For Better or Wurst
March 30, 2016, 10:29 pm
Filed under: March 2016 | Tags: , , , , ,

cheddar wurst

March 30, 2016

Monday was a cold wet day. I decided it would be a good time to make a few batches of sausage and smoked items. Today is Thursday and I am finally finishing those tasks. I over extended myself a little! I think it is worth it. The Cheddar wurst in the photo tasted real good with a bowl of soup today at lunchtime.

It wouldn’t have been so bad, this week, but I should have just picked one favorite thing. I could have made that one product, cleaned up and waited until next time. Nope! I made five different things. Each thing required a different cook and smoke cycle time. It’s fun for me…and it’s a darn good thing!

Today, as I was finishing up a batch of snack sticks, my wife came out to check on me. Maybe she came out to take pity on me, I’m not sure. She pitched in and helped wrap and bag up all the lunch meat. Then she jumped right in to the day’s clean up job. By the time I was pulling the cooked snacks out of the smokehouse, she was turning off the water in the big sink. The work was done. The clean up was done. I guess she did marry me for better or wurst!

Homemade Ham
January 18, 2016, 5:24 pm
Filed under: January 2016, Uncategorized | Tags: , , , , ,

ham 001

January 18, 2016

Winter is whooping our butts right now. The snow is over my boots on the flat and up past my hips where it has drifted. Not bad for a storm that rolled in yesterday afternoon…when the ground was bare! Last week we got a day or two of winter too. I spent that time working in the slaughterhouse. We cut some of our pork for family. This load of smoked meat is from the efforts of that day.

The meat was all smoked with apple wood. It imparts a light smoke with great flavor. I prefer hickory with pork, but one of my family members likes it lighter. I accomplished this with apple wood and everyone has been happy. The bacon and hams taste great. The color was the only thing effected by the lighter smoke.

I cured these hams and bacons with “Morton’s Tender Quick ” and “Morton’s Sugar Cure”. I rub the bacons liberally with the sugar cure. I also de-bone the hams and rub them inside and out. Next I make a liquid, by following the directions on the Tender Quick bag. This liquid I inject into the thick meat on the shoulder ends of the bacons. I also inject the hams in each piece every two or three inches. I use a brine needle also known as a marinate needle and syringe.

Once the meat has been rubbed and injected, I place it in a plastic container and cover it with the remainder of the liquid Tender Quick. I next mix up a little more liquid using Sugar Cure and water, enough to cover the meat. I place a loose lid on the container and leave it cure for seven days.

After the week has passed, I rinse the meat with cold water. I then hang it on my racks and smoke and cook it. The bacon gets smoked and cooked to an internal temperature of 140 degrees F. The hams, the beef tongue you see and the lunch meat chunks of ham all get smoked and cooked to an internal temperature of 155 degrees F

Having the ability to do this at home is an awesome thing. I enjoy doing it and many of our farm’s guest enjoy eating the “fruits” of my labor. Home made ham with fresh eggs is a great breakfast. A slice of our bacon on top of a grass fed cheeseburger…yum! I love my country life 🙂