I placed an order for pig this wk, just in time for the fall rush to get GOOD QUALITY meat in the freezer.
We ordered from Country Quality Meats, a shop just by Bon Accord that my farmer, Nelson of Rose Ridge Land and Cattle, does all his beef through (the BEST all beef pepperoni! I slice it real thin and put it on top of pizza to crisp up. YUM!)
The service there is great and since I've already tasted their work through Nelson's products I know what I'm getting.
The bags and bags and BAGS of rescued apples that currently fill my freezer are being turned into applesauce this wknd. With the crabs being used for crabapple jelly and rose hip jelly (still need apple to set the jelly, naturally anyways)
Meaning, rm in my freezer! Unfortuately, it won't last long. I still have farm chickens that we butchered this summer in my mom's freezer and my sister is taking the cow to butcher this wknd, meaning Octoberish I'll need to make more rm. Plus, my 2/3 of a hog.
Eep! I need another freezer...
Anyways, I'm currently devouring "Charcuterie" by Ruhlman and Polcyn (got my order from Chapters in the mail today!). I really really REALLY want to make homemade kielbasa for a family holiday this yr!
Maybe if I really get my act together I can do some for Thanksgiving... But a more realistic goal would be Christmas.
Especially since my mother's coldrm should be reaching a good temp now... I want to try my hand at aged cheese. I have succeeded in doing fresh cheese, but to be able to serve my own cheddar with homemade sausage and preserves and home-dried local fruits... wouldn't that just be amazing?
Well, I think so!
And it's decided that we're going to rearrange our rental townhouse basement --
(yes, they really don't care what we do to the place as long as it's in one piece and adds to the "value" of the house. they've stopped putting money into them because in 10-15-20yrs they'll be torn down to make way for an LRT line)
-- so Zac's tools and workbench will be where my photography studio (portable studio) is and then we're going to put in a modest coldrm with an even more modest "curing closet" on the side.
I need just enough space to hold potatoes, jars of preserves, etc in the coldroom. And then a closet big enough to hang a rack of charcuterie and a shelf for cheeses. With room for a coldair humidifier, temp and humidty gauges, cuz i'm a big novice and super nervous about messing something up O_o *eep!*
I'm so excited for everything it's hard to keep it all in! :D
I renewed my WIN card today too. Online. It was sweet!
I've been nagging my man (that would be the elusive Zac) to get his firearms licesense and go out with the guys or my sister hunting, and he took the firearms course, and then didn't do his paperwork. That was 2 summers ago.
So, I made the decision that I would start hunting. I'm already willing to clean and butcher it all myself (even though the biggest thing I've ever cleaned and butchered is a chicken), why not hunt it myself too?
Alberta Hunter Education offers a course online (you'd have to take the test in person... somewhere. probably a library. that's where I'll have to take my FoodSafety Course final, when I'm finished the online modules that is), so I would probably do that and then phone up one of the 1/2dz firearms instructors in my hometown area and do that one day/wknd.
So, next fall. I'm hoping to be ready for next fall. *fingers crossed*