for 14 oz retail sale - $7 per tube
bake 375 for 10-12 min (home kitchen)
or 325 for 10-12 (blodgett convection oven)
- 2 per silicone mat - 4 per sheet tray

==Oatmeal==

==Molasses==

==Sugar Cookies==

==Flaky Pie Crust Dough==
don't make more than 4 crusts at a time?

===4 crusts recipe===
*4.5 cups ap flour
*1 lb butter
*4tsp sugar
*2tsp salt

Roll together, cold butter

add

*12 tablespoons water
*rest in saran wrap
*don't overwork
*Whne its right- it's going to look wrong - don't Beef Cutting Preferences Sheet Indicate preferences with an X or a 👍 or ✅
For Chuck, Rump and Eye of Round
Do you want (choose one)
X• Lots of Roasts
• Some Roasts
• No Roasts - all ground beef
If you have roasts: Do you want (choose one)
• Small roasts (2lb average)
• Regular Roasts (~3 lbs)
• Large Roasts
X • Some of each ________
For Ribeye, Loin and Sirloin choose one:
• Steaks
X • Roasts and Steaks
• Roasts (no steaks)
How thick do you like steaks? Choose one
• Thin (3/4”)
• Regular (1”)
X • Thick (1.25”)
Short Ribs (choose one)
• Slab
X • Squares
• Make it into Burger
Brisket (choose one)
X • Yes
• Make it into Burger
 Select any:
X • Soup bones...tail (oxtail) if available
X • Stew/cubed meat
X • Liver
X • Heart

What to expect for WWOOFers

2026-03-07T13:47:36Z

Ahoussney: /* Sundays */

'''Important information for [[WWOOF]] (World Wide Opportunities on Organic Farms), [[ATTRA]] Interns, Apprentices and other volunteers:'''
Thank you for your interest in helping out at [[Jacob Springs Farm]]. During the busy season (April - October) our farm has 4-6 workers at any one time - in indoor housing, tiny houses, and some camping. Please keep in mind that because Boulder is a very popular destination, we have more requests than spaces. But don't let this deter you! Often it's more about timing than anything else.

Odds for WWOOFers will be better if :

*you have taken a few minutes to thoughtfully write a profile and include a photo where we can actually see you.
*you plan ahead and contact us well in advance of your stay.
*you're from another country (we love hosting internationals)
*you're planning on working in agriculture, sustainability, or service to people and planet

We ask for a minimum of one week stay and we do not commit to over one month until we get to know you and there is an opening.
During the offseason we don't host campers (it's too cold) and our winter crew is 2-3 people strong.

*Please read [[How to make a mistake|how to make a mistake]] before you come
*Check the [[JacobSpringsFarm:Weekly agenda|weekly agenda]] which is ''ideally'' updated weekly on Mondays
*Use the [[JacobSpringsFarm:contact information|contact information]] page if you want to get a hold of someone.
*See the Farm Calendar for highlights of what we're doing while you're here

==Work and Schedule==

Workers are expected to work from dawn until lunch(WWOOFERS) or until 4:00 (interns and Apprentices), or until the job is done, Monday through Saturday and help with basic minimum chores on Sunday (Sunday is our farm's day of rest).

#Wake before dawn (sleep-in 30 minutes on Sundays)
#Attend Morning meeting at the [[Jacob Springs dawn start times|dawn start time]] (Monday-Saturday)
#Do chores
#Eat breakfast
#Do Special projects (Monday-Saturday)
#Eat Lunch (Monday-Saturday)
#Afternoon off (unless there is a crunch day, which happens occasionally - you will be allowed to take other time off.)

===Morning Meeting===

The [[Jacob Springs Farm]] schedule begins each day Monday through Saturday at dawn (see [[Jacob Springs dawn start times]] calendar) with a 25-30 minute meeting prior to chores. Volunteers, wwoofers, and farm team members are expected to attend, we expect you to wake yourself. The meeting will review the calendar and assess progress toward the goals of the[[JacobSpringsFarm:Weekly agenda | weekly agenda]].

*'''Monday''' review the week ahead
*'''Tuesday''' discussion about an assigned topic (usually a sustainability-related topic)
*'''Wednesday''' brief meeting
*'''Thursday''' brief meeting
*'''Friday''' brief meeting
*'''Saturday''' 'Thank you's, gripes, and shout outs'
*'''Sunday''' No meeting start time delayed 30 minutes and straight to minimum chores.

===Chores===
Chores follow the meeting. Your daily chores for the morning will likely consist of one following:

#[[Dairy assistant duty]]
#[[Layer flock duty]]
#[[Hog pen duty]]
#[[Breakfast duty]]
#[[Weeding and watering duty]]
#[[Harvesting duty]]

You will be assigned work based on what's most needed, but feel free to express a preference if there is something you would like to experiece or learn more about. Keep in mind that as short-term wwoofers, unless you have specialized skills, you will likely be called upon to do the simpler, more menial tasks for the majority of your time at first.

Following chores, all workers, wwoofers, local volunteers and long term farm staff are invited to join in a (typically) wonderful breakfast. Over breakfast, we typically engage in an informal discussion topic. After breakfast, special projects continue until lunch (which usually starts some time 12 - 1).

Some examples of special projects include:

#[[Labeling fruit trees]]
#Helping to butcher livestock
#Assisting with making [[value added farm products]]
#Cleanup and organization
#Moving animals

===Sundays===
Since Sunday is our farm's day of rest we ask that no work be done on a Sunday. For those who are making up hours, please arrange with us to do your hours on a different day.

The reasons we have a day set aside for rest are explained elsewhere, but the reasons we ask others not to work on Sundays are these:

*A big part of sustainability is building sustainable human systems, resting is part of that - it's part of the experience here.
*Our values determine our culture, we wish to protect our culture
*When volunteers are working, this necessarily creates work for the rest of us - especially leaders - we want to be available to oversee and provide guidance while woofers are working, therefore we ask others not to create work for us on Sundays so that we may enjoy our day without worrying about what you are doing.

===Basic Minimum Chores===
Sundays we do the bare minimum required to take care of the farm so that we can focus on God, each other and ourselves.
*Feed the animals that don't feed themselves
*Make sure all have water
*Milk the cows and take care of the milk

==Community==
At Jacob Springs, we value community highly. As much as reality demands that we work hard and are productive, people come first here. What's the point of working long hard hours and passing up more lucrative opportunities if you can't enjoy the fruit of your labor around the table with your community in harmony?

If [[What to expect for WWOOFers#An incomplete list of guidelines and norms |community norms]] are not being respected, leaders are forced to either become disciplinarians to demand compliance, or choose to tolerate an atmosphere of diluted respect and reduced effectiveness. Please don't force us to choose, we desire ''both'' harmony and productivity. If community norms are regularly disregarded you may be asked to leave.

==Distinctives==
If you're interested, it might be helpful to peruse some of the distinctive values that we hold to: (many are still in progress)

*You will need to learn [[How to make a mistake|how to make a mistake]]
*Jacob Springs is an [[organism, not organization| organism, not an organization]]
*We are "freegans" - we do a lot of dumpster diving and recycling of materials.
*[[Love not law]] - We operate first on [[norms, rather than rules]],
*Of the [[Three forms of social organization]] we value the communal form, and we recognize and protect its fragility.

As a Wwoofer, we are not offering you a job, rather a place in our lives through our community. Although we need you to contribute meaningfully to our common work and we ask for your respect as leaders, we do not want an employer/employee relationship in that we don't want to have to be constantly checking up on you, telling you what to do and monitoring your progress. This means that we are going to rely on you to be a self-starter, keep open good communication, ask first before going off script and let us know what's going right or wrong.

==Cautions==
*At Jacob Springs, we do process meats, and do other dirty jobs, wwoofers will be expected to participate in the work of the day.
*Working with livestock and farm equipment can be dangerous - please exercise caution - don't do jobs you're not comfortable with, ask for help.
*We ask ALL volunteers and helpers to sign a waiver of liability - this protects us from any insurance company that wants to shirk it's responsibility by going after our farm in the unlikely event someone gets hurt.
*If you are being invited as a camper that means you will need to stay in a tent of your own, unless other arrangements are made.

==Weather and What to Wear==
*[https://www.wunderground.com/personal-weather-station/dashboard?ID=KCOBOULD417&cm_ven=localwx_pwsdash#history/s20180512/e20180519/mweek Check out the current weather from our weather station and look at week's history]
*Wear clothes that might get dirty without a problem
*Simple, inexpensive rubber boots are a great idea

==Getting here==
The local bus system here is called [http://www.rtd-denver.com RTD] and serves Denver, Boulder and other towns and cities in our area, the [https://en.wikipedia.org/wiki/Front_Range_Urban_Corridor Front Range]

Coming from Boulder, the [http://www3.rtd-denver.com/schedules/getSchedule.action?routeId=JUMP JUMP] bus stops right in front of the farm, at the corner of 75th and Arapahoe. (which is in between the 65th and Dagny Way stops on the bus schedule). Make sure you catch the "Long Jump" as some Jump busses terminate at BVSD Votech center which is about 1 mile from the farm (if you end up there give us a call and we will come get you or you could just walk east (away from the mountains) over the hill and down to the traffic light).

To get to Boulder from the Denver airport (DIA) use the [http://www3.rtd-denver.com/schedules/getSchedule.action?routeId=AB AB bus].

==Housing==
We invite woofers to stay in a few types of housing - during spring, summer and fall (April 15 - Nov 1) as campers - '''in their own tents'''.
Most short-term woofers will be campers. If we mutually decide to extend your stay (and transition to more of an intern-type relationship) there is a good chance you will be moved to indoor housing.

We are currently planning and building treehouse platforms and glamping for woofers to camp in.

Wwoofers who camp are invited to use the [[WWOOFER habitat]] in the barn. where there is a shower and bathroom.

==Free time==
We encourage wwoofers to enjoy Boulder and see Colorado, there's lots of great stuff to do here, we have some bikes that you might be able to use if there are any working - if you are able to help us keep these working (fixing them, buying inner tubes, locking them up when you go out, filing them up with gas :) ) that would be appreciated. Hiking, climbing, events in the area and signs to see are all nearby. (Can someone make a list of things to do so we can put it here for future wwoofers?)

==An incomplete list of guidelines and norms==
#Please help with dishes and be willing to occasionally pitch in with meal prep outside of your normal hours.
#Feel free to use the outhouse by the greenhouse or the bathroom in the Farm Kitchen.
#Please clean after yourself and replace toilet paper if it runs out on your "watch".
#If you would like to do some local activities that require you to miss hours - please give advance notice and be willing to make up hours at other times.
#Be kind please.
#Please be respectful of residents, kids included. This is the kids' home too. Our kids are generally well-behaved and respectful, but they ''are'' free range farm kids. Feel free to let parents know about any issues with kids' behavior, but unless you are a long-termer with permission, please allow parents to do the parenting.
#Thanks for playing with the kids! Don't ever take them into private rooms or away from other people.
#If you want to have a visitor come stay please let us know in advance if possible.
#As on any farm if you find a gate closed, close it behind you; run hoses under fences, not over them;

==Resources==

*[[JacobSpringsFarm:Wwoofer calendar]]
*[[Jacob Springs dawn start times]] calendar
*[[JacobSpringsFarm:Weekly agenda]]

Cookie Dough

2026-03-06T19:33:38Z

Ahoussney: /* 4 crusts recipe */

[[Jacob Springs Farm Store]] carries frozen, you-bake cookie dough in the freezer.

==Instructions at Home==
*Preheat oven to 375°F
*Cut frozen dough Into cookie-sized lumps
*Place cookie dough on a buttered pan
*Bake at 375°F for 10-12 minutes

==Chocolate Chip==

*2 cups salted butter - softened
*2 cups granulated sugar
*2 cups light brown sugar packed
*4 teaspoons pure vanilla extract
*4 large eggs
*4 cups all purpose flour
*2 cups whole wheat flour
*2 teaspoons baking soda
*1 teaspoon baking powder
*2 teaspoons sea salt
*4 cups chocolate chips (14 oz)

===Doubled===
*4 cups salted butter - softened
*4 cups granulated sugar
*4 cups light brown sugar packed
*8 teaspoons pure vanilla extract
*8 large eggs
*8 cups all purpose flour
*4 cups whole wheat flour
*4 teaspoons baking soda
*2 teaspoon baking powder
*4 teaspoons sea salt
*8 cups chocolate chips (28 oz)

===8 times===
*16 cups salted butter - softened
*16 cups granulated sugar
*16 cups light brown sugar packed
*11 Tablespoons pure vanilla extract
*32 large eggs
*32 cups all purpose flour
*16 cups whole wheat flour
*11 Tablespoons baking soda
*8 teaspoon baking powder
*5 Tablespoons sea salt
*32 cups chocolate chips (112 oz)

===12 times - This is the standard batch for our 60 quart mixer ===
*12 pounds butter
*10.5 lbs sugar
*11 lbs Brown Sugar
*8.25 fl oz Vanilla Extract
*48 large eggs
*6.6 lbs whole wheat flour
*13.2 lbs AP Flour
*280 grams baking soda
*60 grams baking powder
*120 grams Kosher salt
*168 oz Chocolate chips (10.5 lbs)

Should total just under 70 lb or just under 350 large cookies

Mix wet ingredients in mixer with dough hook
Add dry ingredients in 2 parts
After mixing put dough into sausage stuffer

Fill 3" plastic tube to 35 cm / 14" for 1.75 lb tubes (8 huge 3.5 oz cookies)
or 7' for 14 oz retail sale - $7 per tube
bake 375 for 10-12 min (home kitchen)
or 325 for 10-12 (blodgett convection oven)
- 2 per silicone mat - 4 per sheet tray

==Oatmeal==

==Molasses==

==Sugar Cookies==

==Flaky Pie Crust Dough==
don't make more than 4 crusts at a time?

===4 crusts recipe===
*4.5 cups ap flour
*1 lb butter
*4tsp sugar
*2tsp salt

Roll together, cold butter

add

*12 tablespoons water
*rest in saran wrap
*don't overwork
*Whne its right- it's going to look wrong - don't Beef Cutting Preferences Sheet Indicate preferences with an X or a 👍 or ✅
For Chuck, Rump and Eye of Round
Do you want (choose one)
X• Lots of Roasts
• Some Roasts
• No Roasts - all ground beef
If you have roasts: Do you want (choose one)
• Small roasts (2lb average)
• Regular Roasts (~3 lbs)
• Large Roasts
X • Some of each ________
For Ribeye, Loin and Sirloin choose one:
• Steaks
X • Roasts and Steaks
• Roasts (no steaks)
How thick do you like steaks? Choose one
• Thin (3/4”)
• Regular (1”)
X • Thick (1.25”)
Short Ribs (choose one)
• Slab
X • Squares
• Make it into Burger
Brisket (choose one)
X • Yes
• Make it into Burger
 Select any:
X • Soup bones...tail (oxtail) if available
X • Stew/cubed meat
X • Liver
X • Heart

Caramel

2025-10-27T16:24:32Z

Ahoussney: /* EXPERIMENTAL RECIPE */

==EXPERIMENTAL RECIPE==

*5 quarts Organic cane sugar
*2 quarts skimmed milk
*2 quart corn syrup
*1 quart cream
*1 quart lard

simmer together when hot add 1 pint heavy cream
An [https://fearthecowboy.medium.com/caramel-3-0-a-new-beginning-a9a132c87900 excellent article]===

===BETTER VERSION===

*5 Half Gallons Organic cane sugar
*3 Half Gallons whole milk
*2 Half Gallons corn syrup
*1 half gallon lard

==EXPERIMENT 2==
Ingredients
8 oz butter (two sticks)
24 oz white sugar (about 3 cups)
6 oz (by weight)of heavy cream (about 3/4 cup)
9 oz of corn syrup (about 3/4 cup)
24 oz of homogenized milk (about 3 cups)
and at the end
2 tablespoons vanilla. (at least!)

===5 Times Batch===
*7.5 lbs Sugar
*2.5 Lbs Butter
*2.81 lbs (45 oz) corn syrup
*1.875 lbs heavy cream
*7.5 lbs milk

At the end 10 Tablespoons of Vanilla

====Instructions====
Start the pan heating on medium heat (you can be on the high side of medium to start, but probably want to turn it down once we’re boiling), and start adding the ingredients, except for the vanilla. You can let the butter melt a bit, but don’t let it brown before you get the ingredients into the pan. You don’t want that butter to go off and start Maillard’ing without the sugars.

*Stage 1: Thin, but the butter keeps separating (about 0:10 )
Keep it on medium heat and mixing this together. The fats in the butter will keep wanting to separate, but that’s OK. We’ll keep mixing it back in.
*Stage 2: Boiling (about 0:20 )
When bubbles start to appear, you’re starting the boiling process; That’s good. It’s a good indication that we’re between 210°F -220°F . We’re looking for a simmering boil, not rolling. Don’t try to accelerate this by getting it too hot. Just a nice slow boil.
*Stage 3: Foaming (about 0:25)
You’re going to notice that the milk solids start to float to the top, and you’ll have a lot of white froth. That’s good, that shows that everything is working fine. Keep stirring it back in.
*Stage 4: It’s turning color… (the long stage, until around 1:55 )
Over the next hour or so, the color is turning deeper brown, and it’s making good progress. You’re caramelizing now!
*Stage 5: It’s caramel! (around 2:00)
You’re going to get to the point, where the color and flavor are pretty darn good, all that’s left it to evaporate the moisture to where we want it. The hard part is that this is tricky to know what state you’re going to get the caramel when it’s room-temperature.
You could pull it off here and have a pretty nifty caramel sauce, but sauce is for quitters!
I use a spoon and a glass of ice water, dip the spoon into the pan and place it in the water. Wait a minute or so, and then see how hard it is. Pay attention to the temperature and compare it to room temperature when considering it’s hardness.
Another way to see is try to pick some up out of the pan with the whisk and see if it sticks a bit. It definitely needs to stick to the whisk if it’s going to be solid.

This is a point that requires practice to get just right, but no worries, if you end up a bit soft after it’s cooled, you can put it back in the pan and take a bit more moisture out. If it’s too brittle, you can put it back in the pan and add more water to balance it.
It’s at this stage you want to mix in the vanilla, or other flavors if you’d like. I tend to splurge and go heavy on the vanilla (probably about 4 tablespoons or so), but 2 tablespoons is what I’d call a bare minimum.
If you’re trying out an add-on flavor like ginger, I use pure ginger juice and put about 1/3 cup in.
Cayenne pepper is another popular choice, but that stuff is a lot stronger. A tablespoon or two at most is lots!

Cookie Dough

2025-10-19T20:17:17Z

Ahoussney: /* 12 times - This is the standard batch for our 60 quart mixer */

[[Jacob Springs Farm Store]] carries frozen, you-bake cookie dough in the freezer.

==Instructions at Home==
*Preheat oven to 375°F
*Cut frozen dough Into cookie-sized lumps
*Place cookie dough on a buttered pan
*Bake at 375°F for 10-12 minutes

==Chocolate Chip==

*2 cups salted butter - softened
*2 cups granulated sugar
*2 cups light brown sugar packed
*4 teaspoons pure vanilla extract
*4 large eggs
*4 cups all purpose flour
*2 cups whole wheat flour
*2 teaspoons baking soda
*1 teaspoon baking powder
*2 teaspoons sea salt
*4 cups chocolate chips (14 oz)

===Doubled===
*4 cups salted butter - softened
*4 cups granulated sugar
*4 cups light brown sugar packed
*8 teaspoons pure vanilla extract
*8 large eggs
*8 cups all purpose flour
*4 cups whole wheat flour
*4 teaspoons baking soda
*2 teaspoon baking powder
*4 teaspoons sea salt
*8 cups chocolate chips (28 oz)

===8 times===
*16 cups salted butter - softened
*16 cups granulated sugar
*16 cups light brown sugar packed
*11 Tablespoons pure vanilla extract
*32 large eggs
*32 cups all purpose flour
*16 cups whole wheat flour
*11 Tablespoons baking soda
*8 teaspoon baking powder
*5 Tablespoons sea salt
*32 cups chocolate chips (112 oz)

===12 times - This is the standard batch for our 60 quart mixer ===
*12 pounds butter
*10.5 lbs sugar
*11 lbs Brown Sugar
*8.25 fl oz Vanilla Extract
*48 large eggs
*6.6 lbs whole wheat flour
*13.2 lbs AP Flour
*280 grams baking soda
*60 grams baking powder
*120 grams Kosher salt
*168 oz Chocolate chips (10.5 lbs)

Should total just under 70 lb or just under 350 large cookies

Mix wet ingredients in mixer with dough hook
Add dry ingredients in 2 parts
After mixing put dough into sausage stuffer

Fill 3" plastic tube to 35 cm / 14" for 1.75 lb tubes (8 huge 3.5 oz cookies)
or 7' for 14 oz retail sale - $7 per tube
bake 375 for 10-12 min (home kitchen)
or 325 for 10-12 (blodgett convection oven)
- 2 per silicone mat - 4 per sheet tray

==Oatmeal==

==Molasses==

==Sugar Cookies==

==Flaky Pie Crust Dough==
don't make more than 4 crusts at a time?

===4 crusts recipe===
*4.5 cups ap flour
*1 lb butter
*4tsp sugar
*2tsp salt

Roll together, cold butter

add

*12 tablespoons water
*rest in saran wrap
*don't overwork
*Whne its right- it's going to look wrong - don't overwork

Cookie Dough

2025-10-19T20:12:29Z

Ahoussney: /* 12 times - This is the standard batch for our 60 quart mixer */

[[Jacob Springs Farm Store]] carries frozen, you-bake cookie dough in the freezer.

==Instructions at Home==
*Preheat oven to 375°F
*Cut frozen dough Into cookie-sized lumps
*Place cookie dough on a buttered pan
*Bake at 375°F for 10-12 minutes

==Chocolate Chip==

*2 cups salted butter - softened
*2 cups granulated sugar
*2 cups light brown sugar packed
*4 teaspoons pure vanilla extract
*4 large eggs
*4 cups all purpose flour
*2 cups whole wheat flour
*2 teaspoons baking soda
*1 teaspoon baking powder
*2 teaspoons sea salt
*4 cups chocolate chips (14 oz)

===Doubled===
*4 cups salted butter - softened
*4 cups granulated sugar
*4 cups light brown sugar packed
*8 teaspoons pure vanilla extract
*8 large eggs
*8 cups all purpose flour
*4 cups whole wheat flour
*4 teaspoons baking soda
*2 teaspoon baking powder
*4 teaspoons sea salt
*8 cups chocolate chips (28 oz)

===8 times===
*16 cups salted butter - softened
*16 cups granulated sugar
*16 cups light brown sugar packed
*11 Tablespoons pure vanilla extract
*32 large eggs
*32 cups all purpose flour
*16 cups whole wheat flour
*11 Tablespoons baking soda
*8 teaspoon baking powder
*5 Tablespoons sea salt
*32 cups chocolate chips (112 oz)

===12 times - This is the standard batch for our 60 quart mixer ===
*12 pounds butter
*10.5 lbs sugar
*11 lbs Brown Sugar
*8.25 fl oz Vanilla Extract
*48 large eggs
*6.375 lbs whole wheat flour
*13.5 lbs AP Flour
*280 grams baking soda
*60 grams baking powder
*120 grams Kosher salt
*168 oz Chocolate chips (10.5 lbs)

Should total just under 70 lb or just under 350 large cookies

Mix wet ingredients in mixer with dough hook
Add dry ingredients in 2 parts
After mixing put dough into sausage stuffer

Fill 3" plastic tube to 35 cm / 14" for 1.75 lb tubes (8 huge 3.5 oz cookies)
or 7' for 14 oz retail sale - $7 per tube
bake 375 for 10-12 min (home kitchen)
or 325 for 10-12 (blodgett convection oven)
- 2 per silicone mat - 4 per sheet tray

==Oatmeal==

==Molasses==

==Sugar Cookies==

==Flaky Pie Crust Dough==
don't make more than 4 crusts at a time?

===4 crusts recipe===
*4.5 cups ap flour
*1 lb butter
*4tsp sugar
*2tsp salt

Roll together, cold butter

add

*12 tablespoons water
*rest in saran wrap
*don't overwork
*Whne its right- it's going to look wrong - don't overwork

Milking adjustment calendar

2025-08-09T21:17:00Z

Ahoussney: Created page with "Zo. Today in front of our loved ones and the mountains that have been here longer than memory, I promise you my love. I vow to hold our union as sacred ground. And rema..."

Zo. Today in front of our loved ones and the mountains that have been here longer than memory, I promise you my love.

I vow to hold our union as sacred ground.

And remain mindful of the roots we’ve established far below the surface.

I vow to never take for granted the clarity and purpose you bring my life.

I wish everyone could feel the confidence I feel having you in my corner at all times.

Each year my love for you deepens.

Whether it is you seeing two animals together and saying, “look their in love, that’s us.”

Or watching your beliefs in full bloom, when you actually do what you say in the world outside of ours.

These are the moments where the words

“I love you” feels too small, when what I feel for you has outgrown language.

———

There is quiet comfort in knowing our values and aspirations run parallel.

It took time, but we have carved out a piece of the Dream, defining it in our terms.

Our home feels safe, alive, and ready to support a growing family.

I vow to be the solid ground beneath you, the man who recognizes your needs as my wife and protects the heart of our family.

I promise to honor you, and journey with you through every joy and challenge, celebrating your wins as my own.

———

Of all of today’s unknowns and things to be nervous about, marrying you isn’t one of them.

I vow to build a life for us on top of this rock.

A life that feels familiar and real.

Through the path of least resistance, in moments of stillness and noise,

I am yours.

My Dearest Christopher,

You are the trumpet to my walking bass—brave, bright, and bold, resonating at the center of my soul. You are a June day alive with hummingbirds after a hundred-year winter: warmth where I once knew only cold.

You are more divine to me than the forest’s wild raspberries, and grander than the New York Library. Like a steadfast evergreen protecting a resilient wildflower, you envelop me with both strength and gentle care.

After years of searching, I stand before you and our community and say: you are my home.

