Homegrown Pork and Poultry January 2020 Newsletter

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Homegrown Pork and Poultry

January 2020 Newsletter

Happy New Year and thank you all for your continued support!

We made it through the holiday season and the snow is starting to pile up...only five more months of Winter around here!

Just because it is cold outside does not mean you don't deserve to eat locally raised, delicious and nutrient dense food grown by a farmer you trust!

Every weekend you can find us at:
Rapid City Farmers Market at Western Dakota Tech every Saturday 9AM-1PM

If you are unable to make it to the farmers market but live in Western South Dakota reach out by email at HomegrownPorkAndPoultry@Gmail.com to inquire about purchasing pork or chicken. While we are working to set up additional delivery routes and dropoff points throughout Western South Dakota we will work with indivuduals to ensure you have access to our delicious and healthy products!

Dried flowers are out of the barn with all of their color! Brighten up your house this winter with a bouquets of dried flowers. If kept out of direct sun, the colors should hold for months if not years!
Available every Saturday at the Black Hills Farmers Market at WDT.

New website in the works!

While our current website is fully functional and informative, we are in the process of revamping the site in order to create an easier way for you to purchase chicken and pork cuts. Along with the new website, we are looking to add a couple of local drop-off points for customers to be able to receive delicious pasture raised pork and chicken on a regular basis. Have a location you would like to see a drop-off point in your town? Let us know!

*Keep an eye out for an announcement when the new website goes live*

Did somebody say pork chops? Grab some thick cut pork chops today and you will surely not be disappointed!

Over the next month we will also be rolling out details on our usual Summer Chicken CSA. We will contact all of last year's CSA customers when the details are worked out. In the meantime...is there anything you would like to see changed or continued for the Chicken CSA? Perhaps full and half year pork AND chicken CSA available this year?
Your feedback is always welcome and drives our decisions on how to best offer our products to you.

Fill the freezer!

Purchase 10+ chickens get $0.10 off per pound!
Purchase 25+ chickens and get $0.25 off per pound!

Whole chickens great for grilling, baking or in the crockpot!
Order yours today through this link: Whole Chicken Purchase and we will be in contact to arrange pickup/delivery.

Free Pork!

When you spend $100 or more,
we will give you 1lb of ground pork
FREE!

Check out the December 2019 Newsletter for a great Italian Sausage Recipe!

Pork Belly Burnt Ends
Hands down the best appetizer(or meal) for you and your friends!

This is the ultimate smoked appetizer! If you show up to your Super Bowl party with smoked pork belly burnt ends your friends will make you cook this every weekend!

If you have never tried pork belly burnt ends you will wonder how you have gone this far in your life without trying them. Pork belly is exactly as it sounds and is where bacon is made from. We sell pork belly labeled as "Side Pork" and it comes in average 3 pound roasts. The roasts are 1-2" thick and typically about 12"x8" in size. In this recipe, a slab roast of pork belly is cubed into bite sized chunks, smoked or grilled and then glazed with BBQ sauce. The result is rich, bite size BBQ chunks of bacon that will make your taste buds go wild!

The key to tender, juicy burnt ends is low and slow. On the smoker this is easy to achieve. If you do not have a smoker, this recipe can be done in the oven but you will be missing out on that great smoky flavor that can only come from one source. If you are going to cook your burnt ends in the oven cook for the first 3 hours on 275*F on a wire rack with something below to catch the drippings, coat in BBQ sauce, place on foil and then raise the temperature to 350*F for one more hour or until coating starts to caramelize. They will still come out awesome!

Pork Belly Burnt Ends

Time: 4 hours
Ingredients:

Pork belly (side pork roast) approx. 3lbs.
1 jar of Stubbs BBQ sauce or pick you own favorite.
Your favorite BBQ dry rub or make your own with the ingredients below.

BBQ Rub Ingredients:

2 Tblsp Salt
1 Tblsp Paprika
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1/2 tsp crushed red pepper

Instructions:

1. Set smoker for indirect cooking at 250*F. Any preferred hardwood smoking wood will work for pork.
2. Remove side pork roast from packaging and cube into 1-1/2"x1-1/2" pieces.
3. If making your own BBQ rub, combine all ingredients into separate bowl and toss with cubed pieces. Evenly coat all sides.
3. Place cubes directly onto cooking rack (if possible, place a tray or something to catch fat that renders off in order to avoid flare-ups).
4. Smoke cubes for approximately 3 hours until internal temperature of 185*F, spraying lightly with apple juice every 45 minutes - 1 hour.
5. Cover cubes in Stubbs BBQ sauce and toss evenly.
6. Place pork belly burnt ends on aluminum foil and into smoker for 1 additional hour or until the sauce has reduced and started to caramelize.
7. Pull and serve immediately (baked beans are a great side pairing).