Meat Pie.. Yum.. Pork/Lamb Recipe

This recipe turned out to be just yum! I made my regular pie crust but with a touch more salt then normal in it to go with the meat.. I cooked up half a pd of pork/half a pd of lamb, one big onion (grated), 1/4th a med size head of cabbage, one cup of mixed peppers red and green, spices where a mixed bag but for ease, I would say just use montreal steak spice, with a touch more garlic, along with a half tsp of cinnamon and 1/4th teaspoon of fresh grated nutmeg..   If you wanted to play with it, go half fresh cabbage and half crout, and if you wanted to really add a little “bang”, dice and add two large dill pickles.

I cooked the meat mix and set it in a bowl, made the pie, and put the cooked filling in and then baked in a 350 oven till golden brown on bottom/sides.

This was taken to a potluck supper and got rave reviews!

2012-12-24 2012-12-24 042 001 (500x375)

Posted in Food Production and Recipes | Tagged | 4 Comments

Lamb Hide is ready to be smoked..

2012-12-24 2012-12-24 039 001 (500x375)

This little hide has turned out to be so lovely, and I really want a project to do with it that will do it justice, any idea’s are welcome, Its got a truly fine hide on it that it would not hold up to alot of work, and its a perfect peice, not a single nick or break in the hide itself that while a trim might be needed, I would perfer something that could be used to show it off in its wholeness..

2012-12-24 2012-12-24 039 002 (500x375)

Posted in Life moves on daily | Tagged , | Leave a comment

Finished a super thick scarf, its funky and warm!

Its not a big one, its meant to block the wind from coming and to keep your neck area warm, not be able to do a full head wrap around but it sure is cheery! Here is my sweet Bella showing of, so I could take a photo for you..

2013-01-31 2013-01-31 001 005 (375x500)

Posted in Life moves on daily | 2 Comments

Wierd Weather..

We went from bitter, bitter cold to record breaking high temps in under a week..

It feels like spring between the melting and the fog that is rolling across the farm.. I did some yard work this morning, shaking my head at the amazing warm temps, on the other hand, the snow is melting and filling the auto pasture water bin, and wow does it ever free up time during the day when you don’t need to haul water.

It seems like this back and forth weather is happening all over N.A.  thankfully right now, that its been short enough that we don’t need to worry about it effecting the tree’s etc. I feel the need to let the birds out and retouch up their crops with their pick of tiny rocks if they so desire.

2013-01-31 2013-01-31 001 001 (500x375)2013-01-31 2013-01-31 001 003 (500x375)2013-01-31 2013-01-31 001 004 (500x375)

Posted in Life moves on daily | 3 Comments

Marty Return Info, Total cost per pd for the meat alone came in at 2.97

A couple of my regular readers comments both on the site and privately asking me about currently beef prices local and have made comments or asked if I feel that I am getting my money’s worth raising a beef calf..  this was a interesting thought, so I am going to share with you the details to the best of my knowledge and we see if I save any money or not.. Regardless of if I do, I like know how my calf is being raised, and that he had a good cow life, so I hunted a number of different websites until I found a farm that I felt not only seem to treat their cows well but in fact better then me! and I will use their current pricing as a guideline, I will have to adjust this once again when it time to send him to butcher, but it gives me a base line to start with * See below for full details- Jan Note- A six week old weaned half beef male calf on Kijji right now locally is going for around $550 We have enough milk replacer to last till the end of Feb and then Marty will be weaned at 4 months, a full two months longer then most bottle calves.

Even if I throw out the other imputes it, and go straight meat/raise costs per pd, it works out to 2.97 per pd, I would like to see anyone walk into any grocery store and buy even hambuger for that these days! Never mind the steaks, roasts and so on.. In case I am not being clear enough.. jumping up and down in joy!  Just think about how much better return we will get on the coming calf, as we won’t be buying it or paying milk replacer for it..

Total returns on Marty

  • One Big Beef Hide being turned into a cow hide- (if bought finished, around a thousand)
  • 452 pds of cut and wrapped meat – at the going rate of 5.25 per pd-2373
  • Bull Returns- Marty is the father of Girls Calf for 2013- 200
  • Manure returns-100

Total Returns: 3673

Total Output: 1346

Total savings on him: 2327.

