The dehydrator is a great idea for a proofing box! Never thought about that before. But just as a FYI, a brand called Brod & Taylor sell a collapsible/foldable proofing box so after you’ve used it you can just break it down and store it in the cupboard. It’s a little on the expensive side but I’ve had mine for about two years and it definitely made things a lot easier for me. It’s amazing for proofing breads and anything that needs to be fermented.
Good morning, Lumnah family! So when it's starting to get cold, just think: there are thousands of people going to work on the subway every day, who barely see the light of day! What they wouldn't give to smell that smokey bacon....mmmmm! 😋
Nice video on the smoked bacon. I thought for sure you'd have breakfast for supper for sure after smelling all that bacon during the slicing. It is really good looking bacon. I'd love to find some that lean. The yogurt looks yummy too. Y'all have a Blessed day.
Great video love that you produce your own foods. wonderful! Olivia your ambarella is so cute just like you. God bless guys from The Land Down Under. xxx
The bacon looked yummy, so did the yogurt. Keeping the larder full. You're operating your slicer backwards. The controls should be by your stomach, you PUSH the slicing carriage with your right hand and can catch your slices with your left. Then you can lay out your slices neatly and this will shorten your processing time. Speaking of charcuterie, it was about 4 years ago if I recall correctly, you processed your first pigs and set up yuor cold cellar. You also put up some prosciutto for long term aging. How about an update on all of that?I'm interested in the cold cellar and how that worked out. I've done similar as a brewing cellar but didn't have your winter ducting idea, brilliant.
We know Al is loving this, the bacon is very meaty, that is great. I'm going to have some bacon eggs and grits for my breakfast this morning. Have a blessed day everyone.
Good morning from North Carolina. You guys have been a part of my morning routine for quite a while now. Started watching when you began your out door kitchen. That is some beautiful bacon and yogurt.
I sure love seeing your joy of bacon Al! I admit I'm envious! 😉 Gina just FYI save a few spoons of your completed yogurt to make the next batch, you can freeze it or just keep in the fridge for next week.I think the flavor of the homegrown cultures gets even better! I usually make yogurt weekly and use the instant pot wish I had a dehydrator The instant pot makes the temperatures easy no monitoring. I love to add maple syrup and vanilla to mine, you can strain it through coffee filters for " Greek style" yogurt too! The whey has many uses also. From ricotta to smoothies and animal feed or fertilizer. . . 😉
Good morning. It' s raining here in Michigan this morning. The bacon looks amazing. Gave a great day. I( make my own yogurt as well and I use the same starter you do. I love the tangy style. Flavor it with all kind of things. I bake mine in a dedicated yogurt maker I bought from Amazon.
I use my Instant Pot for yogurt. It is about an hour to heat. Then I take the pan out and swirl it in the sink with water about 1/4th way up the pan. I return it to the unit and set it for 8-10 hours. Afterwards, it goes to the basement refrigerator until the next morning when I strain it for a couple of hours to make Greek yogurt. It works really well.
Might be time to give the girls in NYC some calcium. That has been a consistent pattern of broken eggs from them. Boy I bet that bacon is fabulous! I've always put my milk in a glass bowl and bring it up to 180º and then let it cool on the counter to about 120º and add a tablespoon of active culture store bought or previous batch yogurt in to the milk and then cover the bowl with plastic wrap and let it sit in the oven with the light on over night. Perfect yogurt every time and a lot less hassle. I bet that culture costs more than a small container of active culture organic yogurt from Trader Joes or the supermarket. Blessings to all.
I do that too. Put about 2-4 tablespoons of my yogurt when done in a small jar. I freeze it till I make it again, thaw it in the fridge and then use it as the active culture in my new batch. Works every time. I started with a store bought plain yogurt with active cultures, the more listed the better. I use my insta-pot on the yogurt setting.
My sister lives in Pau Pau N.G. in that 1970's, up in the mountains. When the milk cooled, she would add some yogurt from her last batch and put it in a thermos bottle over night. It worked for her
I mentioned to my daughter I follow your show daily before watching my grandkids. Just mentioned your smoked bacon and how lean it looks and your daily egg hunts, lol. I must say, you are living the dream, good for you and your family.
Sorry I hit the wrong button. I see that the snow hasn't found you yet. We live in West central Minnesota and currently have 6 plus inches of new snow on top of the 6 inches we got on Tuesday, and it's still coming down. We enjoyed watching your bacon smoking. You have a great smoker set-up. Next time when you are out cleaning up old Apple trees save the wood for your smoker. We buy Apple smoked bacon here and is so delicious. You are our breakfast program. We have learned so much watching you folks. You are giving Olivia an education that she can't get in school that will go with her the rest of her life.thanks Dan & Carelie Rabenhorst
Good morning Al, Gina, and Olivia. I have a suggestion for next year when you package your bacon. After you have cut the bacon and are ready to vacuum seal it, place a sheet of parchment paper between the bacon and the bag (top and bottom), this will make it so that when you go to pull the bacon out it will not stick to the bag. Gina, have you tried making goat cheese yet? I would like to see a video on that. Thanks and have a great weekend.
