Wind Farms kill Goats

I am all for sustainable energy.... efficient sustainable energy and the more I learn the more I'm convinced that wind farms are not for Western MD, but rather for places like the coastal shelf where they can be most efficient. That being said, I just came across an article about goats and their demise due to wind farm noise.

The BBC published an interesting article about 400 goats dying due to sleep deprivation caused by the noise of nearby wind turbines. To read more on this... check out this link

http://news.bbc.co.uk/2/hi/asia-pacific/8060969.stm

The Original Slim Jim Recipe

I found this "original" Slim Jim recipe posted at the New York Times. I don't know if it is the real thing yet, but I'm going to pass it along to the butcher. I LOVE SLIM JIMS! I hope I LOVE GOAT SLIM JIMS! I'm thinking of culling one of the Boer does and her baby from last year just so I can make slim jims. Goat meat is really low in cholesterol and healthier than beef. After growing up on a beef farm, it is hard not to like beef.

http://events.nytimes.com/recipes/1884/2001/12/30/The-Original-Slim-Jim/recipe.html

The Original Slim Jim

Adapted from Bruce Aidells

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Ingredients

• 1 lamb intestine casing (4 feet long)
• 2 1/2 pounds top round chuck, cubed
• 1 pound beef fat, cubed
• 3 tablespoons paprika
• 2 teaspoons black pepper
• 2 teaspoons cayenne pepper
• 1/2 teaspoon ground coriander
• 1 teaspoon ground fennel seeds
• 1 teaspoon No. 1 curing salt
• 4 tablespoons kosher salt
• 2 teaspoons sugar
• 1 clove garlic, peeled and smashed
• 1/3 cup lactic-acid starter culture

Preparation

1.

Rinse salt off the sausage casing. Soak in ice water for at least 1 hour.

2.

Combine meat and fat. Run the mixture through a meat grinder into a large bowl, using the finest setting. Add all ingredients, along with one cup of ice water. Knead vigorously until mixture is the consistency of bread dough (about 8 minutes).

3.

Rinse casing one last time. Choose the narrowest gauge tube of your sausage press. Splash the tube with ice water, then pull the casing over it. Transfer the mixture, about two fistfuls at a time, to the sausage press and then pump the meat into the casing, splashing more water on the tubing as needed to stop the casing from tearing.

4.

Preheat an electric smoker to 100 degrees. Hang sausage in the smoker for 22 hours. Temperature should never dip below 90 degrees or go above 110 degrees. After 22 hours, raise the temperature to 150 degrees and cook until the internal temperature reaches 150 to 155 degrees (about 30 minutes).

5.

Remove from smoker and let cool at about 50 degrees in a dry place for 4 hours. Cut sausage into 4-inch lengths.

YIELD

16 servings

• Originally published with FOOD: ADOLPH LEVIS, B. 1911; A Tricky Stick
• By Manny Howard, December 30, 2001

BUSY AS A BEE

Not gathering honey, but crazy busy today

Posted via email from rocking-m's posterous

BUSY AS A BEE

Crazy busy today!

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  I         May you always have love to share, health to spare, and friends that care

 U

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Thank you,

Missy Russell Martz

Rocking M

Raising Sons, Reg. Haflinger Horses 

& Reg. Nigerian Dwarf & Boer Goats

13509 Old Legislative Road SW

Frostburg, MD 21532

voice: 301/268-8388 before 8am or after 8 pm

email: melissamartz@gmail.com

There is something about the outside of a horse that is good for the inside of a man.

— Winston Churchill

No hour of life is wasted that is spent in the saddle.  — Winston Churchill

Heaven is high and earth wide.  If you ride three feet higher above the ground than other men, you will know what that means.  — Rudolf C. Binding

Posted via email from rocking-m's posterous