I’ve talked about our goal of teaching the horses to pack and drive. I haven’t put a lot of energy into it just as opportunities arise. Yesterday evening while putting horses and sheep back in their separate pastures another opportunity arose.
The lead rope isn’t tied to her just laid on her back. The horses had been on the house yard for the day taking advantage of me not mowing. Ever. The ewe and her lambs were let out too. When we brought the horses back we played a little.
Shennen is getting comfortable with new stuff and situations. The lead rope on her back is weird but things will definitely get weirder as I save for actual packing bags and harness.
August marks one year of being single mom again and living with a single income and savings. Anyone who’s had to make that transition can attest all “fun” stuff gets put on hold.
On a side note if anyone knows of miniature horse gear for cheap or free we’re in the market.
One of my biggest evolutionary steps of cooking on this farm was in the form of Frank and Squeak. I’d never owned or even spent much time with pigs before these two but as many of us are I was/am a believer that bacon goes with EVERYTHING.
A conversation this week has had me thinking about the journey of growing bacon from the ground up. All pork for that matter and the health benefits of growing your own food. Mainly speaking it’s a whole lot of exercise to get the bacon from the piglet to the table.
I quickly learned the fastest way to a pigs heart is a good beer. Squeak like myself loved a good porter and made it clear whenever I got out of the car with a six pack. Frank on the other hand didn’t care for the dark beer and preferred a lager (particularly Hamm’s – no pun intended).
The couple of times they got out of their pen or needed some hands on attention all I needed was a bottle of their favorite beer and they would heel like well trained retrievers. It was quite fun.
Squeak was meant to be kept for breeding more pork each year but after a year of watching her grow I decided she wasn’t the best suited for the job so my search for a new pig for compounding chops and bacon continues.
I don’t think I’ve ever met so many disagreements as when it comes to talking about homegrown bacon being healthier than the highly processed counterpart you get at the store.
Bacon in general gets a bad rap for being unhealthy, no matter where you get it from. I always sat in content with the knowledge of how much work and time spent outside no matter the weather when it came to measuring the health benefits of growing food, even bacon.
Low and behold though bacon really doesn’t deserve such a bad rep. I borrowed a couple of screenshots to emphasize my point. I’ll provide a link below also so you can check the references like I did to make sure the article was a creditable source. You can’t just believe everything you read online. Right?
What’s even better about bacon is the quality of the fat. Yeah, who’d think it?!
I think the hams were my favorite part of the whole experience of raising pork from the ground up.
Thanks to a couple of University websites and a couple of YouTube videos I learned the art of curing hams “country style”. This is done by rubbing the hams with salts until they can’t absorb anymore, leaving a thick layer on by wrapping the ham in brown paper and hanging them in a cool shed/spot for a couple of months. I converted what used to be my garden shed into a larder because it’s location keeps it extra cool and even temperature without much help. I used the same bags that I cover deer with it’s much like a cheese cloth to hang the hams.
After a couple of months the brown paper is taken off a new bag is used to hang it from the rafters for what’s called a “summer sweat”. The hams are very dry at this point which helps with mold and the salt keeps the pests away. It’s pretty fascinating to learn how people used to do things before refrigeration.
When it’s time for smoking, the ham is soaked for 12-36hrs to get the extra saltiness out. The below picture is a ham ready for smoking. It’s not the most beautiful thing.
After about 48hrs of low smoking the ham looks delicious!
I use a charcoal smoker which means checking on it regularly. After smoking two hams some bacon and summer sausage for Christmas I think I lost all the weight that I ended up putting back on from eating over the holidays! Nice trade off if you ask me.
A true summer sausage is left to hang for a few days to ferment before it’s smoked to perfection. I could post a chapter on pork alone so I’ll leave you here with some mouth watering pictures of bacon and summer sausage until I get another chance to sit down and share some more.
It’s 8:30am on a Saturday and after some awesome homegrown bacon and eggs it’s time to go play!
What do you think, is homegrown healthier or is it just the health benefits of exercise and being outdoors raising food which evens up the score?
Either way I can’t wait to bring home the bacon (and all the other porky parts) and start the journey again.
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