It just struck me. Remember the movie Babe? Well the mom was always talking about food and what she was gonna make with the pork. ☺ its amazing!! Quite like that you do this. My grandmother would also do the same. Ahhh. A slice of home and great memories!!! Thank you! ☺🧡🦋🦋🦋
The anxiety problem i have is from viet-nam.I als keep very busy.I really enjoy your building and how your close knit family joins right in.I will keep on watching,thank you so much for your valuable building lessons.God bless you and your family.
When I made yogurt some years ago when all the children still lived at home (5). I used to do yogurt in 1/2 pint jars or the jars that came with my yogurt maker. I would get the jars ready and put fruit pie filling in the bottom of the jars and then the yogurt mixture. The kids seemed to like it better than plain. Sometimes I would use home made pie filling, but other times store bought. Just get a pie filling you like and go for it.
Good morning from worcestershire, England. I find that if you have the slicer with the dial and switch facing you it is much easier. You are not having to reach round the motor all the time. Keep up the good work.
I'll say he did it that way for the shot -- so we could see the meat coming off the blade. But... Hey, Al! Did you know that everybody else on the planet has the dial towards them when they slice? 🤷♂️
It might save you some time when you you straighten out the bacon for packaging to put a sheet of parchment paper down so when you pick it up to put in the bag you won't have to stop and straighten it out again.
I just use a bit of the last yoghurt, no starter in the warm/cooled milk and just put the pot in a barely warm oven (not turned on) covered and leave it overnight.
Such a blessing to be able to process your own food, meats and vegetables 🙌 🙏 always a great days on the homestead. Stay warm healthy and blessed Guys...👍💞🌬🔥🙏
The bacon and yogurt looked delicious! I can imagine smelling the bacon while it was smoking was such a good scent, wish there had been smell-a-vision. lol Enjoy that bacon this winter! The yogurt looked good to Gina, it sounds really good with honey and granola, a great snack for sure.
Save your bacon drippings after cooking the bacon. I pour mine through a fine sieve into a glass jar and I keep it in the fridge. I used it in small amounts in soups, stews and gravies for a little more flavour. It can also be used for making pan fries or hash browns or even frying up some chicken or beef. It keeps well in the fridge and can be kept up to 6 months in a small jar that doesn’t take up much room. Enjoy every bit of food you have worked so hard to produce Lumnahs. You deserve it! Thanks very much for sharing you videos and helping us learn.
Hi Al, Gina and Olivia. I just wanted to comment about your use of the meat slicer. You have it turned around backwards. The thickness knob and the power switch should be facing you. You should have the guard on top of the end of the bacon. It allows you to provide pressure and protects your fingertips. You should be able to put two slabs on the slicer to make better time and also catch the bacon coming off the blade with your left hand to lay it flat and reduce handling. Hope this helps. Love watching your videos.
Have you tried using the instant pot to make the yogurt? It works amazing. Also once you use the starter for the first batch, you can just use part of your previous batch of yogurt for the next batch. That way you don't have to keep purchasing starter.
Good Morning Al & Gina, My husband is a Butcher. He grinds bacon and jalapenos in our hamburger for a change in meat. Super yum in meatloaf and burgers.
@@LumnahAcres I live in the London suburbs and went to the city for the first time since March on Monday. It used to be extremely crowded on the streets at lunchtime but I saw about 20 people. I expected to see tumbleweed rolling down by the Tower of London!😆
@@sherry2836 Yep, it really was. We are now back under Tier 2 (of 3) of Covid regulations. Daily infections and deaths are heading back to the peak figures again. I certainly wish I too was in the NH countryside at the moment. It's great watching Al and the ladies on the homestead. Take it easy.
I know it was raining and all, but still, I think I would want to keep the weeds and brush trimmed around the wood stove you use to smoke the bacon. I was raised on a hog farm in S.W. Missouri back in the 1960's and it sure brought back some great memories. I can still visualize the smoke house my dad built and can almost smell the bacon and hams we would smoke from the few we butchered for our own use.
Good morning. ☕💞 You folks farm like my mom and dad farmed when I was growing up on the farm. Raise your own meats and grow your own food. We also grew crops for animals and flour. There was a feed mill in the town close to us that did the milling of the grains. What a good life and it was healthy. Thanks for the video. Have a blessed day. 🥰🙏☝️👏
We’ll be starting our pigs on the homestead next spring. We also drew inspiration from your mobile coop (New Yolk City) and began our own build series on RUclips. Loving the smokehouse btw, Al!
