May 26, 2017

Banh Mi pulled pork sandwich recipe

This delectable simply fresh meal is now on our households, almost-weekly, dinner menu. Banh Mi pulled pork sandwiches are loved by the kids too! WARNING: This recipe may prove addictive.

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A world traveler friend of ours introduced us to Banh Mi pulled pork sandwiches. He purchased one of our Boston Butt Roasts (the cut of choice, known for creating the perfect pulled pork) and slow cooked it over night, let it cool, then re-heated it for dinner the next day. He brought it over for one of our weekend potluck dinners, and WOW! After tasting theses delightful open faced sandwiches that explode with flavor of soy sauce and garlic with the sweetness and spice of fresh grated ginger, this delectable simply fresh meal is now on our households, almost-weekly, dinner menu.

We highly recommend pairing with your favorite robust Riesling. 

NOTE: The leftover pulled pork (if you have any – it’s SOOO yummy) can be used scrambled in eggs the next day or use to make Banh Mi soft tacos the next night for dinner – also putting the leftover toppings to perfect use.

WARNING: This recipe may prove addictive. You may be at work finding your mind wandering and your mouth watering while you look forward to the next time you’re able to make these deities.

BÁNH MÌ {Vietnamese-style sandwich}

INGREDIENTS

For the pulled pork:
Jackson Station pork roast (a whole ham, Boston Butt or Pork Roast will all work)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 jalapeno, diced
1 2-inch slice ginger
8 cloves garlic, minced
3/4 cup soy sauce
1/4 cup white vinegar
1/2 cup brown sugar

For the pickled carrot:
1/2 cup distilled white vinegar
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 1/2 cups coarsely shredded carrots

For the sandwiches:
pickled carrots (above)
2 long baguettes cut in thirds or 4-6 small rolls, split lengthwise
mayonnaise
pâté (optional)
1 English cucumber, thinly sliced
1 jalapeno (I don’t care for heat but trust me, ultra-thin slices of these are a must)
1 cup cilantro leaves
reserved sauce from pulled pork
hot sauce – we like using Sriracha

INSTRUCTIONS

Season the pork roast with salt and pepper. In the insert of a slow cooker stir together the jalapeno, ginger, garlic, soy sauce, vinegar, and brown sugar. Nestle the pork shoulder in the liquid. Cover and cook on low for 8 hours or high for 4-5, until the pork is very tender, rotating once during cooking process if desired. When the pork is ready, shred the meat. Strain and reserve the sauce, skimming any fat if necessary.

Make the pickled carrot: In a medium glass bowl, combine the vinegar, sugar and salt and stir until dissolved. Add the carrots and let it sit for about 30 minutes. Drain well and refrigerate until ready to use.

To assemble the sandwich, slice the baguettes or rolls in half lengthwise. Spread a thin layer of mayonnaise (I like to spike mine with hot sauce) on the bottom half and if you like, some pate as well. Top with the pulled pork, cucumber, cilantro, pickled carrots and sliced jalapenos. Drizzle with reserved sauce and hot sauce. Close the sandwiches and enjoy.


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May 16, 2017

3 Day Sale! Brats, Links & Ground Sausage

Get 20% our Brats, Ground Sausages & Breakfast Links. Now through Saturday May 20th only. Stock up for summer and save! Place your order today.

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Stock up for Summer & Save!

Our meat is raised all natural, Non-GMO, processed in a USDA inspected facility (RRR) with No MSG!

Get 20% now through Saturday May 20th.

Get 20% off all of our: Brats, Ground Sausage & Breakfast Links. ORDER NOW.

Other products for sale not offered at 20% off. Offer excludes meat sold at Anderson’s Market in Glen Arbor.

Brats

• Regular  • Polish  • Jalapeño

Ground Sausage

Ground Sausage/No Seasoning | Great multipurpose meat for most any recipe; Delicious alternative to hamburger – you have to try it!!!

Ground Breakfast Sausage | Serving suggestions: Make breakfast sausage patties, Great in Egg Scrambles, Omelettes, Biscuits & Gravy

Sweet Italian Ground Sausage | Perfect ground meat for dinner recipes, Meatballs, Spaghetti Sauce

Breakfast Sausage Links

Delicious addition to any breakfast meal. Recommended to bake in the oven, add a little water & oil to a non-stick pan or glass baking dish, do not overcook.

