I like the word Andy uses......'commitment'. From the time you prepare your Homestead to receive the piglets, raise, feed, daily care, harvest them, cure, process, store, maintain long term cure/storage, and consume/share......you definitely have met your full 'commitment' to these animals! If this model was applied to all our 'human' relationships.....I think this world would be a far less stressful place to live! God Bless You Alll
We love how this YT 'Modern Steader' brings us together no matter what our situations are. We have trouble watching the evil mess today's media brings, even the 'so called' comic relief is so political, foul mouth, and hateful in its content. You are more of a friend to me in this channel then most acquaintances I have in face to face encounters with! YT travels the world giving us YT families to befriend and share with. God Bless You and Yours and a Very Merry Christmas!
Have you guys tried making a pie crust with the lard you rendered? I would love to try that. I remember my grandmother using lard. You'll have to let me know how stuff like that turns out. Maybe I need to go to my meat market downtown Payson and see if I can buy some Leaf fat from a hog and try to render it. Also..... Is the type of bag that he is talking about putting that big hindquarter or whatever it is in??? It shouldn't be very hard to sew a few bags with drawstrings closures . And I'm sure you could find a few bolts of fabric that is breathable to hang it. If that's what you're looking for, send me and ideal size that you would need. I would be more than happy to look for fabric and make you up one so you could try it. It would be super simple to do.
another great video Al,enjoyed às always morning Gina and Olivia have a great day today till tomorrow same time same place God bless beautiful family bye.🐓🐔🐔🐔🏡🚺💕💕🐖🐖🐈😘😘😘😘😘😘😘😘😘.
If you harvest 2 times a year you should have a batch finishing every 6 months. Are you doing this to all hams on both pigs or smoking the other hams? He never said why he left the trottters on. If you removed them, I think the prosciutto would fit in cheap Styrofoam coolers. We like sugar cured ham. Double YUM
My ADHD won't allow me to ever do this I'm getting restless thinking about it. I didn't know that you knew Santa Claus! The guy in the video I swear could pull it off
Wow 2-3yrs it's like a relationship with a pig leg..lol You could raise 4-6 more sets of pigs by them. Are u going to end up curing a leg like that once a year so you can always eventually have one ready every year
When I learned to cure, I was taught old school methods. We built a salt box, more of a large bin actually. We separated the shank from the ham. The shank cures more quickly in all aspects and you could have prosciutto from a shank after about 1 year. The ham prosciutto is more of a love affair in commitment. We also used a coarser rock salt, lining the bottom of the bin with a couple inches. Larger cuts like the ham were buried deep, then smaller like the shank, topping out with the bacon slabs, which were removed after about a week or so. Everything was liberally covered in salt. I believe I've mentioned before, the man who taught me was a 4th generation pig farmer and butcher. I'm not saying his methods were better or worse, just that is was how he learned and held to his families traditions. It did make for excellent cured, smoked pork products.
I seem to recollect writing up a detailed instructional on another topic you requested, and sending it, along with some equipment I thought might be useful. I must have missed the vlog on that after it arrived.
![TEEDEE TADA - DIAMOND NARAKORN X LEGO LYKN [Special Dance Performance]](http://i.ytimg.com/vi/QgtZedFeumA/mqdefault.jpg)
I like the word Andy uses......'commitment'. From the time you prepare your Homestead to receive the piglets, raise, feed, daily care, harvest them, cure, process, store, maintain long term cure/storage, and consume/share......you definitely have met your full 'commitment' to these animals! If this model was applied to all our 'human' relationships.....I think this world would be a far less stressful place to live! God Bless You Alll
Dennis St.Germaine Dennis I think we could be best friends! LOL God Bless you and yours and a very Merry Christmas to you too. ~Lisa
We love how this YT 'Modern Steader' brings us together no matter what our situations are. We have trouble watching the evil mess today's media brings, even the 'so called' comic relief is so political, foul mouth, and hateful in its content. You are more of a friend to me in this channel then most acquaintances I have in face to face encounters with! YT travels the world giving us YT families to befriend and share with. God Bless You and Yours and a Very Merry Christmas!
Dennis St.Germaine Amen my friend! Very well said and the sentiment of most of us here I do believe.
