Category Archives: This is why I raise my own meat

Congress Let US Consumers Down Again!

Congress officially repealed the country of origin law for labeling of meat. This means that they can push meat from countries with less strict laws on raising and processing animals.

Here is one link to an article.

http://www.kmov.com/story/30875420/consumers-wont-know-meat-origin-after-us-ends-labeling-law

 

Look for an update for our spring schedule. We will be attending some Farmers Markets and we will list them on our schedule. We will have Ossabaw Island Pork, Pastured Chicken and Eggs. At least you know our meat comes from right here in Southwest Missouri.


 

 

FacebookTwitterEmailPrintFriendlyShare

Makin’ Bacon Trial #1

Curintg Pork Bellies
Pork Belly in bag with cure mix

 

 

 

 

 

 

Well, I started making bacon last night. I separated out 5 lbs. of pork belly to cure. I have 2 packages that are about 2.5lbs. each in the fridge curing. I am  already excited to taste the final product.

I did some reading and compiled the information that I found into one recipe and process for making my own bacon. I went with a brown sugar and salt cure mix with some additions.

The working part of the cure is the salt. Salt removes moisture and prevents spoiling. Sugar is added for flavor and to smooth out the roughness of the salt.  Other spices and flavorings can be added to suit your individual taste. I added some of my favorite pork spices like garlic, pepper, cloves, and some liquid smoke.

It is important to measure out the correct amount of Curing Salt #1 for the weight of the pork. Curing salt ( Pink Salt) is used to retain the red meat color and to prevent botulism. There are recipes that do not include pink salt, but to obtain the  true flavor for bacon it is needed.

I decided to add the curing salt to my mix last. I mixed all the ingredients in one bowl for the entire batch of pork. And of course, I tasted the mix to get a feel for what the flavors would be. (One of the reasons to add the Pink salt last, don’t taste test after the pink salt is added.)  I then weighed the separate portions of meat that went into each seal-able  bag and figured the amount of Cure #1 for each bag. I separated out the amount of mix I wanted in each bag and then mixed in the curing salt at that time. This way my flavor profile for the mix was consistent, and I knew that the correct amount of Cure #1 was added to each portion of meat.

I rubbed down the pork belies with the cure mix while they were sealed in the bag. the cure mix will draw out the moisture from the meat and infuse some of the flavor from the spices. A brine will form in the bag over the next few days. I will turn the bags over each day and rub the mixture into the meat. As the meat cures and the moisture is removed the meat will shrink slightly and start to firm up a bit.

Before the weekend, I will check the meat and see if it is uniformly firmed up, or if some areas feel like they need more salt. I can always add a little  more salt (not pink salt) to draw out more moisture, or I can allow a bit more time for the process to complete.

Once the curing is complete my next step will be to rinse off the cure.  I will then work on getting our bacon smoked. I can’t wait until next weekend when I fire up the smoker. I will let you know how t goes.

 


 

 

More great news I found about Chinese food Imports

China’s dangerous culture of chemical adulteration and
counterfeit food products came into focus for American consumers in 2007, when China exported pet food ingredients
tainted with the industrial chemical melamine.
A byproduct of coal processing that is used frequently in
plastics, melamine has attracted the interest of unscrupulous
Chinese food processors and animal producers because of
its high nitrogen content and low price. The high nitrogen
of melamine-contaminated food, like milk, artificially raises
measurements of protein content in common laboratory
tests, leading to higher prices in the market.
But the use of melamine has meant that consumers — and their pets — get nutritionally inferior food laced with a deadly chemical.
In 2007, the FDA received reports of 17,000 pet illnesses,
including 4,000 dog and cat deaths, believed to be the result
of melamine contamination in the imported Chinese gluten
ingredients used to make pet food.
Sixty million packages of pet food were recalled in the United States, the largest in history. Some of the melamine-contaminated pet food
was redirected to hog farms; thousands of hogs that ate the
contaminated food were put to death in an effort to keep
melamine-contaminated meat from entering the food supply.
But the FDA and USDA still allowed 56,000 hogs that
ate melamine-tainted pet food to be processed into pork,
which was then sold at supermarkets.
What do you think the Chinese feed their livestock?
How did the FDA and USDA figure that this pork was safe?
More Greed based decisions by our government!
Just think, Congress has been making steps to hide the origin of imported foods. They are voting to end the country of origin labeling on meat and poultry sold in the US.  Read more here.
The more I read the more I am disgusted with our government and why they let this crap into our country. Our government needs to do more to protect us.
But until they do, start protecting yourself. Do your research and locate some local farms and start buying locally. Farm to Table is the best way.


