Comments on: Pork Butchering 2010 – Nature’s Green Acres

By: The Night We Ate Cheese « eating is the hard part

The Night We Ate Cheese « eating is the hard part — Sat, 02 Oct 2010 06:08:32 +0000

[...] eating chunks of fried cheese…because we did that too. And bacon, how can I forget the amazing chunk of pork belly that Kevin just happened to whip out of nowhere. Homemade bacon….sign me up. [...]

By: Kevin

Kevin — Mon, 13 Sep 2010 12:22:13 +0000

Valerie – although there’s certainly a chance it was an edible form of field mushroom, it also could be highly toxic. Toxicity is why I stick to the shaggy mane and shaggy parasol – because I know I can ID them. The white spore print was a test for the shaggy parasol to differentiate it from its toxic lookalike that has a green one, and is not a general test for whether or not it is edible. So you did well to not eat it.

By: A Canadian Foodie

A Canadian Foodie — Mon, 13 Sep 2010 05:40:30 +0000

A little butchering-philanthropy, one might say. – hilarious!
Can’t wait for the video – and that lunch is quite the hardy little meal!
I found a really beautiful mushroom growing under my tomato plant. Not a shaggy one… It looked like a white mushroom from Safeway. ANd smelled, well, wonderfully mushroomy. I did the paper test but there wasn’t anything white on my coloured paper. Is that the only way to know? I sadly threw it away.

By: Pig Head Epiphany « Kevin Kossowan

Pig Head Epiphany « Kevin Kossowan — Mon, 13 Sep 2010 00:51:02 +0000

[...] pork and crackling skin are two things I’ve grown to adore pork for, so when butchering the Nature’s Green Acres pig a couple days ago I was resolved that the heads would be put entirely to good use. I normally carve [...]

By: Kevin

Kevin — Sun, 12 Sep 2010 23:17:04 +0000

Heat is most certainly an issue at this time of year when it comes to slaughter and butcher of any animal, and I intend to write about it relative to the recent pig butchering – not optimal weather. Sounds like you’re doing some tough and rewarding work, Emily, and I’m really glad to hear from you!

By: Emily

Emily — Sun, 12 Sep 2010 17:28:12 +0000

I helped butcher two pigs yesterday and now have four quarters of pig hanging outside my house , thankfully it is in the forties this morning. I’ve been wanting to let the meat hang a few days but thought I’d just have to see how warm it is getting in the afternoons. We are having unseasonably warm weather for this time of year, (sixties), but my cool area isn’t getting higher than fifties. I’m going to brine and smoke at least one ham, and cure the belly and top shoulder for bacon. We have a large garden, raise our own chickens, ducks and turkeys, dairy goats, and as a result eat very well. I look forward to being inspired by your reviews and beautiful pictures of quality food. Emily

By: Greg

Greg — Sun, 12 Sep 2010 14:36:21 +0000

Wah! We miss this!