Pork shoulder

I trimmed the fat and pre cut connections to the bone before smoking a Pork Shoulder roast with only pepper and salt.

I shaved white oak firewood for the smoke. The electric smoker only got up to 250-270.

• 2 hrs on lowest rack undisturbed, checked temp,

• Smoked another hour before wrapping in foil for an hour.

• Turned off the heat for several hours before bringing it in for a tasting.

New Years morning I made use of leftovers in a simmering cast iron skillet with teaspoon of olive oil, a teaspoon of grass-fed butter, rice, smoked pork shoulder, diced bread, and asparagus tips.

may you have a healthy and prosperous New Year!

Interesting to see how much has changed

There is an aerial photo on our wall. We bought the property cleared of everything that was not grass except for the giant oak, hickory, birch, trees and brush along the river, and woods on the hill over the sand creek. Dirt animal paths were diagonal to food and water, the grass was light green.

We fenced.

We hayed 100 bales a summer.

We let trees return and only cut paths.

We lost giant trees in storms, animals to lightning and wind, and a dog to a flash flood. Last time we lost 5 giant trees 4+ feet in diameter. Imagine the wind hitting a sail of tree limbs on a long lever of a trunk. They can break or turn roots on their side. And we carry on, fortunate we are healthy, have friends, and enjoy our family.

Which meant we had forests and nice topsoil and roots that aerated the clay. The pigs got more shade than the cows had pastures.

We’ve cleared a section of brush again to give us some balance. Added a Quonset hut in the furthest field with power, water, and septic. And we’re slowly changing its use for cookouts, gatherings, and guests who want to rough it. Although, maybe we added a little style with a clawfoot tub, slab counter and stone sink, and who knows what is next. Wine, beer, elderflower champagne, kombucha, and meade tastings?

Maybe, solar, freezers, farm sink, prep kitchen, insulation and walls, grass roof?

“It’s a small world. But, I wouldn’t want to mow it.” - Steven Wright

Beef Ordering Is Open

We transported some cattle this week to a recommended processor. We’ll select the cuts this weekend after reviewing their options.

Ground beef, ribeye, NY strip, brisket, skirt & flank, roasts and ground beef are a given. Beef cheek and tongue, like brisket will be in limited supply. If we can get the cut for Osso Bucco we will. It is basically a cross cut of the shank (or soup bone). It has outstanding flavor and can be prepared for smaller meals.