Wordless Wednesday: Pretty Girl

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UMAi Dry – Lomo Part I

One of the perks of having a blog is sometimes companies contact you to review a product. I’m pretty picky about what products I’ll review, it generally has to fit into the wine, meat or boots categories. Back in May I was contacted by the UMAi Dry company. I had never heard of them before, but once I lurked them a whisper, I got super excited. This was right up my alley.

My UMAi charcuterie kit.

My UMAi charcuterie kit.

You see, ever since I’ve gotten into heritage pork, I’ve developed an intense interest in charcuterie. I really want to make some superior pork products. You know, like super fancy iberian ham that I can’t afford. But I have a healthy fear of listeria and other food born illnesses. That’s why I’ve been rather hesitant to dip my toes into the cured meat party.

My loin before and after the cure was applied.

My loin before and after the cure was applied.

UMAi Dry sent me a kit with everything I needed (except the meat) to make my own charcuterie. I started with Lomo because it took the least amount of time to cure. I figured I would work my way up to prosciutto and bresaola as my confidence grew.

My cure mixture.

My cure mixture.

I was able to watch some videos before I actually started the curing process. Their website had plenty of resources. Which made me feel pretty confident about what I was about to do and definitely took much of my hesitation about this away. I went to my local butcher shop, and bought my pork loin. Next time I will use my own pork, but I wanted to make sure I didn’t screw this up before I do that.

After my loin cured for two weeks and then in it's coat of paprika.

After my loin cured for two weeks and then in it’s coat of paprika.

Once the pork was purchased, it was as easy as mixing all the ingredients together, rubbing it on the meat and leaving it alone. No intense math, no fancy equipment I can’t afford, nothing scary at all! To quote the great Tom Petty “the waiting is the hardest part.”

My Lomo in the special curing bag included in the kit.

My Lomo in the special curing bag included in the kit.

In three weeks my Lomo will be done. I’m already planning the wine and cheese-board that will accompany my cured pork product. In the meantime I’m going to start my prosciutto and bresaola! I’ll keep you all updated on how things go!

My Lomo resting in my refrigerator for four weeks.

My Lomo resting in my refrigerator for four weeks.

I’ve had fun with this kit. I’ve already learned a lot about charcuterie, and can’t wait to get more involved. This kit is perfect for someone like me, someone that has an intense interest in cured meats, but is just a little too timid to jump right in. My next blog will cover the taste of my lomo and my full review of this UMAi Dry product.

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Wordless Wednesday: The Secret Lair

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Pickled Garlic

Neighbor Pete brought me a big box of freshly harvested garlic a few weeks ago. I love garlic and use it in most meals when I can. One of my favorite things ever is to roast it in the oven or on the BBQ and eat it on good french bread. However, neighbor Pete brought me more garlic than I could use in a reasonable amount of time. So I had to get creative – I had to can it.

My huge ass box of delicious fresh garlic.

My huge ass box of delicious fresh garlic.

This is a super easy recipe! And so so so good! I could probably eat a jar of this myself without a problem.

Pickled Garlic 

6 cups peeled garlic cloves (do yourself a favor and buy the pre-peeled ones at Costco)
1 cup sugar
1 teaspoon canning salt
3 cups 5% vinegar
bay leaves

Peeled garlic. By hand. Such a pain. But so worth it in the end!

Peeled garlic. By hand. Such a pain. But so worth it in the end!

Peeling this much fresh garlic is not fun. I tried all the tricks, shaking it in the bowl, using that special garlic tube – nothing worked as well as peeling it by hand. After peeling 6 cups of garlic cloves by hand, I was not amused and my nails hurt!!! Just buy the pre-peeled stuff, trust me.

Yum.

Yum.

Mix the sugar, salt and vinegar in a saucepan and bring it to a boil. Once you have your cloves peeled blanch them in boiling water for 1 minute. Pack your hot garlic into your sterilized, hot half pint jars with a bay leaf. Ladle the hot vinegar mixture over the garlic and leave ¼ inch headspace. Adjust your lids and process in a water canner for 10 minutes.

I almost ate this whole jar in one sitting. It's so mild and sweet! One of my favorite things!

I almost ate this whole jar in one sitting. It’s so mild and sweet! One of my favorite things!

Give it about two weeks to cure. And that is it! So easy and so good.