There are countless reasons I fell in love with you, from your East Coast confidence to your Rocky Mountain heart. Yet what stands out most is your unwavering commitment to your word and your dreams. I’ll never forget our third date, seven years ago, when you drove me up Magnolia to look at houses and described your vision for living among the forest and building a shop of your own. At the time, it felt far-fetched, but as dirt hit the Jeep's tires and I leaned out the window, I knew I wanted to be part of that dream.

Now that we’re here, it’s even more extraordinary than I could have imagined. The road wasn’t easy, but with every challenge we faced, I learned more about the man you are—honest, passionate, curious, hardworking, and forgiving. Navigating the peaks and valleys of life, I have found myself falling for you even more deeply, again and again. And that's what I plan to do forever, with the following promises in mind.

I vow to always believe in you. I will support your dreams, no matter how wildly ambitious, and promise to show up every day as your greatest fan, whether at a show or in our living room. When life brings challenges, I will love you through them and be the calm voice you need.

I also vow never to stop exploring my own passions and always to share my dreams with you. By nurturing what lights us both on fire, we’ll create a life filled with moments like those September nights in New York, when the city grows quiet and it’s just us—debriefing about our days, discovering the wonder in one another, realizing again and again how strong we are together.

I vow to approach our marriage with the same adventurous spirit we had when we first fell in love. I promise to find magic in the mundane, whether in serendipitous nights like those we had in San Francisco, cozy evenings in the teepee counting satellites and contemplating life’s purpose, or sitting on the deck, pointing out our favorite birds and new wildflower blooms. And on those days it’s hard to find the magic, I vow simply to be there. When the drive shaft breaks on your truck or your back aches and you can’t chop wood, I will be there with good food, laughter, back scratches, and story time. I will always do my best to cheer you up.

I vow to dive into our next projects with the same enthusiasm—and artificial confidence—that carried us through all of our other auxiliary buildings. I am committed to a lifetime of learning by your side: listening, slowing down when I’m overwhelmed, forgiving quickly, and asking for help when I need it. And I promise to try my best never to nail through your hand again.

I vow to be a loving, patient, and present mother to our children—to do everything I can, and everything within our relationship, to ensure they feel supported, safe, and empowered to be exactly who they are. As we grow from Chris and Zoe to Dad and Mom, I vow to be a good communicator, to model a relationship built on mutual love and respect, and to keep showing you aff ection. We will always be on the same team, and I cannot wait for that team to grow.

I vow to live this next chapter with greater purpose—not succumbing to greed or fear but prioritizing love and connection. I will do all I can to bring our family and friends closer, loving them without question and ensuring their cups are always full. I promise to honor and care for our planet and the land around us, nurturing healthy food and a home that lives in harmony with nature. And I vow, no matter what we face, to be your loving and faithful wife, offering you my full trust—for richer or poorer, in sickness and in health. I will love, trust, and honor you, always.

Standing here in this forest—once scarred by fire, now adorned with lupines reaching for the sun—I see a reflection of our journey. Where there was hardship, beauty has returned, stronger and more vibrant than before. That’s the promise I offer you: to meet every challenge with resilience, to put down roots beside you today, and to choose you again and again—not just for seven more years, not just for one lifetime, but for eternity on this mountaintop.

Vegetables

2025-06-24T13:50:03Z

Ahoussney:

[[Jacob Springs Farm]] grows vegetables mainly for their own use aside from a few key crops per year. Additional stuff is grown in the [[greenhouse]]
Whereas a vegetable CSA requires a great variety of veggies - Jacob Springs chooses instead to focus on a small number (less than half a dozen) of key crops per year – for 2016 that is garlic, salad greens, and herbs.

==Tomato Sauce==
*Fill copper 30 gal cauldron with tomatoes - select
*Make fire -
*Stir
*Warm to almost boiling - stirring frequently
*Mill Tomatoes with food mill

==2017==

===planted as of March 1===
*North side blocks
*(4 beds width)
*East end: winter wheat was planted but did not emerge very well and so it was tilled under to plant lettuce.
*Next Block west: winter barley "Scarlett"
*Next Block west: spring planted barley "Scarlett" (planted April 27)
*Next block west: South bed: planted April 27 Lentils (mixed 3 color), soaked and some sprouted (especially the orange and some of the black ones.
Garbanzos and beans in beds north (pinto, black, great northern mix)
*Next 2 row bed South: garlic
*Next bed south: sunflowers
*Next bed south: zinnias
*Next X2 Cukes
*Next Patty pan Squash
*Next Dill

===June Planted===
Row of sweet corn (3 varieties) with a second partial row of corn and carrots and chard.
Immediately south of corn Partial row or corn
Immediately south of that carrots (west) chard (just east of carrots) cantaloupe and Louffa (most of row) with small amount of yams.
Mid-late June planted
Popcorn - 1 row
Mixed beans - 5 rows
Mayocoba beans - 3 partial rows
Anasazi beans - 3 partial rows

Notes: harvested potatoes Sept 13
Harvested 5 rows mixed beans Sept 25 - west end of the field is fully matured. East end is mixed
Mayocobas not ready
Anasazi beans ready

==Baby Greens==
*Next Russian Kale
*Next Spinach
*Next Red Amaranth
*Next Beet Greens
*Next Arugula
*Next Turnip

*Next X2 Cukes
*Next Patty pan Squash
*Next Dill
===food plot===

*3 beds pinto beans
*1 bed potato
*1 bed onions
*1 bed brassicas (2/3 cabbage and 1/3 broccoli, cauliflower etc...)
*+2 beds

===2017 Planning brainstorm===

*tomatillo

*Greens
**arugula
**mustard greens
**spinach
**kale

*cukes
*dill
(market in jars as pickles)

(root cellar)
*beets
*carrots

Recipe for sauce
2 tomatoes

<youtube> dV5oqHYjjjc </youtube>

==Planting guide 2016:==

Standard Beds are 2 rows, beds otherwise planted are noted
Bed "1" is farthest south

*Bed 1 Garlic South Row: Aglio Rosso (East) - Chamisal Wild (West)
*Bed 1 Garlic North Row: Incelium Red (East) -Noootka Rose (West)
*Bed 2 Garlic South Row: Rose Du Lautrec - Silver White - Killarney Red
*Bed 2 Garlic North Row: Farm Variety Hardneck
*Bed 3 Garlic: Farm Variety Softneck in 3 rows
*Bed 4 Several varieties potatoes planted april 18-21
*Bed 5 South row: onions planted around may 1 , yellow, red, purple (order?)
*Bed 5 North row:
**East: Rutabagas planted May 13 using [[Jang Clean Seeder]] (JP-3) with wheel and 5" spacing (9 tooth gear, 14 tooth gear)
**West: double row South: various beets, North: various carrots planted May 13 using [[Jang Clean Seeder]] (JP-3) with wheel and 2" spacing (14 tooth gear, 9 tooth gear)

2016 goal:

For our needs:
# Trellis - 1/2 row peas followed by beans (direct seeded) - and cukes - 10 cuke starts
# Near Row - 75'' Tomato 50 plants - 2/3 Roma, 75'' peppers 2/3 pickling - 50 plants, eggplant start 25, tomatillos start 25
# 1 Row Cucuberts - winter squash - direct seeded 1 row. acorn, spaghetti, butternut, delicata
# 1/2. row Summer squash - yellow crook or straightneck - 8 plants, Melons - uzbeck and cantaloupe 15, watermelons 15
# 1/2 row - broccoli 20 - cauliflower starts 10 - kale - greens and beets
# 1 row Cabbage - 300' 250 starts
# Pinto beans - 2 rows
# Potatoes - 4 rows
# Onions - 1 row

Starts:

# 10 cukes
# 35 roma tomato
# 15 other tomato
# 20 pepperoncini
# 10 Serano/ancho
# 10 bell peppers
# 5 jalapeno
# 5 thai hot
# 25 eggplants
# 25 tomatillios
# 250 cabbage
# 20 broccoli
# 10 cauliflower

Italian

2025-06-04T22:26:17Z

Ahoussney: /* Italian Sausage Recipe */

==Italian Sausage Recipe==

ingredients

*15 kg pork shoulder
*195 g kosher salt
*30 g black pepper, coarsely ground
*30 g sugar
*75 g whole fennel seed
*24 g parsley
*15 g cumin
*8 g fennel pollen; omit if you don't have it
*8 g oregano about 1.5 tsp
*12 g basil about 1 heaping tsp
*885 gm dry white wine 1/2 cup; cold; or cold drinking water or one bottle of wine

===Instructions===
Grind the meat through ⅜” (10 mm) plate.
Add the spices, wine or water, and mix well, until the mixture becomes sticky.
Stuff into 28 - 36 mm hog casings and tie into 5” (12 cm) links.
If not cooking immediately, refrigerate, or vacuum seal and freeze for up to 3 months.
Cook before serving. Best pan-fried, grilled or air-fried.
Notes
For Medium Hot Italian Sausage add 4 g (2 tsp) cayenne pepper
For Hot Italian Sausage add 8 g (4 tsp) cayenne pepper
Code of Federal Regulations permits Italian Sausage to also include the following:
Other spices such as anise and paprika
Red or green peppers, or both
Dehydrated or fresh onions, garlic, and parsley
As well, the Code permits that Italian Sausage be made with beef, veal or a beef and veal combination.
Nutrition
Calories: 164kcal | Carbohydrates: 1g | Protein: 20g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 918mg | Potassium: 374mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg

Italian

2025-06-04T21:59:57Z

Ahoussney: Created page with "==Italian Sausage Recipe== ingredients *2000 g pork shoulder about 4.4 lbs *26 g kosher salt about 1.5 Tbsp *4 g black pepper about 2 tsp, coarsely ground *4 g sugar about 1..."

==Italian Sausage Recipe==

ingredients

*2000 g pork shoulder about 4.4 lbs
*26 g kosher salt about 1.5 Tbsp
*4 g black pepper about 2 tsp, coarsely ground
*4 g sugar about 1 tsp
*10 g whole fennel seed
*3 g parsley
*2 g cumin
*1 g fennel pollen about 1/2 tsp; omit if you don't have it
*1 g oregano about 1.5 tsp
*1.5 g basil about 1 heaping tsp
*118 g dry white wine 1/2 cup; cold; or cold drinking water

===Instructions===
Grind the meat through ⅜” (10 mm) plate.
Add the spices, wine or water, and mix well, until the mixture becomes sticky.
Stuff into 28 - 36 mm hog casings and tie into 5” (12 cm) links.
If not cooking immediately, refrigerate, or vacuum seal and freeze for up to 3 months.
Cook before serving. Best pan-fried, grilled or air-fried.
Notes
For Medium Hot Italian Sausage add 4 g (2 tsp) cayenne pepper
For Hot Italian Sausage add 8 g (4 tsp) cayenne pepper
Code of Federal Regulations permits Italian Sausage to also include the following:
Other spices such as anise and paprika
Red or green peppers, or both
Dehydrated or fresh onions, garlic, and parsley
As well, the Code permits that Italian Sausage be made with beef, veal or a beef and veal combination.
Nutrition
Calories: 164kcal | Carbohydrates: 1g | Protein: 20g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 918mg | Potassium: 374mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg

List of Farm Store Products

2025-06-04T21:58:46Z

Ahoussney: /* Raw Proteins */

This '''List of Farm Store Products''' is for administrative use for the planning and development of the [[Jacob Springs Farm Store]] - not every product here will be in stock at any one time. See [[JacobSpringsFarm:Value added log]]

==Full List==
Each Item Is listed as either:
====A List====
These are things we aim to always keep in stock
====B List====
These are nice to have extras to cycle in and out
====C List====
These are seasonal Offerings

Shelf space: 64 linear feet of shelf

Fridge space: 12 linear feet of shelf

Freezer space: 22 linear feet of shelf

Glass merchandiser: 4
===Dairy===
*[[Cultured Butter | Cultured Butter: Unsalted]] - A
*[[Cultured Butter | Cultured Butter: Salted]] - A
*[[ Raw Milk Yogurt | Yogurt (quart)]] - A
**Yogurt Fruit Cups with chia and fruit of the week, eg, apricot jam, Apple sauce or dried cherries
*Buttermilk - B
*Heavy Cream - B
*Ghee - B
*[[Ice Cream]] - A
*Whey - A
*Egg Nog - C

====Cheeses====
*Brie/Camembert Type - A
*Mozzerella Balls - B
*Pizza shredded cheese - B
*[[Halloumi]] - B
*Fromage Blanc - A
*Feta Spinach Dip - A
*Labne Balls in Olive Oil - B
*Gruyere - B
*Cheddar - B
*Kishik dried yogurt [https://www.motherearthnews.com/real-food/lebanese-kishk-recipe-zerz1608zfol/ | Kishik Recipe] - B
*Gouda - B
*Ricotta - B
*Smoked Gouda - B
*Ibores - B
*Hatch Chili Pepperjack - B

===Raw Proteins===
*Chicken Eggs - A (March - November)
*Uncased Pork Sausage
**[[Italian]] - A
**[[Chorizo]] - A
*Ground Beef - A
*Thinly Sliced Beef - A
*Beef Morsels (stewing or frying chunks) - A
*Premium Beef Steaks - A
*Assorted Roasts - A
*Premium lamb or pork chops - A
*Lamb Roasts - B & C (Easter)
*Ground Pork - B
*Kabobs - kefta - A
*[[Salmon]] and other fish from Alaska - C? (Summer and Fall)

===Value Added Proteins===

*Pork Lard -A
*Beef Tallow -B

*Tamales: Pork - A
*Bone Broth - A
*Pork Bratwurst - A
*Beef Jerky - A
*Snack Sticks pork/beef - A
*[[Breakfast sausage]]: pork pan links - A
*Summer sausage - A
*Hard Boiled Eggs - A

*Egg Salad - B
*[[Meatballs]] - B
*[[Kefta Kabobs]] - B
*Lamb Kabobs - B
*[[Meatloaf]] you-cook - B

*Salami - B
*Pastrami / Corned Beef - B
*Hotdogs - C
*Pig in a blanket - B

*Dumplings/pork buns - B
*Korean Marinated Thin Sliced Beef - B
*[[Carnitas]] - A
*[[Barbacoa]]
*Pulled pork
*Bacon - B
*Frozen Pizzas - B
*Ravioli with Ricotta and Lamb or Beef - B
*Slow-Cooked Seasoned Beef Roast - B
*Smoked BBQ Pork Hash - B
*Frozen Quiche - B
*Pot pies - B
*Empandas - Frozen - B

===Grains===
*Wheat berries: Turkey Red OR Rouge De Bordeaux - A
*Wheat Barries: Iraqi Durum - A
*Whole Wheat Flour - A
*All Purpose Flour - A
*Semolina Flour - A
*Rolled Oats - A
*Popcorn - A
*Corn Meal - A
*Pinto Beans - A
*Garbanzo Beans - A
*Lentils - A
*Tahini - A

*buckwheat - B
*barley, pearled - B
*Whole oats - B
*Bulgur wheat - B

===Value Added Grains===
*[[Pancake Mix]] - A
*[[GF Buckwheat Pancake Mix]] - A
*[[Biscuit Mix]] - A
*[[Cornbread Mix]] - A

*[[Hummus]] - A
*Bread,
**Algerian Sourdough: Moxie - A
**Sandwich Bread: Moxie - A
**Gluten Free Buckwheat Sourdough - A
**SAJ Flatbread - A

*Sweetbreads or muffins one or Two: - A
**[[Pumpkin bread]]
**[[Banana bread]]
**[[Apple Spice Bread]]
**[[lemon poppyseed]]
**[[Zucchini Bread]]

**Oat bread - B
**[[Power muffins]] - B
*[[Cookie Dough]], Frozen - A
*Soups, Frozen: one or Two - A
**Egyptian fuul soup
**Indian Daal soup
**Bean soup
**Roasted Squash or Pumpkin Soup
**Daal with Yogurt

*Popped Popcorn: one or more - A
**Salt and Black Pepper
**Carmel Kettle Corn
*Roasted Durum Snacks - A
*Egg Pasta Two Types - A
**Fusili
**Penne (square?)
**Linguini
**Couscous
*Granola - A
*Halawa - B

===Produce===

*Garlic - A
*Onions - A
*Potatoes - A
*mushrooms - A (except for midwinter pause)
*micro greens - A

===Live Plants===
*Potted herbs - C
**Sage - C
**Chives - C
**Rosemary - C
**Basil - C

===Dried Local Herbs and Spices===
*Juniper - A
*Sumac - A
*Sage - A
*Mint - A
*Oregano - A

====Not Local====
*Sea Salt - A

===Value Added===

*Dressings: 2 or more - A
**Tahini sauce dressing w/yogurt
**Oil and Cider Vinegar dressing
**Real Ranch Dressing
**Taziki - B

*BBQ Sauce - A

*[[Fermented Hot Sauce]] - A
*Apple Cider Vinegar - A
*Malt Vinegar - B

*Pasta Sauces: 1 or 2 - A
**Marinara - A
**Cream Sauce - B unless Marinara is unavailable

===Beverages===
*Ayran - B
*Chai concentrate - A
*Chai - A
*iced latte - A
*Big-B’s juices
*Kombucha - B
*Herbal Teas - Dried, two types - A
**Immune Tea
**Relax Tea (sleepy)
**Peppermint Tea

===Ferments===
*Saurkraut - A
*Kimchee - B
*Pickles - B
*Pickled Onions - B
*Pickled Beets - B

===Fruit===
*Dried Paionia cherries - A
*Dried Paionia Peaches - A
*Fruit Leather - B
*Apple Butter - A
*Apple Sauce - A
*Cider Syrup - A

===Sweet===
*Organic Cane Sugar - A
*Organic Sorghum Syrup - A
*Honey: Zambian Organic - A

*Merangues - A
*Caramels - A
*Creme Brûlée / Custards - A
*Cookies - A
*Honeycomb - B

===Herbs===
1.1 oz for $6
*mint
*dried fermented peppers
*smoked chipotle
*sage
*oregano
*sumac
*anise hyssop
*garlic
*onion
*dill
*fennel
*mustard

===

#[[Flour | Jacob Springs Flour]]
#[[Butter | Jacob Springs Butter]]
#[[Pancake Mix |Jacob Springs Pancake Mix]]
#[[Biscuit Mix |Jacob Springs Bisquit Mix]]
#[[Pasta |Jacob Springs Pasta]]
#[[Brownies |Jacob Springs Brownies Mix]]
#[[Cookies |Jacob Springs Cookies]]
#[[Jacob Springs Farm:Value Added Dairy Info#Caramel | Caramels]]
#[[Caramel popcorn | Jacob Springs Carmel Popcorn]]
#[[Popcorn | Jacob Springs Popcorn]]
#Caramel Sauce
#Turtles
#onions
#[[Fermented Onions | Onions]]

<htmltag tagname= "iframe" src="https://docs.google.com/spreadsheets/d/1qrv1Joq9JRUhBiop3ixybl67M3MFzDUpH9xRTUFz33E/pubhtml?gid=1278258828&single=true" frameborder="0" width="960" height="569" allowfullscreen="true" mozallowfullscreen="true" webkitallowfullscreen="true"> </htmltag>

Link to Google sheet:
[[https://docs.google.com/spreadsheets/d/1grISJCQKLoloviq6IaJMDVS1krOBFVRZDJGPNfQCiKs/edit#gid=0]]

Sausage making

2025-06-04T21:54:35Z

Ahoussney: /* Italian Sausage */

'''Sausage Making''' is a field of [[butchery]] that adds value to ground meat.

Our experience is that 1.25% salt is perfect for most sausage recipes. 1.5 is ok for sausages intended to be eaten with bread, buns or rice Etc.

==Breakfast Sausage==

*20 lbs of pork ~35% fat
*0.25 lbs Salt (1.25%)
*1 fl oz chopped fresh sage
*1 fl oz oregano
*1 fl oz dried garlic
*1 fl oz dried onion
*0.38 lb sugar (6 oz or 175 gm)
*apple sauce
*Sriracha

*Use parchment paper and extrude the mix onto a sheet tray and freeze.
*cut frozen into regular lengths
*wrap in cling film then paper then to freezer

*try orange zest in the recipe

==Italian Sausage==

Ingredients
*2000 g pork shoulder about 4.4 lbs
*26 g kosher salt about 1.5 Tbsp
*4 g black pepper about 2 tsp, coarsely ground
*4 g sugar about 1 tsp
*10 g whole fennel seed
*3 g parsley
*2 g cumin
*1 g fennel pollen about 1/2 tsp; omit if you don't have it
*1 g oregano about 1.5 tsp
*1.5 g basil about 1 heaping tsp
*118 g dry white wine 1/2 cup; cold; or cold drinking water

===Instructions===
Grind the meat through ⅜” (10 mm) plate.
Add the spices, wine or water, and mix well, until the mixture becomes sticky.
Stuff into 28 - 36 mm hog casings and tie into 5” (12 cm) links.
If not cooking immediately, refrigerate, or vacuum seal and freeze for up to 3 months.
Cook before serving. Best pan-fried, grilled or air-fried.
Notes
For Medium Hot Italian Sausage add 4 g (2 tsp) cayenne pepper
For Hot Italian Sausage add 8 g (4 tsp) cayenne pepper
Code of Federal Regulations permits Italian Sausage to also include the following:
Other spices such as anise and paprika
Red or green peppers, or both
Dehydrated or fresh onions, garlic, and parsley
As well, the Code permits that Italian Sausage be made with beef, veal or a beef and veal combination.
Nutrition
Calories: 164kcal | Carbohydrates: 1g | Protein: 20g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 918mg | Potassium: 374mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg

==Hot Dogs==
[[Jacob Springs Farm]] has been experimenting with making hotdogs as a way to use [[organ meats]] and blood that is in less demand from customers.

There seems to be some shame on the part of manufacturers in admitting that they are using these ingredients in hot dogs - however organ meats are wonderful, nutrient dense, tasty and underutilized (i.e. [[No such thing as waste|wasted]]) Companies should be as proud of using organ meats as they are of including recycled materials and having environmentally friendly products.

Little information seems to be available about how to include organ meats in a hot dog recipe

===Reverse engineering the Hot Dog recipe===
Drawing on the following recipes we can make some conclusions about what makes a good hot dog recipe:

[http://www.seriouseats.com/recipes/2014/03/ryann-farr-new-york-style-hot-dog-recipe.html Ryan Farr's NY Style Hot Dogs] is oddly exact:

*949 grams boneless lean beef such as neck, plate, or shank, cut into 1-inch cubes
*137 grams beef fat, cut into 1-inch cubes
*23 grams fine sea salt
*10 grams paprika
*5 grams granulated garlic
*4 grams coarsely ground black pepper
*3 grams onion powder
*1 gram Cure #1
*230 grams crushed ice
*20 feet of rinsed sheep casings

Meat (beef) is ~70% of total of which 87.5% is lean and 12.5% fat (low end of recipes listed)
Spices are 1.6% of total
Salt is 1.7% of total
Ice is ~17% of total

Two other recipes at [lets-make-sausage.com] give us other information:

===Technique===
*Grind fine - grind twice?
*keep that meat COLD - use up to 20% water ice
*stuff and single twist - can triple up after
*Smoke low and not too long
*finish in warm water to cook and cold water to arrest
*Remove casings

===Hot Dog companion: use the same recipe for bologna!===

===Conclusion: Recipe Matrix for Hot Dogs===

Here's how to make your own hot dog recipe based on what you have on hand.

<htmltag tagname= "iframe" src="https://docs.google.com/spreadsheets/d/1Oqhm6yIjhxR63wfBmNjCCt53vxTBfc71f4flxKd23PY/pubhtml" frameborder="0" width="960" height="569" allowfullscreen="true" mozallowfullscreen="true" webkitallowfullscreen="true"> </htmltag>

to see notes on [[Jacob Springs Farm]]'s adventures in making hotdogs see [[JacobSpringsFarm:Value added log]]

==Preparing your own sausage casings==
This is a messy, but satisfying job - however it is difficult to get consistent results comparable to professionally done casings.

The [[FAO]] has an [http://www.fao.org/docrep/003/x6556e/x6556e03.htm excellent guide] to preparing casings.