I love the little woodstove you use to smoke the bacon. I used to have one like that to heat my little house. Al, you could show cleaning out the goats' stalls. That's part of farm life and people would like to see it. I miss having stalls to clean, back when my kids were younger and we had horses. Gina, thank you for showing us how to make yogurt. I never used to like it, but lately have started liking the Greek yogurt as a substitute for sour cream on tacos and baked potatoes. Now I might try making my own.
We often substitute part yogurt for sour cream & mayo. More protein, fewer calories, less fat and great flavor. Makes yummy creamy salad dressings. Oh I wish I could taste the bacon- homegrown pork is amazing & bacon is the best part. 🐷 🥓
Good Morning Lumnah Acres family!!! hope your week is going great! Also, you might want to invest in a steel glove for the hand that gets close to the blade. My mom had one of those and she said it saved her fingers a few times when she used a push slicer like yours
not sure if this has been mentioned, but in the butcher shops ive worked in we have the slicer facing the opposite way, so youre pushing rather than pulling...once youre into the swing of it you can lay your wax paper on the surface where the bacon falls, and catch it with your left hand as its falling and lay in out on the wax paper with just your left hand. As you continue slicing with your right hand and layering it out with your left you just have to stop when youve filled your sheet and to throw a new one on top. it takes what is two processes and turns it into one. saves lots of time if youre an efficiency nerd like me.
when you are cutting the bacon and get to the ends, after you get 2 of then take the next piece of meat to hole the ends on the cutting wheel and cut them to bacon strips and you can end up with just 1 bacon end when you are finished unless you cut the ends up to put in baked beans.
I've made yogurt for over 30 years, taught by a Greek lady. The hotter the culture temperature the more sour the yogurt, 105 is the low end of the culture temp and it makes great yogurt. You can also use a previous batch of yogurt to culture you next batch. You only need a small amount, 1/2 cup to a gallon of milk. Fresh goat cheese (Chevre) is even easier to make but needs a culture and rennet. With your fresh sweet nigerian milk you should consider it. I make it and use it where you would use cream cheese, so cheesecake is a must make.
Morning everyone. BLTs for days, that bacon looked delish, Al. Gina's yogurt looked like it turned out great, thanks for sharing your recipe. Take care:)
Gena, have you tried to use the instant pot yogurt function. We have a 3qt and a 6qt. instant pot, but use the 3qt mainly for yogurt. I typically let it go overnight. The yogurt function is also perfect for proofing your dough for breads, pizza, etc..
Al, good morning. You can buy a foot pedal to use with the grinder and slider. That way you don't have to touch the switch all the time when handling the meat. I use it with my grinder when processing venison.
Al, will you be putting Olivia's flock in the coop you made and used for starting the meat chicks in? When will you start that? Soon, so they get used to it?
You could have added some of the apple wood from the trees you chopped down, that makes for an awesome smoke. That is some tasty looking bacon. You sure can't buy that in the stores! Crush the used egg shells into fine pieces and feed to the hens, for added calcium, makes for better egg shells.
We kept chickens in a coop and fence and roof of fence. We kept the coop warm at night. We had eggs every day and a baked chicken when they stopped laying eggs. I t was my job to clean the feathers. I loved those chickens.
Al. You are stood at the back of the slicer, you are supposed to push it with your right hand and catch the bacon as it slices with your left hand...un less of course you are happy doing it that way.. I wish I had tastevision... that sure does look scrumptious...😊
Hey Al, you made me a bit apprehensive when you brought out the meat slicer (10:45). Nail gun, big ol' knife, now this! But relieved when Gina commented you were concentrating on slicing (13:45) cuz you did not want to mess up the bacon. I would have been watching out for my fingers! 🖐🏻
The guys at Blue Cactus were wishing they had your snowplough the other day. They had a few days of snow storms and had heaps of trouble clearing the stuff up for their goats. They managed though. No goats in labour while snow on the ground with that low temp. All was well. Hope your Bacon turns out tops.
Maybe Al keeps the stove and stove pipe under wraps for most the time and only puts it out when he's smoking? Otherwise you're right... that wood stove and wood stove piping will rust out in a minute with all the rain they have.
Thanks for the yogurt making info!! Have you ever tried making it in the instapot? It has a "yogurt" setting and I have wondered how it is made in the instapot. Bacon looks great! Wish it would rain here. Hasn't rained since early May here. The smoke is still bad here. We are not far from the Creek Fire in Calif. Hope they get it put out soon! Difficult to be outside with so much smoke in the air. Have a great day Lumnah family!
we make our yogurt in the instant pot and add vanilla in it. Also, we freeze enough yogurt for cultures for future yogurt, but if we don't have them, we just buy a plain yogurt and add some to our milk for our active milk cultures. some things we do with yogurt is mix with fruit and make a smoothie, also, add cocoa powder and some sweetener and make a chocolate pudding type desert.
