Christmas ham brined in celery juice powder for cure.

16oz salt
8oz honey (home harvested)
8oz brown sugar
1oz
Celery juice powder
8lb fresh pork leg (home slaughter)

My pork was still frozen so I didn’t inject the brine right away. Brined min 1 day for every 2lb of meat plus an extra day because it was frozen when I started. I then forgot to revisit injecting the brine afterwards, so that was a mistake because the cure didn’t fully penetrate.

Cut crosshatch in fat cap. Slathered a coat of glaze.
Cooked in oven in bag at 325 until internal temp reached 130. Folded down bag and began glaze every 5 mins.

Glaze was 1 part pan drippings, 1 part honey, 1 healthy tablespoon of Koops Arizona heat mustard

Little pig got his hip dislocated in the pig pile, so rather than let him get pushed around and suffer we put him in the freezer.

He was rather small 5 month old American guinea hog, so he mostly went to sausage. Perfect opportunity to give my new Walton’s 11 stuffer a go.

2 batches of this recipe as base and added some onion and garlic pwd as well as dash of mace. Used 32mm natural hog casings. It’s more breakfast sausage flavor than a traditional brat

My meat block was from all parts of the animal. Shoulder, belly, loin, rear.

5-lbs ground pork, fine grind
4-tsp sugar
1-tbsp ground coriander
1-tbsp ground sage
1-tsp paprika
1-tsp cayenne pepper
2-tsp dried rosemary
1-tbsp dry mustard
1-tsp pepper
1-tsp nutmeg
5-tsp salt

Saturday was a good day out on the lake with my son and some friends

No action on the jigs, but our group was able to take home 9 northern off the tip ups.

Was given an antique honey extractor just in time for late summer harvest.

Derusted, painted, and coated with epoxy.

Had one really productive hive this year that I was able to split and still pull 6-7 gal of honey.

I’ve been sand bagging these forums for a while from Beaver Dam, WI. Hog processing is starting soon so its time got get active and put the information to use. I’ve done some domestic rabbit butchering before and harvested some deer, which produced the usual products. I’m very interested in getting into traditional meat preservation.

New life on the homestead over the weekend. I see lots of delicious things in their future.

4 of their cousins are ready to be processed once the nights cool a bit more.

calldoctoday Over the summer I picked up a 20qt univex planetary type mixer for around $70 that needed some repairs. I have the variable speed pulleys reconditioned and still need to put the new bowl lift housing on, but once I have that going it will be my primary mixer and has #12 grinder attachment. I’ll be sure to report on how well it performs, but wifey has higher priority on getting our second bathroom finished first.

twilliams said in What's your next Meat Project?:

50lbs down 100lbs to go, supreme pizza, Parmesan garlic, blue ribbon, Sheboygan.

That looks like a real good start!

I’m just really impressed with how much the Walton’s team interacts with the customer and not only seeks out their input to make their store better, but actually tries their suggestions.

Dr_Pain

Tex_77 This is how it will really go down:

Austin Jonathon as far as the down votes discussion…Think about the placement of it and how you scroll on a mobile device. Maybe there should be a confirmation after down vote or move the button not on the sides of the window.

PapaSop beans and tomatoes seem to be most different for me comparing garden fresh vs the grocery store

@matt-westerhaus I’ve got 5 kids and experience tells me that you must have cleaned up at least half the mess before you took the pic. LOL

PapaSop said in Freezer purge.:

Did a mod on my table so the suction cups would hold. What a difference!

Did you put the legs of the table in PVC? I assume that is for raising the surface…thats a sweet #MEATHACK if I ever saw one!

Austin It is nice to hear your hesitancy and disclaimers about pricing going up. As Jonathon said, we have been warned and, yes, this is not a surprise. I am not offended by Walton’s slight price increases, I am however offended by other companies increases which appear to be taking advantage of the consumer and make me think flagrant foul. As a consumer I appreciate the warnings that prices will be going up soon, but establishments that sneak prices up become places I patron less frequently.

It takes a a considerable amount of time and thought to put out meaningful posts and replies to get to #memberrewards level. You have definitely earned these rewards! Thanks for your sacrifices, calldoctoday, zbigjeff, HerbcoFood, johnsbrewhouse and all you have done to help our community grow in number and knowledge!

Jonathon HAHAHA You can join any Orange team you like. It must have been Russian hackers again, quit spreading disinformation

zbigjeff said in Freezer purge.:

Bob Stehlik PapaSop Bob, are you sure you want pictures of Popasop doing his victory dance or whatever else he does?

This has me thinking of popasop doing the “wow you can really dance” video like Jonathon had posted