Non nitrate frankfurters (made with my beef), bacon, salami etc etc.

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.

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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.

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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.

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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.

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The team from Zeerens, Dante and Andre, with Spencer and our first trial of Frankfurters. The machine is made in Joburg. Support local!!!

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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.

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En route the chiller prior to packing.

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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)

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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.

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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.

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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.

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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.

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Bacon in the smoker, prior to being smoked, after being in the brine.

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After smoking. As referred to above we don’t have a slicer yet so only selling it whole at the moment.

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Our butchery team got to taste the bacon today.

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We also make Eisbein

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Along with the gammons, bacon and Eisbein we smoked the brined heads and other bones. These are also available to you.

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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.

Angus

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.

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You can have this mob grazing app for your farm. Read on.

For the last two years we have been experimenting with an Android app developed by Polymorph, who are based in Stellenbosch.

It records our daily moves. Exact (GPS based) size of the camp. Number of livestock moved into the camp. Time of move into and out of camp. Brix reading of the pasture. Type of animals. Weight of animals.

This is then exported to a website where you can monitor what is going on on your farm.

It works wonderfully. We (Polymorph and I) are now ready to take it to the market of high density grazing practitioners. Being a web based app it can be used anywhere in the world.

If you are prepared to pay $10 a month or $99 a year then please click here so that we can store your details. If we cannot get enough interested users then Polymorph will close this app. It is because the platform that they have been using, Parse, is closing in the new year.

The money paid by users will enable Polymorph to move away from the Parse platform and make the app usable on Apple devices too. It will also allow Polymorph to dedicate one of their IT engineers to this project to improve it as users want. The ability to mine the data in Excel is also planned. Different languages.

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Above is a photo of the online version where you can see what has happened on your farm. The red blocks are within the last week, the yellow the week before and the green the week before that.

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I clicked on the same camp (highlighted in blue) that features in the video. You can see the relevant information on the left.

Brix is the reading of the sugar and minerals in the grass. In essence the nutrient density. It goes up in summer and down in winter but has also been going up for us as organic matter increases in our soils. Considering that a cow is walking fermentation vat and sugar is the key to fermentation then the more sugar in the grass the better the fermentation and the healthier the cow.

In the video I refer to the free choice mineral lick. Click here if you want to learn more about this powerful tool for animal and soil health.

One of the upgrades to the app is to do the same recording for our outdoor laying hens. More about them here.

Most of the cattle you see in the video are at least 50% Limousin. Here is why this is my breed of choice.

Angus

 

 

Update on our outdoor chicken operation

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It has been a year since our colleague Rico left to start his own outdoor egg operation at Boschendal which is doing really well. It is also a year since we open sourced all our information. Click here for that. The one thing I forgot to add was that it is critical to galvanise the Eggmobiles. I am paying the price now for trusting in anti rust paint.

Before we get to the video a reminder that these eggs are free of Glyphosate. This is the active ingredient in the herbicide roundup and the photo above is worth studying. The increase in disease concomitant with the widespread use of Roundup Ready crops. There is an excellent video here by the retired geneticist Thierry Vrain on the subject of this poison that all South Africans ingest daily. It is now in vaccines and breastmilk.

Thanks to our mentor, Ray Davis, we keep lots of performance records. Below is our latest batch coming into production. This is a thing of beauty. Especially since these are not caged hens but outdoor birds exposed to the elements. Their sister’s performance is in column D and our in column C. They come to us from the cages at 19 weeks of age. We use only Amberlink hens.

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Finally I have updated our client list so you can see where to enjoy our eggs, either at a restaurant or at home. Click here.

Angus

22 October 2016

 

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