To order…

Call us: (517)518-1961

Shoot us an email: eatlocal@jacksonstation.com

Or, Place your order online now.

Local delivery & shipping available within the midwest.


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May 15, 2017

Tasting Event

We’ll be at at Anderson’s Market in Glen Arbor from 2-4pm on Saturday May 20th during their annual tasting celebration where we’ll be offering FREE samples of our pork.

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We’ll be at at Anderson’s Market in Glen Arbor from 2-4pm during their annual tasting celebration offering FREE tastings of our out-of-this-world pork!

Where: Anderson’s Market in Glen Arbor, MI

When: 2 – 4pm on Saturday, May 20th 2017

RSVP, Invite your family/friends & Share the event on Facebook.

We hope to see you there!


The recipe and  & Samples we’re offering at this event:

Asian Pork Meatballs

Author: Colleen Kennedy as posted on Souffle Bombay

INGREDIENTS
  • Meatballs
  • 1½ pounds ground pork
  • 2 TBS minced sweet or red onion
  • 2 large cloves garlic, minced
  • 1 tsp minced ginger
  • ½ TBS sesame oil
  • Kosher salt & pepper
  • Ginger Garlic Sauce
  • 3 TBS sesame oil
  • 1 tsp minced garlic
  • 1 TBS minced ginger
  • 1½ TBS rice wine vinegar
  • 2 TBS honey
  • 1-2 TBS Chili with Garlic Sauce (depends on how much you enjoy heat)
  • ½ tsp cornstarch
  • Cilantro for garnish
INSTRUCTIONS
  1. For Meatballs:
  2. Combine all ingredients together and form balls. They will be wet. It’s fine, just get them to hold together. Place on a baking sheet until ready to cook.
  3. When ready to cook, preheat oven to 350 degrees.
  4. Use a small amount of olive or grapeseed oil (2-3 TBS or so) to fry the meatballs until nicely browned. Place on a baking sheet and bake another 10 minutes until cooked through.
  5. For Spicy Ginger-Honey Sauce
  6. In a frying pan with sides, combine sesame oil, garlic and ginger and saute for 1-2 minutes until fragrant. Add in vinegar, honey and chili with garlic sauce and bring to a boil. Add in cornstarch and whisk until combined and thickened. Taste & adjust. Place meatballs in your pan, coat with sauce, garnish with cilantro leaves (if you like)and serve.

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April 14, 2017

It’s not too late…

Some Easter weekend bacon recipe ideas, plus we have a few Whole Hams left, delivering local, right to your doorstep in Leelanau and Traverse

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We’ve got just a few Hams left.

It’s not too late to order and we’ll deliver your “weekend bacon” right to your doorstep.

Some recipe suggestions on our weekend lineup include…

• A Maple Bourbon Glaze for one of our Whole Hams

• Bacon and Cabbage for a side-dish

• Baked Sweet Potatoes & Green Beans with Walnuts 

• Grilling out some of our Ham Steaks with mustard sauce (or Ham Slices – these are also perfect if you’re only cooking for 2)

….and finally, something like this Baked Eggs Napoleon.

For picture perfect bacon:

Line a baking sheet with foil and then cooking at 400 in the oven. After its cooked and cooled, you may fold up the grease in the foil and discard for easier cleanup.

​Call or text us today: (517)518-1961,

email us at: eatlocal@​jacksonstation.com

​or place your order online now.​

 
​Wishing you the best Easter weekend! ~Kevin & Raquel Jackson and family​

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February 19, 2017

How to Brine, Marinade & a full dinner recipe

Boston Butt Roast, How to Brine & our Marinade recipe; Apple, Walnut and Goat Cheese salad with Peanut Butter & Soy Sauce Asparagus.

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Boston Butt Roast for dinner!

At one of our weekly weekend dinner gatherings we served on of our Boston Butt Roasts, a delicious spring greens salad and a new asparagus dish. I will most certainly pair these dished together or pick parts of this meal to try! The flavors complimented each other perfectly, plus two of our friends that attended eat very little meat, but raved about the pork we served.

How to Brine a fresh (uncured) roast or cut of meat

Why Brine your meat? Brining your meat beforehand will tenderize, bring out the leanness in the cut and add richness of flavor to your meat.

