Filed under: October 2017 | Tags: grandma, home cured ham, homemade, pantry, smokehouse
October 28, 2017
The harvest time is upon us, in fact, its waning. Lots of woodland creatures are busy gathering the last of their winter stores. We keep working towards a full pantry ourselves. This smoked meat will provide many meals. It is made from our hogs slaughtered and processed here on the farm. The smokehouse ran for over twelve hours, but it was worth it.
We make our hams boneless. They cure well and taste wonderful. I de-bone them then inject a salt brine into thick parts. Next they soak in that same sugar/salt brine mixture for 6 or 7 days. I then roll and tie them with string. Once they are tied, I place them in the cotton nets seen in the photo above. The netting helps them congeal as they smoke and cook. This makes for a very nice product. They are very tasty too.
As I look around the farm, I am pleased with what I see. The compost has all been spread on the fields, making room for the coming winter manure. The farm equipment has been cleaned , lubricated and stored for the winter. The bull and ram are in with their respective ladies, the woodshed is full and the speltz are up and growing well.
The animals graze the last of our pastures. It was a great grazing year, with timely rains and fertile soil. The autumn leaves are in their finest color, though many have fallen from the trees. Winter is knocking. Soon, a blanket of white will greet us, but until then, we will continue to make ready.
A long time ago, my grandma read me a story about “The ant and the grasshopper”. I will never forget her telling me, “Be like the ant. Stay busy. Work hard and prepare for the coming storm”. I follow that advice. It gives me a great feeling and peace of mind. Thanks grandma Rice for setting the example and showing us all the way.
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