Oh my soul! What a cool thing to make your own yogurt! I have an instant pot and kefir starter that I can make kefir with. I want to make that soon. I have had the IP for nearly a year and it's still in its box since I have no place to put it. I will definitely be making it soon
you can make yogurt in your instant pot so much easier. dump everything in the pot, stir together and set the yogurt setting for 8 to 15 hours. your done
You might want to turn your slicer around and slice from the other side. This way one hand slices and the other lines up the bacon. Also don’t be afraid to dice up the bacon and add to your veggies instead of butter. Brussels sprouts are especially good with bacon. Enjoy.
NurseSheri S helpful tip from someone who vacuum seals hundreds of lbs of wild game, fold up a paper towel into a thin strip (about an inch wide and cut to the width of the sealer bag) place meats in, put paper towel in and seal. Make sure it's not too close to the seal or meat. Any moisture gets trapped in the towel before it can reach the seal. It works fantastic and saves time. I used to get frustrated when a seal would get wet but since I started doing this it has helped a ton. I vacuum seal on average 2 deer, 50-75 birds and dozens of fish, an occasional bear and even domestic meats from the grocery store.
Good morning from Louisiana. That bacon looks so good. You're so blessed to have homemade bacon. It's a muggy, sweaty morning here. Had to turn a.c. on last night. Next week we're suppose to get in the 30s I believe but right now, it's been between 65 and 89. Ugh.
Jeanne Dennis Hi from our homestead in South Carolina! I know what you mean... its been in the high 70’s here. We keep flirting with fall and get a few days in the 60’s and then it warms up again.
If you drain the yogurt in a coffeyfilter for an hour and then mix it with garlic, shredded cucumber or zucchini and some salt pepper and honey you got tsatsiki.
I used to cut meat for a living. If you stand at the other end of the slices and push the bacon into the blade instead of pulling it towards you it’s much easier. Hope that helps. Love the channel and all that you guys do.
Pretty good Al. When you first turned the bacon over I thought I could hear some of your chickens. Perfect match... They got the eggs and you got the Bacon!!!
We use an Instapot to make yogurt. (very hands off way to make yogurt) We just use a scoop from the last batch of yogurt in place of the purchased culture.
Chickens love the rain because it brings the earthworms to the surface for them to eat.
RBT I hadn’t even thought of that... makes sense. 👌 my ducks have the same behaviour I wonder if that’s true for ducks too.
@@HiddenSpringFarm Many ducks prefer snails, and rain brings them out.
Øyvind Ascanius you’re right... and slugs too. Gross, I’m happy to get rid of them.
As a kid, on rainy days I would always be late for school because I would stop to toss all the silly worms back onto the grass. 🙄
RBT That hadn't even occurred to me 😊 Of course!
The dehydrator is a great idea for a proofing box! Never thought about that before. But just as a FYI, a brand called Brod & Taylor sell a collapsible/foldable proofing box so after you’ve used it you can just break it down and store it in the cupboard. It’s a little on the expensive side but I’ve had mine for about two years and it definitely made things a lot easier for me. It’s amazing for proofing breads and anything that needs to be fermented.
Good morning, Lumnah family! So when it's starting to get cold, just think: there are thousands of people going to work on the subway every day, who barely see the light of day! What they wouldn't give to smell that smokey bacon....mmmmm! 😋
So true!!!!!
Nice video on the smoked bacon. I thought for sure you'd have breakfast for supper for sure after smelling all that bacon during the slicing. It is really good looking bacon. I'd love to find some that lean. The yogurt looks yummy too. Y'all have a Blessed day.
That’s a cool smoker! Awesome you guys receive so much from your farm. All your hard work seems to always pay off. 👌
Maybe take some steel cutoffs and make a small roof over that stove so it doesn't have to sit out in the rain
Great video love that you produce your own foods. wonderful! Olivia your ambarella is so cute just like you. God bless guys from The Land Down Under. xxx
Boy, everyone including the bacon, looked great on this vid. What a team this family is.
I wouldn't be surprised if y'all created a new channel to show Gina's cooking and crafts. She's a good cook and very talented.
Put the jars in a crockpot, add water to just below lid, put on low heat, leave overnight or 8 hrs.
The bacon looked yummy, so did the yogurt. Keeping the larder full.
You're operating your slicer backwards. The controls should be by your stomach, you PUSH the slicing carriage with your right hand and can catch your slices with your left. Then you can lay out your slices neatly and this will shorten your processing time.
Speaking of charcuterie, it was about 4 years ago if I recall correctly, you processed your first pigs and set up yuor cold cellar. You also put up some prosciutto for long term aging. How about an update on all of that?I'm interested in the cold cellar and how that worked out. I've done similar as a brewing cellar but didn't have your winter ducting idea, brilliant.
I really love the way the two of you work together with everything you do on your daily work.
We know Al is loving this, the bacon is very meaty, that is great. I'm going to have some bacon eggs and grits for my breakfast this morning. Have a blessed day everyone.
