Life on the Farm

[bjrogg]

Did put in a little overtime.

Bjrogg

[chamookman]

Way cool Blades  ! Like the Truck project too, be fun to take it for a Run -  Bob.

[Pappy]

Nice looking blades BJ, love the handles also.
 Pappy

[bjrogg]

Thanks Bob and Pappy.

It’s been a lot like spring here lately. Rainy today and predicted switching to snow later. Has been nice and could see tile lines yesterday so the ground is getting close.

I have been mostly working at planter and preparing everything I need to plant.

It was nice enough to get a little sand blasting done yesterday and some metal fabrication work done on cab.

Bjrogg

[bjrogg]

The bare metal here was inside of cab. It isn’t seen. It had rust damage so we cut it off and fabricated a new one.

Bjrogg

[bjrogg]

Then we fabricated this section of the “skin” of the cab.

Slow going but so far so good

Bjrogg

[bjrogg]

“Overtime “

I like the hanging ones.

I have four hanging over my desk and one from my rear view mirror

Bjrogg

[Pat B]

Jack of all trades, Brian? I guess you have to be. Happy planting season to you and your gang. 

[bjrogg]

Yes Pat we are a pretty good team. We all have a good Jack of All Trades mentality and we aren’t afraid to try things.

We also each have our strengths and we can usually find the right players for the job. This is very much going to be a team effort. Using all of our strengths and probably learning a few we didn’t start with.

Kinda like putting a 3-d puzzle together and having to make the pieces as you go. Still going pretty good.

Bjrogg

[bjrogg]

One more piece of the puzzle

Bjrogg

[bjrogg]

And some overtime

This is local chert from the limestone quarry. It has gone through the crusher and it’s very difficult to work. Once in awhile I can find a piece big enough to get a decent point from. It’s a little clunky and certainly not the sharpest point I have made, but I like getting a good point from this local stuff


Bjrogg

[chamookman]

Nice !  Bob.

[bjrogg]

We put up a bunch of meat over the weekend.

Did almost 700 lbs of pork sausage stuffed in casings and cold smoked in my great uncle’s smoke house. Em so good

It gets to be a big day, but I like to do all my venison summer sausage and burger the same day.

That way I only have to clean up twice. Before and after.

I had about 120 lbs of venison to grind and 40 lbs of beef tallow

We made three batches of the normal mix I have been using and one batch of something I picked up on our trip. Then the rest I made into burger.

I usually use pork shoulder but my brother gave me some beef tallow so I decided to give it a try. Sure hope we like it.

I was so busy I didn’t get any pictures.

My nephew did tig the puzzle pieces together. He’s just learning this skill. Not really fancy but I think it will work.

Bjrogg

[bjrogg]

The pork sausage is all vacuum packed and in freezer. I didn’t even get a picture we stayed so busy.

I got a picture of the first batch of venison summer sausage. It was the new recipe and everyone took a few more pieces. We ate the whole stick on the spot. These are the smaller sticks. My smoker won’t do the big ones. I always rent a buddy of mine’s for a stick to do the big ones. I usually give him a stick and he is happy.

Bjrogg

[bjrogg]

I lost a friend a few years ago. His wife gave me his old smoker. It was working several years ago but the oven side element wasn’t getting hot when I got it.

I took it all apart and cleaned up some connections. It’s working now. I can smell what my friend was cooking. I’m taking in a deep breath

Bjrogg

PS his wife and kids are getting a stick from the first batch it does