Monthly Archives: February 2016

Yogurt, Mygurt, Easygurt

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Yogurt Making Made Easy I’ve mentioned yogurt many times. It is easy to make both for our own table and for feeding the livestock. We’ve been doing this for decades. The pork industry is starting to take notice of probiotics … Continue reading

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Deboning A Pig

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Deboning a Pig Usually one quarters the pig and then makes up the cuts from there. But my cut sheet called for boneless shoulder, boneless chops and boneless sirloin so I did it a little bit differently last week on … Continue reading

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Wild Farrowing

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Private Room with a View This gilt sow wanted a private room. She was willing to go to extremes to get it. Three times she broke out of the south Ark gestating paddock in search of a place of her … Continue reading

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Window Frosting

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Frost on the Pane This is frost on our front door. It’s supposed to be a really well insulated door and glazing with argon but I’m not impressed with the commercial varieties. They frost up all too easily when it … Continue reading

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Dog Names

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Kavi on Snow Dogs use names. They know their own name. They know each other’s names as I use them and they have names for each other that are used by all of the pack. They even have a name … Continue reading

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Porchetta Packaged

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Ben with Porchetta Now that our butcher shop is up and running we have been filling the CSA Pre-Buy and Kickstarter orders which helped in part to buy the concrete and other materials to build our facility. One of the … Continue reading

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Broken Rib

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Evidence of Violence One of the interesting things about being a farmer and a butcher, a maker and a breaker you might say, is that I get to check out my pigs in detail from the inside out. I am … Continue reading

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Off the Charts at -90°F and Colder than Hell

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We fell off the wind chill chart… Someone wrote me asking about the temperatures last night here in Vermont. It was -34.2°F on Sugar Mountain. The 70 mph winds were the real killer giving a windchill of about -90°F. This … Continue reading

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The King is Dead – Long Live the King!

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A Young Spitz As I’ve mentioned the blog posts for part of December and most of January went missing in action due to our web hosting company having one of their server’s RAID controllers literally burn up frying the backup … Continue reading

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Skin & Bones – Eating the Rest of the Pig

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Skin & Bones – The Rest of the Pig There is more to the pig than just the classic cuts of pork chops, hams, bacon and ribs. There are also good eating in the oddments such as skin which can … Continue reading

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