It certainly is delicious looking! 13:06
Good morning from North Carolina. You guys have been a part of my morning routine for quite a while now. Started watching when you began your out door kitchen. That is some beautiful bacon and yogurt.
We’re getting snow ❄️ and wind 💨 today. I love the snow ❄️ and 🥶 cold but I absolutely don’t like the wind. God Bless 🙏🙏🙏🌻🌻🌻
I sure love seeing your joy of bacon Al! I admit I'm envious! 😉 Gina just FYI save a few spoons of your completed yogurt to make the next batch, you can freeze it or just keep in the fridge for next week.I think the flavor of the homegrown cultures gets even better! I usually make yogurt weekly and use the instant pot wish I had a dehydrator The instant pot makes the temperatures easy no monitoring. I love to add maple syrup and vanilla to mine, you can strain it through coffee filters for " Greek style" yogurt too! The whey has many uses also. From ricotta to smoothies and animal feed or fertilizer. . . 😉
What a great way to start the day with Lumnah acres. Watching hope, figero, and all the chickens. God bless stay safe🇺🇸♥️🌹
Nice ,,, we have yogurt every day and generally use a little urd from the last batch ‼️‼️
Good morning. It' s raining here in Michigan this morning. The bacon looks amazing. Gave a great day. I( make my own yogurt as well and I use the same starter you do. I love the tangy style. Flavor it with all kind of things. I bake mine in a dedicated yogurt maker I bought from Amazon.
I used to work in a deli. The slicer is meant to be set the opposite as to how you have it. It might go more smoothly that way for you.
I use my Instant Pot for yogurt. It is about an hour to heat. Then I take the pan out and swirl it in the sink with water about 1/4th way up the pan. I return it to the unit and set it for 8-10 hours. Afterwards, it goes to the basement refrigerator until the next morning when I strain it for a couple of hours to make Greek yogurt. It works really well.
Might be time to give the girls in NYC some calcium. That has been a consistent pattern of broken eggs from them.
Boy I bet that bacon is fabulous!
I've always put my milk in a glass bowl and bring it up to 180º and then let it cool on the counter to about 120º and add a tablespoon of active culture store bought or previous batch yogurt in to the milk and then cover the bowl with plastic wrap and let it sit in the oven with the light on over night. Perfect yogurt every time and a lot less hassle. I bet that culture costs more than a small container of active culture organic yogurt from Trader Joes or the supermarket.
Blessings to all.
I do that too. Put about 2-4 tablespoons of my yogurt when done in a small jar. I freeze it till I make it again, thaw it in the fridge and then use it as the active culture in my new batch. Works every time. I started with a store bought plain yogurt with active cultures, the more listed the better. I use my insta-pot on the yogurt setting.
My sister lives in Pau Pau N.G. in that 1970's, up in the mountains. When the milk cooled, she would add some yogurt from her last batch and put it in a thermos bottle over night. It worked for her
You might have a hen that has got a taste for eating eggs
The bacon looks amazing, so much better the what you get in the store!
I mentioned to my daughter I follow your show daily before watching my grandkids. Just mentioned your smoked bacon and how lean it looks and your daily egg hunts, lol. I must say, you are living the dream, good for you and your family.
Sorry I hit the wrong button. I see that the snow hasn't found you yet. We live in West central Minnesota and currently have 6 plus inches of new snow on top of the 6 inches we got on Tuesday, and it's still coming down. We enjoyed watching your bacon smoking. You have a great smoker set-up. Next time when you are out cleaning up old Apple trees save the wood for your smoker. We buy Apple smoked bacon here and is so delicious. You are our breakfast program. We have learned so much watching you folks. You are giving Olivia an education that she can't get in school that will go with her the rest of her life.thanks Dan & Carelie Rabenhorst
Good morning Al, Gina, and Olivia. I have a suggestion for next year when you package your bacon. After you have cut the bacon and are ready to vacuum seal it, place a sheet of parchment paper between the bacon and the bag (top and bottom), this will make it so that when you go to pull the bacon out it will not stick to the bag.
Gina, have you tried making goat cheese yet? I would like to see a video on that. Thanks and have a great weekend.
It just struck me. Remember the movie Babe? Well the mom was always talking about food and what she was gonna make with the pork. ☺ its amazing!! Quite like that you do this. My grandmother would also do the same. Ahhh. A slice of home and great memories!!! Thank you! ☺🧡🦋🦋🦋
I just love the Lumnah Family and everything they do on there homestead ❤️❤️
The anxiety problem i have is from viet-nam.I als keep very busy.I really enjoy your building and how your close knit family joins right in.I will keep on watching,thank you so much for your valuable building lessons.God bless you and your family.
Hi. I thought of baked beans when I saw those bacon ends. Dark maple syrup and bacon ends with beans. Yummy! That time of season!!
