Farm Fresh Recipes
Plain Muffin
2 Cups Flour
2 teaspoons Baking Powder
1 teaspoon salt
2 Tablespoons Sugar
1 Egg, Beaten
1 Cup Milk
2 Tablespoons melted Butter or Shortening
3-4 Tablespoons Jam
1, Heat oven to 400 degrees
2. Mix and sift dry ingredients,
3. Combine liquids(butter/shortening cooled slightly) and pour all at once into dry ingredients. Stir vigorously until dry ingredients are just dampened. The batter should not be entirely smooth.
4. Stir in 3-4 Tablespoons of your choice of jam.
5. Fill greased or paper lined cupcake tins two thirds full, with as little extra stirring as possible. Bake for 20-25 minutes. If using cast iron muffin tins, grease and heat them thoroughly before pouring batter into them.
Home Rendered Lard
Rendering
leaf fat into lard can be done fairly easily. Using a slow cooker with a
liner, it can be done without making too much of a mess.
Step 1: Cut the leaf fat into half inch cubes.
Step 2: Place cubes in the slow cooker, Don't worry if it doesn't all fit,
you can add more as you take some of the melted fat out.
Step 3: Set slow cooker to low and wait for it to melt. While you're waiting, it's a great time to sanitize your jars and lids.
Step 4: Once it begins to melt, the cubes will start to swell up and there
will start to be liquid in the slow cooker. Take your ladle, pushing the
solid cubes down, let it fill up with the liquid and start filling your
jars. If you'd like, you can place cheesecloth over your jars to filter
out the small bits that come off the cubes.
Side note:These first few jars are the best for pastries. As it continues to
render down, it can pick up a porky flavor which is just fine for
frying.
Step 5: When your jar is full, clean the top of it real good and place the
lid and ring on tightly while the liquid is still hot. As it cools, the
lid will seal.
Step 6: Add remaining cubes, if any, as space becomes available Continue
steps 4 and 5 until the there's no more liquid leaving just the
cracklins.
Pressure Canner Pulled Pork
6# pork shoulder roast
3T smoked paprika
1T garlic powder
1T onion powder
2T brown sugar
2t cumin
1T red pepper flakes
1T salt
1t black pepper
3C chicken stock
Mix spices together well. trim excess fat from meat. Rub well with spices. Let sit overnight in ziplock bag, turning 2-3 times. Sear. Add chicken stock to pressure canner with sear bits and juices. Arrange meat on rack in canner, Cook at 15# for 75 minutes. Cool slightly, shred. Cook down on low with lid off until juice is gone or meat is slightly browned. Serve with bbq sauce.
Pastured Pork Carnitas
4 # pork, cut into 2" squares
1 1/2t salt
3/4t black pepper
1t cumin
1 med. onion halved
2 bay leaves
1t Mexican oregano
2T lime juice
2C water or chicken stock
juice from 1 orange, keep halves
Combine all(including orange halves) in a dutch oven. Bring to a simmer, uncovered. Cover and transfer to a 300 degree preheated oven. Cook until meat starts to fall apart(2-2 1/2 hrs.) or crockpot- high 6-7 hrs. Remove from oven. Remove meat from pan with a slotted spoon and place on a foil lined jellyroll pan. Remove and discard all but the liquid from the pan. Cook liquid in original pan over high heat, boiling, 20-30 minutes. You should have about 1C of thick syrupy liquid left. While liquid reduces, use forks to break up cubes of meat into 3 pieces. Gently fold meat back into reduced liquid. Add salt if needed. Spread back on jellyroll pan in a single layer. Place on middle rack of oven. Broil until browned, 5-8 mins. Flip meat over with wide spatula. Broil until other side is crisp and browned, 5-8 mins.