JacobSpringsFarm:Value added log

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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
  • 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:

  1. 50% Jacob Springs Farm whole wheat flour, 50% semolina
  2. 40% Jacob Springs Farm WW, 40% semolina, 20% all purpose flour
  3. 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 [(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 [[1]] 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