Monthly Archives: April 2018

Egg Sales

I got a mini fridge to sell eggs out of… But it looks pretty junky. It’s basically become a beer firdge because it’s not pretty enough for customers. But with 8 dozen eggs in my regular refrigerator I need to make some sales and mini fridge needs and up grade.

So…it came plastered in stickers. Whole thing looks dirty so I scrubbed it and took off the stickers best I could

The faux wood almost looks cute. Almost. But look not enough so I bought contact paper and stared wrapping. Contact paper is a pain to get down free of bubbles, but I did ok. Not perfect, but good enough.

Fancy! Who wouldn’t want to but their eggs from a marble mini fridge? It looks so much better sitting on my deck. That is my quick afternoon project. Oh. And this.

I put some dirt and hen and chick plants in a rusty kettle my boyfriend found deep in the woods on Mt Hood. This thing is probably from the 20’s or 30’s when they logged… But who knows. Could be even older. There’s enough rust holes in it for drainage so I turned it into a cute planter.

It’s been a great day. Lots of things got done and I’m happy and relaxed.

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Homestead Charcuterie: Prosciutto

I’ve had a leg in the freezer for quite a while I was originally going to cure as a ham, but I have so many hams already I decided to cure it a little differently: raw salt cured prosciutto.

I looked up a few recipes and somewhere, somehow I read this needs to be started in spring in warmer temperatures so I waited until April.

Apparently not. This should have been started in Fall with the cold tempatures. I’m gonna find out who led me astray and smack them. But… My leg is thawed so I’m going ahead.

This leg was originally trimmed for a traditional smoked ham, so the facing on it is not quite right. Still, I trimmed it up a bit more and began jamming salt in every crevice

Now it needs to start draining, this process will last approximately 10-15 days since this is a fairly small leg. I put it in the wood shed in a sanitized container and covered it in rock salt.

The next day I checked the temp early morning temp and it was just a little too high for my own liking so I moved it into a smaller container to keep it refrigerated.

I’ll keep flipping it and resalting every couple days. It’s already lost alot of moisture. Then when it’s done I’ll wash off the salt, encase in herbs and begin hanging it for the next year… I’ll get back to you in a while about the flavor.