Recent content by frugal

Thanks for the kind words. I've been helping a friend process Turkeys on and off for the last month. We'll be doing another 100 tomorrow in the same manner that I do chickens. They sure are a lot heavier though.

Harvest: Cabbage Kaboko Cabbage • Red Express Cabbage Our weather this year produced a great cabbage crop and we love fried cabbage. We also canned some Spicy Red Cabbage for the first time this year. Spicy Red Cabbage Yummy! Very soon our fall cabbage will be ready to harvest. Spicy...

Quote: All the pics are there however I needed to refresh my screen several times for them all to show. That's the first time that's ever happened and they all show up at once on the other forums this thread is on so I expect the server here is experiencing more traffic that it can handle...

Smoked Duck I raise ducks as part of my meat supply because I love the flavor and they're so much fun to watch roaming the homestead. These are some of my White Muscovys. I got my breeding stock from J. M. Hatchery last year. They have done very well in my cold climate and their eggs taste...

Thanks for starting this great thread PurpleChicken!

Quote: Mine does also and my post should have read 165° and not 135°. I plead far too busy during harvest season... Poultry Cooking: Whether you are cooking, smoking or jerking poultry the internal temperature must go to at least 165° F. Some dehydrators will not heat into the safe range...

Quote: hey Don: I'm not sure of the shelf life of jerky. However I made some venison jerky almost 3 years ago that I vacuum packed and put away in my pantry to see how long it would last. It still looks and tastes great. I expect the vac-packing made the difference. I used my dehydrator at...

Quote: Hi Kim: I used strips of meat cut with the grain. Sometimes I cut with the grain, sometimes I cut against the grain, I don't really have a set method. I've assumed that cutting with the grain allows the jerky to last longer without deteriorating so that's the method I use the most...

I always pressure can mine. As stated earlier in this thread, 90 minutes at 10 pounds for quarts. Leave an inch head space and they should always seal properly and should keep for a couple of years. ---john

Chicken Jerky This is a outstanding marinade for making Chicken or Turkey Jerky. I let my chicken marinate in it for around 6 hours to get the full marinade flavor while still enjoying the flavor of the chicken. Then I dried it for approximately 12 hours at 165° F. ½ cup soy sauce 2...

I typically just let them free when they are old enough ti fly out from their pen. In the late fall I would use a shotgun and hunt them recovering about 75% (last year I harvested 78 of my original 100). I dressed them out just like chickens. I smoked a bunch of them couple of weekends ago...

Thanks for the kind words. The process can seem daunting to some people until you break it down to one step at a time. However when you do, most things around the homestead are easy to do. After all, our forefathers routinely performed these chores without the modern tools we have today. I...

Thanks for the kind words! Quote: Yes, I keep about half my herd Rex and half NZWs. I love the pelts I harvest from the Rexs and my grandchildren adore them. Soft and cuddly!

If you lived in Vermont it would be real easy to get an invite! I guess you can tell that sport eating is one of my favorite activities... Quote: Excellent. I'm using Maple Syrup in a brine for some guinea hens that I'm smoking later today. It's so versatile. Just drop me a note. My new...

Quote: It's an old stock pot that I keep around just for scalding birds. I heat it with a propane burner. It was busy all day Friday... ---john