Prize winning baby back ribs

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Prize winning baby back ribs

Thank you Annie Honrath for sending in this recipe and becoming the most recent inductee of our Alluvial Farms Hall of recipe Fame. Your Alluvial Farms hoodie is in the mail. Thanks Molly Benjamin for introducing Annie to Alluvial Farms pork with what sounds like an amazing pozole. We look forward to a pozole entry to the Hall of Fame soon...See below for photo and recipe.

Annie wrote in: "Thanks Alluvial Farms! I made the baby back ribs tonight. They were amazing! I used this recipe and they came out perfectly tender, and the meat was incredibly flavorful. I forgot to take a pic before we ate the other 2/3 of the ribs, but you get the idea."

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  1. Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
  2. In a small jar, combine 1 tablespoon each of cumin, chili powder, paprika, salt, and pepper (or your favorite spice mix). Close the lid, and shake to mix.
  3. Trim the membrane sheath from the back of each rack. Run a small, sharp knife between the membrane and each rib, and snip off the membrane as much as possible. Sprinkle as much of the rub onto both sides of the ribs as desired. To prevent the ribs from becoming too dark and spicy, do not thoroughly rub the spices into the ribs. Store the unused portion of the spice mix for future use.
  4. Place aluminum foil on lower rack to capture drippings and prevent flare-ups. Lay the ribs on the top rack of the grill (away from the coals, if you're using briquettes). Reduce gas heat to low, close lid, and leave undisturbed for 1 hour. Do not lift the lid at all.
  5. Brush ribs with barbecue sauce, and grill an additional 5 minutes. Serve ribs as whole rack, or cut between each rib bone and pile individually on a platter.

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Baked Glazed Ham

Baked Glazed Ham

Lots of questions from Alluvial Farms customers about how to cook those smoked ham roasts from the custom shares. Both smoked ham roasts and sliced hams have been brined and smoked, but still need to be cooked. Here is a delicious and classic recipe from our friends at Monkeypuzzle Farms...

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  • Start with a smoked ham from Alluvial Farms.
  • Place in a roasting pan with a little rack. Place about a cup and a half of apple cider in the bottom of the pan.  The ham should rest just touching the top of the cider when you start, and the cider will reduce as it cooks. 
  • Roast for about two hours at 325 degrees, or until the ham is at around 235 or 240 degrees. 
  • Remove from oven and combine the cider (and drippings) with:
    • an eighth a cup of maple syrup,
    • a quarter cup of brown sugar,
    • three tablespoons of your fav mustard,
    • and a teaspoon each of ground cloves, cinnamon, and nutmeg. 
  • Put the glaze over low heat on the stovetop and the ham back in the oven at 400 degrees.
  • Brush the glaze on the ham every 5 to 7 minutes until the glaze is used up and the ham is at temp. 
  • Let rest for fifteen minutes, slice and serve!  So easy and soooo good, especially with the lovely marbling of Alluvial Farm hams.

Rendering Lard and organ meat dog treats

Rendering Lard and organ meat dog treats

Alluvial customer Nancy Keene writes: To make dog treats "cut up the heart and liver into tiny pieces, sprinkle garlic powder on them, and bake them for dog treats. My little Tina says thank you (see picture).

Also, I've attached three pics of the rendering process. Cut lard into chunks, cook in slow cooker and ladle off clear liquid as it forms, leaving cracklin's in the bottom of the slow cooker. I've done about half of the fat from half a pork share and so far made 8 pints of snow white, lovely lard."

How to Roast a Pig

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How to Roast a Pig

How to Roast a Pig - by the Bellingham Interdependence Day party

Our friend Matt Ozgercin and a number of his wonderful friends threw their second annual Interdependence Day party this past month. Alluvial Farms was honored to have grown the pork that they featured in their community meal and potluck. The pork was filled with hot stones, wrapped in burlap and skunk cabbage leaves, and buried in a pit in the ground for twenty four hours. 

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Korean style BBQ chops & a BLT - Dang Katie D.

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Korean style BBQ chops & a BLT - Dang Katie D.

Hey y'all!  I wanted to start a recipe-sharing thread as I explore cooking meat, specifically that from the rootin' tootin' variety.  Let's go hog wild ;)

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Here's the first we tried w/ pork chops.  2 chops served 4 adults w/ a side of sushi rice and stir-fried veggies.  Grilled 'em, Korean BBQ-style! http://www.jocooks.com/main-courses/pork-main-courses/korean-style-pork-chops/

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Also, dove into the bacon and went straight for an good 'ole fashioned BLT w/ avo and a cold brew.  It was freaking delicious!

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Mazamarama Marinated pork belly

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Mazamarama Marinated pork belly

For each two pounds of raw pork belly marinade in the following for up to 12 hours before cooking over campfire: 

1 cup soy sauce

2/3 cup brown sugar

2/3 cup honey

1/3 cup rice vinegar

1/3 bottle lager beer

heaping tablespoon five spice powder

2/3 cup ketchup

1/3 onion finely diced

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Sean D'agnolo's Easter Alluvial Ham

Sean D'agnolo's Easter Alluvial Ham

This Easter, we celebrated with an Alluvial Ham!  I had done the butchering myself, with Matthew and Katie’s pro guidance, and so was excited to see how my boneless variation on the classic would roast up for a spring holiday feast.

I started that morning by brining the Ham.  I would prefer to have a full day in the brine, but life.  I used the bottom end of a growler and a couple of n/a beers a friend had left in my fridge along with plenty of salt and sugar, some rosemary, thyme, sage and bay leaves.  We don’t use as much salt as most brines and we loooove recycling, as you’ll see.  Ideally you heat up the brine to mix the sugar and salt evenly, but I never do and it did a great job, as you’ll see.

From there we put it in our favorite glazed cast iron dutch oven with 2 cups from the brine and into the electric oven at 300 degrees for about an hour and a half.  We use the 20 minute per pound rule, and so at that point our temperature was 140 inside, so then we dropped the temp to 250 and got started on the glaze.

For the glaze we brought back about a cup of that delicious brine and added ¾ cup of honey, some brown sugar, and whatever else was lying around saying “ooh, drizzle me on that pig, baby”.  Cooked that up until it reduced to about a third of its original volume and then took the lid off, cranked it to 400 degrees, drizzled and redrizzled every ten minutes until the glaze was gone.  And here we were:

Mix with some home-grown beans and grits, and serve with friends!

Thanks Hilary & Sean!

Marinated BBQ pork chops for company

Marinated BBQ pork chops for company

Alluvial Farms inducts ourselves into our own Hall of Fame!

We are starting to anticipate our next pork harvest, and looking to clean out the freezer. We had some new friends coming over for dinner and it was the first really sunny afternoon after a very long cold winter. We were celebrating. We whipped up a marinade made of:

onion, mustard, sherry, pepper, juice and zest from one orange, horseradish, olive oil, salt, pepper, paprika, and tarragon. We put twelve chops each in two big ziplock bags with the marinade and put them in the fridge for about six hours. 

We grilled them for three minutes on each side. Alluvial Farms dairy finished pork stays moist and delicious, even on the grill. Friends and family alike enjoyed a feast in the sunshine.