“When the first settlers came, seventy-five million buffalo roamed the Great Plains. By 1900, there were almost none. As the buffalo fell, nature lost its balance. The tough green grass did not grow, the larks did not sing, and terrible storms began to blow. The Prairie was in trouble, and the buffalo was the key to it all.”The Buffalo are Back-Jean Craighead George
On the Backwoods Buffalo Ranch we are extremely passionate about consuming whole foods, cooking from scratch + self sufficiency, so this being said our ultimate goal is to have to leave our property as little as possible by raising the majority of what we consume ourselves. While we strive to provide most of our foods we are not perfect and still have a ways to go but we are getting closer each year and would say that we are about 80/20 for consuming whole, from scratch, homegrown foods.
We raise all of our homegrown meats in the way they were intended to be raised, free-run, pastured and on native prairie grasses which in turn makes the taste second to none.
Lately we have been focusing on doing a variety of different things with our meat so we don't get tempted to buy that package of jerky or sandwich meats when venturing the butter aisles of the grocery. It is extremely comforting to know exactly what is in the products our family is consuming.
This past week I worked on making homemade/homegrown, smoked, sirloin tip cold cuts and thought we would share just what we did with you!
We started by pulling a homegrown sirloin tip roast out of our deep freeze and leaving it out overnight so it was completely thawed. I then patted the roast dry to get any extra blood or moisture off of it.
I blended together a mixture of spices with our mortar + pestle. Included in this mix I used:
-Fresh Cracked Black Pepper
(We don't cook with recipes, everything is simply taste tested until desired)
Next I coated the entire roast with this spice mixture so each side was adequately coated.
Once the roast was fully coated with the spice mixture, I covered it with Saran Wrap and placed it in the fridge for nearly 24 hours.
The next day I preheated the smoker to 225F and got it smoking with a nice blend of Ozark Hickorywood + Pacific Northwest Alderwood chips that add a zesty sensational flavour to your meat.
I continued to add soaked chips and monitor the internal temperature of the roast for the next 6 hours.
At the six hour mark, I pulled the roast out and plated it letting it cool slowly, in hopes that it would continue to cook a small amount without losing any of its juices.
We let the roast sit overnight and sliced it very thinly on our meat slicer the next day. It has a glorious smokey smell and delectable taste and is cooked to a nice medium rare. We froze half and left the other half in the fridge for quick but nutritious eats for throughout this week. We may have taste tested a few pieces and can't wait to sink our teeth into this delicacy on a freshly sliced piece of sourdough.
We are excited to share many more homegrown foods, homesteading ventures and natural living posts here with you on the blog. If you attempt to make your own homegrown cold cuts we would love to hear about how it went, what recipe and method you used.
Thanks for following along on our crazy journey called life.