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I rehydrate them and use them in scalloped potato dishes or other similar casseroles. Also they work well in soups and stews. I haven't tried them shredded.

I blanche mine and leave them in a water/lemon juice solution until all of them are sliced and ready. These are the directions I follow: - Prepare a solution of 1 gallon water and 1/4 cup lemon juice. Slice peeled or unpeeled potatoes into rounds 1/8 inch thick. (I prefer unpeeled.) Put potato...

Eggs do give bread doughs a very light texture, and a bit richer flavor. I make this one: http://www.millriverfarm.com/recipe.cfm?id=420&catname=Bread, Rolls, and Muffins Although it's titled "Challah" and uses a bread machine, you can also mix it by hand or stand mixer and make just egg...

You know, I probably should have been clearer. I don't fill the cooler completely with boiling water....just about 1/3 full, enough to get it well heated. LOL, I'm a water miser too. I always save the excess water for plants, or the chickens, animals....anything, just so it isn't wasted.

Thanks, Tankshill and OFG. I forgot to mention one of the reasons we like to brine & smoke our own ham cuts is we can skip the nitrates.....just water, salt, sugar, herbs. So, BBH....anxious to hear what you come up with next on your pork escapades. You asked about your pork being red compared...

I use almost the exact same method. Except, I put the boiling water in the cooler. Pour the cooled yogurt mixture into sterilized jars, wrap in towels, etc, as you already described. Then empty the cooler to add the jars of yogurt. I also like to add a jar or two of boiling water to the cooler...

Interesting how the terms pork steak, blade chops...and I've seen 'blade steaks'... are used interchangeably for different cuts. No wonder market customers have to ask us! LOL You might like this cut our butcher does for your next hams. It's called "netted ham". It's cut from the hind quarter...

Yep, I do that a lot. Mostly I use 200* for the preheat (then shut off), and a pan of boiling water on the lower rack. This is especially helpful on cold winter days in an old farmhouse. :)

I'm curious about your pork steaks when you get a chance to try them. Our slaughterhouse will cut the hind (ham section) into slices and labels those as "pork steaks". (Just an option, you can have it left whole or other cuts as well.) The cut we get from the shoulder (described on wiki) is...

Yumm...a visit here will make you :drool

Here are a couple I've baked lately. Sun Dried Tomato & Asiago Cheese (Artisan type) English Muffin Bread (No Knead) Edit: Ooppsss...had to fix my pics, they were only links at first

Good price....we raise grass fed beef (NC), and that price is cheaper than we sell. Of course, pricing can be very regional. We do not finish our cattle on corn. They do get a small amount of grain while growing, but it's more a "treat" than anything and does help them gain weight (in meat, not...

We've started giving our garden plots to the pigs at the end of the season. Along with demolishing the plants, they quickly start digging and gobbling up slugs and grubs. Milky Spore and Nematodes are supposed to be an effective organic control for them. We've not tried either one, but many...

We dehydrate lots of things - most often potatoes, tomatoes, mushrooms, onion, celery, fruits - and A LOT of jerky. We make jerkys from beef, deer, elk, turkey and chicken. We use a salty homemade marinade and dry the meats from the "raw" stage in a typical dehydrator (not an expensive model...

Oh, forgot the OP. Sorry. If it is an egg eating hen, then fill empty egg shells with grape koolaid or cheap grape soda - anything with artificial grape flavor. Chickens and other birds react to it like we mammals react to hot pepper. They love real grapes, but artificial grape will drive...

We recently had a similar experience with a SKUNK! Then one morning I (about 10 days ago), I was up very early. Out the bathroom window, I saw a skunk dash into the one of the chicken runs by the moonlight. Next day, I caught the bold little SOB munching on eggs in a nestbox in broad daylight...

I make this relish. Excellent on hot dogs, burgers, sandwiches, beans: Onion Relish 1 1/2 gal. ground Vidalia Onions (16 to 20, about 10 lbs.) 1/2 c. salt 1 qt. cider vinegar 1 tsp. turmeric 1 tsp. pickling spice 4-oz. jar chopped pimentos 4 1/2 c. sugar Grind or use food processor for...

:yuckyuck

First - I'm so sorry to hear of those who have non-supportive family that snub your homemade gifts. That must feel terrible. I'd love to have your homemade soaps, baked or canned items, crafts, etc. I really like that one. I could even throw in a pound of our grass fed beef. My step dad would...

Don't know of any stores that carry it. I order 2 of the 450g size at one time. It's more cost effective for shipping. That's enough to do all of the pickles and peppers I can (a lot) for a year r more. bulkfoods.com carries it. The cost of the product is higher, not sure about their shipping.