Field Notes
Join us as we capture notes from our "field!" We include the fun, maybe some knowledge, and share a few farm-friendly recipes you may like (no farm required)!

Lake Joy Farmstead


We invite you to join us at our little farmstead. We are grateful to share our little patch of heaven with you. We are growing fruit, vegetables, raising chickens (layers and roasters), pigs and cattle.
We offer a variety of classes and offer eggs, and pork and beef shares.

We have a few other items we have handmade for sale as well. Take a look at our little store!

Recipe - Pancetta, Italian-Style Bacon

Recipe - Pancetta, Italian-Style Bacon

I have made “American-style” bacon, pastrami, guanciale, corned beef, jerky, and a few other items that now fill our freezer. In most cases I have found that you can definitely save money by doing it yourself, but it certainly takes time and effort.

Now that you have your own pork belly, we should talk about one of my absolute favorites, pancetta. 

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Recipe - Home Cured Bacon

Recipe - Home Cured Bacon

I had rather be shut up in a very modest cottage with my books, my family and a few old friends, dining on simple bacon, and letting the world roll on as it liked, than to occupy the most splendid post, which any human power can give. -Thomas Jefferson

I have purchased all kinds of bacon over the years. From the thin, slimy stuff, to thick-cut, “artisanal” bacon, and now my very own.

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Live Weight vs Hanging Weight

Live Weight vs Hanging Weight

These are fancy cattle with good carcass genetics from registered Angus cows, bred by the top Angus and Wagyu bulls available, animals that we have raised with care and kindness. Pigs too.

Let’s assume an average sized 20 to 24-month-old animal weighs approximately 1,200-1400 lbs.; that weight is called the “live weight.” Once the animal is slaughtered, the skin, head, non-usable organs, and hooves are removed, and the carcass is split down the middle. This part of the process is done at the farm.

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