Jenny Rae writes “Finally getting around to sending some photos of us using our pork share. The pork is amazing, thanks so much!” Below she shares Smoked Pigs Head for winter solstice, freshly rendered lard, and pork chops with fennel.
Table of Contents:
Crock Pot Apples & Onions Pork
BBQ Pork Chops or Ribs
Honey Baked Ham
Baked Alluvial Bacon
Crock Pot Apples and Onions Pork
From/By: Angela Brand
4 chopped apples or 1 pint of applesauce
2 onion sliced
6 pork chops or any 3-4 pound cut of pork
1 tsp cinnamon
1/2 tsp finely chopped fennel seeds
2 tsp salt
Pepper to taste
Turn Crock Pot on the high setting. Mix the spices and rub onto the meat. Place the seasoned meat into the Crock Pot. Pour the chopped apples/applesauce and sliced onions over the meat. Let cook in the pot for most of the day. This recipe is soooooo good to come home to after a long, busy day.
BBQ Pork Chops or Ribs
By/From: Daisy Brand
Use 6 pork chops or 8 ribs
Your favorite BBQ sauce (we make our own secret recipe)
Salt and pepper chops or ribs
Place in roasting pans
Pour your favorite BBQ sauce generously over the top of chops/ribs. Bake 375 degrees until done. These are finger lickin' good!
Honey Baked Ham
By/From: Angela Brand
5-6 lbs of ham (the picture shows one leg and one shoulder in the same pan).
1 tsp ground cloves
1/2 cup raw honey warmed to a liquid state
1/4 cup Dijon mustard
2 TBSP fresh orange or pineapple juice
Preheat oven to 350 degrees. Place ham skin side up in a roasting pan. Bake loosely wrapped in foil for 1 hour 40 minutes. While ham cooks, whisk together honey, mustard, cloves, and juice in a small bowl. Remove ham from oven. Use a sharp knife to score fat in a diamond pattern. Brush with honey glaze. Return ham to oven and continue to bake uncovered for 20-30 more minutes, spooning/basting the honey-glaze from the pan onto the hams every 10 minutes, or until done.
Baked Alluvial Bacon
By/From: Olivia Brand
2 1/2 lbs cut pork belly (unseasoned)
1 TBSP salt
1 1/2 tsp pepper
Maple syrup - drizzle over- 1-2 TBSP (optional)
2 drops liquid smoke (optional)
We use standard size casserole pans with cookie cooling racks on top to put the bacon on. Preheat oven to Broil at 425F. Place seasoned bacon on racks and put in oven. Cook 10 minutes. Flip. Cook another 10 minutes. Check. Cook another 5 min. or more if needed. This bacon is perfect for BLT sandwiches, and is good friends with pancakes and oranges; a perfect breakfast!
By/From: Daisy Brand
2 lbs ground pork
3 1/2 tsp salt
1/2 tsp pepper
6 dried sage leaves, minced
2 tsp dried thyme, finely chopped
2 lbs of meat fits into 2 standard sized frying pans. We love cooking these sausages in cast-iron pans, but they will turn out wonderfully in any frying pan. These little guys are really good if you drizzle 2-3 tsp maple syrup on top about 5 min before the sausage is done. Yummmm!
Grease frying pans. These sausages cook best at medium heat. However, every stove is different, so you may need to adjust temp. Mix seasonings into the ground meat. Roll 2-3 TBSP balls of the sausage into balls and squish flat in pan. Drizzle with 2-3 tsp maple syrup the last few minutes of cooking. Cook until 180 degrees, about 15 min. Enjoy!
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."
- Preheat a gas grill for high heat, or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate.
- 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.
- 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.
- 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.
- 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.
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...
- 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.
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 - 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.
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 ;)
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/
Also, dove into the bacon and went straight for an good 'ole fashioned BLT w/ avo and a cold brew. It was freaking delicious!
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