The Daily Grind and A NEW PROJECT!

hi i'm pete and welcome to just a few acres farm you all known hillary today we're spending the day inside doing work it's been running about zero degrees fahrenheit down to negative 10 here we've had a bit of cold stretch so we're doing inside stuff we're going to grind the meat from the pig that we butchered last week today into ground pork and hot sausage so we're going to start doing that and then i have an interesting project or two to show you afterwards here's our three containers full of trim ready to grind and the grinder we're using is an lem big bite number eight it's a half horsepower grinder it really works great when we have a lot of meat to grind like this when i used to do just venison we used a kitchenaid mixer with a grinder attachment on it this chews through the meat a lot better are we ready to go i think we are we'll get the butter here we go this meat's darn near frozen which is just the way you want it to grind [Music] we cut up a bunch of the lard to put in with this to get the right mixture and it's just an eyeball thing for me i don't weigh it out or anything just tell by the way the meat looks to begin with we run the pork through the course plate on the grinder so we'll wind up grinding it twice there's something really satisfying about grinding meat i just can't put my finger on it boy these chunks are about as big as you wanna go through this again this is for our own consumption that's why we don't have masks and gloves and all that stuff on this does not need to sell we're not allowed to meet cell meat that we've processed ourselves has to go to a usda facility oh got a squirter oh pink floyd's the wall scarved me for life i can't grind meat now without thinking of that movie [Music] i know what i'm having for lunch what's that hot sausage hot sausage sandwich that sounds good to me gotta give it the taste test yeah some of these frozen wow frozen maybe i have kind of an interesting story about the pig slaughter video when i put it up i wanted it to be monetized that is be eligible to get advertising money from youtube so i edited out like the gutting of the pigs the things i thought youtube would have a problem with i talked to my manager at youtube before i put it up about you know whether it was eligible and her response was well the automated system will tell you so i put it in and it was approved for advertising revenue because youtube will let you put up just about anything it's just a question of whether it's suitable for advertising content anyway i put it i put it on it was fine everything was green lighted i put it up two days later the monetization was removed so i went through two appeals up the chain at youtube and the reason that they initially denied it or denied it two days after it came out which i think is weird anyway you prove it once and then you deny it you know how the heck am i supposed to tell what's acceptable anyway it went up the chain the response came back that it was unnecessary cruelty to animals and that i was doing it for shock value and it wasn't that at all i responded well it's an educational video i cut out you know the death of the pig and the things i thought were most graphic sent it back up the chain with that response and then the response came back well we have a problem with the thumbnail sorry it will never be eligible for advertising revenue i gave up at that point the thumbnail showed me with a knife in my hand with the pink partially skinned i was like you know this is what homesteading and farming is preparing your own food people are so divorced from that now so i gave up i'm taking one for the team on that it's okay goofy huh yeah it's like a shell game i mean they're not specific enough with their criteria where you can tell exactly what you can show or not it's just like a guessing game like no use getting mad about those kinds of things just the way it is getting toward the end here last bits get in there my only wish for this grinder is that they've made a version for lefties the switch is on the wrong side in case you're not familiar i want to show you how grinder works because we got to take the rest of the meat out of here so you've got this plate that just screws on here or collar or whatever it's called that comes off then underneath it you've got the grinding plate that the meat pushes through and it's got holes in it this is a coarser plate it's got big holes in it and then you have a set of knives underneath that plate which cut the meat and then you've got an auger inside that forces the meat onto the grinder or onto the cutting plate and then through the holes that's all there is to it and now we're going to turn right around and do the fine grind and what i do for that is put the auger back in and then i have a fine grinding plate it's got smaller holes than the first plate see so we put the knife in put the fine grind plate on and then i have a stuffer that eliminates a separate stuffing step we have a sausage stuffer but i found it's a lot quicker to run it right out through the grinder and into the package the next step is to grind the ground the ground pork on the hot sausage yeah directly into these freezer bags and we buy these by the case i think there's a thousand in a case we have a