Blog Authors are employed or involved with Polyface. However, posts will cover a large genre of topics. Statements, ideas and opinions may differ somewhat from practices, beliefs and vision of Polyface.
Heather enjoys gardening, farming, cooking, crocheting, embroidery, and being with family and friends.
Leanna enjoys farming, gardening, knitting, spinning, baking, and anything that has to do with the homesteading lifestyle.
Sheri enjoys family, reading, writing, baking, quilting, scrapbooking, knitting, gardening, canning, and is very active in her church.
Susan enjoys music, hiking, tending animals, gathering flowers and berries, fermenting, cooking, and making cheese.
Connecting Experience, Education and Enthusiasm in Farming.
- Bookkeeping & Business Development April 27, 2017
- A Virtual Bookkeeper Specializing in Regenerative and Sustainable Farms March 13, 2017
Started Oct 3, 2011
Tag Archives: pork
Makes 8 3-4 tablespoons fat—lard, ghee (clarified butter) or tallow (butter will burn) 1 medium onion, finely diced 2 pounds ground pork 1 teaspoon fine ground sea salt 1/2 teaspoon ground black pepper 1-1/2 teaspoons ground sage Place one tablespoon fat in a large cast iron or other heavy pan and heat pan over medium … Read the Rest
6-8 servings 4 tablespoons fat (lard, ghee [clarified butter] or tallow; butter will burn) 1 large onion, in 1/4 dice 1-1/2 teaspoons sea salt 2 pounds ground pork 1 medium head cabbage, finely sliced 1/2 teaspoon freshly ground black pepper 2 teaspoons dried thyme or 1-1/2 tablespoons fresh thyme Add two tablespoons fat to a … Read the Rest
This Mexican recipe involves marinating overnight then cooking wrapped in banana leaves Tools:Coffee-Grinder (or similar machine for grinding whole spices)Metal or Glass Bake Dish (13x9x2)BlenderFoil 5 Pounds Pork “Pork Butt” or Pork Shoulder Roast 5 Tablespoon Whole Annatto2 teaspoon Whole Cumin1 Tablespoon Whole Pepper8 Pebbles Whole Allspice1/2 teaspoon Whole Cloves 3 Habanero Peppers1/2 Cup Vinegar2 … Read the Rest
Ingredients: 9 oz. (2 cups) unbleached all-purpose flour; more for kneading and rolling1 tsp. table salt1/4 tsp. baking powder1/4 cup cold lard, cut into small pieces (see recipes on rendering pork fat to lard) 1. In a medium bowl, stir the flour, salt, and baking powder. Add the shortening or lard and cut it into … Read the Rest
How to Render Lard What you need:A pound or so of pig fat e(ach pound of fat will yield about a pint of lard)Some containers—Mason jars work nicely. 1. Make sure to ventilate your kitchen by opening a window or turning on the exhaust fan or both.2. Chop pork fat up into little pieces.3. In … Read the Rest
Ingredients 10 -16 pound pork shoulder/Boston butt5 garlic cloves2 inch piece fresh ginger2 tsp ground ginger2 tsp dried chili flakes1/2 tbs kosher salt1 tbs brown sugar1 tbs oil1 tbs soy sauce 5 spice mix 2 star anise pods2 tsps fennel seeds1/2 cinnamon stick4 cloves1 tsp black peppercorns preheat oven to 450F score rind of pork … Read the Rest
Adapted from a recipe used at the Inn at Woodhaven (Louisville, KY) 1 large russet potato Salt and pepper to taste 1 1/2 cups sharp Cheddar cheese* 1 1/2 cups mozzarella cheese* 1 pound Polyface breakfast sausage, browned 4 large or 5 to 6 medium Polyface eggs 1 cup half and half* Dash cayenne pepper … Read the Rest
Breakfast Casserole: 1 1/2 pounds Polyface Bulk sausage6 slices bread, cubed1 1/2 cups shredded cheddar cheese6 Polyface eggs1 tsp salt2 cups milk1 tsp dry mustard4 oz mushroom pieces1/4 cup green bell pepper, diced1/4 cup green onion, diced Saute vegetables until just tender. Brown sausage, drain. Layer bread in bottom of a 9×13 inch well-greased baking … Read the Rest
Lard – sounds like a daunting task, doesn’t it? Well, don’t let it fool you. It’s much easier than it sounds! Are you ready? Let’s go! You will need: Polyface Pork fat (these come in 5 lb bags) A Crock pot (a 4-qt holds 5 lbs of fat – very convenient huh?) Strainer or cheese … Read the Rest