Hog Harvest – Part 2

There are 2 parts to the Hog Harvest blog for 2 reasons. The first reason is because we raise 2 hogs each year and the second reason is because of how we chose and ultimately had to harvest them this year.

As I mentioned the first hog was taken by our local independent processor to be skinned and quartered, then I made the finished cuts. The second hog wasn’t harvested until after I cut my finger trying to process venison ribs.

Again we called on our local processor for help and again they did an amazing job with it. They did the full job from beginning to end including grinding and packaging the sausage. I feel very lucky to have been able to call on them for help.

The bacon from the second hog is in the curing process now and we will be smoking it this weekend, along with some hams and hocks.

This time I chose to have the back straps cut into bone in pork chops that are honestly the nicest pork chops I’ve ever seen. This requires skill and a saw, just like the ribs do. Clearly a skill I have not mastered yet but have begun the lesson the hard way.

We also have a bunch of ham steaks, and lots of sausage.

My Mother came over for hog #1 and helped the Z Man grind sausage, here are some cute pictures.

This one isn’t funny anymore 😉 Notice the Z Man’s hand/finger.

I love the expression on Mom’s face.

So the 2016 hog harvest is done and the freezers are full. We are very blessed.

I hope you have a lovely weekend,

Till next time,

Lori

Then This Happened

While processing this big fella…

Hadn’t I just said that my butchering skills had gotten better….

As I was attempting to cut ribs with my butcher knife (all the while knowing that I should have been using the saw or a cleaver) I almost cut my left index finger off. Ok, so it wasn’t almost off, but it turned out to be pretty bad.

I went to the doctor, got antibiotics to prevent infection but 7 days later I was seen by an orthopedic surgeon because it wasn’t healing right and the end of my finger was curling up from the tendon being cut.

The next day I was in the hospital having surgery.

It’s healing well now, but it’s slow going. It’s not easy doing things with one hand, and some things just can’t be done but I’m so blessed that the Z Man has been taking care of me and everything else that needs to be done.

This very costly experience comes with a lesson, use the proper tools for the job and be more careful!

So, that’s whats been happening (or not happening) on our little homestead.

What’s been happening with you?

Till next time,

Lori

Hog Harvest 2016 – Part 1

Following is a post I wrote about four weeks ago… Since writing this post activity on our little homestead for my part has come to almost a complete stop. Soon I will share with you why that is. Until then I hope you enjoy the read.

We harvested one of our hogs and by far this hog was the best harvest and quality meat we’ve gotten from any of our hogs. Don’t get me wrong, they have all been good, but this one is just exceptional.

This year we called on our local processor to help with the harvest and he skinned and quartered the hog for us. That saved us so much time, and I’m glad to support a local small business. Also, with me having a little more experience I’ve gotten better at my butchering skills, seasoning skills and packaging skills. I enjoyed the entire process.

I am so please with our bounty from this hog.

Bacon… Oh the bacon…. My favorite part of the hog! We got about 35 lbs of bacon. Here you can see the pork belly prior to me adding the cure mixture.

Here is the bacon with the brown sugar, salt and fresh black pepper cure. It will cure like this in the refrigerator for 7 to 10 days with me flipping it over and applying another coat of cure to it after the 4th or 5th day.

Then the cured pork belly will go into the smoker for 4 – 6 hours over smoked hickory chips. I truly think someone should package a perfume that smells like bacon smoking in the smoker. It’s the best!

We got 2 beautiful tenderloin, which is actually the back strap, because it goes down the length of the spine at the top. After trimming we ended up with 4 pork loin roast weighing 3 – 4 lbs each.

Also trimmed from the tenderloin was 8 thick boneless pork chops.

And to the left of this picture you will see what is called the fish, which is actually the tenderloin. It is the most tender part of the hog (and the deer for that matter).

All of the tenderloin, chops and fish were brined overnight then dried and vacuum seal packaged for the freezer.

The racks of ribs were trimmed and vacuum seal packed straight to the freezer.

This is a lot of work, but it is one of the most rewarding things we do on our homestead. Our hogs live a happy life on the homestead and the harvest of our hogs or any animal on our homestead is a peaceful and respected process. Knowing where our food comes from is a priority for us, one that we enjoy working hard for.

Up next will be hams, hocks, sausage and boston butts. We’ll be starting the smoking process too.

Till next time,

Lori

I’m A Paper and Pencil / Pen Girl

I have a lap top, a tablet, and a smart phone yet I always turn to my paper and pencil for most everything I do.

(In full disclosure I would like to throw my laptop out in the yard, set it on fire, then run over it with my car…. I’ve never felt that way about one of my planners, just saying)

I’ve always enjoyed writing and some say that I have a dramatic hand writing because it sways and curves a lot.

I just think there is beauty in writing. Just imagine if we still wrote notes to each other instead of texting.

My planner…. I’ve tried many planners from the expensive Franklin Covey big zipper binders, to making my own 3 ring binder with multi colored tabs.

What I am certain of is that if it’s not convenient, I won’t use it.

So I got rid of all the bulk and condensed everything down to a simple little day planner that is about 8.5″ x 5″ that I carry in my bag.

I keep track of my budget in it
I track my spending in it
I record bills due and paid
the obvious of birthdays and anniversaries
I keep my coupons in it, passwords, notes, to do list

I ordered my 2017 planner and I decided to get a pretty one for next year.

I’ve already begun thinking about new years resolutions… My thoughts keep going toward putting more beauty in my life. It’s an idea and desire that I’m working on a plan for 2017. More on that later 😉

Anyway, I carry a bag with me (All… The… Time…) My sister gave me this bag that I’m carrying now, it’s the perfect size and everything is a nice fit in it.

Here are some of the things that are currently in my bag. Journal, recipe notebook, planner, sticky notes, to do note pad, pencil, pens, highlighter.

I think I got this from my Dad because I can remember him always carrying a bag with him too. Of course his wasn’t all sparkly with paisley and glitter trim. 😉

Like me, He also enjoys writing and I can remember him leaving my Mom little love notes on the kitchen counter.

The Z Man and I do that too, leave little notes for each other, maybe on the counter or the bathroom mirror.

No matter what it is, I think when you put it in words on paper (or the bathroom mirror), it just has a little more special meaning to it.

Are you paper and pencil or do you lean more toward technology for your needs?

Till next time,

Lori