==Buying sausage casings==

Comparing suppliers and types of sausage casing

*[http://www.alliedkenco.com/ Allied Kenco] "we cater to the home butcher" - seems to be a good place to get smaller quantities and good information on sausage casings

*[http://www.butcher-packer.com Butcher & Packer] potentially the best prices on bulk purchase of items without having to make a phone call

*[http://dewied.com/ de Wied] "making a 'strong case' for sausages" - have to call in

*[http://www.texastastes.com/ Heinsohn's Country Store] - good accessories

*[http://www.onestopjerkyshop.com One Stop Jerky Shop]

*[http://thesausagemaker.com Sausage maker]

Chorizo

2025-06-04T21:49:39Z

Ahoussney: /* JSF Chorizo Recipe */

==JSF Chorizo Recipe==

*for 15 lbs Ground Pork - Fatty is Best - 70/30 or MORE fat
*10 fl oz - 20 TBS Paprika
*5 fl oz - 10 Tbs Cayenne
*5 fl oz - 10 Tbs Ancho
*5 fl oz - 10 Tbs Guajillo
*5 fl oz - 10 Tbs Garlic Powder
*5 fl oz - 10 Tbs Cumion
*5 fl oz - 10 Tbs Oregano
*5 fl oz - 10 Tbs Coriander
*2.5 fl oz - 5 Tbs Cinnamon
*2.5 fl oz - 5 Tbs Ground Cloves
*10 fl oz - 20 TBS Red Wine Vinegar

Chorizo

2025-06-02T19:08:22Z

Ahoussney: Created page with "==JSF Chorizo Recipe== *for 15 lbs Ground Pork - Fatty is Best - 70/30 or MORE fat *20 TBS Paprika *10 Tbs Cayenne *10 Tbs Ancho *10 Tbs *10 Tbs"

==JSF Chorizo Recipe==

*for 15 lbs Ground Pork - Fatty is Best - 70/30 or MORE fat
*20 TBS Paprika
*10 Tbs Cayenne
*10 Tbs Ancho
*10 Tbs
*10 Tbs

List of Farm Store Products

2025-06-02T16:54:40Z

Ahoussney: /* Raw Proteins */

This '''List of Farm Store Products''' is for administrative use for the planning and development of the [[Jacob Springs Farm Store]] - not every product here will be in stock at any one time. See [[JacobSpringsFarm:Value added log]]

==Full List==
Each Item Is listed as either:
====A List====
These are things we aim to always keep in stock
====B List====
These are nice to have extras to cycle in and out
====C List====
These are seasonal Offerings

Shelf space: 64 linear feet of shelf

Fridge space: 12 linear feet of shelf

Freezer space: 22 linear feet of shelf

Glass merchandiser: 4
===Dairy===
*[[Cultured Butter | Cultured Butter: Unsalted]] - A
*[[Cultured Butter | Cultured Butter: Salted]] - A
*[[ Raw Milk Yogurt | Yogurt (quart)]] - A
**Yogurt Fruit Cups with chia and fruit of the week, eg, apricot jam, Apple sauce or dried cherries
*Buttermilk - B
*Heavy Cream - B
*Ghee - B
*[[Ice Cream]] - A
*Whey - A
*Egg Nog - C

====Cheeses====
*Brie/Camembert Type - A
*Mozzerella Balls - B
*Pizza shredded cheese - B
*[[Halloumi]] - B
*Fromage Blanc - A
*Feta Spinach Dip - A
*Labne Balls in Olive Oil - B
*Gruyere - B
*Cheddar - B
*Kishik dried yogurt [https://www.motherearthnews.com/real-food/lebanese-kishk-recipe-zerz1608zfol/ | Kishik Recipe] - B
*Gouda - B
*Ricotta - B
*Smoked Gouda - B
*Ibores - B
*Hatch Chili Pepperjack - B

===Raw Proteins===
*Chicken Eggs - A (March - November)
*Uncased Pork Sausage
**Italian - A
**[[Chorizo]] - A
*Ground Beef - A
*Thinly Sliced Beef - A
*Beef Morsels (stewing or frying chunks) - A
*Premium Beef Steaks - A
*Assorted Roasts - A
*Premium lamb or pork chops - A
*Lamb Roasts - B & C (Easter)
*Ground Pork - B
*Kabobs - kefta - A
*[[Salmon]] and other fish from Alaska - C? (Summer and Fall)

===Value Added Proteins===

*Pork Lard -A
*Beef Tallow -B

*Tamales: Pork - A
*Bone Broth - A
*Pork Bratwurst - A
*Beef Jerky - A
*Snack Sticks pork/beef - A
*[[Breakfast sausage]]: pork pan links - A
*Summer sausage - A
*Hard Boiled Eggs - A

*Egg Salad - B
*[[Meatballs]] - B
*[[Kefta Kabobs]] - B
*Lamb Kabobs - B
*[[Meatloaf]] you-cook - B

*Salami - B
*Pastrami / Corned Beef - B
*Hotdogs - C
*Pig in a blanket - B

*Dumplings/pork buns - B
*Korean Marinated Thin Sliced Beef - B
*[[Carnitas]] - A
*[[Barbacoa]]
*Pulled pork
*Bacon - B
*Frozen Pizzas - B
*Ravioli with Ricotta and Lamb or Beef - B
*Slow-Cooked Seasoned Beef Roast - B
*Smoked BBQ Pork Hash - B
*Frozen Quiche - B
*Pot pies - B
*Empandas - Frozen - B

===Grains===
*Wheat berries: Turkey Red OR Rouge De Bordeaux - A
*Wheat Barries: Iraqi Durum - A
*Whole Wheat Flour - A
*All Purpose Flour - A
*Semolina Flour - A
*Rolled Oats - A
*Popcorn - A
*Corn Meal - A
*Pinto Beans - A
*Garbanzo Beans - A
*Lentils - A
*Tahini - A

*buckwheat - B
*barley, pearled - B
*Whole oats - B
*Bulgur wheat - B

===Value Added Grains===
*[[Pancake Mix]] - A
*[[GF Buckwheat Pancake Mix]] - A
*[[Biscuit Mix]] - A
*[[Cornbread Mix]] - A

*[[Hummus]] - A
*Bread,
**Algerian Sourdough: Moxie - A
**Sandwich Bread: Moxie - A
**Gluten Free Buckwheat Sourdough - A
**SAJ Flatbread - A

*Sweetbreads or muffins one or Two: - A
**[[Pumpkin bread]]
**[[Banana bread]]
**[[Apple Spice Bread]]
**[[lemon poppyseed]]
**[[Zucchini Bread]]

**Oat bread - B
**[[Power muffins]] - B
*[[Cookie Dough]], Frozen - A
*Soups, Frozen: one or Two - A
**Egyptian fuul soup
**Indian Daal soup
**Bean soup
**Roasted Squash or Pumpkin Soup
**Daal with Yogurt

*Popped Popcorn: one or more - A
**Salt and Black Pepper
**Carmel Kettle Corn
*Roasted Durum Snacks - A
*Egg Pasta Two Types - A
**Fusili
**Penne (square?)
**Linguini
**Couscous
*Granola - A
*Halawa - B

===Produce===

*Garlic - A
*Onions - A
*Potatoes - A
*mushrooms - A (except for midwinter pause)
*micro greens - A

===Live Plants===
*Potted herbs - C
**Sage - C
**Chives - C
**Rosemary - C
**Basil - C

===Dried Local Herbs and Spices===
*Juniper - A
*Sumac - A
*Sage - A
*Mint - A
*Oregano - A

====Not Local====
*Sea Salt - A

===Value Added===

*Dressings: 2 or more - A
**Tahini sauce dressing w/yogurt
**Oil and Cider Vinegar dressing
**Real Ranch Dressing
**Taziki - B

*BBQ Sauce - A

*[[Fermented Hot Sauce]] - A
*Apple Cider Vinegar - A
*Malt Vinegar - B

*Pasta Sauces: 1 or 2 - A
**Marinara - A
**Cream Sauce - B unless Marinara is unavailable

===Beverages===
*Ayran - B
*Chai concentrate - A
*Chai - A
*iced latte - A
*Big-B’s juices
*Kombucha - B
*Herbal Teas - Dried, two types - A
**Immune Tea
**Relax Tea (sleepy)
**Peppermint Tea

===Ferments===
*Saurkraut - A
*Kimchee - B
*Pickles - B
*Pickled Onions - B
*Pickled Beets - B

===Fruit===
*Dried Paionia cherries - A
*Dried Paionia Peaches - A
*Fruit Leather - B
*Apple Butter - A
*Apple Sauce - A
*Cider Syrup - A

===Sweet===
*Organic Cane Sugar - A
*Organic Sorghum Syrup - A
*Honey: Zambian Organic - A

*Merangues - A
*Caramels - A
*Creme Brûlée / Custards - A
*Cookies - A
*Honeycomb - B

===Herbs===
1.1 oz for $6
*mint
*dried fermented peppers
*smoked chipotle
*sage
*oregano
*sumac
*anise hyssop
*garlic
*onion
*dill
*fennel
*mustard

===

#[[Flour | Jacob Springs Flour]]
#[[Butter | Jacob Springs Butter]]
#[[Pancake Mix |Jacob Springs Pancake Mix]]
#[[Biscuit Mix |Jacob Springs Bisquit Mix]]
#[[Pasta |Jacob Springs Pasta]]
#[[Brownies |Jacob Springs Brownies Mix]]
#[[Cookies |Jacob Springs Cookies]]
#[[Jacob Springs Farm:Value Added Dairy Info#Caramel | Caramels]]
#[[Caramel popcorn | Jacob Springs Carmel Popcorn]]
#[[Popcorn | Jacob Springs Popcorn]]
#Caramel Sauce
#Turtles
#onions
#[[Fermented Onions | Onions]]

<htmltag tagname= "iframe" src="https://docs.google.com/spreadsheets/d/1qrv1Joq9JRUhBiop3ixybl67M3MFzDUpH9xRTUFz33E/pubhtml?gid=1278258828&single=true" frameborder="0" width="960" height="569" allowfullscreen="true" mozallowfullscreen="true" webkitallowfullscreen="true"> </htmltag>

Link to Google sheet:
[[https://docs.google.com/spreadsheets/d/1grISJCQKLoloviq6IaJMDVS1krOBFVRZDJGPNfQCiKs/edit#gid=0]]

Key Lime

2025-05-29T15:20:00Z

Ahoussney:

'''Key Lime Sorbet'''

*Buttermilk 10% (600g)
*Lime Juice 5% (300g) (43g concentrate and 257g water)
*Cream 10% (600g)
*Milk 30% (1800g)
*Corn Syrup 10% (600g)
*Sugar 15% (900g)
** (20% huckleberry pure for huckleberry Ice-cream)

'''Strawberry Sorbet'''

*Buttermilk 10% (600g)
*Lime Juice 5% (300g) (43g concentrate and 257g water)
*Cream 10% (600g)
*Milk 30% (1800g)
*Corn Syrup 10% (600g)
*Sugar 15% (900g)
*Strawberry Puree 25% (1,500g)

*Xanthan Gum 1.5 teaspoon (6 grams)

'''Lilac Base (Double Batch)'''

*Milk 38% (4,650g)
*Cream 10% (1,200g)
*Sugar 15% (1,800g)
*Glucose 5% (600g)

Jacob Springs Farm Store

2025-05-06T16:05:30Z

Ahoussney: /* Dairy */

[[File:IMG 7177.jpeg|thumb]]

The [[Jacob Springs Farm]] Store has a variety of simple, wholesome, farm-fresh products available to members.

Our goal for the farm store is to partner with other farms and food makers to bring healthy food to our amazing farm community. We carry a consistent menu of fabulous food items plus seasonal variety encompassing an entire cuisine that represents the best of what our area has to offer.

Our products are divided into three lists, the "A" List is products we commit to always keeping in stock, year-round. The "B" List is products we would like to keep in stock consistently, where possible with our resources and abilities. The "Sea" List is made of Seasonal products that follow the agricultural and seasonal calendar. The full [[List of Farm Store Products]] is still in development.

[[File:FarmStore.jpeg|thumb]]

As of Feb 14, 2024 the farm store carries:

===Dairy===
AS AVAILABLE
* Raw [[Yogurt]] - quart size: $11, return jar for $2 credit
*Raw Sour Cream - 8 oz - $8, return jar for $1 credit
* Raw [[Yogurt Chia Fruit Cups]] - cup size: $8, return jar for $1 credit
* Raw A2 Butter - cultured, unsalted - 8 oz: $14 (Rarely Available)
* Raw A2 Butter - cultured, salted - - 8 oz: $14 (Rarely Available)
* A2 Ghee - $25 (Rarely Available)
*Iced Chai with Raw Milk - 12oz: $5, return jar for $1 credit
*Iced Latté with Raw Milk - 12oz: $5, return jar for $1 credit
*Golden Milk
*Two of the following cheeses
**[[Feta]] Cheese
**Ricotta Cheese
**Shanklish Cheese in Olive Oil
**Spreadable Cheese logs “cow chèvre”
**Smoked Tomme
**Halloumi
**Lebneh Balls
*[[Ice Cream]]

===Meats and Proteins===
*Eggs - dozen $8
*Pork Bits, 1 pound - $12
*Ground Beef - $10 /lb
*Ground Pork - $8 /lb
*Pork Sausage - $12 /lb
*Pork Breakfast Sausage Links $7 /pk
*Pork Lard $9/pint incl $1 jar credit , $16/Quart jar return

===Sauces===
*Raw Homemade Apple Cider Vinegar - 12oz: $9, return bottle for $1 credit
*Raw Local Malt Vinegar - 12oz: $11, return bottle for $1 credit
*Fermented Hot Sauce 1 5oz $10

===Baked Goods and Sweets===
*Homemade Muffins ([[Banana bread]], chocolate or pumpkin) 3 pack: $5 or $2 each
*Homemade [[Banana bread]] (or chocolate or pumpkin)
*Salted Caramels
*[[Caramel]] Sauce
*[[Cookies]]

===Grains and Flours===
*All Purpose Flour - 2.5lbs: $11, return jar for $3 credit
*Jacob Springs Farm Turkey Red Flour - 2.5lbs: $11, return jar for $3 credit
*Jacob Springs Farm Corn Meal -
*Rolled Oats
*Jacob Springs Farm Popcorn
**Quart Jars 1.5 lb for $6 ($1 jar deposit)
**Porky Pop: Lard Popcorn with Salt and Black Pepper
**Sweet Porky Pop: Lard Carmel Corn with Bacon Bits
*Red Lentils
*Jacob Springs Farm Pinto Beans
*Jacob Springs Farm Garbanzos
*Jacob Springs Farm Turkey Red Wheat Berries

===Value Added===
*Sfoglio Pasta: $8
*Plain Corn Flour Arepas 4 for $6
*Stuffed Arepas with Shredded beef and Farm Mozzarella: $6
*Quiche with shredded beef
*Beef Stew with carrots and potatoes
*Bean and Beef Chili $12 for 24 oz
*Tamales: 5 for $20

===Zambian Fair Trade Organic Items===

*Zambeezi Lip Balm
*Organic Zambian Honey

===Fruits and Preserves===
*Pear Sauce - quart
*[[Rowenberry]] Marmalade - $5
*Vegetable Broth - quart

==The A List Product Blurbs==
===Dairy===
Dairy is only available to Farm Store Members

*Raw Milk
Jacob Springs Farm's Grass-fed, A2 Raw Milk is available to members only through a [[Jacob Springs raw milk program|subscription model]] - extra milk can be purchased by members as available, please return empty jars in the space provided.

*Butter

We have Raw, Cultured, A2 grass-based butter in both Salted and unsalted varieties.

*Yogurt
We make [[yogurt]] weekly and have it available in the farm store in Quart Size

*[[Yogurt and Chia Fruit Cups]]
In Half-Pint sizes

*Kifer
In Pint sizes

===Veg===
*Salad Greens
*Sprouts
*Garlic

===Proteins===
*Eggs
*Pork Sausage
*Ground Beef
*Thinly Sliced Beef or Pork
*Premium Cuts (lamb/beef/pork)

===Grains/Seeds===
*Wheat Berries
*Flour (All Purpose + others)
*Popcorn (unpopped)
*Dry Beans - Pinto & Black
*Oats
---
*Baguettes
*Sourdough Bread
*Pastry (one type)

==Inventory Spreadsheet==
<htmltag tagname= "iframe" src="https://docs.google.com/spreadsheets/d/1qrv1Joq9JRUhBiop3ixybl67M3MFzDUpH9xRTUFz33E/edit#gid=0/pubhtml?gid=1278258828&single=true" frameborder="0" width="960" height="569" allowfullscreen="true" mozallowfullscreen="true" webkitallowfullscreen="true"> </htmltag>

[[List of Farm Store Products]]

Key Lime

2025-04-17T22:28:23Z

Ahoussney: Created page with "'''Key Lime Sorbet''' *Buttermilk 10% (600g) *Lime Juice 5% (300g) (43g concentrate and 257g water) *Cream 10% (600g) *Milk 30% (1800g) *Corn Syrup 10% (600g) *Sugar 15% (900..."

'''Key Lime Sorbet'''

*Buttermilk 10% (600g)
*Lime Juice 5% (300g) (43g concentrate and 257g water)
*Cream 10% (600g)
*Milk 30% (1800g)
*Corn Syrup 10% (600g)
*Sugar 15% (900g)
** (20% huckleberry pure for huckleberry Ice-cream)

'''Strawberry Sorbet'''

*Buttermilk 10% (600g)
*Lime Juice 5% (300g) (43g concentrate and 257g water)
*Cream 10% (600g)
*Milk 30% (1800g)
*Corn Syrup 10% (600g)
*Sugar 15% (900g)
*Strawberry Puree 25% (1,500g)

'''Lilac Base (Double Batch)'''

*Milk 38% (4,650g)
*Cream 10% (1,200g)
*Sugar 15% (1,800g)
*Glucose 5% (600g)

Ice Cream

2025-04-17T20:15:40Z

Ahoussney: /* Seasonal Flavors */

At [[Jacob Springs Farm]] we make Ice Cream with extra milk as available and aim to keep enough in the freezer to sell all year round.

The Economics of Ice Cream on our farm is funny; We can probably make more money on the raw material by selling more milk shares. Fluid milk usually brings a higher price even not counting labor costs since it takes so much milk to make cream (and Ice Cream is typically a third to a half cream) If a pint of Ice Cream takes a half pint of milk and a half pint of cream - and a half pint of cream takes the skimming of 2.5 pints of milk - 3 pints of milk go into each pint of ice cream - we are already at $7.50 cost not counting a couple eggs, sugar, flavorings, add-in and, of course, the cost of labor. At $10 per half gallon for raw milk in our area, Ice Cream is barely worth doing even at $10 a pint. So why do it? Three reasons:

1. It's a way to recover materials during times of excess production and salvage value from them. Cows produce more in the spring and summer, but share customers buy more or less the same amount all year. We can only sell so many shares doing the summer months to avoid shorting people in the winter. Egg production sometimes exceeds sales - and this is a way to use eggs.

2. Customers like it, and we like making them happy. Its a labor of love.

3. If any items can entice people to stop and make a transaction during their milk pickup, they may be more likely to buy other things as well.

Seasonal Considerations:
*At times of year when cream and eggs are abundant, we tend to make more French Style Ice Cream which is rich and creamy
*When theres plenty of cream but less eggs we make more Philadelphia Style Ice Cream
*When there's little cream we can only make Sorbet, Sherbet and Gelato

*Summer drives sales - that when theres abundant materials for ice cream making
*Fall and Holiday sales pair well with certain flavors

==Flavor Master List==
*Coffee (or Café au Lait - a milder version)
*Green Tea
*Mint Chip
*Rum and Rasin
*Key Lime
*Toasted Hay
*Burnt Honey
*Green Cardamom
*Basil Cinnamon

===Seasonal Flavors===
*Spring
**Rhubarb
**Lemon Olive Oil and Salt
**[[Key Lime]]

*Late Summer
**Peaches and Cream
**Jalapeno Peach

*Autumn
**[[Salted Caramel]] (fold-in)
**Pumpkin Pie
**Butter Pecan

*Holiday
**Popcorn
**Egg Nog
**Candy Cane

==Making Ice Cream==
We have a Vevor Hard Ice Cream Machine that can hold about 5 quarts of ice cream batter at a time - but we definitely find that 3.5 Quarts is the sweet spot - 22 minutes at this size seems to be enough in the summer.

The goal with cheaper machines like this is getting as much air whipped into the ice cream as possible - this makes it softer and fluffier - more scoopable and more pleasant to eat. Higher-end machines take this to an extreme in search of profits. Ice cream is sold by volume in the USA and more air means full containers with less ingredients and LESS CALORIES - which some customers evidently think they want.

===Recipes===
We use the excellent book "Hello My Name Is Ice Cream" by Dana Cree as the basis for our recipes. Quadruple all Recipes

*Coffee (or Café au Lait - a milder version) 56
*Green Tea
*Mint Chip 84
*Rum and Rasin
*Key Lime 88 or 108 or 123 or 126
*Toasted Hay 60
*Burnt Honey p 62
*Green Cardamom 64
*Basil Cinnamon 80
*Banana 68
*Parmesan 87
*Honey Chai 134

===Seasonal Flavors===

*Spring
**Strawberry
**Vanilla

*Late Summer
**Peaches and Cream
**Peach Sweet Tea Sherbet 102
**Jalapeno Peach 132

*Autumn
**[[Salted Caramel]] (fold-in) 58
**Pumpkin Pie 72
**Butter Pecan

*Holiday
**Popcorn 92
**Egg Nog 66
**Candy Cane

==Blank Slate Custard Ice Cream Base Recipe==
#Cream 30% - 1,200g
#Milk 40% - 1,600g
#Light Corn Syrup 5% - 200g
#Sugar 15% - 600g
#Egg Yolks - 10% - 400g (about 20 yolks)
#Xanthan Gum - 4g

====Prepare an ice bath.====
Fill a large bowl two-thirds of the way with very icy ice water and place it in the refrigerator.

====Boil the dairy and sugars.====
Put the cream, milk, glucose, and sugar in a medium heavy-bottomed saucepan, and place it over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching, until the mixture comes to a full rolling boil, then remove the pot from heat.

====Temper the yolks and cook the custard.====
In medium bowl, whisk the yolks. Three times add ½ cup of the hot dairy mixture to the yolks while whisking so the hot milk doesn't scramble the yolks. Pour the tempered yolks back into the pot of hot milk while whisking. Place the pot over medium-low heat and cook, stirring and scraping the bottom of the pot constantly with a rubber spatula to avoid curdling.

====Chill.====
When you notice the custard thickening, or the temperature reaches 180°F on a thermometer, immediately pour the custard into a shallow metal or glass bowl. Nest the hot bowl into the ice bath, stirring occasionally until it cools down.

====Strain.====
When the custard is cool to the touch (50°F or below), add 4 grams (one teaspoon) of Xanthan gum and sea wand mixture to blend it in. Strain it through a fine-mesh sieve to remove any bits of egg yolk. (This step is optional, but will help ensure the smoothest ice cream possible.)
Cure. Transfer the cooled base to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)

====Churn.====
Place the base into the bowl of an ice cream maker and churn according to the manufacturer's instructions. The ice cream is ready when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes. Empty the machine into a one-third hotel pan.

====Harden.====
Using a spatula immediately transfer it to brown paper 12oz containers, lid and store in freezer.

Kefta Kabobs

2025-04-12T13:22:44Z

Ahoussney:

*12 lbs Lamb
*36 lbs beef
*10-28 onions shredded
*5-6 heads of garlic minced
*12 bundles of parsley finely chopped
*1/2 pint of baharat - 7 spice (allspice, black pepper, cinnamon, cloves, coriander, cumin and nutmeg)
*Cayenne
*1% salt (about 8 oz)

Kefta Kabobs

2025-04-11T23:09:02Z

Ahoussney: Created page with "*12 lbs Lamb *36 lbs beef *10-28 onions shredded *12 bundles of parsley finely chopped *1/2 pint of baharat - 7 spice (allspice, black pepper, cinnamon, cloves, coriander, cum..."

*12 lbs Lamb
*36 lbs beef
*10-28 onions shredded
*12 bundles of parsley finely chopped
*1/2 pint of baharat - 7 spice (allspice, black pepper, cinnamon, cloves, coriander, cumin and nutmeg)
*Cayenne
*

Tomme

2025-04-11T22:59:31Z

Ahoussney: Created page with " *24 Gallons Milk *Warm to 91F *Add Culture **3/16 tsp TA61 **3/8 Tsp MA11 omitted first time *Ripen for 45 min *add 6.75 tsp liquid rennet for 12-18 minutes *Cut to small cub..."

*24 Gallons Milk
*Warm to 91F
*Add Culture
**3/16 tsp TA61
**3/8 Tsp MA11 omitted first time
*Ripen for 45 min
*add 6.75 tsp liquid rennet for 12-18 minutes
*Cut to small cubes - big kernel corn sized
*Let rest for 2-5 min and stir for 10 minutes
*Begin raising Temp to 98F over 30 min while stirring gently

Cheese making

2025-04-04T17:43:46Z

Ahoussney: /* Proven Recipes */

==Proven Recipes==
*[[Feta]]
*[[Ibores]]
*[[Parmesan]]
*[[Brie]]

Avenues for more research - Cheeses from the Savoie region of France near the italy/swiss/france triple point (high altitude, poor soils, drier in some places)
*[[Tomme]] - skim milk - use cream for butter
*Saint Marcellin/ Brie de meux- brie type
*Beaufort/Abondance/Gruyere/comté (buy and compare)
*Reblochon - 4-6 weeks
*Feta
*Clothbound cheddar (in blocks)
*Parmesan - once per month make parmesan instead of Gruyere type
*Bleu du Vercors-Sassenage

http://www.seriouseats.com/2015/02/cheese-expert-essential-cheeses.html

==February 25, - March 7, 2017, Andre==
As recorded in the [[JacobSpringsFarm:Value added log|Value added log]] Andre made a Gruyere cheese this date:

On Saturday Andre used 20 gallons of milk (1/3 of the milk was from a cow 2 months fresh - the tother two thirds were 1 week fresh) in 2, 10 gal pots to make roughly 25 lbs of what turned out to be Gruyere. Wed March 1 he made a second cheese of the same type using slightly more milk.

To make this cheese, Elias and Andre made a ring-type mold out of a food-grade plastic tapered barrel using a circular saw, grinder and hand-held torch. Reference to [http://www.cheesemaking.com/learn/cheese-making-recipes/how-to-make-gruyere.html this recipe] was made following the decision to reduce cooked curd temperature to 112° rather than the full 125° called for in the original Parmesan recipe - otherwise the recipes are similar.

'''Numbering''' - I made the following numbers of metal: 1, 2, 5, 6, 7, 9 (six upside down), and the letter G for Gruyere. I didn't't make 3, 4,or 8 because they would be hard to form using just sheet metal.

The numbering system for cheeses Is this: every cheese gets a 2 digit number for now. Starting with 12, series continues like this:
15, 16, 17, 19, 21, 22, 25, 26, 27, 29, 51, 52, 55, 56, etc...

