We often receive requests for this rub recipe. It is a family favorite that is particularly tasty on pork and chicken.
This rub is particularly flavorful on pork but I use it on everything.
Yields approximately 3 cups.
2 cup sugar
1/4 cup paprika
2 teaspoon chili powder
1/2 teaspoon red pepper powder
1/2 cup salt
1 teaspoon black pepper
1 teaspoon garlic powder
Combine all ingredients and use as a rub for any meat. Sprinkle rub on meat at the time of cooking.
Pictures from the farm
Queen Daisy. One of our sheep.
Daisy has the nicest wool of the sheep on our farm.
Our new pullets
We have 24 new pullets. 9 of them are Aracuana. 15 of them are silver Lace Wyandotte.
Eve is our milk cow that we use as a nurse cow for our calves.
March Farm News
Spring seems to be teasing us with sunny moments and downpours of rain!
Here on the farm, we and the animals are enjoying the sun and warmer weather. The pigs that were born last month are now ready to be sold as “weaner pigs”. They are called “weaner pigs”, as opposed to “weiner pigs”, because they have just been weaned from their mothers. The next designation is “feeder pigs”. The “feeder pig” designation is appropriate as you feed and feed and feed the pigs to butcher size. From weaning to butcher size, the pig will grow from about 30 lbs. to 230 lbs. in four months. On a strictly grain diet, they will consume about 1/4 ton (500 lbs.) of feed. At this conversion rate of grain to meat, pigs are the most efficient animal on the farm.
Continuing on the topic of pigs…I received an armload of my grandfather’s 1954-1955 Successful Farming magazines. The magazines are interesting in the their emphasis on “modernizing” farming. One article is titled, Women Want Leaner Pork–NOW. Prior to WWII, pigs were bred for two categories: meat and lard. The lard was more valuable than the meat. One of our neighbors commented that in the old days they would know when to butcher a pig because it would be too fat to get up! Since the 1950s, pigs have been bred to be leaner to the point that modern pigs are about 50% leaner than in the 1950s. Modern pork is so lean that the meat is often too dry. To counter dry pork, “enhanced” pork was created. Enhanced pork has salt water injected into the meat so that the flavor is enhanced and the meat has less tendency to become dry. Our pigs are neither enhanced or too fatty. We strive to balance the ratio of meat to fat by being careful to select appropriate feed, monitoring the pigs growth and butchering at the appropriate time, working with our butcher to ensure excessive fat is remove if required, and visually inspecting our meat cuts before we sell them. We also recognize that each pig is unique and the amount of fat varies from animal to animal. Ultimately, we hope to satisfy our customers with tasty, natural, quality pork.
March 2, 2012, 3:25 am
Filed under: 2012
Dan had an interesting experience today. He hooked a hog. Now, many of you may know that Dan is quite a bass fisherman. He has never hooked a hog (another name for a large-mouth bass) quite the size of the hog he hooked today. Dan was working in the pig pen repairing a feeder. He needed another tool from the shop. He left his bucket of tools in the pig pen and went to the shop. As he returned to the pig pen, he heard an awful scream that continued unceasingly. The cause of the screaming became apparent as Dan entered the pig pen. A bungee cord was in the bucket of tools that Dan left in the pig pen. Somehow, the pig had managed to hook one end of the bungee cord to the feeder and the other end was hooked in the pig’s mouth. The bungee cord was stretched taut with a feeder on one end and a terrified, screaming pig on the other end. The pig pulled with all four feet, backing away from the feeder. The bungee cord was stretching tighter and tighter. The pig was screaming louder and louder. Before Dan could decide whether to ”fish or cut bait”, the hook slipped from the pig’s mouth and shot like a bullet toward the feeder. “Wow!” thought Dan, reflecting on his years of ’hog-fishin’. ”You should have seen the size of the one that got away!”
Indoor Winter Market begins January 14
Another season for the Corvallis Indoor Winter Market will be underway this Saturday, January 14 in Gueber Hall at the Benton County Fairgrounds from 9:00-1:00. We will be in our usual place next to Wilt Farm Blueberries. See our “Current Inventory” page for our selections.
2012 is a special year for us as we mark the 20 year anniversary of the founding of Wood Family Farm. We plan to give you few stories about our adventure in farming over the course of the coming year. Here are a few bit of trivia about our farm. Did you know:
1. We were once in the oil business–the peppermint oil business to be exact?
2. At one time, we supply over 20 grocery stores and produce stands in Salem and Portland with melons?
3. We were one of the first farms to begin selling meat at farmers’ markets in the state of Oregon and the first meat vendors in Corvallis and Albany?
4. We began direct marketing in 1994?
5. We raised nearly a thousand broilers one summer?
6. We helped start two local farmers’ market?
Yes, we have had lots of adventures throughout the past 20 years. Hopefully, you will gain a glimpse of our story in the coming months. Stay tuned!
New Pork Cuts Available
A new month and new pork cuts available. Baby back ribs, country ribs, loin roasts. Check out our “Current Inventory” page for new additions to our pork inventory.
Lamb is here!
August is here and so is a new supply of lamb cuts! See our “Current Inventory” page for a complete listing.
Our August Market Special is ground beef for $5.00/lb. on your first two packages at the time of purchase.
See you at the market!