Thursday, March 10, 2011

Scott's Spicy Sausage


At Bluefield Acres, we grind and blend our own sausage using fresh meat from naturally raised American Guinea Hogs. You can use the following recipe to blend your own sausage, but it may need adjustment depending on the pork you use. Our Guinea Hogs graze for much of their food, which may account for a higher salt content in the meat. We're not sure why the meat is saltier, but we use less salt in our GH sausage than we would if using commercial pork (about 2 grams less).  If you are raising your own hogs on pasture or forage, please keep this in mind, as you may find it necessary to play with the recipe to make it work with the terroir of your farm (soil, climate, topography) and the eating habits of your animals.

If starting from scratch, cut separated meat and fat from your animal into cubes, then blend at 80% meat to 20% fat. Cool in refrigerator before grinding, then course grind this mixture once without spices and refrigerate again until cool. We use an LEM grinder.


Next blend in the spices at the following measurements and grind the blend twice on course to medium (depending on your preference). We prefer our sausage course ground and mix it to have a low fat content.

1 lb meat/fat
6 grams of salt
2 grams black pepper
1.1 grams red pepper flakes
0.6 grams chipolte
2.4 grams brown sugar
* sage - see below
50 ml water

*2 teaspoons sage per 5 pounds meat/fat

Remember to cool the sausage in the refrigerator between grinds to keep the meat from getting too hot, and always wash or freeze grinder attachments between grinds to prevent contamination.

Enjoy!

Monday, February 14, 2011

Mak'in Bacon

Scott finished curing our bacon last week. This requires fresh pork bellies with the skin left on. Once you have the bellies, here's how it's done.


Lay out bellies and rub with sugar cure (see LEM for pink salt; read instructions carefully to make the rub); seal in 2 gallon bags and refrigerate.


Flip over once daily checking consistancy; when stiff at the thickest part, the bellies are ready for the next step (note: for safety reasons bellies must be removed from the cure in 7-10 days).


Take bellies out of bags, rinse throughly, and pat dry; then smoke with indirect heat or bake in oven at 200 degrees until internal temperature is 150 degrees; take off the grill or out of oven and remove skin while bacon is still warm.


Walla, your bacon is ready to slice and fry, and, as the old lady at the local butcher shop says, "You can slice 'em thick, thin or just right." Personally, I always opt for "just right"!



We usually bake some in the oven and smoke the rest with apple wood on our homemade grill.


For definitive information on curing,  refer to Charcuterie by Michael Ruhlman and Brian Polcyn. Scott learned most of his curing techniques from this book, and we highly recommend it.


Enjoy!

Thursday, February 10, 2011

Look'in for Love


Sex: Male
Age: 9 1/2 months old
Born: May 1, 2010
Sign: Taurus ("The Bull")
Element: Earth
Enjoy: Rooting, grazing, laying in the sun, belly rubs, and wallowing


Hi, they call me Tyrone (although I don't have an official name), and I'm a young registered American Guinea Hog male look'in for love. I am quite handsome (straight black hair with just a hint of curl), very laid back and rather gentle. I'm not real big yet, but I expect I'll be a big boy when I grown up. I currently stand approximately 21 inches tall at the shoulder, and I'm about 3 feet long. I've never weighed myself, but I'd say I'm around 100 -110 lbs (give or take a few). I live in eastern North Carolina, but am happy to relocate as I'm very interested in finding a lady friend and having piglets.


If interested, please contact my personal handler at the following address bluefieldacres@gmail.com or call 910-540-4475. Ask for Lydia.


Hope to hear from you soon.

Love,
Tyrone

Friday, February 4, 2011

Hog Harvest: A Comedy of Errors

We harvested two America Guinea Hogs on Saturday. We planned to take four, but, given the comedy of errors that ensued, two was all we could handle. The following post is about processing hogs and is not for the squeamish, so proceed cautiously. Below I've listed our basic method and have included a slide show of Saturday's activities.