===Cheese 1 (Branded "12G"): ===
Started at 7:30 am, Saturday.
20 gallons milk - 7 gallons fresh and warm, 13 gallons cold from the fridge. Full fat.
Warmed gently to 86°F (took 2.5 hours!), add Thermophilic Direct set cultures (5 packets of C201 from cheesemaking.com)
Streptococcus thermophilus, lactobacillus delbrueckii subsp. Lactis, lactobacillus helveticus
Waited 40 minutes added 6.5 tablets rennet
Waited 1 hour. nothing happened (might have stirred too much? Also for some reason i added the crushed tablets directly to the milk rather than to water - silly.
Added 6.5 more tablets to water and then to milk - got a clean break in 30 minutes.
Cut curd and transferred both pots to the sink for warming.
Took a long time to heat the curds - probably should have removed more whey sooner
Was initially intending to make a Parmesan but since it was 2:45 and I had a meeting at 3:30 I put the curds into the mold early at 112°F rather than waiting till it reached 125°F
I googled to realize that I had inadvertently followed a Gruyere recipe minus the addition of (and reaching just shy of the 114°F called for in the recipe.)
Made the ring mold around 14.5 inches in diameter and 4.5 inches high
initially put about 20lbs of water in the pot (used as follower) then worked up to ~120 lbs of water, weights and jugs etc. flipping each time and removing and re-dressing the cheesecloth each time. (about 4 flips)
Pressed overnight - removed from press in the morning - left it out Sunday and Monday to ripen and dry on the surface.
sine the pot follower had gotten crooked it dug into the cheese on one side and I used the propane torch to melt and reseal that crack - I liked the look of the lightly toasted surface.
Saturated brine bath starting Tuesday Morning in a blue barrel.
Plan to brand the cheese with the number "1"
===Cheese 2: (Branded "15G")===
Wed March 1 with the Gruyere recipe used above.
Set milk from the night before to cool, mixed 7 gallons fresh with 3 gallons from cooler - set out additional 7.5 gallons from cooler.
Skimmed some cream (1 gallon) in the morning and to used 7 gallons of morning milk as well.
Total of 24 gallons
All out of thermophilic direct set culture but obtained some TA60 (Streptococcus Thermophilius) (added a tiny bit of dust of two of the packets of C201)
Ripened 30 minutes with culture, 1 hour to get a clean break.
Heating went 2h faster than previously because we removed a lot of whey and used one pot on the stove top instead of just warm water.
Curd went into molds at 12:50

===Halloumi===
Mar 4 - 15 gallons of milk for [[Halloumi]] - packed in brine.

Heated milk to 85°F added rennet - waited for clean break - cut curd and drained - should have heated curd to 100°-106° first to get it to press together - Next time!

Pressed into cakes, clarified whey by removing ricotta, (heated to 155° - added acid, heated to 165° added salt heated to 185° skimmed ricotta, cut cheese into chunks and added back to whey.) after it floats we salted and added dried mint.

Let it dry for the day and packed into 5 jars with 10% brine.

==Thursday March 9, 2017==
===Cheese 3 ("16G")===
Skimmed 2 gallons cream
Three pots - 1 including some colostrum
24 gallon @90F
Gruyere
1/2 tsp TA61 @9am
2 tsp rennet at 10:45
Heated to 120F by 12

==October 2015: Ashley Urban==

Cheese-making trial synopsis:

Cheese 1

1. Heat 5 gal whole milk to 88 F, add mesophilic and thermophilic cultures

2. Allow milk to ripen, add rennet (1 tab

3. cut curds, salt, press

4. Allow to dry for 4 days, then wax

Cheese 2

1. Heat 5 gal skim milk to 88 F, add thermophiic culture along with yogurt sample

2. Allow milk to ripen, add rennet (1 tab)

3. Cut curds, salt, press

4. allow to dry for 3 days, then wax

Ice Cream

2025-03-13T16:51:05Z

Ahoussney: /* Seasonal Flavors */

At [[Jacob Springs Farm]] we make Ice Cream with extra milk as available and aim to keep enough in the freezer to sell all year round.

The Economics of Ice Cream on our farm is funny; We can probably make more money on the raw material by selling more milk shares. Fluid milk usually brings a higher price even not counting labor costs since it takes so much milk to make cream (and Ice Cream is typically a third to a half cream) If a pint of Ice Cream takes a half pint of milk and a half pint of cream - and a half pint of cream takes the skimming of 2.5 pints of milk - 3 pints of milk go into each pint of ice cream - we are already at $7.50 cost not counting a couple eggs, sugar, flavorings, add-in and, of course, the cost of labor. At $10 per half gallon for raw milk in our area, Ice Cream is barely worth doing even at $10 a pint. So why do it? Three reasons:

1. It's a way to recover materials during times of excess production and salvage value from them. Cows produce more in the spring and summer, but share customers buy more or less the same amount all year. We can only sell so many shares doing the summer months to avoid shorting people in the winter. Egg production sometimes exceeds sales - and this is a way to use eggs.

2. Customers like it, and we like making them happy. Its a labor of love.

3. If any items can entice people to stop and make a transaction during their milk pickup, they may be more likely to buy other things as well.

Seasonal Considerations:
*At times of year when cream and eggs are abundant, we tend to make more French Style Ice Cream which is rich and creamy
*When theres plenty of cream but less eggs we make more Philadelphia Style Ice Cream
*When there's little cream we can only make Sorbet, Sherbet and Gelato

*Summer drives sales - that when theres abundant materials for ice cream making
*Fall and Holiday sales pair well with certain flavors

==Flavor Master List==
*Coffee (or Café au Lait - a milder version)
*Green Tea
*Mint Chip
*Rum and Rasin
*Key Lime
*Toasted Hay
*Burnt Honey
*Green Cardamom
*Basil Cinnamon

===Seasonal Flavors===
*Spring
**Rhubarb
**Lemon Olive Oil and Salt
**Key Lime

*Late Summer
**Peaches and Cream
**Jalapeno Peach

*Autumn
**[[Salted Caramel]] (fold-in)
**Pumpkin Pie
**Butter Pecan

*Holiday
**Popcorn
**Egg Nog
**Candy Cane

==Making Ice Cream==
We have a Vevor Hard Ice Cream Machine that can hold about 5 quarts of ice cream batter at a time - but we definitely find that 3.5 Quarts is the sweet spot - 22 minutes at this size seems to be enough in the summer.

The goal with cheaper machines like this is getting as much air whipped into the ice cream as possible - this makes it softer and fluffier - more scoopable and more pleasant to eat. Higher-end machines take this to an extreme in search of profits. Ice cream is sold by volume in the USA and more air means full containers with less ingredients and LESS CALORIES - which some customers evidently think they want.

===Recipes===
We use the excellent book "Hello My Name Is Ice Cream" by Dana Cree as the basis for our recipes. Quadruple all Recipes

*Coffee (or Café au Lait - a milder version) 56
*Green Tea
*Mint Chip 84
*Rum and Rasin
*Key Lime 88 or 108 or 123 or 126
*Toasted Hay 60
*Burnt Honey p 62
*Green Cardamom 64
*Basil Cinnamon 80
*Banana 68
*Parmesan 87
*Honey Chai 134

===Seasonal Flavors===

*Spring
**Strawberry
**Vanilla

*Late Summer
**Peaches and Cream
**Peach Sweet Tea Sherbet 102
**Jalapeno Peach 132

*Autumn
**[[Salted Caramel]] (fold-in) 58
**Pumpkin Pie 72
**Butter Pecan

*Holiday
**Popcorn 92
**Egg Nog 66
**Candy Cane

==Blank Slate Custard Ice Cream Base Recipe==
#Cream 30% - 1,200g
#Milk 40% - 1,600g
#Light Corn Syrup 5% - 200g
#Sugar 15% - 600g
#Egg Yolks - 10% - 400g (about 20 yolks)
#Xanthan Gum - 4g

====Prepare an ice bath.====
Fill a large bowl two-thirds of the way with very icy ice water and place it in the refrigerator.

====Boil the dairy and sugars.====
Put the cream, milk, glucose, and sugar in a medium heavy-bottomed saucepan, and place it over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching, until the mixture comes to a full rolling boil, then remove the pot from heat.

====Temper the yolks and cook the custard.====
In medium bowl, whisk the yolks. Three times add ½ cup of the hot dairy mixture to the yolks while whisking so the hot milk doesn't scramble the yolks. Pour the tempered yolks back into the pot of hot milk while whisking. Place the pot over medium-low heat and cook, stirring and scraping the bottom of the pot constantly with a rubber spatula to avoid curdling.

====Chill.====
When you notice the custard thickening, or the temperature reaches 180°F on a thermometer, immediately pour the custard into a shallow metal or glass bowl. Nest the hot bowl into the ice bath, stirring occasionally until it cools down.

====Strain.====
When the custard is cool to the touch (50°F or below), add 4 grams (one teaspoon) of Xanthan gum and sea wand mixture to blend it in. Strain it through a fine-mesh sieve to remove any bits of egg yolk. (This step is optional, but will help ensure the smoothest ice cream possible.)
Cure. Transfer the cooled base to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)

====Churn.====
Place the base into the bowl of an ice cream maker and churn according to the manufacturer's instructions. The ice cream is ready when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes. Empty the machine into a one-third hotel pan.

====Harden.====
Using a spatula immediately transfer it to brown paper 12oz containers, lid and store in freezer.

Jacob Springs pork program

2025-03-12T16:26:38Z

Ahoussney: /* Marketing */

[[Image:QualityPork.JPG|thumb|Due to the high quality of swine breeding and feeding at Jacob Springs Farm, the pork produced there is of exceptional [[Pork quality|quality]] in color, flavor, tenderness and marbling.]]

[[Jacob Springs Farm]] raises [[swine]] according to principles of [[regenerative pork production]] by using a combination of old-fashioned, [[traditional swine rearing|traditional]] methods and more recent innovations to produce both the highest [[pork quality|quality pork]] and the highest possible [[Swine welfare|welfare]] for the animals while maximizing the economic viability of the business to sustain their farm community. This is in stark contrast to the [[industrial pork|industrial methods of swine rearing]] which rely on cheap, [[grain subsidies|subsidized grain]], [[agro-industrial]] methods and [[economies of scale]] to raise pigs quickly.

[[Pork quality]] being a combination of breeding, feeding, and calm, humane processing. Jacob Springs tries to maximize the quality of all these while finding ways to make it profitable.

==Breeding==

In line with Jacob Springs' philosophy on [[heritage breeds]], the hogs raised there are the result of a unique hog [[crossbreeding]] program. Rather than accepting the breeding goals of the [[Industrial pork|pork industry]] with their narrow genetic bases and their [[Industrial pork#breeding|aberrant breeding goals]], or simply attempting to preserve the [[heritage breeds]] of yesterday, we believe strongly that it's important to continue breeding hogs which are based on heritage lines while applying today's improved knowledge of genetics and breeding methods to create new breeds that are well suited to the needs of the future and the goals of regenerative agriculture.

To this end Jacob Springs is developing a breed of hog we call the [[Colorado Mutle]] based on two unique traditional breeds highly regarded for meat quality, the [[Red Wattle]] and the [[Mulefoot]].

This breeding program continues the work of visionary farmer [[Mark Cortner]] who pioneered the first several generations of this cross and sold (and delivered) his breeding stock to Jacob Springs in the spring of 2012.

[[Crossbreeding]], [[Heritage breeds]], breeding for quality, forage ability, mothering and fecundity.

==Feeding==
[[Image:ThrowawayFood.jpg|thumb|Burrito filling: beans rice and vegetable mix commonly thrown away by a local food establishment. Pigs raised on such feed in our experience are healthier, happier, and taste better than pigs raised on dry grain or formulated feeds]]

[[Swine]] being [[omnivores]] thrive on a diverse diet and cannot subsist on hay alone as the herbivores can. However they can derive much of their feed (and, sometimes, all of their feed) from foraging if given adequate habitat.

Along with chickens, swine are the ultimate recyclers in the right kind of production system, making use of [[zero waste|"waste"]] foods that have few other uses other than composting. Swine can turn this into valuable proteins, manure and usable work. Jacob Springs uses cast-away people food as a primary source of feed for hogs.

*Food production waste: example Evol foods
*Resturant kitchen scraps: example: Horizons
*Brewers or distillers spent grain: examples: Bru Bistro and Anvil distillery
*Plate scrapings (no example)
*Day-old bread and pastries: example: Panera or Sprouts bakery
*Agricultural waste foods: example: Munson's sweet corn or pumpkins
*Grocery produce department waste: example: Sprouts Market

==Natural farrowing==
In the [[modern swine rearing|agro-industrial method of rearing swine]] farrowing is a much-criticized aspect of the process since strict confinement of sows in [[farrowing crates]] is the norm for several weeks of weaning. A farrowing crate does not allow the sow space to roll over or even to move but has an area allowing piglets access to the sow's teats to suckle. This is done to prevent the death of piglets, either by being crushed or stepped on by the mother or due to exposure to extremes of cold or, less commonly, heat. In a Danish study (find reference), piglets of sows that were allowed to farrow in pens, rather than in crates had a mortality rate of

==Castration==

Jacob Springs practices [[castration]] for male piglets not needed for breeding. This is primarily to prevent young gilts from being bred by young boars and secondarily to prevent [[Pork quality#boar taint|boar taint]]. Castration is performed, at 7 days after birth ideally. Piglets at this age experience a minimum of discomfort and are back suckling happily within moment.

==Swine Habitat==

*Legume pastures
*Thickets
*Post-harvest fields

==Using swine labor==

===Sealing ponds and ditches===

===Plowing===

===Cleaning up crop residues===

===Clearing thickets===

===Composting===

==Marketing==
Jacob Springs Farm markets their pork through their [[Jacob Springs Farm Meat CSA|Meat CSA]] and through the sale of [[locker pork]] whole and half animals.
Occasionally some pigs are sold for breeding purposes or for people to raise on their own.

Prices are quoted on the basis of hanging weight and are therefore approximate until the animal has actually been slaughtered, [[processing]] costs extra and is payable to the processor.

At Jacob Springs Farm we have the best pastured, heritage pork anywhere - and at a steal of a price!

We are serious about quality - we cross-breed two of the most amazing heritage breeds to get three traits rarely found together in pork: tenderness, marbling, and red color (indicating flavor and nutrient density) our pigs are born and raised right here on our farm outside boulder

Add awesome feeding to awesome breeding and you have the best pork anywhere. Our pigs are always on pasture, they have never been fed commercial feeds! No soy, corn or grains at all! - they eat only organic leftovers and they clean up the veggies growing in our fields. This means they taste wonderful and have the fats and flavors characteristic of grass-fed animals.

===Yield Examples===
(in process)
2 small pigs (~200 lbs each live)
*Total 21.25 lbs of boneless pork chops (56 chops)
*

Call soon - These are going to go fast.

[[Upcoming pork processing]]

Ibores

2025-03-03T22:12:51Z

Ahoussney: Created page with "==heading== ===heading=== *thing 1 *thing 2 #item #iten"

==heading==
===heading===

*thing 1
*thing 2

#item
#iten

Cheese making

2025-03-03T22:11:54Z

Ahoussney:

==Proven Recipes==
*[[Feta]]
*[[Ibores]]
*[[Parmesan]]
*[[Brie]]

Avenues for more research - Cheeses from the Savoie region of France near the italy/swiss/france triple point (high altitude, poor soils, drier in some places)
*Tomme - skim milk - use cream for butter
*Saint Marcellin/ Brie de meux- brie type
*Beaufort/Abondance/Gruyere/comté (buy and compare)
*Reblochon - 4-6 weeks
*Feta
*Clothbound cheddar (in blocks)
*Parmesan - once per month make parmesan instead of Gruyere type
*Bleu du Vercors-Sassenage

http://www.seriouseats.com/2015/02/cheese-expert-essential-cheeses.html

==February 25, - March 7, 2017, Andre==
As recorded in the [[JacobSpringsFarm:Value added log|Value added log]] Andre made a Gruyere cheese this date:

On Saturday Andre used 20 gallons of milk (1/3 of the milk was from a cow 2 months fresh - the tother two thirds were 1 week fresh) in 2, 10 gal pots to make roughly 25 lbs of what turned out to be Gruyere. Wed March 1 he made a second cheese of the same type using slightly more milk.

To make this cheese, Elias and Andre made a ring-type mold out of a food-grade plastic tapered barrel using a circular saw, grinder and hand-held torch. Reference to [http://www.cheesemaking.com/learn/cheese-making-recipes/how-to-make-gruyere.html this recipe] was made following the decision to reduce cooked curd temperature to 112° rather than the full 125° called for in the original Parmesan recipe - otherwise the recipes are similar.

'''Numbering''' - I made the following numbers of metal: 1, 2, 5, 6, 7, 9 (six upside down), and the letter G for Gruyere. I didn't't make 3, 4,or 8 because they would be hard to form using just sheet metal.

The numbering system for cheeses Is this: every cheese gets a 2 digit number for now. Starting with 12, series continues like this:
15, 16, 17, 19, 21, 22, 25, 26, 27, 29, 51, 52, 55, 56, etc...

===Cheese 1 (Branded "12G"): ===
Started at 7:30 am, Saturday.
20 gallons milk - 7 gallons fresh and warm, 13 gallons cold from the fridge. Full fat.
Warmed gently to 86°F (took 2.5 hours!), add Thermophilic Direct set cultures (5 packets of C201 from cheesemaking.com)
Streptococcus thermophilus, lactobacillus delbrueckii subsp. Lactis, lactobacillus helveticus
Waited 40 minutes added 6.5 tablets rennet
Waited 1 hour. nothing happened (might have stirred too much? Also for some reason i added the crushed tablets directly to the milk rather than to water - silly.
Added 6.5 more tablets to water and then to milk - got a clean break in 30 minutes.
Cut curd and transferred both pots to the sink for warming.
Took a long time to heat the curds - probably should have removed more whey sooner
Was initially intending to make a Parmesan but since it was 2:45 and I had a meeting at 3:30 I put the curds into the mold early at 112°F rather than waiting till it reached 125°F
I googled to realize that I had inadvertently followed a Gruyere recipe minus the addition of (and reaching just shy of the 114°F called for in the recipe.)
Made the ring mold around 14.5 inches in diameter and 4.5 inches high
initially put about 20lbs of water in the pot (used as follower) then worked up to ~120 lbs of water, weights and jugs etc. flipping each time and removing and re-dressing the cheesecloth each time. (about 4 flips)
Pressed overnight - removed from press in the morning - left it out Sunday and Monday to ripen and dry on the surface.
sine the pot follower had gotten crooked it dug into the cheese on one side and I used the propane torch to melt and reseal that crack - I liked the look of the lightly toasted surface.
Saturated brine bath starting Tuesday Morning in a blue barrel.
Plan to brand the cheese with the number "1"
===Cheese 2: (Branded "15G")===
Wed March 1 with the Gruyere recipe used above.
Set milk from the night before to cool, mixed 7 gallons fresh with 3 gallons from cooler - set out additional 7.5 gallons from cooler.
Skimmed some cream (1 gallon) in the morning and to used 7 gallons of morning milk as well.
Total of 24 gallons
All out of thermophilic direct set culture but obtained some TA60 (Streptococcus Thermophilius) (added a tiny bit of dust of two of the packets of C201)
Ripened 30 minutes with culture, 1 hour to get a clean break.
Heating went 2h faster than previously because we removed a lot of whey and used one pot on the stove top instead of just warm water.
Curd went into molds at 12:50

===Halloumi===
Mar 4 - 15 gallons of milk for [[Halloumi]] - packed in brine.

Heated milk to 85°F added rennet - waited for clean break - cut curd and drained - should have heated curd to 100°-106° first to get it to press together - Next time!

Pressed into cakes, clarified whey by removing ricotta, (heated to 155° - added acid, heated to 165° added salt heated to 185° skimmed ricotta, cut cheese into chunks and added back to whey.) after it floats we salted and added dried mint.

Let it dry for the day and packed into 5 jars with 10% brine.

==Thursday March 9, 2017==
===Cheese 3 ("16G")===
Skimmed 2 gallons cream
Three pots - 1 including some colostrum
24 gallon @90F
Gruyere
1/2 tsp TA61 @9am
2 tsp rennet at 10:45
Heated to 120F by 12

==October 2015: Ashley Urban==

Cheese-making trial synopsis:

Cheese 1

1. Heat 5 gal whole milk to 88 F, add mesophilic and thermophilic cultures

2. Allow milk to ripen, add rennet (1 tab

3. cut curds, salt, press

4. Allow to dry for 4 days, then wax

Cheese 2

1. Heat 5 gal skim milk to 88 F, add thermophiic culture along with yogurt sample

2. Allow milk to ripen, add rennet (1 tab)

3. Cut curds, salt, press

4. allow to dry for 3 days, then wax

Jacob Springs Farm:Value Added Dairy Info

2025-03-03T22:02:52Z

Ahoussney: /* Milk Value Chain Details and Calculations */

[[Jacob Springs raw milk program]] includes value added dairy products:

==Milk Value tree==
*Milk
**Skim
***Halloumi
***Yoghurt
****Lebneh
****Kishik
***Mozzarella
****Ricotta
**Cream
***Sour Cream
***Butter
****Buttermilk
****Ghee
***Carmel
****Turtles
****Salted Caramel Cookies
****Carmel Sauce
****Carmel Candies
***Cream Cheese
***Creme Fraiche
***Cottage Cheese

==Instructions==
===Caramel===
*1/2 cup (113g) butter
*1/2 cup (120 ml) heavy cream (36-40% butterfat - sour or creme fraiche works too)
*3 TBLS Water
*1/4 light corn syrup
1 cup sugar
1/2 tsp Salt (flaked sea salt)

# Melt Butter and Cream together
#Prep Sugar
##Combine Water and syrup
##Add to syrup to bottom of pot
##Add sugar to center of syrup careful not to get it on the sides where it will burn
##Heat over medium heat until 310F (320F at sea level - use calculator [https://www.thermoworks.com/bpcalc calculator]
#Add butter mixture slowly (1/6 at a time)
#Continue on heat until 230F (240F at sea level)
#Pour into (parchment paper lined optionally buttered) pan (don't get it under the paper)
#Sprinkle sea salt on top
#Cool 3.5 hours

==Cream==
36-40% butterfat

==Milk Value Chain Details and Calculations==
Water: hydrometer 1000 sp Gr Tp at 84°F
Whole milk hydrometer 1030 sp Gr Tp at 84°F guess: 5% butterfat
Cream "A" 1010 sp Gr Tp at 84°F - total of 150 lbs calculated about 25% butterfat
Skim "A" 1035 sp gr tp @84f -total of 25.7 lbs + 14.26 = 40 lbs - guess: 0% butterfat

At this concentration our yield of cream was 21% of the whole milk by weight

Reference: Commercial Half and half (10.5% butterfat) = 1020 sp gravity @ 87°F
Reference: Commercial Heavy Cream (36% Butterfat) = 1000 sp gravity @ 84

Table of cream percentage:

{| class="wikitable" style="margin:auto"
|+ Table of cream percentages
|-
! Hydrometer Reading !! Butterfat % !! Type
|-
| 1.035 || NONE || Skim Milk
|-
| 1.030 || 5% || Whole
|-
| 1.020 || 10.5% || Store Half & Half
|-
| 1.010|| 25% || Our Cream
|-
| 1.000|| 36% || Store Heavy Cream
|}

Started with 190 lbs milk with a yield of 40lb cream (25%)

40 lbs cream made 24 x 6 oz packages of butter @$18 $432 - 9 lbs
31 lb buttermilk - @ 2lb (qt) for $4 - but not expected to sell fast $24?

150 lbs skim

8 lbs of Parmesan - 6 after aging @$30 - $180
3 lbs of Feta @ $20 - $60

whey + 48 lbs whole milk

made 10 lbs ricotta?

Jacob Springs Farm:Value Added Dairy Info

2025-03-03T19:16:50Z

Ahoussney: /* Cream */

Ice Cream

2025-02-23T00:37:49Z

Ahoussney: /* Seasonal Flavors */

At [[Jacob Springs Farm]] we make Ice Cream with extra milk as available and aim to keep enough in the freezer to sell all year round.

The Economics of Ice Cream on our farm is funny; We can probably make more money on the raw material by selling more milk shares. Fluid milk usually brings a higher price even not counting labor costs since it takes so much milk to make cream (and Ice Cream is typically a third to a half cream) If a pint of Ice Cream takes a half pint of milk and a half pint of cream - and a half pint of cream takes the skimming of 2.5 pints of milk - 3 pints of milk go into each pint of ice cream - we are already at $7.50 cost not counting a couple eggs, sugar, flavorings, add-in and, of course, the cost of labor. At $10 per half gallon for raw milk in our area, Ice Cream is barely worth doing even at $10 a pint. So why do it? Three reasons:

1. It's a way to recover materials during times of excess production and salvage value from them. Cows produce more in the spring and summer, but share customers buy more or less the same amount all year. We can only sell so many shares doing the summer months to avoid shorting people in the winter. Egg production sometimes exceeds sales - and this is a way to use eggs.

2. Customers like it, and we like making them happy. Its a labor of love.

3. If any items can entice people to stop and make a transaction during their milk pickup, they may be more likely to buy other things as well.

Seasonal Considerations:
*At times of year when cream and eggs are abundant, we tend to make more French Style Ice Cream which is rich and creamy
*When theres plenty of cream but less eggs we make more Philadelphia Style Ice Cream
*When there's little cream we can only make Sorbet, Sherbet and Gelato

*Summer drives sales - that when theres abundant materials for ice cream making
*Fall and Holiday sales pair well with certain flavors

==Flavor Master List==
*Coffee (or Café au Lait - a milder version)
*Green Tea
*Mint Chip
*Rum and Rasin
*Key Lime
*Toasted Hay
*Burnt Honey
*Green Cardamom
*Basil Cinnamon

===Seasonal Flavors===
*Spring
**Rhubarb
**Lemon Olive Oil and Salt
**Key Lime

*Late Summer
**Peaches and Cream
**Jalapeno Peach

*Autumn
**[[Salted Caramel]] (fold-in)
**Pumpkin Pie
**Butter Pecan

*Holiday
**Popcorn
**Egg Nog
**Candy Cane

==Making Ice Cream==
We have a Vevor Hard Ice Cream Machine that can hold about 5 quarts of ice cream batter at a time - but we definitely find that 3.5 Quarts is the sweet spot - 22 minutes at this size seems to be enough in the summer.

The goal with cheaper machines like this is getting as much air whipped into the ice cream as possible - this makes it softer and fluffier - more scoopable and more pleasant to eat. Higher-end machines take this to an extreme in search of profits. Ice cream is sold by volume in the USA and more air means full containers with less ingredients and LESS CALORIES - which some customers evidently think they want.