 

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Guestpost: Help Save the Wild Salmon

In June, I was able to attend part of UC Davis’ 1st Annual IFAL (Institute for Food and Agriculture Literacy) Symposium.  For me, it was the equivalent of walking into the Academy Awards or other famous award show. People that are celebrities in my world were everywhere!!! I was star stuck the whole time, I mean check out a sample of the speakers: Dr. Pamela Ronald, Dr. Kevin Folta, Yvette d’Entremont, Dr. Cami Ryan, Dr. Anastasia Bodnar, Dr. Alison Van Eenennaam.

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Watching these experts in their fields talk about our food and the technology that they are developing to better our food and fiber was a game changer for me. I mean, I’ve always been interested in the science and technology that surrounds agriculture, but to see and learn from professionals that are doing it was inspiring. When Dr. Folta got emotional talking about meeting starving people, and when Dr. Van Eenennaam reminded us we can’t save wild fish by eating them, I was inspired to use my media platforms in a way that will help the general public understand how important this work is. 

When I heard there is going to be an orchestrated attack on this technology that will benefit our lives, I wanted to help! Since I’m not a scientist, Dr.Anastasia Bodnar* was kind enough to write a guest post for The Beef Jar. Dr. Bodnar has been one of my biggest mentors for years. I finally met her “in real life” at UC Davis, it was glorious. Please friends, take some time to learn about this issue and the benefits this fish will offer us. I know we all want safe, sustainable food and this is one tool to help us get that. Please support it. Thank you.


On Thursday July 9, an anti-biotechnology group is orchestrating calls to Costco asking that they never carry fast-growing genetically engineered salmon. They’re trying to bully Costco into making a decision on selling GE salmon before it’s even on the market. See below for Costco’s contact information and a sample script.

GE fast-growing salmon can be an environmentally friendly way to meet increasing demand for seafood. These salmon are a healthy, safe source of protein and omega 3s, and will potentially be available at lower cost than non-GE salmon. There simply aren’t enough wild fish stocks to meet demand so we must farm fish. The way these GE salmon will be raised has a lot of advantages over farming fish in ocean pens – namely they won’t spread disease to native fish populations. They’ll also take less feed to get to the same size. If you want to learn more, check out my article Risk assessment and mitigation of AquAdvantage salmon (the article is a few years old but as far as I know, little if anything has changed) or visit the AquaBounty website.

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If you have a moment, you could contact Costco (especially if you’re a member) to let them know you support genetically engineered foods and specifically that you would choose this salmon if Costco had it available. While you’re on the phone, you could also express concern that so many Costco-brand foods are only available in organic, increasing costs with little or no benefit to the consumer.

Costco’s Customer Service phone number is 1-800-774-2678 (press “0” to speak with a representative).

Here is a sample script:

I have been a Costco member for __ years and I support biotechnology. I would like Costco to base their decision on fast-growing GMO salmon on the best science, not activist demands. Land-raised, fast-growing GMO salmon is an environmentally friendly way to make healthy, safe fish available for more people. Please consider selling GMO salmon when it becomes available.”

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*Dr. Anastasia Bodnar is Director of Policy for Biology Fortified, Inc., an independent non-profit devoted to providing science-based information about biotechnology and other topics in agriculture. Learn more about Anastasia at https://about.me/geneticmaize. Disclaimer: Anastasia’s words are her own and views expressed do not necessarily represent the views of her employer(s).

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Wordless Wednesday: Sweet Relief 

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Birthday Baby Calf

The shit my Dad has been giving me lately, about not having kids, is reaching rather remarkable proportions. Why, you ask. Because our new neighbors have one of the cutest little boys, ever. Wyatt is 3, soon to be 4. His Parents, Megan and Jared, moved next door to our summer ranch in the mountains and I just got to meet them this spring.
I was already a fan of these neighbors before I even met them because they wanted pigs. They had some of my heritage pork last summer and knew they need to raise their own. This just tickled me because, as you all know, promoting heritage pork is one of my pet projects. The first time I met them in real life was when I delivered 5 pigs to their house. Since then our pig plans have grown, but that’s for another post.

Wyatt and his pigs.

Wyatt and his pigs.

