jordan barton

master gardener
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since Feb 18, 2015
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goat books chicken food preservation pig solar homestead
Living off-grid 20 acre farm, with goats, chickens and pigs.
USDA Zone 8-9
Lasqueti Island, British Columbia - USDA zone 8-9
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Recent posts by jordan barton

Chris Abercrombie,
I have merged your topic into this topic. I hope that helps.
I merged your stuff with the following thread. I hope that is okay by you.
Chris Abercrombie,
Your post was moved to a new topic.
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D Nikolls wrote:Thank you all for the input!

She's hanging now. First time skinning/gutting solo, and she's twice the size to boot... Suffice to say I will be tidying a bit tomorrow.

I've got the two sides hanging in a white cargo trailer; the trailer will see a bit of sun, but I will keep it ventilated in the day. Sitting at 0c as I finished up just now, hopefully just right to chill it without any freezing.

I think early/mid november would be ideal. When I slaughtered in mid dec I had to move them into a barn for the last 2 weeks as the wet cold was too much for the mobile shelter.. they were way mad about it.

Right now seems a bit early, I am still sorting out other harvests as first frost was just a few days ago... less overlap would be good, and there is still garden surplus to feed. But, the date was set by the the friend buying 3 out of 4 hogs..

Do you have any photos of the process? I can only imagine killing a pig solo would be challenging.

I think it would be quite unlikely to freeze at 0c as the meat is still cooling down. Our freezer runs at -18c and it still takes 12+ hours to freeze the meat.

Yep when someone is buying 75% of the pork, they definitely have a say in my books.

If you don't mind sharing. How much are you selling per pound? and how were they raised?
Last year i did 6$ a pound and they were fed organic along with all the apples they could eat. They lived in a permanent run. It was big but it stunk.
This year i am doing organic again and they are being fed apples. Also they were pasture raised in electric fence.
2 days ago
To me, keeping the pig in the shade would help dramatically. Last year i hung our pig for 2 weeks before i cut it up. We however slaughtered in December. This year i am planning on slaughtering them the first week of November. I will be keeping an eye on the meat while it is hanging. I am expecting to go 5+ days before i begin butchering the meat up for the freezer. Usually it works with a day when i have nothing else to distract me.

I always try to hang meat as long as i can. Use your nose to smell for any oddness. and check under flaps and folds for maggots.
3 days ago
This is a badge bit (BB) that is part of the PEP curriculum.  Completing this BB is part of getting the straw badge in Food Prep and Preservation

For this badge bit, you will make 2 different dairy products!


Minimum requirements for this BB:
- Dairy - do two of the following (no duplication - ie. not two butters):
  - Vegan cheese
  - Nut milk
  - Hard cheese (counts as two)
  - Butter
  - Powdered milk
  - Yogurt
  - Cream
  - Cottage cheese
  - Ice cream
  - Soft cheeses
  - Kefir
  - Whole milk buttermilk

To show you've completed this Badge Bit, you must provide proof of the following as pictures or video (<2 mins):
   - give the recipes for each things you are preparing
   - ingredients to make the dairy products
   - making the dairy products
   - finished dairy products (meeting the above stated requirements)
Alright after about 4 weeks of it being in the fermentation Jug. I have racked it into 750ml pop tops.

I tasted some of it and to be honest it is a new taste to me. It somewhat reminds me of pineapple juice. It had some unfermentable sugars in it. So it is still sweet and with a hint of acidity. It is pleasant and i imagine it will improve over time!

Heres to trying something new!
4 days ago
This is a badge bit (BB) that is part of the PEP curriculum. Completing this BB is part of getting the sand badge in Rocket.

This BB requires you to start and operate a j-tube rocket mass heater for one hour. You are not required to build your own rocket mass heater but you will need access to one. The j-tube rocket mass heater used for this BB must be a different one from the rocket mass heater used to complete the first Start and Operate J-Tube Rocket Mass Heater BB. Otherwise, this BB is the same as the first one.

The following video will help you with the task of starting a j-tube rocket mass heater and operating it.

From the video description:

Ernie Wisner is going to show you the proper way of starting a rocket mass heater.  He explains what the process entails as he goes about the task.  First he explains that the heat riser and chimney need to be warmed up by lighting some paper balls and some small dry kindling wood.  He adds kindling to the wood feed and once it's well lit, he explains that these stoves work best when they are well fed and full of dry wood.

It takes about a minute and thirty seconds to get the stove lit, then Ernie talks for a bit about the bypass system that this particular stove has, which allows it to be exhausted out of the roof or through a chimney exiting through the wall.  He then goes on to explain the signs of a good burn and what kinds of temperatures you can expect from a system like this one.  Ernie is tinkering with the stove as it's still new and he makes some minor adjustments and explains how there's a breaking-in process for a new rocket mass heater.  

Once the heater is all warmed up, Ernie takes a look outside at the chimney where there is no evidence of smoke, telling him that the rocket mass heater is performing the way it should be.  It's burning clean!

How to Certify That Your BB is Completed
  - Post a reply to this thread with the following 5 pictures
       o pic (or 2) showing the 1st and 2nd rocket mass heaters to clearly show that you used 2 different rocket mass heaters.
       o pic of starting materials before fire
       o pic of fire started
       o pic of additional wood added
       o pic of more additional wood added
4 days ago