First Batch Of Aged Sheeps Cheese

Soo Excited to be Making Cheese full time now!!! It is in addition to my other job as full time Preservasionist but that is okay cheese making is an amazing thing.  This is my first batch of our Aged "Pecorino" style Cheese fresh out of the press and about to go into brine we will see how it is in a year???

Finally time

I am so excited to use these dried peppers in everything. One is an espellette variety but grown here in Tennessee.

Heston Terre Busby

My Boy is Here!!!

Belly ( pig project)

So we have broken the pigs down and now it's time to compare



Tamworth


Meishan/Berk


Berkshire


Mangalista

Pig project

So Micheal Sullivan and I have started the pig project for the fall. We are taking four different breeds of pigs and comparing and contrasting. We plan on curing all of them and comparing the way they cure as well. We will be video recording most of it forArtofthebutcher.com(cochon555 and Primal) which is a awesome company that Brady has established and " the reverend of fat" Micheal Sullivan will have more to do with in the near future.







All four together starting in upper left Mangalista, Berkshire/Meishan cross, full Berkshire and a Tamworth








Tamworth








full Berkshire






Berkshire/Meishan







Mangalista

Worm composting

Jeff Ross and I have had this project on the back burner for to long and finally have gotten to work on it. We started with an old apple crate and Lined it with a pond liner and a spout to be able to tap the "compost tea", we then put milk crates in to separate the feeding cycles and lined it with newspaper. We took some food scrapes and old hay and distributed it into a few of the milk crates and added the worms. We keep the top covered with a blanket to keep it dark and to insulate.

Location:W Millers Cove Rd,Walland,United States

True Hoe Cake

Hoe cakes done the old fashion way over a fire on a hoe!!!