This flavorful nitrite-free ham roast would be a wonderful addition to your Thanksgiving dinner! Selema adapted the brine from a recipe in Shannon Hayes’s cookbook The Grassfed Gourmet. After it was brined, I had the fun of cutting a diamond pattern in the fat layer...
Once in a while, Mom tells my brothers they can cook whatever they want for supper. Then they prance around in delight and run off to the freezer for a few packages of our pasture-raised pork sausages. Their choice is no surprise. Pork sausages are one of the most...
Last fall when we sent our first pasture-raised pigs to the butcher for processing, we knew we’d have to face the “nitrite question” sometime. We were busing moving though, so we didn’t look into it then. We just let them do the standard curing. In the last several...
Beef brisket isn't just for the barbecue. You can use this simple ovenmethod to cook a crusty, juicy brisket. I cooked some of our grass-fed brisket recently for the family, using the oven technique and thespices I had around. It turned out with a wonderful peppery...
Rebecca prepared this recipe for our Sunday dinner this week - it's simple and really tasty! We've actually had this several times before, with minor variations. Now we realized we shouldn't just keep it to ourselves. The chicken is baked in its own juices which makes...
Here's the recipe for the chicken we served on our Open Farm Day in September. It's Rebecca's adaption of a seasoning recipe from Long Way on a Little (another Shannon Hayes cookbook - highly recommended. She's an expert on cooking pasture-raised meats). Enjoy!...