===Recipes===
We use the excellent book "Hello My Name Is Ice Cream" by Dana Cree as the basis for our recipes. Quadruple all Recipes

*Coffee (or Café au Lait - a milder version) 56
*Green Tea
*Mint Chip 84
*Rum and Rasin
*Key Lime 88 or 108 or 123 or 126
*Toasted Hay 60
*Burnt Honey p 62
*Green Cardamom 64
*Basil Cinnamon 80
*Banana 68
*Parmesan 87
*Honey Chai 134

===Seasonal Flavors===
*Late Summer
**Peaches and Cream
**Peach Sweet Tea Sherbet 102
**Jalapeno Peach 132

*Autumn
**[[Salted Caramel]] (fold-in) 58
**Pumpkin Pie 72
**Butter Pecan

*Holiday
**Popcorn 92
**Egg Nog 66
**Candy Cane

==Blank Slate Custard Ice Cream Base Recipe==
#Cream 30% - 1,200g
#Milk 40% - 1,600g
#Light Corn Syrup 5% - 200g
#Sugar 15% - 600g
#Egg Yolks - 10% - 400g (about 20 yolks)
#Xanthan Gum - 4g

====Prepare an ice bath.====
Fill a large bowl two-thirds of the way with very icy ice water and place it in the refrigerator.

====Boil the dairy and sugars.====
Put the cream, milk, glucose, and sugar in a medium heavy-bottomed saucepan, and place it over medium-high heat. Cook, whisking occasionally to discourage the milk from scorching, until the mixture comes to a full rolling boil, then remove the pot from heat.

====Temper the yolks and cook the custard.====
In medium bowl, whisk the yolks. Three times add ½ cup of the hot dairy mixture to the yolks while whisking so the hot milk doesn't scramble the yolks. Pour the tempered yolks back into the pot of hot milk while whisking. Place the pot over medium-low heat and cook, stirring and scraping the bottom of the pot constantly with a rubber spatula to avoid curdling.

====Chill.====
When you notice the custard thickening, or the temperature reaches 180°F on a thermometer, immediately pour the custard into a shallow metal or glass bowl. Nest the hot bowl into the ice bath, stirring occasionally until it cools down.

====Strain.====
When the custard is cool to the touch (50°F or below), add 4 grams (one teaspoon) of Xanthan gum and sea wand mixture to blend it in. Strain it through a fine-mesh sieve to remove any bits of egg yolk. (This step is optional, but will help ensure the smoothest ice cream possible.)
Cure. Transfer the cooled base to the refrigerator to cure for 4 hours, or preferably overnight. (This step is also optional, but the texture will be much improved with it.)

====Churn.====
Place the base into the bowl of an ice cream maker and churn according to the manufacturer's instructions. The ice cream is ready when it thickens into the texture of soft-serve ice cream and holds its shape, typically 20 to 30 minutes. Empty the machine into a one-third hotel pan.

====Harden.====
Using a spatula immediately transfer it to brown paper 12oz containers, lid and store in freezer.

Feta

2025-02-18T17:55:15Z

Ahoussney: /* Recipe for making Jacob Springs Farm Feta Cheese */

==Recipe for making [[Jacob Springs Farm]] Feta Cheese==

#Using 15 gallons of Cows milk
#Warm milk to ?
(Unfinished Recipe)

Feta

2025-02-18T17:54:57Z

Ahoussney: Created page with "==Recipe for making Jacob Springs Farm Feta Cheese== #Using 15 gallons of Cows milk #Warm milk to ?"

==Recipe for making [[Jacob Springs Farm]] Feta Cheese==

#Using 15 gallons of Cows milk
#Warm milk to ?

Jacob Springs Farm Store

2025-02-18T17:53:34Z

Ahoussney: /* Dairy */

[[File:IMG 7177.jpeg|thumb]]

The [[Jacob Springs Farm]] Store has a variety of simple, wholesome, farm-fresh products available to members.

Our goal for the farm store is to partner with other farms and food makers to bring healthy food to our amazing farm community. We carry a consistent menu of fabulous food items plus seasonal variety encompassing an entire cuisine that represents the best of what our area has to offer.

Our products are divided into three lists, the "A" List is products we commit to always keeping in stock, year-round. The "B" List is products we would like to keep in stock consistently, where possible with our resources and abilities. The "Sea" List is made of Seasonal products that follow the agricultural and seasonal calendar. The full [[List of Farm Store Products]] is still in development.

[[File:FarmStore.jpeg|thumb]]

As of Feb 14, 2024 the farm store carries:

===Dairy===
AS AVAILABLE
* Raw [[Yogurt]] - quart size: $11, return jar for $2 credit
*Raw Sour Cream - 8 oz - $8, return jar for $1 credit
* Raw [[Yogurt Chia Fruit Cups]] - cup size: $8, return jar for $1 credit
* Raw A2 Butter - cultured, unsalted - 8 oz: $14 (Rarely Available)
* Raw A2 Butter - cultured, salted - - 8 oz: $14 (Rarely Available)
* A2 Ghee - $25 (Rarely Available)
*Iced Chai with Raw Milk - 12oz: $5, return jar for $1 credit
*Iced Latté with Raw Milk - 12oz: $5, return jar for $1 credit
*Two of the following cheeses
**[[Feta]] Cheese
**Ricotta Cheese
**Shanklish Cheese in Olive Oil
**Spreadable Cheese logs “cow chèvre”
**Smoked Tomme
**Halloumi
**Lebneh Balls
*[[Ice Cream]]

===Meats and Proteins===
*Eggs - dozen $8
*Pork Bits, 1 pound - $12
*Ground Beef - $10 /lb
*Ground Pork - $8 /lb
*Pork Sausage - $12 /lb
*Pork Breakfast Sausage Links $7 /pk
*Pork Lard $9/pint incl $1 jar credit , $16/Quart jar return

===Sauces===
*Raw Homemade Apple Cider Vinegar - 12oz: $9, return bottle for $1 credit
*Raw Local Malt Vinegar - 12oz: $11, return bottle for $1 credit
*Fermented Hot Sauce 1 5oz $10

===Baked Goods and Sweets===
*Homemade Muffins ([[Banana bread]], chocolate or pumpkin) 3 pack: $5 or $2 each
*Homemade [[Banana bread]] (or chocolate or pumpkin)
*Salted Caramels
*[[Caramel]] Sauce
*[[Cookies]]

===Grains and Flours===
*All Purpose Flour - 2.5lbs: $11, return jar for $3 credit
*Jacob Springs Farm Turkey Red Flour - 2.5lbs: $11, return jar for $3 credit
*Jacob Springs Farm Corn Meal -
*Rolled Oats
*Jacob Springs Farm Popcorn
**Quart Jars 1.5 lb for $6 ($1 jar deposit)
**Porky Pop: Lard Popcorn with Salt and Black Pepper
**Sweet Porky Pop: Lard Carmel Corn with Bacon Bits
*Red Lentils
*Jacob Springs Farm Pinto Beans
*Jacob Springs Farm Garbanzos
*Jacob Springs Farm Turkey Red Wheat Berries

===Value Added===
*Sfoglio Pasta: $8
*Plain Corn Flour Arepas 4 for $6
*Stuffed Arepas with Shredded beef and Farm Mozzarella: $6
*Quiche with shredded beef
*Beef Stew with carrots and potatoes
*Bean and Beef Chili $12 for 24 oz
*Tamales: 5 for $20

===Zambian Fair Trade Organic Items===

*Zambeezi Lip Balm
*Organic Zambian Honey

===Fruits and Preserves===
*Pear Sauce - quart
*[[Rowenberry]] Marmalade - $5
*Vegetable Broth - quart

==The A List Product Blurbs==
===Dairy===
Dairy is only available to Farm Store Members

*Raw Milk
Jacob Springs Farm's Grass-fed, A2 Raw Milk is available to members only through a [[Jacob Springs raw milk program|subscription model]] - extra milk can be purchased by members as available, please return empty jars in the space provided.

*Butter

We have Raw, Cultured, A2 grass-based butter in both Salted and unsalted varieties.

*Yogurt
We make [[yogurt]] weekly and have it available in the farm store in Quart Size

*[[Yogurt and Chia Fruit Cups]]
In Half-Pint sizes

*Kifer
In Pint sizes

===Veg===
*Salad Greens
*Sprouts
*Garlic

===Proteins===
*Eggs
*Pork Sausage
*Ground Beef
*Thinly Sliced Beef or Pork
*Premium Cuts (lamb/beef/pork)

===Grains/Seeds===
*Wheat Berries
*Flour (All Purpose + others)
*Popcorn (unpopped)
*Dry Beans - Pinto & Black
*Oats
---
*Baguettes
*Sourdough Bread
*Pastry (one type)

==Inventory Spreadsheet==
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[[List of Farm Store Products]]

JacobSpringsFarm:Value added log

2025-02-17T23:36:56Z

Ahoussney: /* 16:20, 17 February 2025 (MST) */

==Recipes==
The [[List of Farm Store Products]] page contains links to the recipes.

==Milk Value tree==
*Milk
**Skim
***Halloumi
***Yoghurt
****Lebneh
****Kishik
***Mozzarella
**Whey
***Ricotta
***Whey Soda Ferments
**Cream
***Sour Cream
***Butter
****Buttermilk
****Ghee
***Carmel
****Turtles
****Salted Caramel Cookies
****Carmel Sauce
****Carmel Candies
***Cream Cheese
***Creme Fraiche
***Cottage Cheese

==Cheeses==
*Brie
*Grueryre

==week of 16:20, 17 February 2025 (MST)==
*14 x 1lb Packages of Barbacoa @ $20 - Total $280
*11 x 0.5 lb Lengua @ $12 - $131
*31 x 24oz Refried Beans @ $6 - $186
*33 Lamb Tikka Masala w rice 22oz @ $20+$4 deposit $660
*13 x 3 each (3x6oz) Kefta Kabobs - Raw -@$20 $260
*22 X Widemouth Kefta Kabobs with Rice $18 + $2 deposit =- $396
$957 Paid (half)

==Week of 09:09, 21 October 2024 (MDT)==
*$81 of cheese aged 5 weeks
*17 yogurts at $11 $187
*23 Ricotta salted Caramel @$9 $208 total

==Week of 15:48, 15 October 2024 (MDT)==
*50 caramels ($25)
*26 tubs (24oz) of [[Refried Beans]] @ $7 = $182
*36 Quarts $8 and 42 pints $5 of Pear/Applesauce (mostly pear) $498
*42 24oz tubs of Pork Belly and Beans @ $10 = $420
*$88 of Cheese aged 5 weeks
$1,313 of product

==Week of 15:21, 9 October 2024 (MDT)==
*65 lbs of Ground Pork at $8
*77 1/2 Pints of apple butter @$9 and 10 pints @$16

==Week of 3 October 2024 (MDT)==
*26 quarts of [[Tomato Sauce]] from 250 lbs of tomatoes @$10
*44 lbs of [[Carnitas]] @$15
*13 Quarts of [[Beef Stew]] (Mark) @ $12
*14 Half Gallons of Turkey Red Flour @11
*A few dozen Caramels
*Tomato juice 6 @$6

==June 8, 2022==

Learning to make [[butter]] with Donna

==Fermentation 12:56, 20 May 2019 (MDT)==

* small jar small beets, curry and cumin
* 1/2 gallon carrots, fennel seed black pepper and cardamom
* 1 gal carrots, cumin potato spice, smoke chipotle
* 2.5 gallons small beets: no spice
*2 gal fiddlehead ferns and parsley root with black pepper and fennel seed
*0.5 gallon asparagus with fennel seeds

==Ideas - April 12, 2018 ==
*More Pasta experiments
**making flour from our wheat
**adding Jacob Springs Farm flour to pasta dough
**Ravioli
**Colors- beets and spinach

*Meringue flavors:t
**[[Molasseses Meringue Recipe]]
**Strawberry (with beet juice for color?)
**Vanilla
**Chocolate
**Orange

*Custard Ice Cream
*Sausages

*Tamales
**Red & Green
**Meatball/Marinara
**Thai Green Curry
**Smoked Ham/ Hock
**West African Chicken

*Meat Snack Sticks

*Bacon
*Lard
*Bone Broth

*Cultured Cream
*Cream Cheese

*Something with Pumpkin and squash

==Chef Tony Padilla arrived for his Escoffier Externship Beginning of April 2018==
Andre was away when he got here. Here are some things he worked on first:

*Meringues
*Pasta
*Packaging beans
*Planted some seeds
*collecting eggs.

==17 June 2017==
6 pints of yoghurt
==16 June 2107==
15 packs of fettucine
==15 June 2017==
6 packages of ravioli
==1 June 2017==
8 pints of yogurt and 12 packages of fettuccine

==30 May 2017 (MDT)==
Mason made Pork ravioli and started the yoghurt process

==28 May 2017 (MDT)==
Mason made 4 lbs of fettuccini noodles
==13:24, 26 May 2017 (MDT)==
Mason worked on 3 trial recipes of [[Jacob Springs Farm Pasta]]:
#50% Jacob Springs Farm whole wheat flour, 50% semolina
#40% Jacob Springs Farm WW, 40% semolina, 20% all purpose flour
#40% Jacob Springs Farm WW, 40% semolina, 20% bread flour

We liked "1" the best.

==08:40, 16 April 2017 (MDT)==
[[Jacob Springs Farm Ice Cream]]
Tomorrow: sausage making

==10:51, 15 March 2017 (MDT)==
Making 18 gallons of halloumi
Got broken glass inside. Fed to chickens

==Saturday March 11, 2017==
Researched malting for the great [[Jacob Springs beer]] project.

==Thursday March 9, 2017==
24 gallons, some colostrum made into gruyere see [[cheese making]]

==Saturday March 4, 2017==
15 gallons of Halloumi - packed in brine.

Heated milk to 85°F added rennet - waited for clean break - cut curd and drained - should have heated curd to 100°-106° first to get it to press together - Next time!

Pressed into cakes, clarified whey by removing ricotta, (heated to 155° - added acid, heated to 165° added salt heated to 185° skimmed ricotta, cut cheese into chunks and added back to whey.) after it floats we salted and added dried mint.

Let it dry for the day and packed into jars with 10% brine.

==Wed March 1, 2017==
even bigger Gruyere with 24 gallons of milk

==Saturday Feb 25, 2017==
On Saturday Andre used 20 gallons of milk in 2 10 gal pots to make roughly 25 lbs of what turned out to be Gruyere. Wed March 1 he made a second cheese of the same type using slightly more milk.

To make this cheese, Elias and Andre made a ring-type mold out of a food-grade plastic tapered barrel using a circular saw, grinder and hand-held torch.

The full record is in the [[cheese making]] log.

==Week of Thursday June 30, 2016==
On Monday and Tuesday of this week Andre and Wwoofer Ryan Mercer prepared ~25 jars of soft lard with leftovers from CSA pork.
Andre and Ashley with help from Lauren prepared 22 lbs of all-pork sausage in two 11 lb batches.
*just under 1.25% salt (4 oz total) "perfect amount"
*curryworst: 3" of meat in the pan - three dustings of curry powder, two dustings of ginger, one light dusting of cumin, one light dusting of black pepper- added 2 tbsp of sage '''really good results!''' "tastes like breakfast sausage"
*chipotle: 3" of meat in the pan - light dusting of black pepper- 2 dustings of chipotle, 2 tbsp cumin, sage and oregano - pretty good taste.

*smoke hotdogs and pork legs

==Thursday March 10, 2016==
(Andre) working with Ashley, Patrick, and 2 french woofers: benjamin and coline. (some help from lauren.)
Canned 8 pints of stock - 2 tablespoons of salt and 1 whole head of garlic. - best flavor yet!

Mixed 100 lbs of hotdog mix (pork, beef and organs with spices frozen milk, frozen blood and honey)

Stuffed about 70 lbs into cellulose [[http://wiki.jacobsprings.com/RAWiki/index.php?title=Sausage_making#Buying_sausage_casings|casings (with the black stripes)]] This made approximately 270 hot dogs. 220 were smoked (all the room in the smoker filled with it a bit over stuffed).

Stuffed an additional 10 lbs into natural casings including a batch where we added ground beef for texture and added curry powder for a curry worst.

Packaged about 20 1.5-3 lb packages of hotdog mix directly into bags uncased.

Less sausages touching each other would have made for a better color and more even smoke. Smoked for 3 hours at between 175° and 200°F using apple wood over our own [[homemade charcoal]] - had trouble keeping the temperature up - highest internal temp probed was 135° with a target of 155° so I made a water bath at about 180° and cooked sausages in that then dunked into cold water before peeling casings off (cut with scissors and shook out sausages or pealed back casing.

Wrapped in packages of 10 - 22 packages. (2 mostly bits)

Notes on recipe found [[http://wiki.jacobsprings.com/RAWiki/index.php]] a little too much organ meat (recommend 25%) and a bit too much spice and salt used.

==Wednesday March 9, 2016==
Sliced and packaged all remaining age bacon - 25+pounds
Sliced ~10 packages of finer cuts of beaf/veal: filet mignon, loin, faux filet
Cooked filet mignon for lunch marinaded in fermented Squash curry - excellent and tender!

Ground about 40 lbs of meat ~20 lbs left to grind

Roasted all remaining bones in freezers and made stock

JacobSpringsFarm:Value added log

2025-02-17T23:20:10Z

Ahoussney: /* Week of 09:09, 21 October 2024 (MDT) */

==Recipes==
The [[List of Farm Store Products]] page contains links to the recipes.

==Milk Value tree==
*Milk
**Skim
***Halloumi
***Yoghurt
****Lebneh
****Kishik
***Mozzarella
**Whey
***Ricotta
***Whey Soda Ferments
**Cream
***Sour Cream
***Butter
****Buttermilk
****Ghee
***Carmel
****Turtles
****Salted Caramel Cookies
****Carmel Sauce
****Carmel Candies
***Cream Cheese
***Creme Fraiche
***Cottage Cheese

==Cheeses==
*Brie
*Grueryre

==16:20, 17 February 2025 (MST)==

==Week of 09:09, 21 October 2024 (MDT)==
*$81 of cheese aged 5 weeks
*17 yogurts at $11 $187
*23 Ricotta salted Caramel @$9 $208 total

==Week of 15:48, 15 October 2024 (MDT)==
*50 caramels ($25)
*26 tubs (24oz) of [[Refried Beans]] @ $7 = $182
*36 Quarts $8 and 42 pints $5 of Pear/Applesauce (mostly pear) $498
*42 24oz tubs of Pork Belly and Beans @ $10 = $420
*$88 of Cheese aged 5 weeks
$1,313 of product

==Week of 15:21, 9 October 2024 (MDT)==
*65 lbs of Ground Pork at $8
*77 1/2 Pints of apple butter @$9 and 10 pints @$16

==Week of 3 October 2024 (MDT)==
*26 quarts of [[Tomato Sauce]] from 250 lbs of tomatoes @$10
*44 lbs of [[Carnitas]] @$15
*13 Quarts of [[Beef Stew]] (Mark) @ $12
*14 Half Gallons of Turkey Red Flour @11
*A few dozen Caramels
*Tomato juice 6 @$6

==June 8, 2022==

Learning to make [[butter]] with Donna

==Fermentation 12:56, 20 May 2019 (MDT)==

* small jar small beets, curry and cumin
* 1/2 gallon carrots, fennel seed black pepper and cardamom
* 1 gal carrots, cumin potato spice, smoke chipotle
* 2.5 gallons small beets: no spice
*2 gal fiddlehead ferns and parsley root with black pepper and fennel seed
*0.5 gallon asparagus with fennel seeds

==Ideas - April 12, 2018 ==
*More Pasta experiments
**making flour from our wheat
**adding Jacob Springs Farm flour to pasta dough
**Ravioli
**Colors- beets and spinach

*Meringue flavors:t
**[[Molasseses Meringue Recipe]]
**Strawberry (with beet juice for color?)
**Vanilla
**Chocolate
**Orange

*Custard Ice Cream
*Sausages

*Tamales
**Red & Green
**Meatball/Marinara
**Thai Green Curry
**Smoked Ham/ Hock
**West African Chicken

*Meat Snack Sticks

*Bacon
*Lard
*Bone Broth

*Cultured Cream
*Cream Cheese

*Something with Pumpkin and squash

==Chef Tony Padilla arrived for his Escoffier Externship Beginning of April 2018==
Andre was away when he got here. Here are some things he worked on first:

*Meringues
*Pasta
*Packaging beans
*Planted some seeds
*collecting eggs.

==17 June 2017==
6 pints of yoghurt
==16 June 2107==
15 packs of fettucine
==15 June 2017==
6 packages of ravioli
==1 June 2017==
8 pints of yogurt and 12 packages of fettuccine

==30 May 2017 (MDT)==
Mason made Pork ravioli and started the yoghurt process

==28 May 2017 (MDT)==
Mason made 4 lbs of fettuccini noodles
==13:24, 26 May 2017 (MDT)==
Mason worked on 3 trial recipes of [[Jacob Springs Farm Pasta]]:
#50% Jacob Springs Farm whole wheat flour, 50% semolina
#40% Jacob Springs Farm WW, 40% semolina, 20% all purpose flour
#40% Jacob Springs Farm WW, 40% semolina, 20% bread flour

We liked "1" the best.

==08:40, 16 April 2017 (MDT)==
[[Jacob Springs Farm Ice Cream]]
Tomorrow: sausage making

==10:51, 15 March 2017 (MDT)==
Making 18 gallons of halloumi
Got broken glass inside. Fed to chickens

==Saturday March 11, 2017==
Researched malting for the great [[Jacob Springs beer]] project.

==Thursday March 9, 2017==
24 gallons, some colostrum made into gruyere see [[cheese making]]

==Saturday March 4, 2017==
15 gallons of Halloumi - packed in brine.

Heated milk to 85°F added rennet - waited for clean break - cut curd and drained - should have heated curd to 100°-106° first to get it to press together - Next time!

Pressed into cakes, clarified whey by removing ricotta, (heated to 155° - added acid, heated to 165° added salt heated to 185° skimmed ricotta, cut cheese into chunks and added back to whey.) after it floats we salted and added dried mint.

Let it dry for the day and packed into jars with 10% brine.

==Wed March 1, 2017==
even bigger Gruyere with 24 gallons of milk

==Saturday Feb 25, 2017==
On Saturday Andre used 20 gallons of milk in 2 10 gal pots to make roughly 25 lbs of what turned out to be Gruyere. Wed March 1 he made a second cheese of the same type using slightly more milk.

To make this cheese, Elias and Andre made a ring-type mold out of a food-grade plastic tapered barrel using a circular saw, grinder and hand-held torch.

The full record is in the [[cheese making]] log.

==Week of Thursday June 30, 2016==
On Monday and Tuesday of this week Andre and Wwoofer Ryan Mercer prepared ~25 jars of soft lard with leftovers from CSA pork.
Andre and Ashley with help from Lauren prepared 22 lbs of all-pork sausage in two 11 lb batches.
*just under 1.25% salt (4 oz total) "perfect amount"
*curryworst: 3" of meat in the pan - three dustings of curry powder, two dustings of ginger, one light dusting of cumin, one light dusting of black pepper- added 2 tbsp of sage '''really good results!''' "tastes like breakfast sausage"
*chipotle: 3" of meat in the pan - light dusting of black pepper- 2 dustings of chipotle, 2 tbsp cumin, sage and oregano - pretty good taste.

*smoke hotdogs and pork legs

==Thursday March 10, 2016==
(Andre) working with Ashley, Patrick, and 2 french woofers: benjamin and coline. (some help from lauren.)
Canned 8 pints of stock - 2 tablespoons of salt and 1 whole head of garlic. - best flavor yet!

Mixed 100 lbs of hotdog mix (pork, beef and organs with spices frozen milk, frozen blood and honey)

Stuffed about 70 lbs into cellulose [[http://wiki.jacobsprings.com/RAWiki/index.php?title=Sausage_making#Buying_sausage_casings|casings (with the black stripes)]] This made approximately 270 hot dogs. 220 were smoked (all the room in the smoker filled with it a bit over stuffed).

Stuffed an additional 10 lbs into natural casings including a batch where we added ground beef for texture and added curry powder for a curry worst.

Packaged about 20 1.5-3 lb packages of hotdog mix directly into bags uncased.

Less sausages touching each other would have made for a better color and more even smoke. Smoked for 3 hours at between 175° and 200°F using apple wood over our own [[homemade charcoal]] - had trouble keeping the temperature up - highest internal temp probed was 135° with a target of 155° so I made a water bath at about 180° and cooked sausages in that then dunked into cold water before peeling casings off (cut with scissors and shook out sausages or pealed back casing.

Wrapped in packages of 10 - 22 packages. (2 mostly bits)

Notes on recipe found [[http://wiki.jacobsprings.com/RAWiki/index.php]] a little too much organ meat (recommend 25%) and a bit too much spice and salt used.

==Wednesday March 9, 2016==
Sliced and packaged all remaining age bacon - 25+pounds
Sliced ~10 packages of finer cuts of beaf/veal: filet mignon, loin, faux filet
Cooked filet mignon for lunch marinaded in fermented Squash curry - excellent and tender!

Ground about 40 lbs of meat ~20 lbs left to grind

Roasted all remaining bones in freezers and made stock

Jerky

2025-01-27T19:11:56Z

Ahoussney: /* Recipes for Jerky and Snack Sticks for the Jacob Springs Farm Store */

==Recipes for Jerky and Snack Sticks for the [[Jacob Springs Farm Store]]==

10 lbs of meat makes roughly 100 10" snack sticks, when stuffed into 18mm collagen casings [https://www.butcher-packer.com/index.php?main_page=product_info&cPath=85_92_98&products_id=1069&zenid=40b2b5ea34764354bd00d64aadc004bf from butcher packer]
Use the sausage stuffer with the 3/8" stuffing horn (smallest one) for 18mm casings.
These can be placed about 25 - 28 on each on drying rack for our food dryers. This gives each food dryer with 24 shelves a capacity of 40-60 lbs of meat.
Two food dryers makes the ideal batch size either 60Lb or 120 lbs depending on what can be sold in a period of time short enough so that they don't go bad.

