Recent Posts

Podcast Episode #22: Brandon Sheard of Farmstead Meatsmith

Podcast Episode #22: Brandon Sheard of Farmstead Meatsmith

Today I am excited to have Brandon Sheard from The Farmstead Meatsmith website and farm community.  I have been a member of their online community for a couple of years and have learned so much about growing animals responsibly, butchering, curing, smoking and preserving. They…

The T-bone Primer – Bone In or Boneless

The T-bone Primer – Bone In or Boneless

When you buy a share of beef from a farmer like us there are choices to make.  You could argue that the big grocers and the “system” is trying to program us on what cuts of beef we should be eating at home. Conspiracy? Possibly. …

How to Dry Age Beef at Home

How to Dry Age Beef at Home

One of the great ways to experience beef in all its potential is to dry age it. Simply put when you dry age beef, say steaks, a molecular transformation takes place. Water evaporates slowly which gives the beef a “beefier” flavor and as good mold…

Pork Fat versus Olive Oil in Italy – A Brief History

Pork Fat versus Olive Oil in Italy – A Brief History

We Smith’s have used olive oil for years. It was on the weekly Costco list for the longest time. We felt confident that the Italian OO that they sold was from where they said it was…Italy. We also felt better about buying NON organic OO…

Podcast Episode #21: Anna Sakawsky of The House and Homestead

Podcast Episode #21: Anna Sakawsky of The House and Homestead

Today on the podcast I am excited to have Anna Sakawsky, creator of www.thehouseandhomestead.com as well as the editor of Homestead Living magazine. Anna and her family live in the middle of Vancouver Island and have maximized their homesteading space on a smallish piece of land…

Homestead Living Magazine – The “Other Cuts” Article

Homestead Living Magazine – The “Other Cuts” Article

This was originally written for Homestead Living Magazine in the August 2024 issue and in that issue was titled “Butcher’s Cuts – Transforming Tough and Uncommon Cuts of Meat into Mouth-Watering Meals.” The Other Cuts I would think that most of the readers of this great…

Pulled Pork – 3 Ways

Pulled Pork – 3 Ways

One of my absolute favorite food styles is BBQ. I love all sorts of BBQ, from brisket to beans. I love BBQ chicken, hot links, and of course pulled pork. When the wife and I got married we had some of our Poly friends prep…

LJF Pastured Poultry Program

LJF Pastured Poultry Program

We did it folks. We took the past 3+ years to raise broilers for our own freezer and have had varying amounts of success. Like a lot of things on a farm, even with the vast knowledge now available on the interwebs, we stubbed our…

Lake Joy Farmstead is now an Alumi-Coop Dealer!

We are excited to be a dealer for the Alumi-Coops, made by Superior Poultry Products in LaGrange, IN.  Our territory covers the Seattle area north to the Canadian border and south to Oregon and east to the Idaho border. We decided to switch to the…

Hanging Tender or “Hanger Steak”

Hanging Tender or “Hanger Steak”

The hanger steak, often referred to as the “butcher’s cut,” has an interesting history tied to the practices of butchers and their appreciation for the more flavorful, yet less well-known, parts of the beef. Historically, the hanger steak was a prized cut among butchers. Its…


Pantry | DIY

Rendering Lard

Rendering Lard

There are a lot of things we have learned in our short time owning a little farm. Some are dramatic (cows trying to leap fences) while some are so subtle and so simple and yet provide tremendous joy. One such item is lard. Lard was used…

Homemade “Artisan” Bread – Updated

Homemade “Artisan” Bread – Updated

I have decided to update this recipe simply because my “adult” children keep telling me that it isn’t clear. What do they know anyway…. It did get my attention though so I spent some time thinking about why and landed on the thought that my…

Simple Syrup

Simple Syrup

I am not sure why I haven’t posted something on this yet. This is one of the great DIYers of the home bar scene. It is shocking that there are simple syrups on the market in bottles sold at a premium price (I wish I…

Smoked Ice Cubes

Smoked Ice Cubes

There is no wrong time to smoke water. I mean, I usually do it around Thanksgiving because I have always felt that smoked cocktails are a fun “pre-funk” to the Turkey day celebration but the truth is, smoked water, then ice, is perfect for ANY…

Beef Stock

Beef Stock

If you aren’t making beef and chicken stock yourself, you honestly should be.  You also may have received a bunch of bones from the beef you committed to this year from your local farm (as you should!). You should be able to make a lot…