Search results for query: *

I never find chicken of the woods when out. Puff balls have all been tiny this year, maybe dry weather?

I asked on the shooters forum and reminded myself I tried this once with geese and it was hard as a rock. It would not slice like Prosciutto and seems to be hard to hydrate, eat and taste plain. It had the taste and cutability of soap stone. I know, I cure geese and deer to chipped beef, but...

Cheap bologna is a big hot dog and is emulsified. Look at lebanon bologna in the store and you can clearly see the meat and fat particles. I use a mixer so it is semi emulsified.

So I am interested in curing and hanging some deer roasts in my smokehouse and opening the by pass some to let most of the heat out. Keep fire smoldering for days to a week and then hang them in a basement laundry room. Worse case its dog and chicken food. Thoughts? This is what I am...

If making it for brats I would use natural hog casings. Snack stick like, collagen casings are fine. I have never grilled or boiled these so can't comment on the "feel" of them.

That's more bologna than sausage. I use whole pork butt and deer to make bologna so you can increase the fat. BUT if using pork fat and pork cook to 140 - 145 and hold the IT there 10 - 15 minutes. Higher fat content and higher temps and you'll get fat out pretty easy. I figure Pork butt is 25%...

From all I have been told bear grease is the best for cooking and pastry making.

I medium grind vension and stuff into 1# bags for meal cooking and 1.7# bags as 3 + 5# for making 20# batches of various stuff I showed I make. I might fine grind pork and mix with medium ground thawed deer to make sticks or bologna. I find medium grind works best for me for general purpose...

Not sure why you avoid pork, Junk meat, Jewish, or other, but commercial producers inject it and I do not trust them. I go to a local butcher and I use a Mennonite one. They source from two local Mennonite farmers and all local and all no hormones and no injections of any kind. But beef fat is...

I process and make all my own stuff. I use pork fat instead of beef fat. Easier to get, more available and cheaper. People buy beef fat for tallow for fryers and raises its price. I used to get it for $.50 a pound and now went up to $.75 a pound. I got some recipes you can use/ review for...

Any of you moving to whole grain? I have been currently doing 50/50 whole to bread flour. Recently learned about using ascorbic acid to make wheat rise better. Have to play with that as my 100% loafs were dense. Found a local farmer selling dirty, right of out the combine, wheat. I have three...

A couple weeks. Indentured servants is all I am looking for. :emoji_wink:

A regular smoothie type blender. Fermented in 1/2 gallon jars in salt brine until is slowed. I tried using a squitter plastic tipped bottle like a ketchup dispenser and the solids would clog it. I just ended up water batch canning it in pints and cooking with it.

I tried fermented and could not get the solid to mix with the water. I had pepper paste and clear spicy water. I could not get a solid sauce like a hot sauce.

I do this with most things. The size of my garden would be cost prohibitive if I did not. If its not Heritage, I am not interested Hickory king white corn, cranberry beans, blue lake beans, Branywine, cherry and amish paste tomatoes, spagetti and butternut squash, Green, jalapeno and not...

What are you all using them for? I got about 16 plants starting to flower I made a hot/sweet pepper relish with Jalapeno and greens and looking to make it hotter with Serrano. Thinking of drying for use like cayenne for cooking. Maybe other uses.

I was told pigweed is edible, older leave could be like bitter spinach, but I like bitter. Picked some and tossed in chicken coops while not out and they ate all the leaves. I might be able to eat the weeds too.

I have tried neck various ways. Favorite was a marinated tied roast soaking in ACV, oil, garlic and Woster. Fabulous the first night and tough as left overs. Just not a grill meat. Canning it and the tendons and fat all cook out. Good but ruins the liquid if you want to use it. I typically...

Well she might have done him a favor. If she is just a GF, comes over and tosses your stuff out, imagine how she will be when she's got the keys to the kingdom. I'd have given her the WTF do you think you are, speech. My wife did something really stupid when we were dating and learned from the...

The whole garden or just the peppers? I got 64 greens, 32 pablano, 24 Jalapeno and 24 Serrano. Things are growing more now as its been raining again. It was terrible dry last month. Next week will be the July Update.