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

Jonathon said in Giveaway for registered Meatgistics Members only!:

How does a 50 dollar gift card a month sound? It can change occasionally but that would be sort of the standard?

Great idea!

HerbcoFood said in Giveaway for registered Meatgistics Members only!:

Have we been bamboozled!!!??!?!?!?!?!

Jonathon, Austin, or the new social person must really be cooking up a fantastic first members only April giveaway

Jonathon When were you planning to do the April Meatgistics giveaway?

Jonathon Meatgistics community only demo unit giveaway?

Maybe the community portion of meatgistics be registered users only? just a thought

Time to have a meatgistics users only giveaway?

fallis10 said in Easter Ham Brine:

Ridley Acres mustard seed or actual mustard?

I used actual mustard.

Jonathon said in Raw Meat:

Well, this Friday we are releasing an episode with Austin and I but next week I am gone but…keep an eye out for some raw meat content!

Good thing you gave us a heads up you will be gone before you binge eating raw meat!

Koops Arizona heat mustard

mrobisr I am calling this meat experimental as its already been dry aged for 2.5 months in my uninsulated/unheated Wisconsin garage. Due to the age it doesn’t have as much moisture as it would fresh so I am not thinking the traditional weigh method will be as reliable. I’ll follow the recipe and process to the “T” and very closely monitor my temp/humid levels in the chamber. I’ll hold for the prescribed duration, but perhaps I can connect with someone locally for testing the safety…otherwise I’ll do the old world method. Sample and wait a couple days before the rest of the family tried it.

I did end up just ordering some dextrose since it’ll be a few days before I can get started.