When I made yogurt some years ago when all the children still lived at home (5). I used to do yogurt in 1/2 pint jars or the jars that came with my yogurt maker. I would get the jars ready and put fruit pie filling in the bottom of the jars and then the yogurt mixture. The kids seemed to like it better than plain. Sometimes I would use home made pie filling, but other times store bought. Just get a pie filling you like and go for it.
Good morning from worcestershire, England. I find that if you have the slicer with the dial and switch facing you it is much easier. You are not having to reach round the motor all the time. Keep up the good work.
Yup. I thought they'd gotten a left handed slicer at first.
I'll say he did it that way for the shot -- so we could see the meat coming off the blade. But...
Hey, Al! Did you know that everybody else on the planet has the dial towards them when they slice? 🤷♂️
Morning Al, Gina & Olivia. Blessings to you all this day.
good morning from Utah. I have learned so much watching you, it has been nice and that bacon looks great. Saw my goats so I am happy. God bless
Man I'm do jealous of your bacon! It's the perfect meat to fat ratio! Makes it worth all the effort 🥰
You guys are very impressive, youve been inspirational for my family to start our homestead adventure. Thank you and keep up the great work.
I was virtually smelling the bacon when you were flipping it. Smells delicious!
It might save you some time when you you straighten out the bacon for packaging to put a sheet of parchment paper down so when you pick it up to put in the bag you won't have to stop and straighten it out again.
I didn't realize that making yogurt was so simple,and the bacon looks amazing. I can almost smell it.
I just use a bit of the last yoghurt, no starter in the warm/cooled milk and just put the pot in a barely warm oven (not turned on) covered and leave it overnight.
Such a blessing to be able to process your own food, meats and vegetables 🙌 🙏 always a great days on the homestead. Stay warm healthy and blessed Guys...👍💞🌬🔥🙏
Recommend you put iron stove to smoker on flat rocks or small concrete pad after removing all weeds and grasses to prevent potential fires.
The bacon and yogurt looked delicious! I can imagine smelling the bacon while it was smoking was such a good scent, wish there had been smell-a-vision. lol Enjoy that bacon this winter! The yogurt looked good to Gina, it sounds really good with honey and granola, a great snack for sure.
Another great video!
Al and Gina a great team
Love, love your videos and Family!
I am glad that I had just eaten my breakfast all this food preparation cold have made me ravenous, stay safe
Save your bacon drippings after cooking the bacon. I pour mine through a fine sieve into a glass jar and I keep it in the fridge. I used it in small amounts in soups, stews and gravies for a little more flavour. It can also be used for making pan fries or hash browns or even frying up some chicken or beef. It keeps well in the fridge and can be kept up to 6 months in a small jar that doesn’t take up much room. Enjoy every bit of food you have worked so hard to produce Lumnahs. You deserve it! Thanks very much for sharing you videos and helping us learn.
Hi Al, Gina and Olivia. I just wanted to comment about your use of the meat slicer. You have it turned around backwards. The thickness knob and the power switch should be facing you. You should have the guard on top of the end of the bacon. It allows you to provide pressure and protects your fingertips. You should be able to put two slabs on the slicer to make better time and also catch the bacon coming off the blade with your left hand to lay it flat and reduce handling. Hope this helps. Love watching your videos.
It's going to reach 79 maybe 80 degrees Fahrenheit today in southwest Ohio, hope it makes its way to all of you in New Hampshire.
Have you tried using the instant pot to make the yogurt? It works amazing. Also once you use the starter for the first batch, you can just use part of your previous batch of yogurt for the next batch. That way you don't have to keep purchasing starter.
Good Morning Al & Gina,
My husband is a Butcher. He grinds bacon and jalapenos in our hamburger for a change in meat. Super yum in meatloaf and burgers.
Good morning from the UK.
That yoghurt looked extremely tasty. It wouldn't last long in this house.
Stay safe, everyone.
Good morning everybody from across the pond.
Good morning how is everything across the pond
@@LumnahAcres I live in the London suburbs and went to the city for the first time since March on Monday. It used to be extremely crowded on the streets at lunchtime but I saw about 20 people. I expected to see tumbleweed rolling down by the Tower of London!😆
@@LFBsmokealarm Wow, very eerie I imagine.
@@sherry2836 Yep, it really was. We are now back under Tier 2 (of 3) of Covid regulations. Daily infections and deaths are heading back to the peak figures again. I certainly wish I too was in the NH countryside at the moment. It's great watching Al and the ladies on the homestead. Take it easy.
Good morning from our homestead in South Carolina!
Yum yum! Bacon, ( BLT’s?) eggs, and milk!! Love you guys! Just love watching y’all do your daily chores!
I know it was raining and all, but still, I think I would want to keep the weeds and brush trimmed around the wood stove you use to smoke the bacon. I was raised on a hog farm in S.W. Missouri back in the 1960's and it sure brought back some great memories. I can still visualize the smoke house my dad built and can almost smell the bacon and hams we would smoke from the few we butchered for our own use.
