Here is our injector at work. We use this machine to inject hams, turkeys, pastramis, and ham hocks with brine to cure them. They are later smoked and sold as some of our cured product favorites. heres the link Happy Wednesday everyone!!
Meat Myths: Inspection, My Musings Food safety is something that the public is becoming more and more concerned about now…
Wordless Wednesday: Cutting Up a Hog Last week, we were invited to the local Weston A. Price Foundation chapter (http://www.westonaprice.org/) to…
How Many Tri-Tips on One Beef? First of all, let me apologize my fellow blog readers. I am long overdue for…