2015 Harvest Celebration BBQ Dec 12-13th

ruby fruit

ruby fruit

Well-Known Member
Andrew2112 said:
@Rubyfruit I am still thinking about your spices/salts they were amazing. I should have taken a few pinches with me!!!:fire:
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Im happy to send more now the new season has started...i have a 4 year old infinity plant that is ripe for the picking to make a kilo of salt easy ...i can slways send them to pc and he could send them.out or jj could..never met but can trust
 
Andrew2112

Andrew2112

Well-Known Member
ruby fruit said:
Im happy to send more now the new season has started...i have a 4 year old infinity plant that is ripe for the picking to make a kilo of salt easy ...i can slways send them to pc and he could send them.out or jj could..never met but can trust
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Yes! If you could send some that would be amazing! The chocolate habanero was fantastic! And the ghost chili and the reaper. Is infinity hotter than habanero?
 
Grandpapy

Grandpapy

Well-Known Member
Someone brought a cheese wheel, $27.00 per pound but i couldn't make out from where or the type on the label. That stuff was heaven!!

Id like to get some if someone has the info. Thanks
 
Joedank

Joedank

Well-Known Member
nuggs said:
@Joedank had a wheel out at my place Friday night. It was special from local and I want to get some too! help us out JD...:grin:
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Grandpapy said:
Someone brought a cheese wheel, $27.00 per pound but i couldn't make out from where or the type on the label. That stuff was heaven!!

Id like to get some if someone has the info. Thanks
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goat milk cheese (cheve) sprinkled with ash to seal it then it ferments .... its an art .
cypress hills creamery out of Arcata last i checked ...
Humboldt Fog® Grande

The subtle, tangy flavor and distinctive layer of edible vegetable ash are a prized combination in this iconic American original. You'll enjoy buttermilk and fresh cream, complemented with floral notes, herbal overtones and a clean citrus finish. As Humboldt Fog® matures, the layer of proteolysis just under the rind will increase developing a more intense flavor.
 
Smidge34

Smidge34

Well-Known Member
Man, that is sweet Joe! My buddies and I have been into salt curing and smoking hams for years now and to risk sounding like a blowhard, we are getting pretty damn good! My grandpa didn't have shit on us, but then again he didn't have Google either lmao. Anyway, I want to expand into organic, grass-fed butter and cheese and that pic makes me really want to. Goats and a jersey and hit both types. My granny used to use the excess dairy to feed the chickens and baby pigs, while shoveling all of the animal manure into her plant beds and gardens.

That's kinda off topic, but man it's crazy to think how we left self-sustainability for a generation or two and now lots of folks are going back to controlling their own food supply. Right on!
 
papapayne

papapayne

Well-Known Member
Smidge34 said:
Man, that is sweet Joe! My buddies and I have been into salt curing and smoking hams for years now and to risk sounding like a blowhard, we are getting pretty damn good! My grandpa didn't have shit on us, but then again he didn't have Google either lmao. Anyway, I want to expand into organic, grass-fed butter and cheese and that pic makes me really want to. Goats and a jersey and hit both types. My granny used to use the excess dairy to feed the chickens and baby pigs, while shoveling all of the animal manure into her plant beds and gardens.

That's kinda off topic, but man it's crazy to think how we left self-sustainability for a generation or two and now lots of folks are going back to controlling their own food supply. Right on!
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Thats so true....the ones seeing whats going on with the dollar and shit, its time to take back our food system. I am literally today expanding my farm to include pigs. Already have rabbits, chickens, and ducks!

I would love to hear how you cure and smoke your hams, I am definitely been getting into learning that art to! What breed of pig do you guys use? Due to being in a rental I settled on Kune Kune pigs.
 
Smidge34

Smidge34

Well-Known Member
We have been raising and slaughtering a Berkshire mix the last several years. My goal is to raise 100% pastured, organically raised purebred Berkshires and other breeders that pasture good.

We make ham the same way generations here have, by curing our ham shank in a salt box and smoking in a sealed smokehouse with hickory and oak hardwood chips. We have perfected a method of coring out a hole directly in the ham joint to aid in the salt cure should the weather not cooperate.
 
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