Good morning. ☕💞
You folks farm like my mom and dad farmed when I was growing up on the farm. Raise your own meats and grow your own food. We also grew crops for animals and flour. There was a feed mill in the town close to us that did the milling of the grains.
What a good life and it was healthy.
Thanks for the video. Have a blessed day. 🥰🙏☝️👏
Gina, if you're feeling adventurous, I would love to see a demonstration of using the pressure pot to make yogurt. I'm getting one for my birthday.
We’ll be starting our pigs on the homestead next spring. We also drew inspiration from your mobile coop (New Yolk City) and began our own build series on RUclips. Loving the smokehouse btw, Al!
I love the little woodstove you use to smoke the bacon. I used to have one like that to heat my little house. Al, you could show cleaning out the goats' stalls. That's part of farm life and people would like to see it. I miss having stalls to clean, back when my kids were younger and we had horses. Gina, thank you for showing us how to make yogurt. I never used to like it, but lately have started liking the Greek yogurt as a substitute for sour cream on tacos and baked potatoes. Now I might try making my own.
We often substitute part yogurt for sour cream & mayo. More protein, fewer calories, less fat and great flavor. Makes yummy creamy salad dressings. Oh I wish I could taste the bacon- homegrown pork is amazing & bacon is the best part. 🐷 🥓
Goooood morning modern steaderss!!! The bacon is done!!
You might want to grind up some egg shells to powder and add to their feed for stronger shells
Good Morning Lumnah Acres family!!! hope your week is going great! Also, you might want to invest in a steel glove for the hand that gets close to the blade. My mom had one of those and she said it saved her fingers a few times when she used a push slicer like yours
nightengale10 Thats true, I had a nasty incident with a deli slicer when I was a kid
not sure if this has been mentioned, but in the butcher shops ive worked in we have the slicer facing the opposite way, so youre pushing rather than pulling...once youre into the swing of it you can lay your wax paper on the surface where the bacon falls, and catch it with your left hand as its falling and lay in out on the wax paper with just your left hand. As you continue slicing with your right hand and layering it out with your left you just have to stop when youve filled your sheet and to throw a new one on top. it takes what is two processes and turns it into one. saves lots of time if youre an efficiency nerd like me.
I smoked Bacon and it was super yummy. First batch I made was too Salty but my husband still loved it. Thanks for sharing.
when you are cutting the bacon and get to the ends, after you get 2 of then take the next piece of meat to hole the ends on the cutting wheel and cut them to bacon strips and you can end up with just 1 bacon end when you are finished unless you cut the ends up to put in baked beans.
I've made yogurt for over 30 years, taught by a Greek lady. The hotter the culture temperature the more sour the yogurt, 105 is the low end of the culture temp and it makes great yogurt. You can also use a previous batch of yogurt to culture you next batch. You only need a small amount, 1/2 cup to a gallon of milk. Fresh goat cheese (Chevre) is even easier to make but needs a culture and rennet. With your fresh sweet nigerian milk you should consider it. I make it and use it where you would use cream cheese, so cheesecake is a must make.
Morning everyone. BLTs for days, that bacon looked delish, Al. Gina's yogurt looked like it turned out great, thanks for sharing your recipe. Take care:)
Gena, have you tried to use the instant pot yogurt function. We have a 3qt and a 6qt. instant pot, but use the 3qt mainly for yogurt. I typically let it go overnight. The yogurt function is also perfect for proofing your dough for breads, pizza, etc..
Al, good morning. You can buy a foot pedal to use with the grinder and slider. That way you don't have to touch the switch all the time when handling the meat. I use it with my grinder when processing venison.
Al, will you be putting Olivia's flock in the coop you made and used for starting the meat chicks in? When will you start that? Soon, so they get used to it?
Great recipe tutorials, everything is delicious. Thank you for sharing your experiences.
Love how easy Gina made yoghurt. Probiotics make it even moore beneficial.
Lumnah Acres always something new on the agenda. Bacon...Bacon.
A very good video, Gina looked very pretty in those colors on her shirt. Have a Wonderful Day . Everything looked Delicious
You could have added some of the apple wood from the trees you chopped down, that makes for an awesome smoke.
That is some tasty looking bacon. You sure can't buy that in the stores!
Crush the used egg shells into fine pieces and feed to the hens, for added calcium, makes for better egg shells.
We kept chickens in a coop and fence and roof of fence. We kept the coop warm at night. We had eggs every day and a baked chicken when they stopped laying eggs. I t was my job to clean the feathers. I loved those chickens.
