I’m tired! January has been as busy as spring, what with hog killings, houseguests, cheesemaking, and lots of socializing. I’ve loved it, and it’s been very rewarding, but I now have a mild cold, and it feels good to just collapse tonight. We’ve got a pot of lamb and barley stew on the woodstove, and a few episodes of The Muppet Show from Netflix, and it feels great to be lazy!

Tomorrow is another story. DH built a bed for planting in the greenhouse, and tomorrow I’ll finish digging it, and we’ll fill it with soil and manure, so that I can plant it Monday (Candlemas). Also ED and I are having the big sheep round-up tomorrow. It’s supposed to be 60°, so it should be a wonderful day to be outside.

—————-
Now playing: Madeline Kahn & Mel Brooks – I’m Tired (Blazing Saddles)
via FoxyTunes

So the really weak lamb died yesterday afternoon, but the other is doing fine, following his momma all around the yard. The next time it’s not pouring rain, ED and I are going to do an assessment of the flock—this birth caught us completely unaware. We’ll see who all is pregnant and who needs worming, and who could use some supplemental feeding. We’re also going to sell a handful of ewes, as ED would like to have fewer white sheep, and more colorful sheep. Then perhaps we can pen the remainder of the flock so they don’t spend all their time walking the pasture looking for that one elusive blade of grass, and instead settle down and eat their hay and keep a little more weight on.

It’s been a bad winter for worms—lots of warm wet periods. We never even consider worming anybody in the winter most years!


Yesterday we discovered two new little ram lambs. I think they’d been born in the early morning hours, and we didn’t find them until lunchtime—they were pretty weak, and covered in mud. Our neighbor T* and a friend heard them yelling in the greenhouse where I’d stashed them after helping them the first time, and staged a rescue mission, causing them to be brought into the house, bottlefed a hearty meal of colostrum, and helped to stand up. This morning, one of them is up and about just fine—the other has weak, bent legs. We’re going to splint his legs and see how he does.

Let me just say, neighbors are pretty much the best investment you can make. T* heard the lambs from her barn across the street, and, while they weren’t in any danger, they very well could have been, and her quick action might’ve been what saved them! Of course, I don’t know how to tell you to invest for good neighbors—if I’m honest I have to admit we’ve just been extremely lucky!


Today we butchered a dozen huge chickens, which took four of us (the girls and I and a friend) most of the day. We also ate homemade bangers and mash for supper, which was pretty darn cool. Making sausage is my favorite farm chore ever!

This post actually covers the last several days in the kitchen! Once the pigs were scraped and quartered, my real work began. This year I was determined to waste as little as possible, though of course there’s never too much real waste, as long as I have dogs.

The first order of business was freezing any meat that we wanted to keep fresh. For us, that meant shoulders (as Boston butt, picnics, and assorted little boneless roasts), neckbones and backbones for soup, tenderloin, ribs, trotters, etc. This part of the operation kept me up fairly late both days of the butchering.

Next was getting the middlings (bacon) and hams curing. For the middlings my friend up the road and I mixed equal parts by weight of kosher salt and white sugar. Then we added sorghum molasses, and tons of black pepper, and thoroughly coated the trimmed pieces of bacon, sealed them in gallon-size ziploc bags and stuck them in the outside fridge, where I turn them every day. The hams used the same cure mixture, with the addition of red pepper flakes. We massaged and patted the salt mix all over them, stood them up in collanders (and pots and pans) and they are in my cold-but-not-quite-freezing bedroom. I’be been bringing them out, pouring off any accumulated liquid, and making sure all surfaces are covered with the cure. This is a dry cure and will make a country ham, which we all love, but not everybody does! This all took place the day after the hog killings.

The next order of business was heads and organs. The organ meats were all in the fridge, but the heads were out on the porch, protected fron varmints, and about half frozen. We split them with an axe, removed ears and eyes, saved the brains for my hide-tanning friend, saved jowls for another recipe, covered them with water in a five-gallon pot, and set them on the woodstove to cook for a few days. Now I’ve strained the broth, which is reducing on the stove with spices and a little vinegar, and I’m picking the meat. It’ll all go into loaf pans, where it will become head cheese! The original luncheon loaf!

The jowls went into a pot with the livers, were simmered gently for a few hours, and then run through the food processor with spices, placed into loaf pans and baked for liver pudding. It’s really good, but really rich!

Hearts, kidneys, sausage scraps and skin are still in the fridge, waiting for me to deal with them. We made pork rinds with some of the skin, and they’re great; I may freeze the rest for pork rinds later—maybe they’ll be appealing again! We’re all burned out on pork for the moment.


Everything went beautifully this year. The weather was perfect: cold but not uncomfortably so. The kills were quick and clean. And the best part was that the girls were really excited and involved, even more than last year. Especially ED and her friend CW, ages 17 and 15 (Bernard was busy throwing snowballs most of the time). The first day was kind of a free-for-all, but the second day the two girls jumped in and got really involved with the whole process. They did the majority of the scraping, twisted the head off, got a tutorial in gutting, and did a lot of the cutting. That’s them in the kitchen preparing to cut up the two shoulders. We’re excitedly planning an All-Girl Hog Killing, maybe next year.

Friends and neighbors were so helpful and hard-working. Many hands make light work, and make it a lot more fun, too.

My internet connection has been marginal at best the last several weeks: seems our phone lines don’t like rain, and Verizon has made it perfectly clear that they’re not obligated to maintain the lines for internet service. Frustrating! The good news is, all that rain has been wonderful for everything else! The spring is running beautifully, the creeks and rivers are gorgeous and full, the ground is saturated. I can maybe live without the internet!

This coming Tuesday and Wednesday we’re killing hogs, one each day. Any and all are invited to come out and participate—we’ll be getting going around 8 each morning. I’m looking for a boar to breed our sow to—she’s going to be awfully lonely for a while! Maybe she’ll grow some more though, without the boys bullying her out of food all the time.

Once again we let our broiler chickens get way too big for broiling (we procrastinate butchering chores terribly). They’re all hens, so they make fantastic soup and baked (not roasted) chicken. We just butcher a few at a time, since with the pigs coming up, I don’t want to fill up the freezer with anything else!

—————-
Now playing: Ricky Skaggs – Pig in a Pen
via FoxyTunes

  • Tags

    autumn Baby Animals barns beach blue cats cheese Chickens Christmas cows dairy dogs Donkeys family family winter fencing flowers food friends geese green greenhouse horses housekeeping mountains parties pigs poems recipes sheep shelter snow solstice spring storms summer The Garden the girls today in the kitchen tomatoes vacation winter
  • Categories