Farm House Breakfast Sausage

We have been playing with sausage recipes here at the farm. Now y’all have another one to add to your collection! Enjoy- The Homesteader’s Wife.

1 pound of ground pork (COLD)
1 tsp salt
1/2 tsp dried parsley
1/4 tsp rubbed sage (or more)
1/4 tsp cracked black pepper (fresh)
1/4 tsp dried thyme (or more)
1/4 tsp crushed red pepper flakes […]

By |May 17th, 2015|Butchering, Recipes|Comments Off on Farm House Breakfast Sausage

Homemade Italian Sausage

What are you gonna do with all that ground pork? Well, today I am making homemade pizza! I love experimenting with different flavors and styles of sausage, and since we are having pizza tonight, I figured this would be a good day to tell y’all how I make my Italian sausage. This recipe is for […]

By |April 27th, 2015|Butchering, Homesteading, Recipes|Comments Off on Homemade Italian Sausage

Curing Bacon

Bacon!!!! Bacon, bacon, bacon, and more bacon. Here is the first of your homemade and cured bacon recipes. Once you experience REAL bacon- Oscar Meyer will never satisfy the itch. Slice it thick and bake it in a cast iron skillet at 350 degrees F for easy splatter free crispiness.

Ingredients

20 to 25 pound batch with […]

By |March 16th, 2015|Butchering, Recipes|Comments Off on Curing Bacon

Traditional French Duck/Goose Sausage

Toulouse-style sausages are the classic ingredient in cassoulet. This is my version of a very rich and flavorful French sausage; it is a mild sausage seasoned with rosemary and thyme. We love it stuffed into casings or used as pan sausage. Traditional Toulouse sausages are all pork, and are minced by hand rather than ground […]

By |February 20th, 2015|Butchering, Homesteading, How To, Recipes|Comments Off on Traditional French Duck/Goose Sausage

How to Cut-up a Whole Chicken

If you aren’t going to roast or grill a whole bird, it needs to be cut up and here is how ya do it. You’ll get 2 breast halves, 2 thighs, 2 drumsticks, 2 wings, and the back bone. Special thanks to the folks over at Eatin’ Well- Enjoy – The Homesteader’s Wife

Lay the bird […]

By |February 20th, 2015|Butchering, Hacks, Homesteading, How To|Comments Off on How to Cut-up a Whole Chicken

Sending the Roo’s to Freezer Camp

 A few weekends ago we decided it was time to cull extra roosters that we hatched earlier in the summer.  They would have been about 6 months old; these were not cross x meat chickens. People who raise meat chickens can have them ready to eat in about 7 weeks and ours take an awful […]

By |February 18th, 2015|Butchering, Homesteading|Comments Off on Sending the Roo’s to Freezer Camp