JacobSpringsFarm:Value added log

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Thursday March 10, 2016

Canned 8 pints of stock - 2 tablespoons of salt and 1 whole head of garlic. - best flavor yet!


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

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.

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