This is a lovely series. You learn new things in every episode. That is awesome. Greetings from Andreas on Off Grid Sweden
On off? Lol
Tank you guys so much for sharing your experience with us
YAYYYYY!!!!! We got to see Gina in the goodness! LOL TFS God Bless ~Lisa
another fantastic episode from your 3 day pig harvesting class !!
As always great video
Thats an interesting process! Its been a month how does it look?
Fascinating. Thank you.
Have you guys tried making a pie crust with the lard you rendered? I would love to try that. I remember my grandmother using lard. You'll have to let me know how stuff like that turns out. Maybe I need to go to my meat market downtown Payson and see if I can buy some Leaf fat from a hog and try to render it. Also..... Is the type of bag that he is talking about putting that big hindquarter or whatever it is in??? It shouldn't be very hard to sew a few bags with drawstrings closures . And I'm sure you could find a few bolts of fabric that is breathable to hang it. If that's what you're looking for, send me and ideal size that you would need. I would be more than happy to look for fabric and make you up one so you could try it. It would be super simple to do.
We have made pie crust with lard from our other pigs and it is amazing! So flaky.
Wondering why he massaged the leg before salting. Was that to move blood out?
Yes, Andy was getting the blood out of the femoral artery.
Thank you. Would likely be a good thing to do on all meat and game.
Your going to need a separate building for a root cellar big enough to store all of these
I wonder if a broken refrigerator would work as a storage cabinet for the prosciutto while curing and kept in the root cellar.
another great video Al,enjoyed às always morning Gina and Olivia have a great day today till tomorrow same time same place God bless beautiful family bye.🐓🐔🐔🐔🏡🚺💕💕🐖🐖🐈😘😘😘😘😘😘😘😘😘.
See you in the morning! :)
Lumnah Acres 👌 ok
Lumnah Acres 👌 ok
I'm hungry for some now. Better send the hubby to Costco to get a couple of packages.
We need some too! We have to wait 11 months still! :)
I have a question , what is the best way to introduce new chickens to your flock ?
This is th-cam.com/video/AnwsL3Z-46g/w-d-xo.html
First you dress them up in their finest attire (Tux and Formal Ball gowns) and then have a "Debutante Ball", ;o))
If you harvest 2 times a year you should have a batch finishing every 6 months. Are you doing this to all hams on both pigs or smoking the other hams? He never said why he left the trottters on. If you removed them, I think the prosciutto would fit in cheap Styrofoam coolers. We like sugar cured ham. Double YUM
we only did this to one. The other pig I raised for my inlaws
My ADHD won't allow me to ever do this I'm getting restless thinking about it. I didn't know that you knew Santa Claus! The guy in the video I swear could pull it off
You better be nice! Santa is watching! :)
I'm guessing the one ingredient is love.
Salt too! So I guess two! Lol
Thanks Al! :)
For curing any of the pork, are we able to use anything else instead of salt ? Many of us swell really bad if any food that is super salty?
If you cure using the EQ method it's not salty at all
Great video!! You eat well!!
Have you eaten the ham yet?
Wow 2-3yrs it's like a relationship with a pig leg..lol
You could raise 4-6 more sets of pigs by them. Are u going to end up curing a leg like that once a year so you can always eventually have one ready every year
Lol, Yes we plan on doing one a year and then we will always have one ready to eat! Waiting for the first one to cure will be the hard part!
When I learned to cure, I was taught old school methods. We built a salt box, more of a large bin actually. We separated the shank from the ham. The shank cures more quickly in all aspects and you could have prosciutto from a shank after about 1 year. The ham prosciutto is more of a love affair in commitment.
We also used a coarser rock salt, lining the bottom of the bin with a couple inches. Larger cuts like the ham were buried deep, then smaller like the shank, topping out with the bacon slabs, which were removed after about a week or so. Everything was liberally covered in salt. I believe I've mentioned before, the man who taught me was a 4th generation pig farmer and butcher. I'm not saying his methods were better or worse, just that is was how he learned and held to his families traditions. It did make for excellent cured, smoked pork products.
You need to write a book on this! I will buy one
I seem to recollect writing up a detailed instructional on another topic you requested, and sending it, along with some equipment I thought might be useful. I must have missed the vlog on that after it arrived.
What type of salt was spread on the exposed meat?
non-iodized salt
Looks like a lot of babysitting. Lol👍👍👍