couple cases it's a lifetime supply and here's how you do it you load up the grinder with the coarse grind start a bag on the end and we want to get it right down the bottom of the bag so we don't have air pockets turn on the grinder and start stuffing this takes longer it's harder to stuff the ground stuff down actually i think you stuffed last time and i took care of the bag oh or henry does this is henry's favorite job but he's in school today you just keep a light grip on the bag and let it let the kind of force of the meat coming and push it forward because you don't want any air pockets in here okay stop we want bags that are about a pound and a quarter because that's what we like so i test away a few to get a judge's size that one needs a little bit more then to seal these bags we like to use zip ties i know there are machines that will wrap a little piece of tape around the end of it but i have problems with them breaking and zip ties are cheap and reliable so that's what we use now we only have to do that about a hundred more times found a stool swallower okay it's good to do this with the pork chilled quite a bit almost freezing because the fat smears less and it goes through the grindery here we put the stuff that we have yet to grind on the back porch because we have a built-in freezer outside now and we'll just get it as we need it first pot of pork's almost done i just label these with a g with a sharpie so we know that it's ground pork you may wonder why we just don't do the coarse and fine all at once in other words just stick the the fine grind plate on and just go once through well sending it through twice helps to mix things together fat and lean so you get a more homogenous mixture we like the texture of the fine grind better than just a coarse grind and when we get the sausage seasoning we season the sausage before the fine grind and mixing it into the coarse grind pork allows it to mix together better with the meat plus i think that the grinder would have a hard time if we just went straight to fine grind we're done with the ground pork and let me add it up we've got 12.6 pounds here and 7.9 pounds there about 21 pounds of ground pork and that's going up to the freezer i'm going to do the sausage we got to clean out the mixer get all this pork out of the stuffing tube the fine grind was kind of a pain i think it's because it's fatty ground pork we left a lot of fat in it and it makes it tougher to fine grind so we're going to try a coarse ground hot sausage run it through the coarse ground plate again with the spice in it and see how that is we'll do a little taste test to do the hot sausage we need to weigh it so i need to get a tear weight on this bus tub five and a third pounds pear actually what we'll do is we want to increase the spice so we'll put less than 25 in it so you just let me know you're at 15 30 15 18. okay we like to use this for hot sausage seasoning this is ac leg hot sausage seasoning mix we like it the only thing we do differently is we mix it in a stronger than the package says this pack is supposed to 25 pounds we're putting it into 18 pounds so we'll get a little spicier sausage dump around there they make mixers for this job but i like to use my hands it's not worth it for us to buy those kinds of things when we use them so seldom doing it by hand isn't such a big deal oh very satisfying i fried up a patty and we'll give it a try i think the spice is right do you or do you think it needs to be spicier i can always go hotter but i think this is okay with me okay i like the consistency of course especially when you get this crispy fry coating on the outside yeah it's good it's good it's greasier than we normally make sausage but i don't think that's a bad thing you can always drain the grease when you fry it and it puts this nice brown coating on the outside of it when it fries in the grease yeah i think it's a keeper all right back to it grinding sausage we're grinding this is bulk sausage to make patties out of meatballs uh crumble up and pasta sauce sometimes we do case sausage using natural hog casings it's an extra step to feed the casing on here and soak the casing and stuff the casings and we did the last batch that way out of misty but this time we said well i think we'd like to make more meatballs and patties out of it so that's the way we're doing it and it's quite a bit easier i don't know i think we'll have seen a little bit more of this for lunch i think so that was first lunch we need to have second option okay [Applause] all right batch number two more hot sausage that's all we're doing from now on in seasoning mix it up and grind well you've got a lot taller today you must have taken your vitamins this morning i did i'm standing out of school so i can be a little taller to do this do you have any witty repartee today no i don't think i do i'm sorry you're going with the bad jokes you should tell dad joe bad jokes or dad jokes aren't they one of the same so bad they're good so yeah they're good okay that's it for the hot sausage we did about 45 pounds of hot sausage added to the ground pork that we did earlier and we're all done except for well it's kind of a large task the cleanup and that puts our pig all in the freezer and we're done for this year now then that was the