Al. You are stood at the back of the slicer, you are supposed to push it with your right hand and catch the bacon as it slices with your left hand...un less of course you are happy doing it that way.. I wish I had tastevision... that sure does look scrumptious...😊
Hey Al, you made me a bit apprehensive when you brought out the meat slicer (10:45). Nail gun, big ol' knife, now this! But relieved when Gina commented you were concentrating on slicing (13:45) cuz you did not want to mess up the bacon. I would have been watching out for my fingers! 🖐🏻
The guys at Blue Cactus were wishing they had your snowplough the other day. They had a few days of snow storms and had heaps of trouble clearing the stuff up for their goats. They managed though. No goats in labour while snow on the ground with that low temp. All was well. Hope your Bacon turns out tops.
I'm thinking you should build a little shed to protect your smoke house stove from the weather so it doesn't rust out. That's a nice setup.
Maybe Al keeps the stove and stove pipe under wraps for most the time and only puts it out when he's smoking? Otherwise you're right... that wood stove and wood stove piping will rust out in a minute with all the rain they have.
@@samvalentine3206 I think the pipe is stainless steel & the stove has been sitting out for the past few years.
How do you forget to fry up some of that wonderfulness? (lol)... Thanks for sharing how you make yogurt!!
Thanks for the yogurt making info!! Have you ever tried making it in the instapot? It has a "yogurt" setting and I have wondered how it is made in the instapot.
Bacon looks great!
Wish it would rain here. Hasn't rained since early May here.
The smoke is still bad here. We are not far from the Creek Fire in Calif. Hope they get it put out soon! Difficult to be outside with so much smoke in the air.
Have a great day Lumnah family!
Awesome day your bacon and yougert too yer all set way to go. Hope u all have a great day.
Goooooood Morning from Georgia! Wish I could smell that good looking bacon!🤤
we make our yogurt in the instant pot and add vanilla in it. Also, we freeze enough yogurt for cultures for future yogurt, but if we don't have them, we just buy a plain yogurt and add some to our milk for our active milk cultures.
some things we do with yogurt is mix with fruit and make a smoothie, also, add cocoa powder and some sweetener and make a chocolate pudding type desert.
Oh my soul! What a cool thing to make your own yogurt! I have an instant pot and kefir starter that I can make kefir with. I want to make that soon. I have had the IP for nearly a year and it's still in its box since I have no place to put it. I will definitely be making it soon
That is the leanest bacon I’ve ever seen! It looks so yummy 😋
you can make yogurt in your instant pot so much easier. dump everything in the pot, stir together and set the yogurt setting for 8 to 15 hours. your done
Just wait until you can put your own blueberries in that yogurt! Heaven in a dish!
You might want to turn your slicer around and slice from the other side. This way one hand slices and the other lines up the bacon. Also don’t be afraid to dice up the bacon and add to your veggies instead of butter. Brussels sprouts are especially good with bacon. Enjoy.
I just bought a smaller version of a Food Saver, so long as everything is dry that goes in it seals great!!!!!
NurseSheri S helpful tip from someone who vacuum seals hundreds of lbs of wild game, fold up a paper towel into a thin strip (about an inch wide and cut to the width of the sealer bag) place meats in, put paper towel in and seal. Make sure it's not too close to the seal or meat. Any moisture gets trapped in the towel before it can reach the seal. It works fantastic and saves time. I used to get frustrated when a seal would get wet but since I started doing this it has helped a ton. I vacuum seal on average 2 deer, 50-75 birds and dozens of fish, an occasional bear and even domestic meats from the grocery store.
Good morning everyone 👋🏻👋🏻
Morning
Good Morning to you also my friend and to everyone who views thumbs up my friends we thank ya'll
Team work makes the Dream work.
Wow. Great looking bacon. The bacon gods are happy. You truly know how to make this lab tech hungry while working don’t you.
Good morning from Louisiana. That bacon looks so good. You're so blessed to have homemade bacon.
It's a muggy, sweaty morning here. Had to turn a.c. on last night. Next week we're suppose to get in the 30s I believe but right now, it's been between 65 and 89. Ugh.
Jeanne Dennis Hi from our homestead in South Carolina! I know what you mean... its been in the high 70’s here. We keep flirting with fall and get a few days in the 60’s and then it warms up again.
If you drain the yogurt in a coffeyfilter for an hour and then mix it with garlic, shredded cucumber or zucchini and some salt pepper and honey you got tsatsiki.
I used to cut meat for a living. If you stand at the other end of the slices and push the bacon into the blade instead of pulling it towards you it’s much easier. Hope that helps. Love the channel and all that you guys do.
Yummy bacon, bacon, BACON!!! Yogurt looks good, too! Thanks for the video.
Good mauhnin Lumnah Acres! Busy day! Lots of good eats! Yum!
Pretty good Al. When you first turned the bacon over I thought I could hear some of your chickens. Perfect match... They got the eggs and you got the Bacon!!!
This brings a whole new meaning to "bringing home the bacon" 😀
We use an Instapot to make yogurt. (very hands off way to make yogurt) We just use a scoop from the last batch of yogurt in place of the purchased culture.
Love every bit of all the videos. Thanks from BC, Canada