Our Method for Processing Hogs - Click for SLIDE SHOW

Do not feed hog for 24 hours
Shoot hog between the eyes with .22 LR
Cut and bleed the jugular
Scald hog in water at 150 degrees until hair pulls out easily
Scrape hair until skin is clean
Wash carcass
Gut hog
Remove head and feet
Butcher into desired pieces of meat and fat
Blend and grind sausage

We started the day a bit later than planned. At 7am, Scott went out to fill the scalding tank that had been set up the day before, but the hose still had water in it and was frozen stiff; we should have filled the tank the evening before. An hour later the tank was finally full, but one of the propane burners wasn't working properly, and it took forever to get the water to the necessary 150 degrees for scalding. Luckily a neighbor loaned us an extra burner, but it was still 10am before the first hog hit the water.


The comedy did not stop there, however. Both pigs made it from the killing field to the tank without incident, but getting them out of the tank and to the scraping station was another matter. We've always used a strap around the ankle to haul the hogs via tractor from station to station, and have never had any issue with this method. In the past, however, we've left the strap on during scalding. This time we removed the strap to more evenly scald the pig, and this was a mistake. Scalding is utilized to remove hair and the first layer of skin, and the reapplied strap would not stay on the foot as the skin and hair instantly sloughed off. The first pig fell back into the scalding pot several times, and the strap slipped off the second pig while in transit to the scraping station allowing the hog to unceremoniously the ground. Next time we'll use a hook through the mouth.


The scraping and butchering thankfully proceeded without incident, but I noticed that Scott appeared to be in pain while working on the first hog. Afterwards, he admitted that he had indeed thrown out his back but felt he could continue, and (at about that same time) we realized that our struggling propane burner was now dead. Our scald temperature was now far too low, and it would be another hour before we could process the second hog.


The second pig entered the water around 1pm and by 3pm we decided to call the harvest to a halt. We still had meat from two hogs to process/freeze and sausage to make, so two hogs got a stay of execution. It was a beautiful day however, and, thanks to friends and family, we have some wonderful Guinea Hog pork to eat. Thank you all. You are always welcome at our table.


There was a capping moment to the day's comedy of errors. While sampling some fresh Guinea Hog sausage later that evening, Scott's two-day-old crown dislodged from his tooth. This is no commentary on the sausage, however, as it turns out that experimental glue used by the dentist was to blame for the failure. Certainly a day to remember!

Wednesday, January 26, 2011

Scott Passes ABS Journeyman Bladesmith Performance Test


Okay, so what is the ABS Journeyman Bladesmith Performance Test, and why am I talking about it on a blog about homestead farming?



Well . . . Scott (my husband and Bluefield Acres partner) is an aspiring bladesmith. He forges beautiful, high-performance knives out of carbon steel. He is a certified arborist by trade, but wants to bladesmith full-time. He desires this to satisfy his inner artisan, but also so he can work at home and tend to the farm. Scott currently works in an urban area about an hour from home, and the garden suffers in his absence. While I do well with animals, I do not speak plant. With Scott at home bladesmithing, our garden and orchard will flourish, but there's a hitch - the knives must sell, and for that we turn to the ABS.


The American Bladesmith Society (ABS) is a non-profit organization that promotes the art of bladesmithing and certifies journeyman and master bladesmiths. The certification process is very rigorous; candidates must apprentice for three years and pass two tests - a performance test (prove you understand steel well enough to create a performance blade) and a beauty contest (prove you can craft a functional work of art). Last weekend Scott demonstrated his knowledge of metallurgy by acing the performance test. In 2012 he will show his work to a panel of mastersmiths, and, if they give him the journeyman stamp, Scott's marketability as a bladesmith will rise substantially. Two years later, if he passes the master bladesmith exams, his marketability will rise once again.


