Difference between revisions of "JacobSpringsFarm:Value added log"

Revision as of 00:54, 11 March 2016

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

Tuesday March 8, 2016

We have a large team this week - 2 woofers from france, Ashley U, Andre, - some help from patrick, lauren, joe.

Thawed and grinded 2x all remaining frozen organs for hot dogs - kidneys, livers and hearts as well as tongue from beef lamb and pork.

Butchering Peach - made some interesting discoveries - paralyzed due to .22 round hitting spinal cavity - liquifying between 5 & 6 vertebrae. Pale meat in small amount of interior muscles of both rear legs - fluid buildup in hind legs - lymphatic fluid? yellowish, clear and salty.