Bacon and ham in the new smoke house!
Once again, Fred turned a junk item into a very good smoke house. We have it fired up for the first time today and are about to shut her down. A good eight hours of heat is all it takes. Caleb cut us a chunk off of the ham to taste and it was super delicious! It’s way better than the other method which I have always liked.
Gas fired smoke house made from a broken freezer.
This should be easy for anyone to make. Soon we will be doing Polish Sausage and Hot Dogs. We never stop learning new things on the farm and it’s never boring. Fred is working off the farm today and I can’t wait for him to taste test this meat.
Close up, can you smell it?
In the house I have started cooking the pork for Clayton and Angelica’s groom supper meal. My plan is to cook it on low heat over night. Anyone who knows me well, knows I change my plans all the time, but so far, so good. I’ve got two roasters going with 36 pounds of meat between them. Planning on feeding an army and their families!! Counting down the days till the wedding this weekend. God is good and we are thankful for His blessings.
Alan Ferber and my handsome husband Fred.
I love knowing where our meat comes from and what the livestock ate as well as how it was cared for. Supper is in the oven and that is a home-raised organic chicken. We recently bought in 100 meat birds again and they will also be fed 100% organic feed. You can really taste the difference, either that or I imagine it. We are so thankful for our organic farm family friends, The Fonders as well as Alan and Lynda Ferber who patiently teach us how to process meat.
Our meat birds came in several weeks ago and are doing well.
Fred making ready for a first trial run on our “new” 100 pound stuffer.
The stuffer works by using the water hose as pressure and worked like a dream. We stuffed 50 pounds of plain sausage and 50 pounds of breakfast sausage in a very short time.
Waiting with anticipation to see how it will work! Marisa and Fred.
Packing the sausage with ease.
Marisa trying out the new Hobart Meat Tenderizer with Alan talking her through it all.
Finally, Fred found time to fill the wine bottles for the wedding. In the end we bottled 72 bottle of home made wine. Apricot Blush, named in honor of the bride and Frontenac Grape. Most of it is the Apricot which we think is delicious! Whatever we don’t consume will be used up at the upcoming 2016 Barn Dance Friday May 27, 2016. Come one, come all. 7:00 P.M. until the cows come home, or later.
72 bottles of Apricot Blush ready for the wedding. Come to the Barn Dance to sample what is left!
Getting ready for the barn dance, planning ahead.
Let there be light!
Love this photo of Chief and the grandchildren. They were out stirring up dust while we set up.
The kids and Fred planted earlier last month four Peach trees and some grapes. Then the rains came which will hopefully make them thrive. It’s been a cold spring so far but the grass is growing great which will be wonderful for the lamb crop of around 70 plus and still coming.
Planting the peach trees earlier this spring.
My shepherd husband Fred with a bottle lamb.
Life is good; enjoy every minute of it!