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David O.

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Pastured pork source

by David O. » Tue Mar 13, 2007 9:49 am

I am lining up everything I need for a homemade sausage project and would like to find a source for good quality pork.

In the past I have gone to A. Thomas for a case of pork butts--the Fischers kind. I understand that there is better out there. I've heard Robin speak of someplace he gets it besides Whole Foods. Robin?

Does anyone have that secret blue ribbon winning recipe for breakfast sausage, bratwurst or other spicy links for the grille that they would like to share?

Thanks,

David O.
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Robin Garr

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Re: Pastured pork source

by Robin Garr » Tue Mar 13, 2007 10:08 am

David O. wrote:I've heard Robin speak of someplace he gets it besides Whole Foods. Robin?


David, Doll's sometimes has fresh natural local pork, and Rainbow Blossom often has a small supply of frozen.

If the Bardstown Road produce market is convenient to you, the folks from Stone Cross Farms in Spencer County are there just about every Saturday during the season. Their pork is all frozen - apparently regs require that they have it processed out of state and sent back frozen - but it's very fine quality indeed.
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Deb Hall

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Homemade Sausage Cooking Class

by Deb Hall » Tue Mar 13, 2007 4:32 pm

David,

Sorry don't have any recipes to share right now, but thought you might like to know that we are scheduling a cooking class on sausage-making in early April. I expect the April schedule to be out end of this week or the beginning of next. If you'd like to be on the mailing list for our classes just go to our website http://www.gourmetforeveryone.com under Cooking studio, or shoot me your info privately and I'll add you to our list.

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Dan Thomas

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Stone Cross Farms Pork...

by Dan Thomas » Wed Mar 14, 2007 1:33 am

I can't wait for the Farmer's Markets to get up and running again. I got ADDICTED to the Pork Burgers last summer. I would buy two packs of these every week. They kind of taste like a Bratburger. I would give them a liberal dose of rub from the famous Rendevous BBQ joint in Memphis(luckly I have Family there) and throw those suckers on the grill. My wife's favorite combo with these was on a toasted bun with grilled onions, pickles, Swiss cheese and sometimes mustard or somtimes BBQ sauce. I would LOVE to know what they season these things with before they patty them up and cryo-vac them(in packs of three, which I find a little odd). Do yourselves a favor and try some.

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David O.

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by David O. » Wed Mar 14, 2007 9:11 am

Where on Bardstown Road is the produce market held? Is it open only during the growing season or all year weather permitting?

I was wondering if there is any way to get in touch with the Stone Cross Farm folks besides the at produce market?

Thanks for the replies.

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by Robin Garr » Wed Mar 14, 2007 11:24 am

David O. wrote:Where on Bardstown Road is the produce market held? Is it open only during the growing season or all year weather permitting?


David, it's on the church parking lot on the west side of Bardstown just a block north of Speed, right across from Asiatique. About halfway between Eastern Parkway and Douglass. It's open Saturdays from 8 a.m. sharp until midday (or whenever things run out). It's seasonal - only local produce is allowed - but probably will start up as soon as lettuce and hothouse stuff starts coming in May. We'll definitely announce it here. There are lots of produce markets around town, but this is the big one, pretty much a social event - you'll see all your friends there. :)

I was wondering if there is any way to get in touch with the Stone Cross Farm folks besides the at produce market?


They don't have a Website, and the only hits I got on Google were this forum. I know you can contact them in the winter and arrange delivery, but I can't find their info anywhere. I'm still looking and will post it as soon as I can come up with something, if no one else beats me to it.

They're good folks, with an excellent product, and deserve our support.
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Doogy R

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Stone Cross farm.

by Doogy R » Wed Mar 14, 2007 11:52 am

Robin Garr wrote:They don't have a Website, and the only hits I got on Google were this forum.


I found their website, but unfortunately it's still under construction. The one link on the site that works let's you e-mail them.

http://www.stonecrossfarm.com/
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by David O. » Wed Mar 14, 2007 12:26 pm

Thanks a lot Robin.

Good job Doogy, your Google must work better than my Google because I got the same thing Robin did, thanks. I'll email them.
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Joe C

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by Joe C » Sat Mar 17, 2007 11:07 am

You can also try a place across from the old Beuchel Train Station(I think it is on Crawford) I think it was called Ky Heritage Meats or something like that.
They sell regional/Ky meat products.
I bought some steaks/pork burgers and the quality was good.
This was about a year ago, so I'm not sure they are still open.
I used to get Ky beef and excellent Italian Sausage from Lococco's on Bittersweet but they closed. So, I have been making my own sausage. The fennel seed is what makes it.

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Deb Hall

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Sausage Making Class

by Deb Hall » Mon Mar 19, 2007 5:25 pm

Folks,

Just got the unadulterated version of the menu for our sausage-making class the second week of April. (I've got to check on the exact date)
Sausage-making is one of Chef's passions; I'd fully expect a"inside" advice on where to get great ingredients to go in the sausages.



Learn the basics of sausage making.



Breakfast Sausage – We will be making the basic breakfast sausage.



Bratwurst - This will be a better than any brat you can ever get at the store. We will be using simple ingredients but packed full of flavor.



Chicken Sausage – An alternative to using pork. This will be an all purpose sausage using garlic and herbs

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Joe C

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Sausage Making

by Joe C » Mon Mar 19, 2007 11:40 pm

What, No Italian sausage? Food of the gods. It is what gives me hope to continue one more day.
A little melodramatic, but Oh how I love Italian sausage.
My maternal grandfather was a butcher in Newark,NJ. He passed away before I was born but my mom worked in the shop and learned how to make it. She taught me when I was young after buying me my own meat grinder. It made a wonderful gift for a 12 year old.

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Deb Hall

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Sausage Making Class

by Deb Hall » Mon Mar 19, 2007 11:49 pm

I may be able to convince him to add Italian Sausage if desired, but it sounds like you already know the topic in-depth :lol:

If you love Italian sausage, do you also love Italian salame? We have some natural dry-cured artisan crespone that I was told by a first generation italian customer is " the closest thing to real italian salame that I've ever found in the states". If you get a chance to stop-by, ask for me and I'll get you a taste...

Deb
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Ashley D

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by Ashley D » Tue Mar 20, 2007 12:36 pm

I believe there are two farmers who have homeade sausage for sale at the Shelby County flea market...good stuff!
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by Joe C » Tue Mar 20, 2007 7:06 pm

I have made some dried salame - soppressata - had it hanging down in the basement to dry. It is just pork, garlic(but of course), salt, whole and crushed black pepper and some good red wine.

A Salut

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David O.

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by David O. » Wed Mar 21, 2007 9:49 am

[quote="Joe C"]I have made some dried salame - soppressata - had it hanging down in the basement to dry. It is just pork, garlic(but of course), salt, whole and crushed black pepper and some good red wine.

Joe

All the salame-soppressata type recipes call for sodium nitrate as one of the ingredients. Is it a necessary ingredient?

That is one of the reasons I've limited my sausage project to fresh recipes. Which by the way I'm setup to do this weekend after receiving my Stone Cross Farms pork yesterday.
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