1/2 to 1/2 cup of Molasses

2 quarts of water (or enough to cover your cut of meat)

10 oz. of Pickeling Salt or Finely ground Himalayan Salt

Fill a large pan or soup pot with water and salt. Over medium heat, stir to dissolve the salt and sugars. Place fresh roast in the Brine you just made and let it set overnight (8-12 hours) in the refrigerator. Or if you’re in a Northern Michigan winter, you may be able to keep it covered in the garage 🙂

Marinade and slowly oven-roast the Pork

Boston Butt, Pork Roast or even a fresh Ham (ours BB are 2-4 lbs)

1 1/4 cups of Organic Apple Juice

1/3 cup Worcestershire Sauce

1 1/4 cups of light Organic Brown Sugar

1 teaspoon Fine ground Himalayan salt

Fresh clove of Garlic, peeled and sliced into 1/4’s

In a oven-safe baking pan with a lid, place the juice, Worcestershire sauce, brown sugar and salt in the baking pan. With a sharp knife, poke your roast all over about 2 dozen times. In slits of your roast that you just made, insert the sliced pieces of fresh garlic.

Bake at 350 degrees for 3 hours. Half-way through, remove your baking dish to flip your roast over carefully. Turn down the temperature to 275 and bake for another 1-1/2 hours. You can’t really cook it too long. So take a peak and taste it! From this marinade recipe, the roast formed this sort of outer caramelized delectable coating. By the time it was fully cooked, the fat in this particular roast basically dissolved. It didn’t need to be sliced, we served it on a platter and it resembled pulled pork (without the pulling part).

We paired the main course with a Red wine from Bordeaux. The pork and wine together formed a sweet combination!

Peanut Butter & Soy Sauce baked Asparagus

In a large ziplock bag about half full of asparagus spears (bottom of stalk sliced off), add about 1/2 cup of Smooth Creamy Organic Peanut Butter and 1-2 tablespoons of Tamari Gluten-Free Soy Sauce. Seal the bag and mash around with your hands to coat the asparagus. This can be done prior to dinner preparations to “marinate” the vegetable.

At 350 degrees, lay the asparagus out flat on a baking sheet drilled with Grapeseed oil. Bake for 10-20 minutes until desired “doneness” is achieved. We like our soft enough to eat with just a little crunch.

Spring Greens Salad

In a bowl, add enough greens for the size of your crowd.

Top with 1/2 cup of chopped walnuts, 1 green apple thinly sliced then cut into small triangles, and 2 to 4 oz. of crumbled Goat Cheese (we used Honey flavor for this salad).

We made a simple homemade dressing with: Grapeseed Oil, Olive Oil, Balsamic Vinegar, Apple Cider Vinegar, Stone Ground Mustard, Italian Herbs, Salt and Pepper. I use my baby bullet to emulsify the liquids making a smoother, well mixed dressing.

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February 13, 2017

Beef Shish Kabobs

We had fun with friends sharing this shish kabob meal. Use our easy to prepare marinade recipe using our grass fed beef stew meat.

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No matter the time of year, grilling over Cowboy Charcoal is always a good option! We marinated our grass-fed beef “stew meat” for 3 days then put it on skewers with veggies.

Marinade

1 – 2 Jackson Station Beef Stew Meat

Note: We used 2 packages of our Beef Stew meat that fed 5 adults and 2 kids. We had some leftovers and made rice bowls for dinner the following day with the leftover meat and veggies cut up. We sautéed the leftovers then placed it over freshly cooked organic rice and topped it with Tamari Gluten-free Soy Sauce.

1/3 c Grape seed Oil

1/3 c Tamari Gluten-free Soy Sauce

1/4 c Lemon juice

1 tablespoon Organic Stone Ground Mustard

1 tablespoon Worcestershire sauce

2 cloves garlic,  minced

2 teaspoons ground black pepper

2 teaspoons Himalayan Salt

Recommended veggies for skewers: Red, Green and Orange bell peppers and Mushrooms.

DIRECTIONS: Whisk together the marinade ingredients in a medium bowl. Place cubed beef into a 9 x 13 glass pan. Pour marinade over the meat. Cover with plastic wrap and refrigerate. We flipped the meat once each day until our weekend gathering.

