Some may find disagreeable select images contained herein that pertain to the process of alchemy by which an animal is turned into food Brandon Sheard In-program ILC: This 16 credit in-program independent learning contract entitled “Pig to Pork” is designed… Continue Reading →
Currently in progress and simmering
This was one of the most delicious meals we made. The hocks totally fell apart, the skin was amazing, the flavor was perfect, and the cornbread with honey tasted like heaven. It was the easiest meal to make and the… Continue Reading →
We made a few different sausages on 11/30! It was fun getting to use the grinder and sausage stuffer and definitely made things a lot easier and the process faster. I am not posting as many detailed pics in order… Continue Reading →
These were some of the best cookies i’ve ever had. The crisp-gooey ratio was perfect, the taste was amazing, and it was a perfect post slaughter treat. What’s the secret ingredient? Blood! The blood acts as a binder and is… Continue Reading →
This cider cured ham takes a minimum of 15 days to cure. The brine has salt, sugar, dry hard cider, apple juice, juniper berries, bay leaves, black pepper and more. We de-boned the ham and put it in the brine… Continue Reading →
For the bacon, I made a mix of a quart of Demerara sugar and a quart of coarse sea salt. Coarse sea salt so that the salt does not penetrate the meat as fast and slowly draws out the brine… Continue Reading →
I had made another brine for the ham as well. This one contained some molasses in it as well as bay leaves, juniper berries, and rosemary. I put the ham cut in the brine on butchery day (Monday) and took… Continue Reading →
We made blood sausage the same day we made the pig head pozole. This was definitely another process that was completely worth the texture, flavor and honoring the pig. After sticking the pig, we put a bowl up to it… Continue Reading →
The day of the slaughter I had made a brine to put the head in when it was all done being processes. The brine consisted of 14 qts water, 4.5lbs salt and you could also do 4.5lb sugar but we… Continue Reading →
