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 →
Week 2 and 3 have been chaotic due to the many moving pieces of creating a self-taught curriculum and carrying out the work without head spinning. Part of what makes this ILC particularly “easier” is how much work needs to… Continue Reading →
For a bit now we have been getting fish scraps once a week from a local fishery and feeding them to the pigs. It is a good source of protein and omega 3 fatty acids. It is used more so… Continue Reading →
My name is Natalie and I am raising five American Guinea Hogs for meat! In spring of 2020 I started a vegetable garden to try to become more self-resilient. Long story short, I learned that the amount of energy to… Continue Reading →