To date Marty cost’s are $ 1346 Feb 2013.Marty is now a year old and weighin in at a live weight at 700 pds give or take a 12 pds either way due to the measuring tape.

  • Marty-$150.00 **
  • Milk replacer-$320.00 *
  • Feed-$48.00
  • Baking Soda- $2
  • Hay-$350
  • Bedding-$40
  • Shipping Fee -20
  • Butcher fee’s -416

* I buy higher end milk replacer because I feel its the right thing to do, if you want to know more read my calf milk rant talk on the subject

** I bought Marty privately and at the age of three weeks well started on milk and bucket training, locally its 50 per week, so I could have bought a calf at a week old for 50 if I wanted to save money sort of, given the cost of the good milk replacer, it would be very close to a wash in the end for me, but for someone that was going with the standard 40 dollar bag, it would be a reasonable cost savings of over a hundred dollars to do it soon.

I will update his costs per month for a running total over his grow out as well as his imputes on a month base, once I figure out a number for his manure value on the farm.

*Currently pasture raised, no extra’s local beef prices for fall of 2011 They say that the average 24 month or younger beef is typically 125 pds per side, or 250 pds of meat, not including bones, or organs, if they sell whole its at 5.25 per pd so our start base is 1487.50 at farm gate sale price, don’t even know how to add in the fact that I plan on getting his hide back and self-tanning it, but it will certainly have to find a way into impute raither then output, same as his manure, I will have to figure out a approx value to assign to it as well.

Posted in Critters | 4 Comments

New Set of Twin Lambs today..

Knickers had a lovely set of healthy twins born this morning, could not have picked a better day to have wee ones, its plus in the numbers and melting.. Now to get the rest of the day into higher gear.. so while I will work to find time to write a post later today.. for now.. lamb cuteness will have to do :P.. (Farmer T’s  Miss M was able to come over and watch the second lamb be born, so she got to name the lambs) she named the oldest Scruffy and the one she got to watch be born is Butterfingers.. so here is butterfingers on her first very wobbly standup 🙂

2012-12-24 2012-12-24 038 005 (500x375)

Posted in Life moves on daily | 2 Comments

First photo’s of the piglets.. kermit the hog..

piglit 2piglit 2One of these little tikes (just one day old at the moment) is to be my new boar when he grows up..

piglit 3

Posted in Life moves on daily | 3 Comments

The perk of asking for help-What kind of cheese..

Turns out that I made a basic lactic Sheep Cheese.. and I even followed the basic’s without really knowing what I was doing it, right down to not pressing the cheese. What is even more funny to me, is that they show photos of this cheese rolled in herbs..   It would appear that the lactic naturally working in the raw aged milk was able to overrule the added yogurt culture that I added.

http://www.cheesemaking.com/LacticChz.html

Lactic cheese or Acid Set cheese differs from the firmer rennet set cheeses in that they rely primarily on the activity of the bacteria converting lactose to lactic acid causing the proteins to cling together and thus form a curd.

The milk will take much longer to coagulate for a lactic cheese at 16-24 hours and at a much higher acid level of.4-.5% (pH 4.8-5.0) then the rennet set cheese which only requires 10-30 minutes and very low acid levels of .17-.15% (pH 6.5-6.6).

The lactic cheese will result in a weaker curd because the higher acid causes much of the calcium that normally forms firm cheese bonds to run off with the draining whey. As a result only small cheeses can be made and spontaneous drainage is the only means of removing moisture. No pressing can be used for these cheeses.

Posted in Life moves on daily | Leave a comment

Newest Sheep Cheese…

I don’t know what to call this cheese.. but it sure is good..

2012-12-24 2012-12-24 037 003 (500x375)2012-12-24 2012-12-24 037 002 (500x375)

 

Posted in Life moves on daily | Leave a comment

Sheepie love.. the sheep in the mist painting..

16_6X8_oil on mounted canvas IMG_7231

Posted in Life moves on daily | 1 Comment