As we have done with Carbon credits, (sold R204,994 worth of them last week. More on this story below.), outdoor broilers, on farm grass fed beef butchery and outdoor laying hens, we continue to try to emulate the regenerative farming pioneers in other countries.
In that spirit, we have now launched the only non nitrate processed meat products in the country. Frankfurters, Linzer, Bacon, Eisbein, Gammon and brined/smoked pork bones. There are another 8 products in the pipeline dependant on obtaining the right packaging equipment.
Nitrates and nitrites in processed meat are a big problem. A big 6 letter problem. Cancer. You can read about it wherever you choose. I tasted my first non nitrate processed meats, bacon and salami in this case, in the US in June of 2013. When we opened our butchery in December 2013, one of our goals was to make non nitrate processed meats. We have been making non nitrate fresh meats since the start with our pork banger being the only one in the country that is free of nitrates, gluten and water. All our fresh beef products, produced under the auspices of 72 year old Spencer Nicholls, are free of gluten, MSG, irradiated spices, water, lamb, pork and nitrates.
There are so many people who have enabled this for us. My father, who gave me the money to buy the equipment to make the goods. Mark Muncer who pushed me into butchery, the team from Zeerens who built our smoker/cooker and the guys from ALMI whose spices and techniques create these non nitrate products.
Spencer and I were fortunate enough to attend a non nitrate workshop hosted by ALMI in Joburg in September. Spencer, on the left, is next to Carl who is the global product developer for ALMI. Matthias, 3rd from right, came down to us last week to help with the first products.
The ALMI man in the Cape is Jerry the Giant. He and Spencer are discussing the various items we made. You can email Jerry here. The man who runs ALMI South Africa is Hubert Trondlin and you can email him here.
For Spencer’s 72nd birthday, on the 28th of November, the smoker/cooker, named The Spencer arrived. Processed meats need this machine to be made in.
The team from Zeerens, Dante and Andre, with Spencer and our first trial of Frankfurters. The machine is made in Joburg. Support local!!!
A close up of our first batch of smoked and cooked frankfurters. They are best eaten out of the cooker whilst they are still hot.
En route the chiller prior to packing.
For now the frankfurters will be packed like this. Vacuum packed and a shelf life of 4 weeks in the fridge (there is something wrong with you if you keep them in the fridge for that long)
The machine above is called a vacuum filler and we will receive it next month. This packs the sausages to the exact size required. At the moment this job is done by hand which is why there is no uniformity in the product.
Uniformity or not, they all taste equally good. Bring water to the boil. Remove the heat and then drop these sausages in for 5 minutes.
We also make cheese frankfurters. They are the paler ones above. We use the organic Gouda from Foxenburg. We are still playing with the exact % cheese as everyone who has tasted so far has a different opinion.
The Linzer is a smoked and cooked salami made from pork and beef. Whilst we wait for our pigs to grow big enough we are using free range pork and our beef. At this stage we are selling it whole but we should get a meat slicer this week so that we can sell it sliced too.
Bacon in the smoker, prior to being smoked, after being in the brine.
After smoking. As referred to above we don’t have a slicer yet so only selling it whole at the moment.
Our butchery team got to taste the bacon today.
We also make Eisbein
Along with the gammons, bacon and Eisbein we smoked the brined heads and other bones. These are also available to you.
A close up of the bones.
To enjoy any of the products above or anything else from the farm please go to BUY MEAT at the top of the page or click here.
12 December 2016.
P.S. As promised above more on the Carbon credits. To understand the story you will need to read this blog posting. Half of the money came to me (I bought more cattle with it) and half to my staff. No vegetarian or vegan farm can sequester Carbon whereas properly managed livestock can.
Our staff celebrating last week. Getting a bonus for doing what they do every day.