Yes, we are alive and well on the Callens Farm! After a quick trip out to Wyoming this past weekend and having a few close calls, snow related experiences, we spent the entire day making sausage. Nothing like jumping right back into things after a little road trip!
We made 175 pounds of sausage and tomorrow we will finish up with the rest of it. It was a blessing to have Alan Ferber out to the farm to teach us some of his sausage making expertise, having spent some 50 years in the meat processing business. What a guy who is full of great knowledge and tips.
Today we made Pepperoni sausage. I’ll let you know if it tastes anything like the town stuff. I have my doubts, but you never know! We also made some other kind of spicy sausage or Slim Jim mix. It tastes pretty good but could be a bit spicier in my opinion. We froze 25 pounds of fresh Brat Jalapeno sausage to make into patties later. Now THAT WAS spicy enough for me. Tomorrow we plan on making more pepperoni and some traditional Summer Sausage. First though, we are butchering two hogs for a neighbor.
The sausages are around 2# each but if I had it to do over, I’d have ordered the 20 inch length. As it is though, I’ve 500 casings to use up which sounds like plenty but isn’t really that much considering how much they hold. Tomorrow I am guessing we will be doing another 200 #. I really enjoyed learning so much from Alan and he has so many tricks that are well worth remembering. It’s nice when the older generation cares enough to pass on lost arts to the younger generation, don’t you think?
We had a great garden year and have plenty of food put up for the winter. Our popcorn crop was amazing! Talk about fresh! This stuff is delicious topped with home-made butter and sea salt. You can keep the cheese Doritos! You know, the ones with the ingredient label which is three inches long, full of things I cannot pronounce. It really does matter what we eat. Grow what you eat and eat what you grow. No matter where you call home, try to grow what you can.
Life is good by golly. I bet you already know that!