December 11, 2017

Ham Slices | Recipe Ideas


Ham Slices make SUPER easy meals.

In our busy home with small children and full days, eating healthy meals that everyone will love and are efficient to prepare – is key.

A Ham Slice is such a versatile cut of pork. Throw it in a pan and cook it up. It’s SOOO good – as is – no brining or marinating needed! We like thinly slicing it and putting it in soup.

(Pictured here: Ham & Potato Soup w/ easy Homemade Biscuits).

In addition, the following ideas put most ANY leftover pork to good use…

Other meal ideas:

• Sandwich: Ham & Cheese on a Croissant
• Maple & Brown Sugar glazed
• Dice and add it to a “Rice Bowl”
• A Ham Slice served w/ a side of roasted root vegetables
• Baked Mac & Cheese w/ Ham
• Ham & Eggs
• Ham Fettuccini

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October 28, 2017

Chicken in a skillet

Enjoy this easy “Chicken in a Skillet” recipe from Jackson Station. Offering non-gmo, all natural Chicken for sale in Leelanau County, Michigan. Order 1/2 or Whole Chickens for sale, processed in a USDA facility.


Enjoy a delicious easy dinner, with our Chicken in a skillet recipe.

Chicken for Sale

Although pre-orders are now passed, we still have our fall chickens for sale, from our freezer to yours! Whole chickens average about 4 lbs in weight. They were raised antibiotic and hormone-free, fed non-gmo feed and free-ranged on our property in Leelanau County.

1/2 Chicken | $4.75/lb

Whole Chicken | $4.50/lb

Use our online order form or simply contact us today to order your chicken, ready for local delivery to your door.

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Recipe for “Chicken in a Skillet”

In the am, Defrost your chicken by placing it in cold water in the sink. By afternoon it will be ready to prepare.

Remove chicken from the plastic bag and place in a stainless bowl or glass 9×13 pan. In a small mixing bowl or glass measuring cup, add and mix:

1/3 cup of Grapeseed oil

1/2 tsp of Garlic Powder

1 tsp of Fine Ground Himalayan Salt

Freshly ground Black Pepper to taste

1 tablespoon of Thyme, Parsley or an Italian Herb Blend

Mix this well. Drop a bit of oil in a cast iron pan then place chicken in the pan. Pour oil and seasoning mixture over the chicken, covering all parts, reserving another tablespoon of the mixture for later. Cover pan with tin foil and cook on Med-Low heat.

Check the Chicken so one side does not overcook. Flip two the other side, adding remaining oil mixture. Replace foil and cook until internal temperature reaches the safe 165 degrees, and skin is cooked to desired doneness.

Remove from skillet to a large cutting board and let rest for about 10 min before serving.

Enjoy your cooked chicken however you like! We cooked 2 halved chickens this way and pulled it apart for dinner that night and served it with Rice & Broccoli. This quantity served 3 adults and 2 children and allowed for leftovers to make a soup or chicken fajitas the next day. 

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September 22, 2017

Kid-friendly breakfast and lunch ideas


With school in full swing and busy schedules, easy and healthy breakfast and lunches can be a challenge. Historically, breakfast around our house consisted of yogurt and granola or a bowl of cereal with fruit, but we’ve been looking for ways to diversify the ol staples to include some of our meat (protein) in fun, kid-friendly ways.

A couple of ideas include…

• Breakfast Sausage patties paired with Oatmeal (we like to add: cinnamon, honey or agave to sweeten with a nut, seed and raisins or cherries)
• Farm-fresh Bacon on Peanut Butter & Jelly sandwich
• Scrambled Egg & Ground Pork Sausage in a Gluten-Free tortilla wrap (we’re looking for ways to just limit the amount of wheat we consume) with sour cream and salsa on the side
• “Pork Helper” using Organic White Shells Mac and Cheese, ground Pork Sausage and finely cut broccoli. 

With love,
The Jackson Family


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.


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}


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
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


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.



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.


• 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:

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.


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

  • 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
  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.
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


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@​

​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.


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.


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.


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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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


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.


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


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.