Misfitmorgan's Journal - That Summer Dust

[misfitmorgan]

I forgot to mention....this house is already set up to have a generator plugged into it too. They even have a tiny matching mini house for the generator.

 

[Baymule]

This place sounds like manna from heaven. It is just what you needed. One extension ain't so bad, it could be a whole lot worse. Hang in there.

I love love love the piggies! Give them a hug and a squeeze from their Aunt Baymule. (When you load them up) I know they will bust your eardrums squealing like you're killing them, so wear ear plugs. LOL

 

[misfitmorgan]

I do like the house a lot.

I will tell them Aunt Baymule says hi and dont get smooshed in the trailer. Our moms are pretty calm and the babies will take after them so it shouldnt be to bad.

The later date will actually be good for the piglets because that means at least 2 of the litters will be 2.5 weeks old, the mini litter will be 3 weeks old. Easier to move when they are a bit bigger.

 

[Bruce]

T-14

Now you have more time to pack the household goods
Lemonade from lemons @misfitmorgan

 

[misfitmorgan]

Mini Pigs! Well 1/2 mini 1/2 potbelly...

 

[misfitmorgan]

T-14

Now you have more time to pack the household goods
Lemonade from lemons @misfitmorgan

Oh i'm not worried about that, ive done that lots of times. Ive never moved a farm before though lol.

 

[Bruce]

You have enough freezer space for all that pork?????!!!!!
Sure are cute.

 

[misfitmorgan]

Those are mini pigs lol....not freezer meat. Half of that litter goes back to the old owner....or more we dont really want them we want to breed mini pigs since we have a mini boar.

Red pig and Spot pig are owned by our friend Tommy, so as soon as they are old enough to wean the piglets they will be going to his house. The guy we borrowed the boar from gets one piglet from each litter his boar bred. So that means we have 9 piglets from Sarah and 10 piglets from Spot, one piglet from sarah will be for a previous buyer. We get half of Spot pigs litter so 5 piglets from spot and 9 from sarah. A few of those are spoken for already.

We still have an entire pig in the freezer plus a 1/4 of another pig lol. The whole pig is going to get the bacon cut off and then the rest is going to be made into ground pork/sausages.

Reminds me we have to built a smoke house/shack asap at the new place too.

 

[Bruce]

Definitely need that smoke house!! A new vendor showed up at the farmer's market a few weeks ago. Pork, beef, chicken. They had some side pork, just raw meat so as "bacon" it is really in appearance only, no seasoning at all. I asked about uncured bacon 2 weeks ago. We had talked about nitrates the week before when I bought the side pork, he doesn't eat things with nitrates either. I asked if they had any smoked, uncured (nitrate that is) bacon. Nope, the guy that does their processing only smokes ONCE a year!

 

[frustratedearthmother]

@Bruce - it's not hard to smoke your own bacon. I just got finished with some. I rubbed the meat with salt, herbs, spices and a little maple syrup...let it sit in the juices and turned it every day for a week. (and yes, I used pink salt - but only half of what it called for and I don't think I'll use it at all next time)

Then I slow smoked it for about 5 - 6 hours using apple wood until the bacon got to 150 degrees. A little time consuming, but easy peasy. And, DELISH!