 

What are we eating? Is fast food what you think it is?

I just read an article about McDonald’s Artisan Chicken Sandwich. McDonald’s is simplifying the ingredients because they realize that their customers want to be able to recognize and pronounce the ingredients in the food they eat. It was the push for higher profits that made their chicken sandwich a target for change in the first place.

What can we use that is cheaper, something that we can pass off for real meat? How much can we push the federal guidelines for the allowance of “other stuff” in our meat. How can we convert scraps that we would  normally throw away into something the customer would recognize and purchase?

The people are waking up to what these big corporations are putting in our food. Wood pulp as filler in the beef. Meat glue used to combine meat particles together to mimic what they used to sell. Meat trimmings left over from the cut room floor, pressed into a familiar shapes and seasoned to taste like what it is representing, is all to popular for these corporations. No wonder why sales are dropping, people will only buy into their farce for so long before they expect better.

Have you read the label on packaged frozen chicken breasts in your local supermarket? I did, I found out that what I thought were actual chicken breasts, were actually made from the meat taken from in- between the ribs. This rib meat is then meat glued together into the shape of a chicken breast. It is pretty convincing, I wouldn’t have known until someone told me to look for it.

My Grandpa always said that he would never buy a chicken unless it was a whole chicken.  He was afraid that parts of the chicken that went bad would be cut away and they would sell the rest of the chicken as parts. He had great vision and knew that people would do anything to retain profit even at the expense of others.

A friend of my parents says that he would never buy canned beef. He said it was made from the cow’s bag. Could be true. And they would be right in saying that it is 100% beef. The only thing is, the consumer is expecting actual meat from a muscle group. As long as it can be passed off as something more appealing, the company will have a good chance of making a sale. Selling the cow’s bag would increase the revenue that they can produce from one animal.

Back in the day they may have used the cow’s bag as a leather pouch, but unless I am mistaken, I know of no recipes that call for it handed down through my family. I know that back in the day they used all parts of the pig, and would use the squeal if they could. That is being resourceful, and frugal. But I am sure they didn’t hide what was in their stew and call it something that sounded more appealing. And if something “fell” into the meat as they were processing it, they took it back out. Corporations just figure that 2% of “other” non meat stuff is great because they can sell that too.

It is sad when you can’t trust what you buy to eat.  I think that the only way to truly be able to trust what you are eating is to grow it yourself. The second best way would be to buy from a local farm that raises their animals like you would.

This is why I raise my own meat!!

 

 

The Ossabaw Island Pork Difference

You go into the grocery store and shop for pork and think that their pork represents all pork. No!!!! Just because the big box grocery stores only sell bland, colorless, tough, tasteless, antibiotic and hormone filled pork, it does not mean that there is not something out there that is better. There definitely is better pork.

Grocery store pork is from pigs that have been bred over the years to adapt to large confinement production.  They have been bred to have large number litters, and grow at a fast rate. Why? Because that is what makes large producers money. large numbers and quick turns equal more profit. Do you know why they push for lean pork? because it takes longer and costs more to produce a meat with some fat in it. Fat is directly proportional to better taste. No fat equals no taste.

Any “small farm” raised pork will be better than the grocery store pork. But to find the best pork available, you will have to find Ossabaw Island pork. One of the first and original breeds brought to America.

Ossabaw Island pigs have not been genetically engineered to put money in somebody else’s pocket.  They are not an economical pig to raise so no large confinement operation will even remotely consider them. They haven’t been bred to have super large litters, or grow super fast. They are still basically the same pig that they were in the 1400’s.

Ossabaw Island pork is red-meaty-pork with a fat marbling. If finished out correctly they have a very sweet, easy to cook meat comparable to a fine beef. You can have a domestic breed of pig and an Ossabaw Island pig raised the same way, on the same farm, and a taste test will still show a remarkable difference in the meat.

I have sold and eaten a lot of Ossabaw Island pork. Everybody that I know that has had the opportunity to try Ossabaw Island pork, has noticed the difference. The Ossabaw Island Pork Difference.  A difference that makes you want more, a difference that makes you fight over the meat left on the bone.

Thank you,

Burnin R Farms


 

Tyson Chicken- Confinement to Supermarket

For those that have never seen how a Tyson chicken spends its last few minutes on earth. They go from tightly packed-smelly- poop-filled buildings, to being packed into cages on a semi trailer, to the processing plant .

Confinement  to Super Market- not appetizing

Farm to Table- Very appetizing

Please support your local farmer!

This is why I prefer “small” farm raised chicken.

Tyson Chicken Truck