last kind of major project of the winter you know getting the pigs all set cows in their winter quarters chickens all settled down so from today onward my schedule really opens up a lot mostly it's just feeding the animals twice a day and i'll be out working on the md a lot but i have another project i thought you all might be interested in this is an old clock that a neighbor brought me who attends a church in groton and the church in groton's the next town over from where we live groton has a church that was designed by a pretty famous architect named archimedes russell and it was built in 1870 at a cost of 20 000 i'll put up a picture of the church if i can find one for you all to see it's a really nice old building this is the clock that hangs in the assembly hall of that church and it doesn't work anymore so my neighbor brought it over to me to see if i could fix it to which i responded i'd be honored to fix it in a clock that has such a great history and hangs in such a place that so many people view i that's a privilege to me there's no make apparent on this clock it has a paper face as a lot of old clocks do and it opens like this the latch is broken i'll see if i can fix that i took the hands off of it already there's no visible makers mark on it but it has it has signs of being very old this kind of solid wood back the way the moldings are made it just when you've been in clocks long enough you kind of recognize what's old and what's not but the real tale that it can tell us when i open it up and take it apart it's missing a bunch of mounting screws and the solder oops let's get this off here and the solder has come off of the back so one of the things i may want i'll certainly want to resolder this and i'll check with them but a new paper face and new grommets may be in order this is the movement and these movements are really simple to fix it's a time only movement so you just wind one main spring there's no chime it's just time real simple and this is the first maker's mark i can see on its spot it's an ingram clock e ingram and company bristol connecticut and it had used to have like a lot of clocks used to have a paper sort of advertisement on the inside and there's very little of that left that's quite common for clocks that they don't survive age just gets them they get brittle and they fall apart these are the hands that i took off previously this is where the pendulum goes this is the crutch here it's a different design usually the crutch hangs down the back and the pendulum hangs down here but to get the maximum swing on the pendulum they put the top of the pendulum up here and then where it ran the crutch wire up here and i do a little research on this movement i can find out when it was made well that's a good sign wants to pick quite often these clocks quit working for just a real simple reason but when i first opened this up and checked it out the bushings are real loose on it it needs to be at least partially rebushed which is not a big deal and i don't see any other makers marks on here google's my friend i can usually find out the provenance of these sorts of clocks by looking online so we'll take a look and my hope is that this clock will be of the same vintage 1870s 1880s as the church and then i'll know it's hung there like forever which would be really cool all right so what i found here just after a quick search so this i'm this is not authoritative but this is on a five minute search is that the exact company name that's on the movement can tell you when this ingram clock was made because kind of fortunately there's no well there's no number or anything on it to identify otherwise but the company changed names quite a bit during the 19th century and this specific stamp e ingram in ampersand co that stamp company name existed between 1861 and 1881 so that places it at the same time that the church was built in 1870 so original wall clock you know this this isn't this isn't like uh a rare find these ingram clocks are all over the place and very common and they're not a particular high grade clock or anything like that they're kind of an everyday clock but given the the history of this this is worth a lot of work to me this is very meaningful so i look forward to getting into it if you want to see this happen on the channel a video or two videos about its restoration let me know in the comments oh it's good to get that pig done that's a big job yeah i don't know if we'll do that again for a while the what we pay to the butcher looks an awful lot more appealing the more we do a lot of work they earn their money that's for sure yeah yeah so onward with the winner right a little more relaxing time i hope you enjoyed this video i hope you have a great weekend and hillary and i will see you next time

Channel: Just a Few Acres Farm

Views: 197,366

Keywords: farm, farming, hobby farm, hobby farm guys, hobby farming for profit, homestead, how farms work, just a few acres farm, life on a farm, day on the farm, slow farming, busy day, farm day, small farm, life on small farm, on farm slaughter, how to slaughter pig, how to butcher pig, butchering pig, on farm butchering, making sausage, daily grind, new project, grinding meat

Id: ohiLnCcSt20

Length: 18min 55sec (1135 seconds)

Published: Fri Jan 14 2022