They’ve been a huge help around the ranch, we tend to get really excited about that. My Dad and I both have really enjoyed getting to know them, and hanging out with Wyatt, which has lead to my Dad’s grandpa fever. I’ll even admit, Wyatt is starting to even make me think about dating again (DO NOT TELL MY DAD I SAID THAT!).
As I mentioned before, Wyatt has a birthday coming up, so it was decided that he needed something special. Something that he could grow with, teach him stuff and maybe eventually make some money from (you know, for school). Obviously, the answer was a little heifer bottle calf.

Yes, I know I put the ear tag in backwards. But since Wyatt doesn't have a brand yet, this will help in case she gets lost.

Yes, I know I put the ear tag in backwards. But since Wyatt doesn’t have a brand yet, this will help in case she gets lost.

We always end up with a few bottle babies every year, some we sell to neighbors that need to graft a calf and sometimes I keep them to sell as a beef. We started looking for just the right calf for Wyatt, one that would make a good cow in a few years. She also needed to have a nice attitude. We had a poor old cow die during birth, it does happen once in a while. The little heifer that was born, that now had no mama, was sweet and calm, perfect for the birthday boy. Wyatt named his calf, Sally.

I'm going to warn you all: do not let me around your kids. I am a horrible influence. By the time I'm done there will be pigs and calves everywhere and college will be paid for.

I’m going to warn you all: do not let me around your kids. I am a horrible influence. By the time I’m done there will be pigs and calves everywhere and college will be paid for.

It’s important to my family that we expose kids to production agriculture. We know we live a unique existence and we want to share that with people that have an interest in what we do. We’re also being terribly selfish because in just a few short years, Wyatt is going to be amazing help on the ranch!

Wyatt getting  a little help from his Mom the first time he fed Sally. It almost made me cry, it was so cute.

Wyatt getting a little help from his Mom the first time he fed Sally. It almost made me cry, it was so cute.

Wyatt is going to feed this baby all summer. When we move down to the valley she is going to come down with the rest of the cows and enjoy a mild winter with lots of grass. Next year when it’s time for Sally to have a bullfriend, we’ll make sure that happens so Wyatt can expand his herd.

Look at this little cowboy! As soon as he learns to read, I've going to give him some Dr. Grandin books and this kid will be unstoppable.

Look at this little cowboy! As soon as he learns to read, I’ve going to give him some Dr. Grandin books and this kid will be unstoppable.

We’re excited to watch Wyatt and Sally grow up together. We can already see it’s the beginning of a beautiful friendship and hopefully a long line of black angus cows and delicious meat!

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Throwback Thursday: The Brown Home

It has been a few months since I have posted a Throwback blog. It’s time for a good one.

When my Grandfather died, and the rest of the family was fighting, I quietly slipped away with all the pictures I could find (and the cast iron cookware). I ended up with a rather big box of family and ranch photos. Before I donate them to my local University, I’m scanning them into my computer for safe keeping. As I do this I try and learn the story of the photo if I can. It’s my ultimate goal to write a book or two about this family – we have such a rich history, I think it’d be great.

For today’s Throwback post, I selected a very interesting picture indeed. This photo is one of the very oldest I have of the Brown side. It shows the first few years of my family’s time in the Plumas/Lassen area. It was taken in Coppervale, a now abandoned town in Lassen County.  It would be around 1880.  My Great, Great, Grandparents, Samuel A. and Mary Priscilla (fun fact: my pet pig Silly is named after Mary), came from Washington County, Tennessee. According to records they spent time in both Lassen County and Glenn County, California. I’m assuming they were the family inventors of summering in the Sierra Nevada’s and wintering in the Sacramento Valley – our family STILL does this.

I don’t know if this is true or not because no names are written on this picture, but according to my research the three children in the picture look to be about the same ages as Albert, Clara, and Birdy, Samuel and Mary’s three eldest children. They would go on to have one more son, Samuel F.,who would become my Great Grandfather.  This side of the family tends to get very confusing because they all named their children after each other. In fact, if I was born a boy, I would have been named Samuel as well.

The Brown’s ultimately ended up in Indian Valley, which is in Plumas County. However before we explore that ranch, I still have several more photos from this time that I need to research. Stay tuned!

The Brown Home at Coppervale Lassen Co

The Brown Home at Coppervale Lassen Co


The Brown Home at Coppervale, Lassen Co

The Brown Home at Coppervale, Lassen Co

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Wordless Wednesday: Newborn Moo

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Wordless Wednesday: 2015 Hay Season

Hay in Indian Valley

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