tag:blogger.com,1999:blog-5402585807064573190.post6310719685549960849..comments2024-02-05T19:09:42.098+10:30Comments on Jembella Farm: Bacon- Brining and Smoking- 2016Jembella Farmhttp://www.blogger.com/profile/07646075804716647311noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-5402585807064573190.post-68500301915369741442016-03-08T21:42:14.348+10:302016-03-08T21:42:14.348+10:30Sorry to hear you lost a calf Cathy. They can be t...Sorry to hear you lost a calf Cathy. They can be tricky to rear as most of them are deprived of their colostrum. If possible, keep some colostrum in the freezer from one of your milkers, to have on hand when you bring in a new calf. A blog post about rearing calves is in the pipeline as there are so many remedies to share amongst we calf rearing folks. Jembella Farmhttps://www.blogger.com/profile/07646075804716647311noreply@blogger.comtag:blogger.com,1999:blog-5402585807064573190.post-21340153768722891032016-03-08T21:36:18.231+10:302016-03-08T21:36:18.231+10:30Jane, I'm always inspired by the "Nourish...Jane, I'm always inspired by the "Nourishing Traditions" way of eating. It seems to suit us and our lifestyle, so yes, fat (good fats) is definitely on our agenda. It's difficult to find meat that has been grown well, using no chemicals and with kindness to the animals. I think I'd probably eat much less meat, if any, if we didn't grow and kill our own. Thanks for leaving a comment. :)Jembella Farmhttps://www.blogger.com/profile/07646075804716647311noreply@blogger.comtag:blogger.com,1999:blog-5402585807064573190.post-83228597927754952262016-03-08T02:32:24.274+10:302016-03-08T02:32:24.274+10:30I think I'll be referring back to this post in...I think I'll be referring back to this post in the future, we were only talking yesterday about building a smoking cabinet to do our own bacon and gammon in the future.Suehttps://www.blogger.com/profile/04177854521955532744noreply@blogger.comtag:blogger.com,1999:blog-5402585807064573190.post-16039793512878014032016-03-07T15:47:08.300+10:302016-03-07T15:47:08.300+10:30That bacon looks totally delicious, as did your po...That bacon looks totally delicious, as did your pork cuts in an earlier post. I really struggle to find ‘decent’ meat at the ‘normal’ shops, by which I mean with some flavour and not tough…..Too much to ask, apparently :[ Also, everyone seems to be paranoid about FAT which, of course, brings us back to flavour and texture…. It drives me nuts!! If I can, I get the butcher to prepare my cuts while I am standing there and can say “pleeeeease leave the skin and/or fat on”. BTW, I really enjoy reading your inspiring posts. Regards Jane.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5402585807064573190.post-27338480314194126842016-03-07T09:20:11.047+10:302016-03-07T09:20:11.047+10:30Sally, the variety of food you produce is amazing....Sally, the variety of food you produce is amazing. Here's hoping we too can produce a wonderful amount of food in the future. Although our plans for beef have fallen by the wayside, one of our rescue calves died over the weekend. He hadn't been well for some time, as we think he had missed out on the colostrum feed when he was born. We live and learn in this life. Cathyhttps://www.blogger.com/profile/17462351508948857864noreply@blogger.com