Vacuum pack each X number of sticks into bags together with 1 oxygen absorber (these are believed to be very safe since they just contain iron filings that are designed to oxidize/rust to consume the oxygen)

40 lbs of meat makes 310 x 9" meat sticks

===Cost Analysis===
*Meat $10 / lb
*Spices 6 oz - $4
*Sugar/Salt - $2
*Casings - $6 DONT BUY THE WHOLE CASE its more expensive by far than the sample pack of 5
*Packaging $1
$23 per 10 lbs makes ~75-80 sticks (30 cents per stick materials)

Plus energy and charcoal plus smoking wood if smoked

*8 hours labor for 120 lbs - stuffing cutting - arranging on racks and packaging = $160 + $276 = $436
Creates 1,200 snack sticks

At a reasonable margin sell them for $1.50 each 9" stick in a multi-pack
$2 each individually

==Spicy Snack Sticks==
#10 lbs ground beef
#0.5 oz Celery Salt
#0.5 oz Mustard Powder
#0.5 oz Onion Powder
#0.5 oz Garlic Powder
#0.5 oz Chili Powder
#0.5 oz Black Pepper
#0.5 oz Chipotle or Paprika
#0.5 oz Cayenne
#2 oz Sriracha
#3.5 oz Kosher salt
#1 oz sugar

==Plain Snack Sticks==
#10 lbs ground beef
#0.5 oz Celery Salt
#0.5 oz Mustard Powder
#0.5 oz Onion Powder
#0.5 oz Garlic Powder
#0.5 oz Black Pepper
#3.5 oz Kosher salt
#1 oz sugar

==Teriyaki Snack Sticks==
#10 lbs ground beef
#0.5 oz Celery Salt
#3.0 oz salt
#8.5 oz Sugar
#1 Cup Soy Sauce
#0.5 Cup hoisin sauce
#45 gm fresh ginger
#45 gm fresh garlic
#0.5 oz molasses

List of Farm Store Products

2025-01-08T19:01:06Z

Ahoussney: /* Raw Proteins */

This '''List of Farm Store Products''' is for administrative use for the planning and development of the [[Jacob Springs Farm Store]] - not every product here will be in stock at any one time. See [[JacobSpringsFarm:Value added log]]

==Full List==
Each Item Is listed as either:
====A List====
These are things we aim to always keep in stock
====B List====
These are nice to have extras to cycle in and out
====C List====
These are seasonal Offerings

Shelf space: 64 linear feet of shelf

Fridge space: 12 linear feet of shelf

Freezer space: 22 linear feet of shelf

Glass merchandiser: 4
===Dairy===
*[[Cultured Butter | Cultured Butter: Unsalted]] - A
*[[Cultured Butter | Cultured Butter: Salted]] - A
*[[ Raw Milk Yogurt | Yogurt (quart)]] - A
**Yogurt Fruit Cups with chia and fruit of the week, eg, apricot jam, Apple sauce or dried cherries
*Buttermilk - B
*Heavy Cream - B
*Ghee - B
*[[Ice Cream]] - A
*Whey - A
*Egg Nog - C

====Cheeses====
*Brie/Camembert Type - A
*Mozzerella Balls - B
*Pizza shredded cheese - B
*[[Halloumi]] - B
*Fromage Blanc - A
*Feta Spinach Dip - A
*Labne Balls in Olive Oil - B
*Gruyere - B
*Cheddar - B
*Kishik dried yogurt [https://www.motherearthnews.com/real-food/lebanese-kishk-recipe-zerz1608zfol/ | Kishik Recipe] - B
*Gouda - B
*Ricotta - B
*Smoked Gouda - B
*Ibores - B
*Hatch Chili Pepperjack - B

===Raw Proteins===
*Chicken Eggs - A (March - November)
*Uncased Pork Sausage
**Italian - A
**Chorizo - A
*Ground Beef - A
*Thinly Sliced Beef - A
*Beef Morsels (stewing or frying chunks) - A
*Premium Beef Steaks - A
*Assorted Roasts - A
*Premium lamb or pork chops - A
*Lamb Roasts - B & C (Easter)
*Ground Pork - B
*Kabobs - kefta - A
*[[Salmon]] and other fish from Alaska - C? (Summer and Fall)

===Value Added Proteins===

*Pork Lard -A
*Beef Tallow -B

*Tamales: Pork - A
*Bone Broth - A
*Pork Bratwurst - A
*Beef Jerky - A
*Snack Sticks pork/beef - A
*[[Breakfast sausage]]: pork pan links - A
*Summer sausage - A
*Hard Boiled Eggs - A

*Egg Salad - B
*[[Meatballs]] - B
*[[Kefta Kabobs]] - B
*Lamb Kabobs - B
*[[Meatloaf]] you-cook - B

*Salami - B
*Pastrami / Corned Beef - B
*Hotdogs - C
*Pig in a blanket - B

*Dumplings/pork buns - B
*Korean Marinated Thin Sliced Beef - B
*[[Carnitas]] - A
*[[Barbacoa]]
*Pulled pork
*Bacon - B
*Frozen Pizzas - B
*Ravioli with Ricotta and Lamb or Beef - B
*Slow-Cooked Seasoned Beef Roast - B
*Smoked BBQ Pork Hash - B
*Frozen Quiche - B
*Pot pies - B
*Empandas - Frozen - B

===Grains===
*Wheat berries: Turkey Red OR Rouge De Bordeaux - A
*Wheat Barries: Iraqi Durum - A
*Whole Wheat Flour - A
*All Purpose Flour - A
*Semolina Flour - A
*Rolled Oats - A
*Popcorn - A
*Corn Meal - A
*Pinto Beans - A
*Garbanzo Beans - A
*Lentils - A
*Tahini - A

*buckwheat - B
*barley, pearled - B
*Whole oats - B
*Bulgur wheat - B

===Value Added Grains===
*[[Pancake Mix]] - A
*[[GF Buckwheat Pancake Mix]] - A
*[[Biscuit Mix]] - A
*[[Cornbread Mix]] - A

*[[Hummus]] - A
*Bread,
**Algerian Sourdough: Moxie - A
**Sandwich Bread: Moxie - A
**Gluten Free Buckwheat Sourdough - A
**SAJ Flatbread - A

*Sweetbreads or muffins one or Two: - A
**[[Pumpkin bread]]
**[[Banana bread]]
**[[Apple Spice Bread]]
**[[lemon poppyseed]]
**[[Zucchini Bread]]

**Oat bread - B
**[[Power muffins]] - B
*[[Cookie Dough]], Frozen - A
*Soups, Frozen: one or Two - A
**Egyptian fuul soup
**Indian Daal soup
**Bean soup
**Roasted Squash or Pumpkin Soup
**Daal with Yogurt

*Popped Popcorn: one or more - A
**Salt and Black Pepper
**Carmel Kettle Corn
*Roasted Durum Snacks - A
*Egg Pasta Two Types - A
**Fusili
**Penne (square?)
**Linguini
**Couscous
*Granola - A
*Halawa - B

===Produce===

*Garlic - A
*Onions - A
*Potatoes - A
*mushrooms - A (except for midwinter pause)
*micro greens - A

===Live Plants===
*Potted herbs - C
**Sage - C
**Chives - C
**Rosemary - C
**Basil - C

===Dried Local Herbs and Spices===
*Juniper - A
*Sumac - A
*Sage - A
*Mint - A
*Oregano - A

====Not Local====
*Sea Salt - A

===Value Added===

*Dressings: 2 or more - A
**Tahini sauce dressing w/yogurt
**Oil and Cider Vinegar dressing
**Real Ranch Dressing
**Taziki - B

*BBQ Sauce - A

*[[Fermented Hot Sauce]] - A
*Apple Cider Vinegar - A
*Malt Vinegar - B

*Pasta Sauces: 1 or 2 - A
**Marinara - A
**Cream Sauce - B unless Marinara is unavailable

===Beverages===
*Ayran - B
*Chai concentrate - A
*Chai - A
*iced latte - A
*Big-B’s juices
*Kombucha - B
*Herbal Teas - Dried, two types - A
**Immune Tea
**Relax Tea (sleepy)
**Peppermint Tea

===Ferments===
*Saurkraut - A
*Kimchee - B
*Pickles - B
*Pickled Onions - B
*Pickled Beets - B

===Fruit===
*Dried Paionia cherries - A
*Dried Paionia Peaches - A
*Fruit Leather - B
*Apple Butter - A
*Apple Sauce - A
*Cider Syrup - A

===Sweet===
*Organic Cane Sugar - A
*Organic Sorghum Syrup - A
*Honey: Zambian Organic - A

*Merangues - A
*Caramels - A
*Creme Brûlée / Custards - A
*Cookies - A
*Honeycomb - B

===Herbs===
1.1 oz for $6
*mint
*dried fermented peppers
*smoked chipotle
*sage
*oregano
*sumac
*anise hyssop
*garlic
*onion
*dill
*fennel
*mustard

===

#[[Flour | Jacob Springs Flour]]
#[[Butter | Jacob Springs Butter]]
#[[Pancake Mix |Jacob Springs Pancake Mix]]
#[[Biscuit Mix |Jacob Springs Bisquit Mix]]
#[[Pasta |Jacob Springs Pasta]]
#[[Brownies |Jacob Springs Brownies Mix]]
#[[Cookies |Jacob Springs Cookies]]
#[[Jacob Springs Farm:Value Added Dairy Info#Caramel | Caramels]]
#[[Caramel popcorn | Jacob Springs Carmel Popcorn]]
#[[Popcorn | Jacob Springs Popcorn]]
#Caramel Sauce
#Turtles
#onions
#[[Fermented Onions | Onions]]

<htmltag tagname= "iframe" src="https://docs.google.com/spreadsheets/d/1qrv1Joq9JRUhBiop3ixybl67M3MFzDUpH9xRTUFz33E/pubhtml?gid=1278258828&single=true" frameborder="0" width="960" height="569" allowfullscreen="true" mozallowfullscreen="true" webkitallowfullscreen="true"> </htmltag>

Link to Google sheet:
[[https://docs.google.com/spreadsheets/d/1grISJCQKLoloviq6IaJMDVS1krOBFVRZDJGPNfQCiKs/edit#gid=0]]

List of Farm Store Products

2025-01-08T18:58:54Z

Ahoussney: /* Dairy */

This '''List of Farm Store Products''' is for administrative use for the planning and development of the [[Jacob Springs Farm Store]] - not every product here will be in stock at any one time. See [[JacobSpringsFarm:Value added log]]

==Full List==
Each Item Is listed as either:
====A List====
These are things we aim to always keep in stock
====B List====
These are nice to have extras to cycle in and out
====C List====
These are seasonal Offerings

Shelf space: 64 linear feet of shelf

Fridge space: 12 linear feet of shelf

Freezer space: 22 linear feet of shelf

Glass merchandiser: 4
===Dairy===
*[[Cultured Butter | Cultured Butter: Unsalted]] - A
*[[Cultured Butter | Cultured Butter: Salted]] - A
*[[ Raw Milk Yogurt | Yogurt (quart)]] - A
**Yogurt Fruit Cups with chia and fruit of the week, eg, apricot jam, Apple sauce or dried cherries
*Buttermilk - B
*Heavy Cream - B
*Ghee - B
*[[Ice Cream]] - A
*Whey - A
*Egg Nog - C

====Cheeses====
*Brie/Camembert Type - A
*Mozzerella Balls - B
*Pizza shredded cheese - B
*[[Halloumi]] - B
*Fromage Blanc - A
*Feta Spinach Dip - A
*Labne Balls in Olive Oil - B
*Gruyere - B
*Cheddar - B
*Kishik dried yogurt [https://www.motherearthnews.com/real-food/lebanese-kishk-recipe-zerz1608zfol/ | Kishik Recipe] - B
*Gouda - B
*Ricotta - B
*Smoked Gouda - B
*Ibores - B
*Hatch Chili Pepperjack - B

===Raw Proteins===
*Chicken Eggs - A
*Uncased Pork Sausage
**Italian - A
**Chorizo - A
*Ground Beef - A
*Thinly Sliced Beef - A
*Beef Morsels (stewing or frying chunks) - A
*Premium Beef Steaks - A
*Assorted Roasts - A
*Premium lamb or pork chops - A
*Lamb Roasts - B & C (Easter)
*Ground Pork - B
*[[Salmon]] and other fish from Alaska - C? (Summer and Fall)

===Value Added Proteins===

*Pork Lard -A
*Beef Tallow -B

*Tamales: Pork - A
*Bone Broth - A
*Pork Bratwurst - A
*Beef Jerky - A
*Snack Sticks pork/beef - A
*[[Breakfast sausage]]: pork pan links - A
*Summer sausage - A
*Hard Boiled Eggs - A

*Egg Salad - B
*[[Meatballs]] - B
*[[Kefta Kabobs]] - B
*Lamb Kabobs - B
*[[Meatloaf]] you-cook - B

*Salami - B
*Pastrami / Corned Beef - B
*Hotdogs - C
*Pig in a blanket - B

*Dumplings/pork buns - B
*Korean Marinated Thin Sliced Beef - B
*[[Carnitas]] - A
*[[Barbacoa]]
*Pulled pork
*Bacon - B
*Frozen Pizzas - B
*Ravioli with Ricotta and Lamb or Beef - B
*Slow-Cooked Seasoned Beef Roast - B
*Smoked BBQ Pork Hash - B
*Frozen Quiche - B
*Pot pies - B
*Empandas - Frozen - B

===Grains===
*Wheat berries: Turkey Red OR Rouge De Bordeaux - A
*Wheat Barries: Iraqi Durum - A
*Whole Wheat Flour - A
*All Purpose Flour - A
*Semolina Flour - A
*Rolled Oats - A
*Popcorn - A
*Corn Meal - A
*Pinto Beans - A
*Garbanzo Beans - A
*Lentils - A
*Tahini - A

*buckwheat - B
*barley, pearled - B
*Whole oats - B
*Bulgur wheat - B

===Value Added Grains===
*[[Pancake Mix]] - A
*[[GF Buckwheat Pancake Mix]] - A
*[[Biscuit Mix]] - A
*[[Cornbread Mix]] - A

*[[Hummus]] - A
*Bread,
**Algerian Sourdough: Moxie - A
**Sandwich Bread: Moxie - A
**Gluten Free Buckwheat Sourdough - A
**SAJ Flatbread - A

*Sweetbreads or muffins one or Two: - A
**[[Pumpkin bread]]
**[[Banana bread]]
**[[Apple Spice Bread]]
**[[lemon poppyseed]]
**[[Zucchini Bread]]

**Oat bread - B
**[[Power muffins]] - B
*[[Cookie Dough]], Frozen - A
*Soups, Frozen: one or Two - A
**Egyptian fuul soup
**Indian Daal soup
**Bean soup
**Roasted Squash or Pumpkin Soup
**Daal with Yogurt

*Popped Popcorn: one or more - A
**Salt and Black Pepper
**Carmel Kettle Corn
*Roasted Durum Snacks - A
*Egg Pasta Two Types - A
**Fusili
**Penne (square?)
**Linguini
**Couscous
*Granola - A
*Halawa - B

===Produce===

*Garlic - A
*Onions - A
*Potatoes - A
*mushrooms - A (except for midwinter pause)
*micro greens - A

===Live Plants===
*Potted herbs - C
**Sage - C
**Chives - C
**Rosemary - C
**Basil - C

===Dried Local Herbs and Spices===
*Juniper - A
*Sumac - A
*Sage - A
*Mint - A
*Oregano - A

====Not Local====
*Sea Salt - A

===Value Added===

*Dressings: 2 or more - A
**Tahini sauce dressing w/yogurt
**Oil and Cider Vinegar dressing
**Real Ranch Dressing
**Taziki - B

*BBQ Sauce - A

*[[Fermented Hot Sauce]] - A
*Apple Cider Vinegar - A
*Malt Vinegar - B

*Pasta Sauces: 1 or 2 - A
**Marinara - A
**Cream Sauce - B unless Marinara is unavailable

===Beverages===
*Ayran - B
*Chai concentrate - A
*Chai - A
*iced latte - A
*Big-B’s juices
*Kombucha - B
*Herbal Teas - Dried, two types - A
**Immune Tea
**Relax Tea (sleepy)
**Peppermint Tea

===Ferments===
*Saurkraut - A
*Kimchee - B
*Pickles - B
*Pickled Onions - B
*Pickled Beets - B

===Fruit===
*Dried Paionia cherries - A
*Dried Paionia Peaches - A
*Fruit Leather - B
*Apple Butter - A
*Apple Sauce - A
*Cider Syrup - A

===Sweet===
*Organic Cane Sugar - A
*Organic Sorghum Syrup - A
*Honey: Zambian Organic - A

*Merangues - A
*Caramels - A
*Creme Brûlée / Custards - A
*Cookies - A
*Honeycomb - B

===Herbs===
1.1 oz for $6
*mint
*dried fermented peppers
*smoked chipotle
*sage
*oregano
*sumac
*anise hyssop
*garlic
*onion
*dill
*fennel
*mustard

===

#[[Flour | Jacob Springs Flour]]
#[[Butter | Jacob Springs Butter]]
#[[Pancake Mix |Jacob Springs Pancake Mix]]
#[[Biscuit Mix |Jacob Springs Bisquit Mix]]
#[[Pasta |Jacob Springs Pasta]]
#[[Brownies |Jacob Springs Brownies Mix]]
#[[Cookies |Jacob Springs Cookies]]
#[[Jacob Springs Farm:Value Added Dairy Info#Caramel | Caramels]]
#[[Caramel popcorn | Jacob Springs Carmel Popcorn]]
#[[Popcorn | Jacob Springs Popcorn]]
#Caramel Sauce
#Turtles
#onions
#[[Fermented Onions | Onions]]

<htmltag tagname= "iframe" src="https://docs.google.com/spreadsheets/d/1qrv1Joq9JRUhBiop3ixybl67M3MFzDUpH9xRTUFz33E/pubhtml?gid=1278258828&single=true" frameborder="0" width="960" height="569" allowfullscreen="true" mozallowfullscreen="true" webkitallowfullscreen="true"> </htmltag>

Link to Google sheet:
[[https://docs.google.com/spreadsheets/d/1grISJCQKLoloviq6IaJMDVS1krOBFVRZDJGPNfQCiKs/edit#gid=0]]

Cookie Dough

2025-01-02T19:56:16Z

Ahoussney: /* Sugar Cookies */

[[Jacob Springs Farm Store]] carries frozen, you-bake cookie dough in the freezer.

==Instructions at Home==
*Preheat oven to 375°F
*Cut frozen dough Into cookie-sized lumps
*Place cookie dough on a buttered pan
*Bake at 375°F for 10-12 minutes

==Chocolate Chip==

*2 cups salted butter - softened
*2 cups granulated sugar
*2 cups light brown sugar packed
*4 teaspoons pure vanilla extract
*4 large eggs
*4 cups all purpose flour
*2 cups whole wheat flour
*2 teaspoons baking soda
*1 teaspoon baking powder
*2 teaspoons sea salt
*4 cups chocolate chips (14 oz)

===Doubled===
*4 cups salted butter - softened
*4 cups granulated sugar
*4 cups light brown sugar packed
*8 teaspoons pure vanilla extract
*8 large eggs
*8 cups all purpose flour
*4 cups whole wheat flour
*4 teaspoons baking soda
*2 teaspoon baking powder
*4 teaspoons sea salt
*8 cups chocolate chips (28 oz)

===8 times===
*16 cups salted butter - softened
*16 cups granulated sugar
*16 cups light brown sugar packed
*11 Tablespoons pure vanilla extract
*32 large eggs
*32 cups all purpose flour
*16 cups whole wheat flour
*11 Tablespoons baking soda
*8 teaspoon baking powder
*5 Tablespoons sea salt
*32 cups chocolate chips (112 oz)

===12 times - This is the standard batch for our 60 quart mixer ===
*12 pounds butter
*10.5 lbs sugar
*10.5 lbs Brown Sugar
*8.25 fl oz Vanilla Extract
*48 large eggs
*6.375 lbs whole wheat flour
*13.5 lbs AP Flour
*280 grams baking soda
*60 grams baking powder
*120 grams Kosher salt
*168 oz Chocolate chips (10.5 lbs)

Should total just under 70 lb or just under 350 large cookies

Mix wet ingredients in mixer with dough hook
Add dry ingredients in 2 parts
After mixing put dough into sausage stuffer

Fill 3" plastic tube to 35 cm / 14" for 1.75 lb tubes (8 huge 3.5 oz cookies)
or 7' for 14 oz retail sale - $7 per tube
bake 375 for 10-12 min (home kitchen)
or 325 for 10-12 (blodgett convection oven)
- 2 per silicone mat - 4 per sheet tray

==Oatmeal==

==Molasses==

==Sugar Cookies==

==Flaky Pie Crust Dough==
don't make more than 4 crusts at a time?

===4 crusts recipe===
*4.5 cups ap flour
*1 lb butter
*4tsp sugar
*2tsp salt

Roll together, cold butter

add

*12 tablespoons water
*rest in saran wrap
*don't overwork
*Whne its right- it's going to look wrong - don't overwork

Locker trade

2025-01-02T19:32:57Z

Ahoussney: /* 2024 */

The '''locker trade''' is a business model consisting of raising animals (mainly cattle, lambs and pigs) to slaughter weight and selling them in wholes or halves to individuals.
Typically the farmer drops the animal off at a custom-slaughter butcher shop and the customer picks up the meat, cut and packaged for the freezer.

Customers pay the meat processor separately for their work to slaughter, butcher and wrap and freeze the meat (in a freezer or "meat locker") for long term storage.

Alternatively the customer may choose to have them prepared for a special meal or event - often as a whole roasted animal.

[[Jacob Springs Farm]] produces locker [[Jacob Springs pork program|pork]], [[Jacob Springs beef program|beef]], [[Jacob Springs lamb program|lamb]] and occasionally [[Jacob Springs goat program|goat]] in a unique way and markets many of these animals through the locker trade.

For examples of [[butchering]] fees and yields see the [http://arapahoemeatco.com Arapahoe Meat Company website]

==Legal reasons==
US law provides for individuals to circumvent USDA processing requirements and use local custom meat processors if the animals are being processed for consumption their owners. This law exists to protect the large corporations that market meat from competition from smaller, local producers, processors and markets. The locker trade allows customers to circumvent this law by purchasing the animals live, and then paying for them to be processed.

==Advantages==
*Farmers are able to market their products direct to customers in large convenient units (whole animals) without a lot of marketing or handling meat
*individuals are able to gain access to local meats and bypass restrictive USDA meat processing laws
*Middle-men are excluded

==Disadvantages==
*a whole or half animal may be too much meat for some customers
*customers may need a chest freezer for the meat
*customers may not have as much variety as they would like because of the large volume of a single animal
*customers have to learn how to use all parts of the animal
*meat may not be as fresh if it takes a long time for customers to consume it

==Origin==
The locker trade is a by-product of arcane and restrictive laws regulating meat processing. These laws primarily benefit large corporate meat marketing companies by excluding small producers from the marketplace. We know of no data showing that non-USDA processed meats are less safe and much anecdotal evidence exists that USDA slaughter is actually responsible for more food-borne illnesses.

==Alternatives==
[[Herd Share Agreement|Herd shares]] such as the [[Meat CSA| Jacob Springs Farm Meat CSA]] provide a way for individuals to get more variety and smaller quantities through the same legal avenue that the locker trade provides.

==Examples of yield==

*a mature [[Colorado Mutle]](stabilized Mulefoot/Red Wattle cross) sow from [[Jacob Springs Farm]] with a hanging weight of 450 lbs yielded 243 packages of ground pork with an average weight of 1.12 lbs for a total of 272 lbs of meat. A yield of just over 60% meat to hanging weight.

*two fat pigs from Jacob Springs with an average hanging weight of resulted in the following:

**4 bellies with an average weight of
**4 spare ribs with an average weight of
**8 fresh hams with an average weight of
**63 packages of 2 pork chops each (medium thickness) with an average weight of
**16 shoulder roasts with an average weight of
**7 packages of 2 steaks
**8 packages of country style spare ribs
** packages of ground pork with an average weight of

==Cutting Preference Worksheet==

Beef Cutting Preferences Sheet
Indicate preferences with an X or a 👍 or ✅

For Chuck, Rump and Eye of Round

Do you want (choose one)
*Lots of Roasts
*Some Roasts
*No Roasts - all ground beef

If you have roasts: Do you want (choose one)
*Small roasts (2lb average)
*Regular Roasts (~3 lbs)
*Large Roasts
*Some of each ________

For Ribeye, Loin and Sirloin choose one:
*Steaks
*Roasts and Steaks
*Roasts (no steaks)

How thick do you like steaks? Choose one
*Thin (3/4”)
*Regular (1”)
*Thick (1.25”)

Short Ribs (choose one)
*Slab
*Squares
*Korean style (thin)
*Make it into Burger

Brisket (choose one)
*Yes
*Make it into Burger

Select any:
*Soup bones
*Stew/cubed meat
*Thinly sliced beef
*Liver
*Heart
*Burger patties

===2024===

Cattle Sales
Beef #1
“Asia” and B Domingo 1/4 paid cash deposit $250 cut sheet sent

For Chuck, Rump and Eye of Round
Do you want (choose one)
Lots of Roasts
✅ Some Roasts
No Roasts - all ground beef

If you have roasts: Do you want (choose one)
✅ Small roasts (2lb average)
Regular Roasts (~3 lbs)
Large Roasts
Some of each ________

For Ribeye, Loin and Sirloin choose one:
✅ Steaks.
Roasts and Steaks
Roasts (no steaks)

How thick do you like steaks? Choose one
Thin (3/4”)
Regular (1”)
✅ Thick (1.25”)

Short Ribs (choose one)
✅ Slab.
Squares
✅ Korean style (thin)
Burger

Brisket (choose one)
✅ Yes.
Burger

Select any:
✅ Soup bones
✅ Stew/cubed meat
✅ Thinly sliced beef
✅ Liver
Heart
Burger patties

Jeff Haverkate HALF paid
Some Roasts,
Regular 3pb average
Steaks, 1"
Slab Short Ribs
Yes Brisket
Thinly Sliced & Liver. Stew meat is good too.