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Cooking

We had fun with friends sharing this shish kabob meal. When they arrived, we pushed up our sleeves and pitched in to chop veggies and place meat/veggies on the skewers. We used wood skewers, after soaking them in water ahead of time. Recommended veggies: Red, Green and Orange bell peppers and Mushrooms.

The skewers were cooked over a Weber grill, after pre-heating the Cowboy Charcoal (an all natural superior wood charcoal product). After the coals are hot, cook-time is about 15 minutes. Flip skewers a couple of times to evenly cook meat and veggies. The meat turned out a perfect desirable medium-well.

We served the skewers with a baked wild rice dish and a freshly warmed baguette.

From our farm to family’s table…to yours, enjoy!


Order Jackson Station meat

To place your next meat order with us, use our online order form, call, text or email.

Talk to you soon!

Local delivery and shipping available in the midwest.


#winter #grilling #weber #leelanau #smallscalefarming #jacksonstation #grassfedbeef

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December 30, 2016

Steak Sandwiches

Follow the directions to make these delicious Steak Sandwiches using our grass-fed beef ~ a fun meal the whole family will rave about.

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Jackson Station Steak Sandwiches (makes 6+ sandwiches)

A fun lunch or dinner the whole family will enjoy.

Testimony: “I typically air on the side of eating mostly vegetarian, but I opted in for this meal and ate a whole sandwich! I wasn’t about to miss out on this one!”  ~Madre

Ingredients

3/4 cup Amber ale beer

1/3 cup grape seed and or olive oil

4-6 cloves of garlic, minced

1/2 tsp ground black pepper

1 tsp himalayan salt

1 lb. cut of grass-fed steak – We used round steak, as pictured here, but you could use flank, or another choice cut

2 large onions, sliced into rings

1/2 chili powder

2 tablespoons butter

1 bag of sub buns or a large loaf of locally made french bread

Horseradish mayonnaise Sauce

1 1/4 cups of Mayonnaise (We use Veganaise because our boys are allergic to chicken eggs, plus its a delicious heart-healthy alternative packed with Omega’s)

1/4 cup Sour Cream

3 tsp. of Pure Horseradish (not sauce, pure – it’s strong but packs flavor into this spread!)

2 tsp. fresh lemon juice

1/4 tsp Sriracha sauce

2 Days before – prep work

Pull out the meat you want to use and bring to refrigerated temperature. In a large measuring cup or small mixing bowl, combine beer, oil, minced garlic, salt and pepper. Place the meat in a large freezer ziplock and pour in the mixture to marinate. We let ours sit for 2 days and it turned out ah-mazing.

Prepare the horseradish mayonnaise sauce and also refrigerate overnight.

Day of – prep work

We like to use our charcoal grill whenever possible for cooking our meat. We use natural wood chips from our local hardware store. Get your coals going, as it takes a few minutes to get hot white coals ready for cooking.

Melt the butter and chili powder in a large skillet to sauté the onions in, until tender, not brown. Set aside and keep warm.

Cut your bread if needed. We like lightly toasting the bread on a grill or in the oven. Set bread aside.

Drain marinade from the ziplock with the steak. Grill the steak for about ~4 minutes per side, 4 inches more away from coals. If you keep a bit of pink in the middle, the meat will remain tender. Cooking the meat “well” or too much will result in chewier meat.

Bring the cooked meat in on a clean plate. Let rest for 10 minutes.

Slice the meat diagonally in about 1/4 in. thin strips. Spread pieces of the bread with the horseradish sauce you made then top with meat and onions. Jackson did a double layer sandwich with spread, meat, onions, more meat, then spread the top bun with sauce also. Because the meat is tender and thinly sliced, it wasn’t hard to eat. We cut our sandwiches in half, on an angle before serving.

Serve with any side dish. One of our favorite pairings is oven-roasted potatoes.

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December 27, 2016

Holiday Sports Special

Great for entertaining, you can brag about the meat you’re serving, like Nachos, Chili, Meatballs, Burgers or Sliders. With “Bowl Season” upon us, we’re offering 6 packages of meat for the price of 5. Use this easy form to submit your order now

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Buy 5 Get 1 FREE

After Christmas comes “Bowl Season” and we want to see our meat get into more hands in the community. It’s all natural, NON-GMO, antibiotic and hormone-free. You’ll enjoy the flavor and quality that comes from all of our animals raised with love, care and dedication!

