Long past due updates...Whole Hogs, Sausage and More...

Well, yes it's been a long time since update, but I'm finally able to stomach being out of the lovely porcelain palace for more then an hour.

Wow though, lots to update, lets see if I remember it all. I'll keep it as short as possible. It started last weekend when Bob the Master was harboring the horrible Incubus bug as it's come to be known. We had 2 whole hogs to break down, but these were no ordinary hogs, these hogs were ginormo hogs, weighing in at probably 150lbs a side. Lugging them back and forth from the walk in, made each successive side feel heavier and heavier, but that's what the Apprentice is for, to save the old feeble guys, aka The Master, from hurting themselves.

As we cranked through the hogs, roasts were made, tenderloins saved and remaining trim cut up and saved for future grinding. We were planning on making some various sausages, soppersata, pancetta and anything else that we could find some use for. Beaten down, tired but overall satisfied with work, we went home for the day and I crossed my fingers The Master would recover.

Fast forward to Monday, yes not a farm day, but this is when the incubus took full hold in me, topping out at a 103 fever and amazing stomach pains. Who knows what the cause was, but seems to be gone and out of the body as of today, Monday the 28th.

I arrived on Thursday, still not feeling great, but ready to work. We cranked through tons of sausage cranking, making some country breakfast sausage (Salt, Pepper and Brown Sugar), and then some fresh sausage as well. Nothing all that exciting this day, but happy to make it through and headed to real "work" at the office.

Saturday came and still the incubus is hanging on, but I'm managing to beat him off mostly. I arrived to some beautiful soppersata made by Bob on the day before, and they looked great. Fermenting nicely and drying out as expected. We hung those to start drying and quickly went to work on the usual tortes, and also made a nice yeast risen german apple cake called Kukken(sp). The pancetta was looking great, and can't wait to see that on Thursday this week.

The highlight for me was making the ginger leek sausage which seemed to be uninteresting to me at first, but after tasting it, my faith in The Master grew. Definitely an interesting combination and one I will definitely make again, this I'm sure of.

Finally, we have some neat experiments going with making whey vinegar, as well as some ideas for great uses of Lardo and soft boiled eggs. I'll keep you posted on those as I can...

Again, this is through the eyes of the apprentice.