BEEF #3
*Dylan Simcik 1/2 Cow - $400 deposit expect Venmo - cut sheet sent
*Brittnye Potter 1/4 Cow Paid Venmo deposit $200 - cut sheet sent

Hey! Thank you so much

Could we get lots of roasts
Chuck preferred
Small & regular roasts

Roasts and steaks regular cut (sirloin if possible)

For ribs could we get burger

Brisket: yes

Select any:
Soup bones
Stew/cubed meat
Liver & heart

Please let me know if I answered properly 😅

When would we need to pick up?

Thank you!

*Jessica Caouette 1/4 Cow - paid $200 - sent cut sheet
Beef Cutting Preferences Sheet -

For Chuck, Rump and Eye of Round
Do you want (choose one)
Lots of Roasts
X Some Roasts
No Roasts - all ground beef

If you have roasts: Do you want (choose one)
X Small roasts (2lb average)
Regular Roasts (~3 lbs)
Large Roasts
Some of each ________

For Ribeye, Loin and Sirloin choose one:
X Steaks.
Roasts and Steaks
Roasts (no steaks)

How thick do you like steaks? Choose one
Thin (3/4”)
X Regular (1”)
Thick (1.25”)

Short Ribs (choose one)
Slab.
Squares
Korean style (thin)
X Burger

Brisket (choose one)
X Yes.
Burger

Select any:
X Soup bones
X Stew/cubed meat
Thinly sliced beef
Liver
Heart
Burger patties

BEEF #2
Aaron Zauber 1/4 NO DEPOSIT needed - old friend sent cut sheet

Beef #3

Alexandra Davis 1/4 - paid sent cut sheet by Venmo

Hi Andre! This is Alexandra.

Some Roasts

Regular roasts

For Ribeye, Loin and Sirloin choose one: Steaks

How thick do you like steaks? Regular (1”) or Thick (1.25”)

Short Ribs (choose one) Slab.

Brisket (choose one) Yes.

Soup bones

Stew/cubed meat

Thinly sliced beef Liver Heart

Burger patties

Ulrike Romatschke 1/4 - paid

Sent cut sheet by Venmo

Beef Cutting Preferences Sheet -

Indicate what you want with a 👍 or ✅

For Chuck, Rump and Eye of Round
Do you want (choose one)
Lots of Roasts
Some Roasts 👍
No Roasts - all ground beef

If you have roasts: Do you want (choose one)
Small roasts (2lb average)
Regular Roasts (~3 lbs)👍
Large Roasts
Some of each ________

For Ribeye, Loin and Sirloin choose one:
Steaks. 👍
Roasts and Steaks
Roasts (no steaks)

How thick do you like steaks? Choose one
Thin (3/4”)👍
Regular (1”)
Thick (1.25”)

Short Ribs (choose one)
Slab.
Squares
Korean style (thin)👍
Burger

Brisket (choose one)
Yes. 👍
Burger

Select any:
Soup bones👍
Stew/cubed meat👍
Thinly sliced beef👍
Liver👍
Heart
Burger patties

Hassa 1/2 waived deposit cut sheet sent

Beef Cutting Preferences Sheet -

For Chuck, Rump and Eye of Round
Do you want (choose one)
Lots of Roasts
Some Roasts. 👍
No Roasts - all ground beef

If you have roasts: Do you want (choose one)
Small roasts (2lb average)
Regular Roasts (~3 lbs). 👍
Large Roasts
Some of each ________

For Ribeye, Loin and Sirloin choose one:
Steaks. 👍
Roasts and Steaks
Roasts (no steaks)

How thick do you like steaks? Choose one
Thin (3/4”)
Regular (1”)
Thick (1.25”). 👍

Short Ribs (choose one)
Slab. 👍
Squares
Korean style (thin)
Burger

Brisket (choose one)
Yes. 👍
Burger

Select any:
Soup bones. 👍
Stew/cubed meat. 👍
Thinly sliced beef
Liver. 👍
Heart. 👍
Burger patties

Locker trade

2024-12-21T20:06:08Z

Ahoussney: /* Cutting Preference Worksheet */

The '''locker trade''' is a business model consisting of raising animals (mainly cattle, lambs and pigs) to slaughter weight and selling them in wholes or halves to individuals.
Typically the farmer drops the animal off at a custom-slaughter butcher shop and the customer picks up the meat, cut and packaged for the freezer.

Customers pay the meat processor separately for their work to slaughter, butcher and wrap and freeze the meat (in a freezer or "meat locker") for long term storage.

Alternatively the customer may choose to have them prepared for a special meal or event - often as a whole roasted animal.

[[Jacob Springs Farm]] produces locker [[Jacob Springs pork program|pork]], [[Jacob Springs beef program|beef]], [[Jacob Springs lamb program|lamb]] and occasionally [[Jacob Springs goat program|goat]] in a unique way and markets many of these animals through the locker trade.

For examples of [[butchering]] fees and yields see the [http://arapahoemeatco.com Arapahoe Meat Company website]

==Legal reasons==
US law provides for individuals to circumvent USDA processing requirements and use local custom meat processors if the animals are being processed for consumption their owners. This law exists to protect the large corporations that market meat from competition from smaller, local producers, processors and markets. The locker trade allows customers to circumvent this law by purchasing the animals live, and then paying for them to be processed.

==Advantages==
*Farmers are able to market their products direct to customers in large convenient units (whole animals) without a lot of marketing or handling meat
*individuals are able to gain access to local meats and bypass restrictive USDA meat processing laws
*Middle-men are excluded

==Disadvantages==
*a whole or half animal may be too much meat for some customers
*customers may need a chest freezer for the meat
*customers may not have as much variety as they would like because of the large volume of a single animal
*customers have to learn how to use all parts of the animal
*meat may not be as fresh if it takes a long time for customers to consume it

==Origin==
The locker trade is a by-product of arcane and restrictive laws regulating meat processing. These laws primarily benefit large corporate meat marketing companies by excluding small producers from the marketplace. We know of no data showing that non-USDA processed meats are less safe and much anecdotal evidence exists that USDA slaughter is actually responsible for more food-borne illnesses.

==Alternatives==
[[Herd Share Agreement|Herd shares]] such as the [[Meat CSA| Jacob Springs Farm Meat CSA]] provide a way for individuals to get more variety and smaller quantities through the same legal avenue that the locker trade provides.

==Examples of yield==

*a mature [[Colorado Mutle]](stabilized Mulefoot/Red Wattle cross) sow from [[Jacob Springs Farm]] with a hanging weight of 450 lbs yielded 243 packages of ground pork with an average weight of 1.12 lbs for a total of 272 lbs of meat. A yield of just over 60% meat to hanging weight.

*two fat pigs from Jacob Springs with an average hanging weight of resulted in the following:

**4 bellies with an average weight of
**4 spare ribs with an average weight of
**8 fresh hams with an average weight of
**63 packages of 2 pork chops each (medium thickness) with an average weight of
**16 shoulder roasts with an average weight of
**7 packages of 2 steaks
**8 packages of country style spare ribs
** packages of ground pork with an average weight of

==Cutting Preference Worksheet==

Beef Cutting Preferences Sheet
Indicate preferences with an X or a 👍 or ✅

For Chuck, Rump and Eye of Round

Do you want (choose one)
*Lots of Roasts
*Some Roasts
*No Roasts - all ground beef

If you have roasts: Do you want (choose one)
*Small roasts (2lb average)
*Regular Roasts (~3 lbs)
*Large Roasts
*Some of each ________

For Ribeye, Loin and Sirloin choose one:
*Steaks
*Roasts and Steaks
*Roasts (no steaks)

How thick do you like steaks? Choose one
*Thin (3/4”)
*Regular (1”)
*Thick (1.25”)

Short Ribs (choose one)
*Slab
*Squares
*Korean style (thin)
*Make it into Burger

Brisket (choose one)
*Yes
*Make it into Burger

Select any:
*Soup bones
*Stew/cubed meat
*Thinly sliced beef
*Liver
*Heart
*Burger patties

===2024===

Cattle Sales
Beef #1
“Asia” and B Domingo 1/4 paid cash deposit $250 cut sheet sent

For Chuck, Rump and Eye of Round
Do you want (choose one)
Lots of Roasts
✅ Some Roasts
No Roasts - all ground beef

If you have roasts: Do you want (choose one)
✅ Small roasts (2lb average)
Regular Roasts (~3 lbs)
Large Roasts
Some of each ________

For Ribeye, Loin and Sirloin choose one:
✅ Steaks.
Roasts and Steaks
Roasts (no steaks)

How thick do you like steaks? Choose one
Thin (3/4”)
Regular (1”)
✅ Thick (1.25”)

Short Ribs (choose one)
✅ Slab.
Squares
✅ Korean style (thin)
Burger

Brisket (choose one)
✅ Yes.
Burger

Select any:
✅ Soup bones
✅ Stew/cubed meat
✅ Thinly sliced beef
✅ Liver
Heart
Burger patties

Jeff Haverkate HALF paid
Some Roasts,
Regular 3pb average
Steaks, 1"
Slab Short Ribs
Yes Brisket
Thinly Sliced & Liver. Stew meat is good too.

BEEF #3
Dylan Simcik 1/2 Cow - $400 deposit expect Venmo - cut sheet sent
Brittnye Potter 1/4 Cow Paid Venmo deposit $200 - cut sheet sent

Hey! Thank you so much

Could we get lots of roasts
Chuck preferred
Small & regular roasts

Roasts and steaks regular cut (sirloin if possible)

For ribs could we get burger

Brisket: yes

Select any:
Soup bones
Stew/cubed meat
Liver & heart

Please let me know if I answered properly 😅

When would we need to pick up?

Thank you!

Jessica Caouette 1/4 Cow - paid $200 - sent cut sheet
Beef Cutting Preferences Sheet -

For Chuck, Rump and Eye of Round
Do you want (choose one)
Lots of Roasts
X Some Roasts
No Roasts - all ground beef

If you have roasts: Do you want (choose one)
X Small roasts (2lb average)
Regular Roasts (~3 lbs)
Large Roasts
Some of each ________

For Ribeye, Loin and Sirloin choose one:
X Steaks.
Roasts and Steaks
Roasts (no steaks)

How thick do you like steaks? Choose one
Thin (3/4”)
X Regular (1”)
Thick (1.25”)

Short Ribs (choose one)
Slab.
Squares
Korean style (thin)
X Burger

Brisket (choose one)
X Yes.
Burger

Select any:
X Soup bones
X Stew/cubed meat
Thinly sliced beef
Liver
Heart
Burger patties

BEEF #2
Aaron Zauber 1/4 NO DEPOSIT needed - old friend sent cut sheet

Beef #3

Alexandra Davis 1/4 - paid sent cut sheet by Venmo

Hi Andre! This is Alexandra.

Some Roasts

Regular roasts

For Ribeye, Loin and Sirloin choose one: Steaks

How thick do you like steaks? Regular (1”) or Thick (1.25”)

Short Ribs (choose one) Slab.

Brisket (choose one) Yes.

Soup bones

Stew/cubed meat

Thinly sliced beef Liver Heart

Burger patties

Ulrike Romatschke 1/4 - paid

Sent cut sheet by Venmo

Beef Cutting Preferences Sheet -

Indicate what you want with a 👍 or ✅

For Chuck, Rump and Eye of Round
Do you want (choose one)
Lots of Roasts
Some Roasts 👍
No Roasts - all ground beef

If you have roasts: Do you want (choose one)
Small roasts (2lb average)
Regular Roasts (~3 lbs)👍
Large Roasts
Some of each ________

For Ribeye, Loin and Sirloin choose one:
Steaks. 👍
Roasts and Steaks
Roasts (no steaks)

How thick do you like steaks? Choose one
Thin (3/4”)👍
Regular (1”)
Thick (1.25”)

Short Ribs (choose one)
Slab.
Squares
Korean style (thin)👍
Burger

Brisket (choose one)
Yes. 👍
Burger

Select any:
Soup bones👍
Stew/cubed meat👍
Thinly sliced beef👍
Liver👍
Heart
Burger patties

Hassa 1/2 waived deposit cut sheet sent

Beef Cutting Preferences Sheet -

For Chuck, Rump and Eye of Round
Do you want (choose one)
Lots of Roasts
Some Roasts. 👍
No Roasts - all ground beef

If you have roasts: Do you want (choose one)
Small roasts (2lb average)
Regular Roasts (~3 lbs). 👍
Large Roasts
Some of each ________

For Ribeye, Loin and Sirloin choose one:
Steaks. 👍
Roasts and Steaks
Roasts (no steaks)

How thick do you like steaks? Choose one
Thin (3/4”)
Regular (1”)
Thick (1.25”). 👍

Short Ribs (choose one)
Slab. 👍
Squares
Korean style (thin)
Burger

Brisket (choose one)
Yes. 👍
Burger

Select any:
Soup bones. 👍
Stew/cubed meat. 👍
Thinly sliced beef
Liver. 👍
Heart. 👍
Burger patties

Locker trade

2024-12-21T20:04:03Z

Ahoussney:

The '''locker trade''' is a business model consisting of raising animals (mainly cattle, lambs and pigs) to slaughter weight and selling them in wholes or halves to individuals.
Typically the farmer drops the animal off at a custom-slaughter butcher shop and the customer picks up the meat, cut and packaged for the freezer.

Customers pay the meat processor separately for their work to slaughter, butcher and wrap and freeze the meat (in a freezer or "meat locker") for long term storage.

Alternatively the customer may choose to have them prepared for a special meal or event - often as a whole roasted animal.

[[Jacob Springs Farm]] produces locker [[Jacob Springs pork program|pork]], [[Jacob Springs beef program|beef]], [[Jacob Springs lamb program|lamb]] and occasionally [[Jacob Springs goat program|goat]] in a unique way and markets many of these animals through the locker trade.

For examples of [[butchering]] fees and yields see the [http://arapahoemeatco.com Arapahoe Meat Company website]

==Legal reasons==
US law provides for individuals to circumvent USDA processing requirements and use local custom meat processors if the animals are being processed for consumption their owners. This law exists to protect the large corporations that market meat from competition from smaller, local producers, processors and markets. The locker trade allows customers to circumvent this law by purchasing the animals live, and then paying for them to be processed.

==Advantages==
*Farmers are able to market their products direct to customers in large convenient units (whole animals) without a lot of marketing or handling meat
*individuals are able to gain access to local meats and bypass restrictive USDA meat processing laws
*Middle-men are excluded

==Disadvantages==
*a whole or half animal may be too much meat for some customers
*customers may need a chest freezer for the meat
*customers may not have as much variety as they would like because of the large volume of a single animal
*customers have to learn how to use all parts of the animal
*meat may not be as fresh if it takes a long time for customers to consume it

==Origin==
The locker trade is a by-product of arcane and restrictive laws regulating meat processing. These laws primarily benefit large corporate meat marketing companies by excluding small producers from the marketplace. We know of no data showing that non-USDA processed meats are less safe and much anecdotal evidence exists that USDA slaughter is actually responsible for more food-borne illnesses.

==Alternatives==
[[Herd Share Agreement|Herd shares]] such as the [[Meat CSA| Jacob Springs Farm Meat CSA]] provide a way for individuals to get more variety and smaller quantities through the same legal avenue that the locker trade provides.

==Examples of yield==

*a mature [[Colorado Mutle]](stabilized Mulefoot/Red Wattle cross) sow from [[Jacob Springs Farm]] with a hanging weight of 450 lbs yielded 243 packages of ground pork with an average weight of 1.12 lbs for a total of 272 lbs of meat. A yield of just over 60% meat to hanging weight.

*two fat pigs from Jacob Springs with an average hanging weight of resulted in the following:

**4 bellies with an average weight of
**4 spare ribs with an average weight of
**8 fresh hams with an average weight of
**63 packages of 2 pork chops each (medium thickness) with an average weight of
**16 shoulder roasts with an average weight of
**7 packages of 2 steaks
**8 packages of country style spare ribs
** packages of ground pork with an average weight of

==Cutting Preference Worksheet==

Beef Cutting Preferences Sheet
Indicate preferences with an X or a 👍 or ✅

For Chuck, Rump and Eye of Round
Do you want (choose one)
Lots of Roasts
Some Roasts
No Roasts - all ground beef

If you have roasts: Do you want (choose one)
Small roasts (2lb average)
Regular Roasts (~3 lbs)
Large Roasts
Some of each ________

For Ribeye, Loin and Sirloin choose one:
Steaks
Roasts and Steaks
Roasts (no steaks)

How thick do you like steaks? Choose one
Thin (3/4”)
Regular (1”)
Thick (1.25”)

Short Ribs (choose one)
Slab
Squares
Korean style (thin)
Burger

Brisket (choose one)
Yes
Burger

Select any:
Soup bones
Stew/cubed meat
Thinly sliced beef
Liver
Heart
Burger patties

===2024===

Cattle Sales
Beef #1
“Asia” and B Domingo 1/4 paid cash deposit $250 cut sheet sent

For Chuck, Rump and Eye of Round
Do you want (choose one)
Lots of Roasts
✅ Some Roasts
No Roasts - all ground beef

If you have roasts: Do you want (choose one)
✅ Small roasts (2lb average)
Regular Roasts (~3 lbs)
Large Roasts
Some of each ________

For Ribeye, Loin and Sirloin choose one:
✅ Steaks.
Roasts and Steaks
Roasts (no steaks)

How thick do you like steaks? Choose one
Thin (3/4”)
Regular (1”)
✅ Thick (1.25”)

Short Ribs (choose one)
✅ Slab.
Squares
✅ Korean style (thin)
Burger

Brisket (choose one)
✅ Yes.
Burger

Select any:
✅ Soup bones
✅ Stew/cubed meat
✅ Thinly sliced beef
✅ Liver
Heart
Burger patties

Jeff Haverkate HALF paid
Some Roasts,
Regular 3pb average
Steaks, 1"
Slab Short Ribs
Yes Brisket
Thinly Sliced & Liver. Stew meat is good too.

BEEF #3
Dylan Simcik 1/2 Cow - $400 deposit expect Venmo - cut sheet sent
Brittnye Potter 1/4 Cow Paid Venmo deposit $200 - cut sheet sent

Hey! Thank you so much

Could we get lots of roasts
Chuck preferred
Small & regular roasts

Roasts and steaks regular cut (sirloin if possible)

For ribs could we get burger

Brisket: yes

Select any:
Soup bones
Stew/cubed meat
Liver & heart

Please let me know if I answered properly 😅

When would we need to pick up?

Thank you!

Jessica Caouette 1/4 Cow - paid $200 - sent cut sheet
Beef Cutting Preferences Sheet -

For Chuck, Rump and Eye of Round
Do you want (choose one)
Lots of Roasts
X Some Roasts
No Roasts - all ground beef

If you have roasts: Do you want (choose one)
X Small roasts (2lb average)
Regular Roasts (~3 lbs)
Large Roasts
Some of each ________

For Ribeye, Loin and Sirloin choose one:
X Steaks.
Roasts and Steaks
Roasts (no steaks)

How thick do you like steaks? Choose one
Thin (3/4”)
X Regular (1”)
Thick (1.25”)

Short Ribs (choose one)
Slab.
Squares
Korean style (thin)
X Burger

Brisket (choose one)
X Yes.
Burger

Select any:
X Soup bones
X Stew/cubed meat
Thinly sliced beef
Liver
Heart
Burger patties

BEEF #2
Aaron Zauber 1/4 NO DEPOSIT needed - old friend sent cut sheet

Beef #3

Alexandra Davis 1/4 - paid sent cut sheet by Venmo

Hi Andre! This is Alexandra.

Some Roasts

Regular roasts

For Ribeye, Loin and Sirloin choose one: Steaks

How thick do you like steaks? Regular (1”) or Thick (1.25”)

Short Ribs (choose one) Slab.

Brisket (choose one) Yes.

Soup bones

Stew/cubed meat

Thinly sliced beef Liver Heart

Burger patties

Ulrike Romatschke 1/4 - paid

Sent cut sheet by Venmo

Beef Cutting Preferences Sheet -

Indicate what you want with a 👍 or ✅

For Chuck, Rump and Eye of Round
Do you want (choose one)
Lots of Roasts
Some Roasts 👍
No Roasts - all ground beef

If you have roasts: Do you want (choose one)
Small roasts (2lb average)
Regular Roasts (~3 lbs)👍
Large Roasts
Some of each ________

For Ribeye, Loin and Sirloin choose one:
Steaks. 👍
Roasts and Steaks
Roasts (no steaks)

How thick do you like steaks? Choose one
Thin (3/4”)👍
Regular (1”)
Thick (1.25”)

Short Ribs (choose one)
Slab.
Squares
Korean style (thin)👍
Burger

Brisket (choose one)
Yes. 👍
Burger

Select any:
Soup bones👍
Stew/cubed meat👍
Thinly sliced beef👍
Liver👍
Heart
Burger patties

Hassa 1/2 waived deposit cut sheet sent

Beef Cutting Preferences Sheet -

For Chuck, Rump and Eye of Round
Do you want (choose one)
Lots of Roasts
Some Roasts. 👍
No Roasts - all ground beef

If you have roasts: Do you want (choose one)
Small roasts (2lb average)
Regular Roasts (~3 lbs). 👍
Large Roasts
Some of each ________

For Ribeye, Loin and Sirloin choose one:
Steaks. 👍
Roasts and Steaks
Roasts (no steaks)

How thick do you like steaks? Choose one
Thin (3/4”)
Regular (1”)
Thick (1.25”). 👍

Short Ribs (choose one)
Slab. 👍
Squares
Korean style (thin)
Burger

Brisket (choose one)
Yes. 👍
Burger

Select any:
Soup bones. 👍
Stew/cubed meat. 👍
Thinly sliced beef
Liver. 👍
Heart. 👍
Burger patties

Locker trade

2024-12-16T00:10:34Z

Ahoussney: /* Examples of yield */

The '''locker trade''' is a business model consisting of raising animals (mainly cattle, lambs and pigs) to slaughter weight and selling them in wholes or halves to individuals.
Typically the farmer drops the animal off at a custom-slaughter butcher shop and the customer picks up the meat, cut and packaged for the freezer.

Customers pay the meat processor separately for their work to slaughter, butcher and wrap and freeze the meat (in a freezer or "meat locker") for long term storage.

Alternatively the customer may choose to have them prepared for a special meal or event - often as a whole roasted animal.

[[Jacob Springs Farm]] produces locker [[Jacob Springs pork program|pork]], [[Jacob Springs beef program|beef]], [[Jacob Springs lamb program|lamb]] and occasionally [[Jacob Springs goat program|goat]] in a unique way and markets many of these animals through the locker trade.

For examples of [[butchering]] fees and yields see the [http://arapahoemeatco.com Arapahoe Meat Company website]

==Legal reasons==
US law provides for individuals to circumvent USDA processing requirements and use local custom meat processors if the animals are being processed for consumption their owners. This law exists to protect the large corporations that market meat from competition from smaller, local producers, processors and markets. The locker trade allows customers to circumvent this law by purchasing the animals live, and then paying for them to be processed.

==Advantages==
*Farmers are able to market their products direct to customers in large convenient units (whole animals) without a lot of marketing or handling meat
*individuals are able to gain access to local meats and bypass restrictive USDA meat processing laws
*Middle-men are excluded

==Disadvantages==
*a whole or half animal may be too much meat for some customers
*customers may need a chest freezer for the meat
*customers may not have as much variety as they would like because of the large volume of a single animal
*customers have to learn how to use all parts of the animal
*meat may not be as fresh if it takes a long time for customers to consume it

==Origin==
The locker trade is a by-product of arcane and restrictive laws regulating meat processing. These laws primarily benefit large corporate meat marketing companies by excluding small producers from the marketplace. We know of no data showing that non-USDA processed meats are less safe and much anecdotal evidence exists that USDA slaughter is actually responsible for more food-borne illnesses.

==Alternatives==
[[Herd Share Agreement|Herd shares]] such as the [[Meat CSA| Jacob Springs Farm Meat CSA]] provide a way for individuals to get more variety and smaller quantities through the same legal avenue that the locker trade provides.

==Examples of yield==

*a mature [[Colorado Mutle]](stabilized Mulefoot/Red Wattle cross) sow from [[Jacob Springs Farm]] with a hanging weight of 450 lbs yielded 243 packages of ground pork with an average weight of 1.12 lbs for a total of 272 lbs of meat. A yield of just over 60% meat to hanging weight.

*two fat pigs from Jacob Springs with an average hanging weight of resulted in the following:

**4 bellies with an average weight of
**4 spare ribs with an average weight of
**8 fresh hams with an average weight of
**63 packages of 2 pork chops each (medium thickness) with an average weight of
**16 shoulder roasts with an average weight of
**7 packages of 2 steaks
**8 packages of country style spare ribs
** packages of ground pork with an average weight of

===2024===

Cattle Sales
Beef #1
“Asia” and B Domingo 1/4 paid cash deposit $250 cut sheet sent

For Chuck, Rump and Eye of Round
Do you want (choose one)
Lots of Roasts
✅ Some Roasts
No Roasts - all ground beef

If you have roasts: Do you want (choose one)
✅ Small roasts (2lb average)
Regular Roasts (~3 lbs)
Large Roasts
Some of each ________

For Ribeye, Loin and Sirloin choose one:
✅ Steaks.
Roasts and Steaks
Roasts (no steaks)

How thick do you like steaks? Choose one
Thin (3/4”)
Regular (1”)
✅ Thick (1.25”)

Short Ribs (choose one)
✅ Slab.
Squares
✅ Korean style (thin)
Burger

Brisket (choose one)
✅ Yes.
Burger

Select any:
✅ Soup bones
✅ Stew/cubed meat
✅ Thinly sliced beef
✅ Liver
Heart
Burger patties

Jeff Haverkate HALF paid
Some Roasts,
Regular 3pb average
Steaks, 1"
Slab Short Ribs
Yes Brisket
Thinly Sliced & Liver. Stew meat is good too.

