Friday, December 7, 2007

Some of Today

Here are a few shots of some of the things I worked on today. The first couple of photos show two brined legs of lamb that were hung for air drying after having been coated with a mixture of fennel seeds, black pepper salt and rendered lamb fat. The spices are on there for flavor and to inhibit microbial growth. The fat functions as a matrix to hold the spices and a brake on dehydration.

The other photos are prety much self-explanatory. Theres a shot of a pot of ground up lamb belly and 'brisket rendering. I used the fat for coating the legs and the left over meat and connective tissue for the stock (Fond d" Agneau) in the other photo. You'll see a fectching photo of 25 pounds of ground turkey mixed with cranberries etc waiting to be stuffed into sausage casings and a pretty nice pictures of two coils of lamb sausage (about 1/3 of our production).

Lastly are two more legs of brined lamb legs. These are coated with juniper berries, black pepper salt, thyme and lamb fat. I wrapped theses in cheesecloth in part to keep the berries from getting knocked off and also because I thought they would look cool swaddled.


Tags said...

I can stare at all those sausages in picture number three for hours. As a matter of fact, I think I will right now.

I should be done around quarter after twelve.

Gabriel said...

Can one buy the fruits of your labor in Philadelphia yet? If so, where? Thanks for the photos... viva la viande!

It's a meaty time of year... my wife and I split the "mixed grill" at Standard Tap last night -- antelope, venison, smoky wild boar sausage, stuffing (with more sausage), haricots verts and parsnips. That massive platter is one I can heartily recommend -- for two people. Gotta save room for creme brulee, you know.

Got some cassoulet gloriously browning in the oven as I type. Life is good.

The Foodist said...

What are you going to use the Fond d' Agneau for?

Tags said...

Man you workin too hard, you gotta try to


Bob del Grosso said...

I know that Trent sells at one of the markets in Philly, but don't know when we will have enough charcuterie to ship it down there. Right now we are selling most of what we produce on the farm.

Thanks for asking and please let me know when the cassoulet is ready, I'm hungry.

Ed Bruske said...

Bob, I've never heard of anyone curing legs of lamb. What's that about? Where's the market for that?

Bob del Grosso said...

Air dried lamb is a Scandinavian and Irish -I think-thing. We don't know if there is a market for it but are trying it anyway. On an optimistic note, I have been amazed by what many of the existing customers will buy. We've got people coming in who only want offal.

Come to think of it, someone bought all of the hearts from all of the lambs we slaughtered over the past 2 weeks (6 animals).

I'll bet I could sell those legs now, before they are dried. Mario Batali's father seems to be selling
lamb "prosciutto" so why not us?

People who drive an hour, two hours to pay 7 dollars/ gallon for raw are very interesting folks. And I thought I was a food fanatic...