Difference between revisions of "JacobSpringsFarm:Value added log"

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On Monday and Tuesday of this week Andre and Wwoofer Ryan Mercer prepared ~25 jars of soft lard with leftovers from CSA pork.  
 
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.  
 
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)
+
*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"
 
*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.  
 
*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.  

Revision as of 19:39, 30 June 2016

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.

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.