BEEF #3
Dylan Simcik 1/2 Cow - $400 deposit expect Venmo - cut sheet sent
Brittnye Potter 1/4 Cow Paid Venmo deposit $200 - cut sheet sent

Hey! Thank you so much

Could we get lots of roasts
Chuck preferred
Small & regular roasts

Roasts and steaks regular cut (sirloin if possible)

For ribs could we get burger

Brisket: yes

Select any:
Soup bones
Stew/cubed meat
Liver & heart

Please let me know if I answered properly 😅

When would we need to pick up?

Thank you!

Jessica Caouette 1/4 Cow - paid $200 - sent cut sheet

BEEF #2
Aaron Zauber 1/4 NO DEPOSIT needed - old friend sent cut sheet

Beef #3

Alexandra Davis 1/4 - paid sent cut sheet by Venmo

Hi Andre! This is Alexandra.

Some Roasts

Regular roasts

For Ribeye, Loin and Sirloin choose one: Steaks

How thick do you like steaks? Regular (1”) or Thick (1.25”)

Short Ribs (choose one) Slab.

Brisket (choose one) Yes.

Soup bones

Stew/cubed meat

Thinly sliced beef Liver Heart

Burger patties

Ulrike Romatschke 1/4 - paid

Sent cut sheet by Venmo

Beef Cutting Preferences Sheet -

Indicate what you want with a 👍 or ✅

For Chuck, Rump and Eye of Round
Do you want (choose one)
Lots of Roasts
Some Roasts 👍
No Roasts - all ground beef

If you have roasts: Do you want (choose one)
Small roasts (2lb average)
Regular Roasts (~3 lbs)👍
Large Roasts
Some of each ________

For Ribeye, Loin and Sirloin choose one:
Steaks. 👍
Roasts and Steaks
Roasts (no steaks)

How thick do you like steaks? Choose one
Thin (3/4”)👍
Regular (1”)
Thick (1.25”)

Short Ribs (choose one)
Slab.
Squares
Korean style (thin)👍
Burger

Brisket (choose one)
Yes. 👍
Burger

Select any:
Soup bones👍
Stew/cubed meat👍
Thinly sliced beef👍
Liver👍
Heart
Burger patties

Hassa 1/2 waived deposit cut sheet sent

Beef Cutting Preferences Sheet -

For Chuck, Rump and Eye of Round
Do you want (choose one)
Lots of Roasts
Some Roasts. 👍
No Roasts - all ground beef

If you have roasts: Do you want (choose one)
Small roasts (2lb average)
Regular Roasts (~3 lbs). 👍
Large Roasts
Some of each ________

For Ribeye, Loin and Sirloin choose one:
Steaks. 👍
Roasts and Steaks
Roasts (no steaks)

How thick do you like steaks? Choose one
Thin (3/4”)
Regular (1”)
Thick (1.25”). 👍

Short Ribs (choose one)
Slab. 👍
Squares
Korean style (thin)
Burger

Brisket (choose one)
Yes. 👍
Burger

Select any:
Soup bones. 👍
Stew/cubed meat. 👍
Thinly sliced beef
Liver. 👍
Heart. 👍
Burger patties

Locker trade

2024-12-13T19:58:31Z

Ahoussney: /* 2024 */

The '''locker trade''' is a business model consisting of raising animals (mainly cattle, lambs and pigs) to slaughter weight and selling them in wholes or halves to individuals.
Typically the farmer drops the animal off at a custom-slaughter butcher shop and the customer picks up the meat, cut and packaged for the freezer.

Customers pay the meat processor separately for their work to slaughter, butcher and wrap and freeze the meat (in a freezer or "meat locker") for long term storage.

Alternatively the customer may choose to have them prepared for a special meal or event - often as a whole roasted animal.

[[Jacob Springs Farm]] produces locker [[Jacob Springs pork program|pork]], [[Jacob Springs beef program|beef]], [[Jacob Springs lamb program|lamb]] and occasionally [[Jacob Springs goat program|goat]] in a unique way and markets many of these animals through the locker trade.

For examples of [[butchering]] fees and yields see the [http://arapahoemeatco.com Arapahoe Meat Company website]

==Legal reasons==
US law provides for individuals to circumvent USDA processing requirements and use local custom meat processors if the animals are being processed for consumption their owners. This law exists to protect the large corporations that market meat from competition from smaller, local producers, processors and markets. The locker trade allows customers to circumvent this law by purchasing the animals live, and then paying for them to be processed.

==Advantages==
*Farmers are able to market their products direct to customers in large convenient units (whole animals) without a lot of marketing or handling meat
*individuals are able to gain access to local meats and bypass restrictive USDA meat processing laws
*Middle-men are excluded

==Disadvantages==
*a whole or half animal may be too much meat for some customers
*customers may need a chest freezer for the meat
*customers may not have as much variety as they would like because of the large volume of a single animal
*customers have to learn how to use all parts of the animal
*meat may not be as fresh if it takes a long time for customers to consume it

==Origin==
The locker trade is a by-product of arcane and restrictive laws regulating meat processing. These laws primarily benefit large corporate meat marketing companies by excluding small producers from the marketplace. We know of no data showing that non-USDA processed meats are less safe and much anecdotal evidence exists that USDA slaughter is actually responsible for more food-borne illnesses.

==Alternatives==
[[Herd Share Agreement|Herd shares]] such as the [[Meat CSA| Jacob Springs Farm Meat CSA]] provide a way for individuals to get more variety and smaller quantities through the same legal avenue that the locker trade provides.

==Examples of yield==

*a mature [[Colorado Mutle]](stabilized Mulefoot/Red Wattle cross) sow from [[Jacob Springs Farm]] with a hanging weight of 450 lbs yielded 243 packages of ground pork with an average weight of 1.12 lbs for a total of 272 lbs of meat. A yield of just over 60% meat to hanging weight.

*two fat pigs from Jacob Springs with an average hanging weight of resulted in the following:

**4 bellies with an average weight of
**4 spare ribs with an average weight of
**8 fresh hams with an average weight of
**63 packages of 2 pork chops each (medium thickness) with an average weight of
**16 shoulder roasts with an average weight of
**7 packages of 2 steaks
**8 packages of country style spare ribs
** packages of ground pork with an average weight of

===2024===

Cattle Sales
Beef #1
“Asia” and B Domingo 1/4 paid cash deposit $250 cut sheet sent

For Chuck, Rump and Eye of Round
Do you want (choose one)
Lots of Roasts
✅ Some Roasts
No Roasts - all ground beef

If you have roasts: Do you want (choose one)
✅ Small roasts (2lb average)
Regular Roasts (~3 lbs)
Large Roasts
Some of each ________

For Ribeye, Loin and Sirloin choose one:
✅ Steaks.
Roasts and Steaks
Roasts (no steaks)

How thick do you like steaks? Choose one
Thin (3/4”)
Regular (1”)
✅ Thick (1.25”)

Short Ribs (choose one)
✅ Slab.
Squares
✅ Korean style (thin)
Burger

Brisket (choose one)
✅ Yes.
Burger

Select any:
✅ Soup bones
✅ Stew/cubed meat
✅ Thinly sliced beef
✅ Liver
Heart
Burger patties

Jeff Haverkate HALF paid
Some Roasts,
Regular 3pb average
Steaks, 1"
Slab Short Ribs
Yes Brisket
Thinly Sliced & Liver. Stew meat is good too.

BEEF #3
Dylan Simcik 1/2 Cow - $400 deposit expect Venmo - cut sheet sent
Brittnye Potter 1/4 Cow Paid Venmo deposit $200 - cut sheet sent
Jessica Caouette 1/4 Cow - paid $200 - sent cut sheet

BEEF #2
Aaron Zauber 1/4 NO DEPOSIT needed - old friend sent cut sheet

Beef #3

Alexandra Davis 1/4 - paid sent cut sheet by Venmo

Hi Andre! This is Alexandra.

Some Roasts

Regular roasts

For Ribeye, Loin and Sirloin choose one: Steaks

How thick do you like steaks? Regular (1”) or Thick (1.25”)

Short Ribs (choose one) Slab.

Brisket (choose one) Yes.

Soup bones

Stew/cubed meat

Thinly sliced beef Liver Heart

Burger patties

Ulrike Romatschke 1/4 - paid

Sent cut sheet by Venmo

Beef Cutting Preferences Sheet -

Indicate what you want with a 👍 or ✅

For Chuck, Rump and Eye of Round
Do you want (choose one)
Lots of Roasts
Some Roasts 👍
No Roasts - all ground beef

If you have roasts: Do you want (choose one)
Small roasts (2lb average)
Regular Roasts (~3 lbs)👍
Large Roasts
Some of each ________

For Ribeye, Loin and Sirloin choose one:
Steaks. 👍
Roasts and Steaks
Roasts (no steaks)

How thick do you like steaks? Choose one
Thin (3/4”)👍
Regular (1”)
Thick (1.25”)

Short Ribs (choose one)
Slab.
Squares
Korean style (thin)👍
Burger

Brisket (choose one)
Yes. 👍
Burger

Select any:
Soup bones👍
Stew/cubed meat👍
Thinly sliced beef👍
Liver👍
Heart
Burger patties

Hassa 1/2 waived deposit cut sheet sent

Beef Cutting Preferences Sheet -

For Chuck, Rump and Eye of Round
Do you want (choose one)
Lots of Roasts
Some Roasts. 👍
No Roasts - all ground beef

If you have roasts: Do you want (choose one)
Small roasts (2lb average)
Regular Roasts (~3 lbs). 👍
Large Roasts
Some of each ________

For Ribeye, Loin and Sirloin choose one:
Steaks. 👍
Roasts and Steaks
Roasts (no steaks)

How thick do you like steaks? Choose one
Thin (3/4”)
Regular (1”)
Thick (1.25”). 👍

Short Ribs (choose one)
Slab. 👍
Squares
Korean style (thin)
Burger

Brisket (choose one)
Yes. 👍
Burger

Select any:
Soup bones. 👍
Stew/cubed meat. 👍
Thinly sliced beef
Liver. 👍
Heart. 👍
Burger patties

Locker trade

2024-12-13T15:40:28Z

Ahoussney: /* Examples of yield */

The '''locker trade''' is a business model consisting of raising animals (mainly cattle, lambs and pigs) to slaughter weight and selling them in wholes or halves to individuals.
Typically the farmer drops the animal off at a custom-slaughter butcher shop and the customer picks up the meat, cut and packaged for the freezer.

Customers pay the meat processor separately for their work to slaughter, butcher and wrap and freeze the meat (in a freezer or "meat locker") for long term storage.

Alternatively the customer may choose to have them prepared for a special meal or event - often as a whole roasted animal.

[[Jacob Springs Farm]] produces locker [[Jacob Springs pork program|pork]], [[Jacob Springs beef program|beef]], [[Jacob Springs lamb program|lamb]] and occasionally [[Jacob Springs goat program|goat]] in a unique way and markets many of these animals through the locker trade.

For examples of [[butchering]] fees and yields see the [http://arapahoemeatco.com Arapahoe Meat Company website]

==Legal reasons==
US law provides for individuals to circumvent USDA processing requirements and use local custom meat processors if the animals are being processed for consumption their owners. This law exists to protect the large corporations that market meat from competition from smaller, local producers, processors and markets. The locker trade allows customers to circumvent this law by purchasing the animals live, and then paying for them to be processed.

==Advantages==
*Farmers are able to market their products direct to customers in large convenient units (whole animals) without a lot of marketing or handling meat
*individuals are able to gain access to local meats and bypass restrictive USDA meat processing laws
*Middle-men are excluded

==Disadvantages==
*a whole or half animal may be too much meat for some customers
*customers may need a chest freezer for the meat
*customers may not have as much variety as they would like because of the large volume of a single animal
*customers have to learn how to use all parts of the animal
*meat may not be as fresh if it takes a long time for customers to consume it

==Origin==
The locker trade is a by-product of arcane and restrictive laws regulating meat processing. These laws primarily benefit large corporate meat marketing companies by excluding small producers from the marketplace. We know of no data showing that non-USDA processed meats are less safe and much anecdotal evidence exists that USDA slaughter is actually responsible for more food-borne illnesses.

==Alternatives==
[[Herd Share Agreement|Herd shares]] such as the [[Meat CSA| Jacob Springs Farm Meat CSA]] provide a way for individuals to get more variety and smaller quantities through the same legal avenue that the locker trade provides.

==Examples of yield==

*a mature [[Colorado Mutle]](stabilized Mulefoot/Red Wattle cross) sow from [[Jacob Springs Farm]] with a hanging weight of 450 lbs yielded 243 packages of ground pork with an average weight of 1.12 lbs for a total of 272 lbs of meat. A yield of just over 60% meat to hanging weight.

*two fat pigs from Jacob Springs with an average hanging weight of resulted in the following:

**4 bellies with an average weight of
**4 spare ribs with an average weight of
**8 fresh hams with an average weight of
**63 packages of 2 pork chops each (medium thickness) with an average weight of
**16 shoulder roasts with an average weight of
**7 packages of 2 steaks
**8 packages of country style spare ribs
** packages of ground pork with an average weight of

===2024===

Cattle Sales

BEEF #1
Dylan Simcik 1/2 Cow - $400 deposit expect Venmo - cut sheet sent
Brittnye Potter 1/4 Cow Paid Venmo deposit $200 - 770-561-8197 cut sheet sent
Jessica Caouette 1/4 Cow - paid $200 - sent cut sheet

BEEF #2
Aaron Zauber 1/4 NO DEPOSIT needed - old friend sent cut sheet

“Asia” and B Domingo 1/4 paid cash deposit $250 cut sheet sent

Beef Cutting Preferences Sheet -

Indicate what you want with a 👍 or ✅

For Chuck, Rump and Eye of Round
Do you want (choose one)
Lots of Roasts
✅ Some Roasts
No Roasts - all ground beef

If you have roasts: Do you want (choose one)
✅ Small roasts (2lb average)
Regular Roasts (~3 lbs)
Large Roasts
Some of each ________

For Ribeye, Loin and Sirloin choose one:
✅ Steaks.
Roasts and Steaks
Roasts (no steaks)

How thick do you like steaks? Choose one
Thin (3/4”)
Regular (1”)
✅ Thick (1.25”)

Short Ribs (choose one)
✅ Slab.
Squares
✅ Korean style (thin)
Burger

Brisket (choose one)
✅ Yes.
Burger

Select any:
✅ Soup bones
✅ Stew/cubed meat
✅ Thinly sliced beef
✅ Liver
Heart
Burger patties

Jeff Haverkate HALF paid
Some Roasts,
Regular 3pb average
Steaks, 1"
Slab Short Ribs
Yes Brisket
Thinly Sliced & Liver. Stew meat is good too.

Beef #3

Alexandra Davis 1/4 - paid sent cut sheet by Venmo

Hi Andre! This is Alexandra.

Some Roasts

Regular roasts

For Ribeye, Loin and Sirloin choose one: Steaks

How thick do you like steaks? Regular (1”) or Thick (1.25”)

Short Ribs (choose one) Slab.

Brisket (choose one) Yes.

Soup bones

Stew/cubed meat

Thinly sliced beef Liver Heart

Burger patties

Ulrike Romatschke 1/4 - paid

Sent cut sheet by Venmo

Beef Cutting Preferences Sheet -

Indicate what you want with a 👍 or ✅

For Chuck, Rump and Eye of Round
Do you want (choose one)
Lots of Roasts
Some Roasts 👍
No Roasts - all ground beef

If you have roasts: Do you want (choose one)
Small roasts (2lb average)
Regular Roasts (~3 lbs)👍
Large Roasts
Some of each ________

For Ribeye, Loin and Sirloin choose one:
Steaks. 👍
Roasts and Steaks
Roasts (no steaks)

How thick do you like steaks? Choose one
Thin (3/4”)👍
Regular (1”)
Thick (1.25”)

Short Ribs (choose one)
Slab.
Squares
Korean style (thin)👍
Burger

Brisket (choose one)
Yes. 👍
Burger

Select any:
Soup bones👍
Stew/cubed meat👍
Thinly sliced beef👍
Liver👍
Heart
Burger patties

Hassa 1/2 waived deposit cut sheet sent

Beef Cutting Preferences Sheet -

For Chuck, Rump and Eye of Round
Do you want (choose one)
Lots of Roasts
Some Roasts. 👍
No Roasts - all ground beef

If you have roasts: Do you want (choose one)
Small roasts (2lb average)
Regular Roasts (~3 lbs). 👍
Large Roasts
Some of each ________

For Ribeye, Loin and Sirloin choose one:
Steaks. 👍
Roasts and Steaks
Roasts (no steaks)

How thick do you like steaks? Choose one
Thin (3/4”)
Regular (1”)
Thick (1.25”). 👍

Short Ribs (choose one)
Slab. 👍
Squares
Korean style (thin)
Burger

Brisket (choose one)
Yes. 👍
Burger

Select any:
Soup bones. 👍
Stew/cubed meat. 👍
Thinly sliced beef
Liver. 👍
Heart. 👍
Burger patties

Sausage making

2024-12-11T22:39:01Z

Ahoussney: /* Breakfast Sausage */

'''Sausage Making''' is a field of [[butchery]] that adds value to ground meat.

Our experience is that 1.25% salt is perfect for most sausage recipes. 1.5 is ok for sausages intended to be eaten with bread, buns or rice Etc.

==Breakfast Sausage==

*20 lbs of pork ~35% fat
*0.25 lbs Salt (1.25%)
*1 fl oz chopped fresh sage
*1 fl oz oregano
*1 fl oz dried garlic
*1 fl oz dried onion
*0.38 lb sugar (6 oz or 175 gm)
*apple sauce
*Sriracha

*Use parchment paper and extrude the mix onto a sheet tray and freeze.
*cut frozen into regular lengths
*wrap in cling film then paper then to freezer

*try orange zest in the recipe

==Italian Sausage==

Ingredients
2000 g pork shoulder about 4.4 lbs
26 g kosher salt about 1.5 Tbsp
4 g black pepper about 2 tsp, coarsely ground
4 g sugar about 1 tsp
10 g whole fennel seed
3 g parsley
2 g cumin
1 g fennel pollen about 1/2 tsp; omit if you don't have it
1 g oregano about 1.5 tsp
1.5 g basil about 1 heaping tsp
118 g dry white wine 1/2 cup; cold; or cold drinking water
Instructions
Grind the meat through ⅜” (10 mm) plate.
Add the spices, wine or water, and mix well, until the mixture becomes sticky.
Stuff into 28 - 36 mm hog casings and tie into 5” (12 cm) links.
If not cooking immediately, refrigerate, or vacuum seal and freeze for up to 3 months.
Cook before serving. Best pan-fried, grilled or air-fried.
Notes
For Medium Hot Italian Sausage add 4 g (2 tsp) cayenne pepper
For Hot Italian Sausage add 8 g (4 tsp) cayenne pepper
Code of Federal Regulations permits Italian Sausage to also include the following:
Other spices such as anise and paprika
Red or green peppers, or both
Dehydrated or fresh onions, garlic, and parsley
As well, the Code permits that Italian Sausage be made with beef, veal or a beef and veal combination.
Nutrition
Calories: 164kcal | Carbohydrates: 1g | Protein: 20g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 68mg | Sodium: 918mg | Potassium: 374mg | Fiber: 1g | Sugar: 1g | Vitamin A: 22IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 2mg

==Hot Dogs==
[[Jacob Springs Farm]] has been experimenting with making hotdogs as a way to use [[organ meats]] and blood that is in less demand from customers.

There seems to be some shame on the part of manufacturers in admitting that they are using these ingredients in hot dogs - however organ meats are wonderful, nutrient dense, tasty and underutilized (i.e. [[No such thing as waste|wasted]]) Companies should be as proud of using organ meats as they are of including recycled materials and having environmentally friendly products.

Little information seems to be available about how to include organ meats in a hot dog recipe

===Reverse engineering the Hot Dog recipe===
Drawing on the following recipes we can make some conclusions about what makes a good hot dog recipe:

[http://www.seriouseats.com/recipes/2014/03/ryann-farr-new-york-style-hot-dog-recipe.html Ryan Farr's NY Style Hot Dogs] is oddly exact:

*949 grams boneless lean beef such as neck, plate, or shank, cut into 1-inch cubes
*137 grams beef fat, cut into 1-inch cubes
*23 grams fine sea salt
*10 grams paprika
*5 grams granulated garlic
*4 grams coarsely ground black pepper
*3 grams onion powder
*1 gram Cure #1
*230 grams crushed ice
*20 feet of rinsed sheep casings

Meat (beef) is ~70% of total of which 87.5% is lean and 12.5% fat (low end of recipes listed)
Spices are 1.6% of total
Salt is 1.7% of total
Ice is ~17% of total

Two other recipes at [lets-make-sausage.com] give us other information:

===Technique===
*Grind fine - grind twice?
*keep that meat COLD - use up to 20% water ice
*stuff and single twist - can triple up after
*Smoke low and not too long
*finish in warm water to cook and cold water to arrest
*Remove casings

===Hot Dog companion: use the same recipe for bologna!===

===Conclusion: Recipe Matrix for Hot Dogs===

Here's how to make your own hot dog recipe based on what you have on hand.

<htmltag tagname= "iframe" src="https://docs.google.com/spreadsheets/d/1Oqhm6yIjhxR63wfBmNjCCt53vxTBfc71f4flxKd23PY/pubhtml" frameborder="0" width="960" height="569" allowfullscreen="true" mozallowfullscreen="true" webkitallowfullscreen="true"> </htmltag>

to see notes on [[Jacob Springs Farm]]'s adventures in making hotdogs see [[JacobSpringsFarm:Value added log]]

==Preparing your own sausage casings==
This is a messy, but satisfying job - however it is difficult to get consistent results comparable to professionally done casings.

The [[FAO]] has an [http://www.fao.org/docrep/003/x6556e/x6556e03.htm excellent guide] to preparing casings.

==Buying sausage casings==

Comparing suppliers and types of sausage casing

*[http://www.alliedkenco.com/ Allied Kenco] "we cater to the home butcher" - seems to be a good place to get smaller quantities and good information on sausage casings

*[http://www.butcher-packer.com Butcher & Packer] potentially the best prices on bulk purchase of items without having to make a phone call

*[http://dewied.com/ de Wied] "making a 'strong case' for sausages" - have to call in

*[http://www.texastastes.com/ Heinsohn's Country Store] - good accessories

*[http://www.onestopjerkyshop.com One Stop Jerky Shop]

*[http://thesausagemaker.com Sausage maker]

Bacon

2024-12-11T20:50:33Z

Ahoussney: /* Ham Brine Recipe */

== Bacon Dry Rub Recipe ==
16.62+

16.92 LBS BELLY

8 hands full of salt
8 hands full of sugar
4 tablespoons each of
black pepper
cloves
and 1 tables spoon of star anise

===Ham Brine Recipe===
*6% salt
*2% Sugar
*Black Pepper and Cloves - 8 teaspoons of each for 45kg pork

I did 38 lbs

*brine 4 days
*smoke 12 hours to internal temp of 140F
*Slice

14.78 pounds

==Pancetta Experiment==
*3% salt
*1.5% sugar
*0.1% black pepper
*0.04% cloves
*0.04% nutmeg

In practice this is basically mix Salt and sugar 2:1 sprinkle in some black pepper, clove and nutmeg and then cover the pork in as much as will stick.

Carnitas

2024-12-10T19:39:24Z

Ahoussney: /* Carnitas Proto recipe */

==Carnitas Proto recipe==

#Meaty Joints of Pork - 100 lbs
#Lard to cover - 3 large sauce pans OR the big copper cauldron
#Add 1 gallon Orange Juice and 2 litres Mexican Coke
#Simmer 4 hours or overnight
#Skim or strain out Extra Lard
#Shred 20 lbs of white or yellow onions
#Sautee in carnitas lard skimmed from above
#Add smoked chilis salt and oregano
#Add 1.25% Salt (1.25 lbs)
#Strain out Extra Lard

Pack 1 lb for $15 - add about 1 extra oz to account for excess lard - much easier to package if you let it cool down first

Expect about 70 x 1 lb packages lbs of finished product - more if the animal isn't so fat.

Make into pork green Chili by adding tomatillos, crushed tomatoes and green chili peppers
12 oz of carnitas plus 8 oz of Green chili of $16

Carnitas

2024-12-10T19:38:50Z

Ahoussney:

==Carnitas Proto recipe==

#Meaty Joints of Pork - 100 lbs
#Lard to cover - 3 large sauce pans OR the big copper cauldron
#Add 1 gallon Orange Juice and 2 litres Mexican Coke
#Simmer 4 hours or overnight
#Skim or strain out Extra Lard
#Shred 20 lbs of white or yellow onions
#Sautee in carnitas lard skimmed from above
#Add smoked chilis salt and oregano
#Add 1.25% Salt (1.25 lbs)
#Strain out Extra Lard
# Vacuum Pack 1 lb for $15 - add about 1 extra oz to account for lard

Expect about 70 x 1 lb packages lbs of finished product - more if the animal isn't so fat.

Make into pork green Chili by adding tomatillos, crushed tomatoes and green chili peppers
12 oz of carnitas plus 8 oz of Green chili of $16

Carnitas

2024-12-09T20:28:11Z

Ahoussney: /* Carnitas Proto recipe */

==Carnitas Proto recipe==

#Meaty Joints of Pork - 100 lbs
#Lard to cover - 3 large sauce pans OR the big copper cauldron
#Add 1 gallon Orange Juice and 2 litres Mexican Coke
#Simmer 4 hours or overnight
#Skim or strain out Extra Lard
#Shred 20 lbs of white or yellow onions
#Sautee in carnitas lard skimmed from above
#Add smoked chilis salt and oregano
#Add 1.25% Salt (1.25 lbs)
#Strain out Extra Lard
# Vacuum Pack 1 lb for $15 - add about 1 extra oz to account for lard

Expect about 70 x 1 lb packages lbs of finished product - more if the animal isn't so fat.

Make into pork green Chili by adding tomatillos, crushed tomatoes and green chili peppers