So, the following is a post about Scott's journey to become a fulltime bladesmith and, as a result, a more committed gardener. If you enjoy traditional arts, we hope you will enjoy what you see here. More info is available at Guinea Hog Forge.



When it comes to making knives, bladesmith E. Scott McGhee suffers from a rather severe case of obsessive compulsive disorder. In preparation for his official ABS Journeyman Performance Test, Scott forged and destroyed four practice knives - one in July, one in October, and two last week. Scott recently forged three knives - two practice blades and the candidate. All three blades were forged at the same time, and then heat treated separately. Scott set aside the nicest one, then ground out the other two and put them through the paces. The following photos are from the test he did in July (I didn't photo the most recent tests), and you can view videos of these early tests by following this YouTube link.



The ABS Journeyman Smith Performance Test
1. Cut a 1-inch diameter free-hanging manilla rope 6-inches from the end in one pass
2. Chop two 2x4's in half
3. Without sharpening, demonstrate that the knife still shaves after after completing tests 1 and 2.
4. Bend the knife to 90 degrees without cracking it more than 1/3 of the way from the edge to the back



All of Scott's practice knives have passed with flying colors, and the most recent ones were brutalized. One suffered the 90 degree bend test four times before breaking, while the other blade went to 90 degrees twice, then broke after being pushed to 135 degrees. That, however, was simply not enough torture. Scott gathered up the remains of the knives, wacked them on steel angle iron for a while, then on each other, and finally snapped them in half to examine the grain structure. Proceed cautiously, the following pictures are somewhat disturbing.


Yes, he meant to do this and for good reason. The performance test proves that a bladesmith understands edge geometry and how to produce tough, flexible blades. Breaking the blades into pieces demonstrates why these knives are so spectacular. What is evidenced in the following picture is extremely fine grain structure produced by the bladesmith during the heat treating process. Making these knives is difficult; the real trick, however, is successfully passing the performance test in the presence of an ABS Master.


Feeling cautiously confident that the remaining knife would survive the official test, Scott finish ground the knife, crafted a micarta handle, let me snap some photos, and then drove down to South Carolina for a date with ABS Mastersmith Jason Knight.


Almost too pretty to destroy.


Upon arrival, Jason informed Scott that the test rules had recently changed. While the manilla rope test was essentially the same, candidates would now be required to chop through a railroad tie twice and bend the blade into a circle to pass . . . Jason has a wicked sense of humor.


The candidate passed with no issues - notice that the knife didn't even crack during the bend test. Scott is now one step closer to his ABS Journeyman Blademith goal. Unfortunately he has another year as an apprentice, so it will be June 2012 before a panel of mastersmiths at Blade in Atlanta will determine whether he receives the journeyman stamp.



DO NOT TRY THIS AT HOME!

Wednesday, January 5, 2011

Santa Brought Piggies!

Magnolia waited for the snow to melt before having her second litter. I can't blame her, it's been really cold lately. Six new Guinea Hogs were born on December 29 in 20-degree weather, and the poor dears had to burrow in the hay all day just to stay warm. Thankfully, the weather warmed up considerably over the next week, and the new arrivals have been exploring their pen and enjoying the sunshine as much as possible.


Magnolia is a girl makin' machine. She had 4 girls and 2 boys this time. We have Dancer, Prancer, Comet, Cupid, Donner . . .

. . . and Rudolph!
Actually, you can name yours anything you want!
There are 2 girls and 1 boy still available, and they can leave the farm as early as February 9th.

Monday, December 27, 2010

White Christmas in Bluefield


It doesn't snow much in eastern North Carolina, and when it does it's quite the event. Prior to last year, we hadn't seen snow in over 8 seasons. We got a good snow the day after Christmas though: 6 inches in one day. The pigs didn't think much of it, and the chickens refused to leave the coop (even after the sun came out). 

Scott, the dogs and I enjoyed the snow thoroughly. I do not, however, look forward to dealing with all the downed trees, especially the ones on the electric fence.

HAPPY NEW YEAR!