How I Spent My Sunday
Making food for the coming TSP Event, in addition to everything here I made another 8 lbs of hand made breakfast sausage. All in all it was about a 12 hour day! But a ton of work got done, a ton of meat is cooked for the Nine Mile Farm Workshop and about 17 meals worth of meat has been put up in the deep freezer.
A day well spent!
That morning I spent a bit of time talking to the ducks and learning something new about bees as it relates to sorghum.
And last weekend I made another 8 pounds of sausage for the coming event.
Any chance you can post a map of where the WV farm is?
Very productive day Jack. The smoked turkey looked awesome, its gonna make some mouths happy in October. I definitely want to make some escabache after watching your video. I look forward to harvesting my first homestead turkey in a couple month.
That escabache looked absolutely wonderful. I built a fermentor to keep our saurkraut at a specific (65 degree) temp, and this will be a wonderful addition to our fermenting efforts. Well done.