We’re offering 6 packages of meat for the price of 5, for a limited time only. Now through January 1st, 2017.

Your choice of ground beef or ground pork sausage  – comes in ground (no seasoning), breakfast or sweet Italian. 

Meal Ideas

Great for entertaining, you can brag about the meat you’re serving guests, family and friends, gathered around to eat and watch a game. We recommend using our pork sausage or beef in any of the following meals:

Nachos

Chili

• Meatballs

• Burgers or Sliders

Contact us today and we’ll deliver locally in Leelanau County and the Grand Traverse area.

Place Your Order

Make your selections on this simple form below to place your order now…Order a total of 6 packages or more, any combination…
















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December 23, 2016

Fresh Side Pork

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We’ve had some customers request “fresh bacon” instead of cured, smoked bacon. This is called Fresh Side Pork. The word “Fresh” denotes it’s simply uncured and not seasoned. It comes sliced very thick by the ~1/lb package. Because it’s fresh, not smoked we recommend trying this easy breading.

• Preheat your oven to 400 degrees.

Cooking instructions for 1-2 lbs of side “bacon”

• Line a large baking sheet with aluminum foil for easy cleanup. In a large ziplock bag, combine:

1/2 c organic flour

1/8 tsp Cumin

1 tsp seasoned salt

1/2 tsp Cinnamon

1 Tlb. Organic Sugar

• Drop in 2 pieces at a time into the ziplock bag and shake to coat the slice of meat. Remove the meat from the bag and line the baking sheet. Repeat this step until all the meat is coated and on the pan. Bake 20-30 minutes until desired crispness is achieved.

This cut of meat is much thicker than bacon. You’ll be sure to impress anyone you serve this delectable pork to!

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October 23, 2016

How-to cook the best Pork Chop

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“Before raising our own livestock, I was never a big fan of Pork Chops.” 

Now, I cannot get enough.

From this last batch of meat that was processed at the butcher, we ordered 1 in. thick, bone-in smoked pork chops. The process retains the moisture in the meat and produces the most amazing texture to a chop that you’ll ever experience. And the flavor is the perfect combination of smokiness and salt. With these smoked chops, you don’t need to marinate or make a sauce to top. You can be confident in serving these to guests after cooking, as-is, without a sauce or glaze. I included an Epicurious-based Glaze recipe in the directions below.

We’ve been asked enough times “How would you cook your smoked pork chops?” that we wanted to share this easy baking recipe for a superior outcome.

What’s Needed

1-inch-thick, bone-in smoked pork chops

Large, heavy-duty skillet and a large shallow baking pan

Optional Glaze

1 tablespoon grape seed oil

1 tablespoon unsalted butter

1 large onion, halved lengthwise, then thinly sliced crosswise

1 teaspoon sugar

1/4 teaspoon salt

2 cups unfiltered apple cider or raw apple cider vinegar

2 tablespoons balsamic vinegar

Directions

Preheat Oven: Get oven rack in the middle position and preheat to 350°F.

Prepare Chops: Use defrosted chops. Pat chops dry.

Sear the meat to retain moisture: Heat grape seed oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chops in 2 batches on one side only, 2 minutes per batch.

Bake: Transfer chops, browned sides up, to a large shallow baking pan, reserving skillet. Bake chops until heated through, about 20 minutes. I look for the crispness we prefer in the outer fat that lines the edge of the chop. Because these are smoked pork chops, they really only need to be heated, but finish them to your personal preference.

Glaze: While chops bake, melt butter in skillet over moderate heat until foam subsides, then cook onion with sugar and salt, scraping up brown bits and stirring occasionally with a wooden spoon, until onion is softened, 8 to 10 minutes.

Add cider and balsamic vinegar and boil mixture, stirring occasionally, until onions are tender and liquid is reduced to a glaze, about 10 minutes more. Serve chops with glaze.

From our farm to family’s kitchen table…to yours!

Enjoy! ~The Jacksons


In the Photo:

Quinoa & Rice blend, cooked baby carrots in a brown sugar, honey and butter sauce with our own 1-inch-thick, bone-in smoked Jackson Station pork chops


Ingredients and cooking instructions from Epicurious.com

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