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@achewood The bus is crossing Klickitat St., home of Ramona Quimby. It's pretty swank these days. No sign of Nosmo King.

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Messages - Asherdan

Pages: [1] 2 3 ... 12
1
Sports & Leisure / Re: Foods ASH makes from animals he raises and murders
« on: February 13, 2018, 05:15:30 pm »
The angriest of chickens, the Americaunas, have started to lay. This colored guy is the first one:



They call these birds 'Easter eggers' because of the green to blue shell tints they lay. Hopefully they'll all have a slightly different colour.

Why is this in this thread?

Because it is green eggs and ham time, my miggroids.

2
Science & Nature / Re: Aminals
« on: February 05, 2018, 05:23:51 pm »
Grabbed a 70 lb. tortoise Saturday, this guy is cool as dickens.



He comes over and says 'Hi' everytime I go out in the yard (actually, he says isssssssssssss 'cause he got no vocal cords).

Also, Dan the Goat tried to jump his pen fence and got his rear leg hooked up on the way over. Spouse saw him hanging head down and rassled me up into running out there. Oh my dogs it looked so bad, I thought his rear right leg was broken all to shit and dickens the way it was bent over the top rail. I got him down and got on the horn with the vet. After checking the bone from the hip to the hoof I couldn't find a displacement for a fracture. GOOD NEWS. I found a 4H friend with some banamine (pain and inflammation med) and gave him two shots yesterday and another this morning. He's wobbling around on his leg and putting a little weight on it, so it hurts but is salvagable. Stupid goats, guess I'll be raising the fence panels a foot or so soon.

3
Sports & Leisure / Re: Foods ASH makes from animals he raises and murders
« on: January 08, 2018, 06:31:39 pm »
Some of the turkey apple sausage hit the grill last night:



The natural casings really keep the moisture in, the innards were done and tasty, but moist. Lesson learned: prick the casings for the last 5 minutes or so of cook time so they can dry up a little bit.

(not pictured in this same meal, baby back ribs and country style ribs from Hammy. she continues to be delicious.)

4
Sports & Leisure / Re: Foods ASH makes from animals he raises and murders
« on: January 04, 2018, 07:39:51 pm »
Hammy sirloin chops last night:



That little asshole is delicious

5
Sports & Leisure / Re: Foods ASH makes from animals he raises and murders
« on: January 02, 2018, 05:38:04 pm »
Butchered out one of the larger male turkey carcasses. Took both breasts and carved them into tenders, bagged up eight pounds of meat from that. Parted out the other pieces and the carcass and ground it up. Spouse got real creative and found two different sausage mix recipes, one apple based, the other bacon based, both had various seasonings to add flavour as well. Interesting thing  to me, both recipes used egg whites as a binder and moistener, drying out will definetly not be an issue with these. Here's some photos of how the sausage is made:



Some finished bacon sausage (yes, we used Hammy bacon):



We made nine pounds of sausage, now that the learning curve is over I can see doing this regularly.

6
Sports & Leisure / Re: Foods ASH makes from animals he raises and murders
« on: December 30, 2017, 11:29:00 pm »
Meatlaof, 50/50 beef and turkey.



It was damn fine.

7
Sports & Leisure / Re: Foods ASH makes from animals he raises and murders
« on: December 19, 2017, 05:28:06 pm »
Last night we defrosted some of the Italian seasoned ground turkey and made a meat sauce for pasta with it:



Sampling the meat before it went in the sauce, I think the seasoning is pretty spot on, with just a little spice to cut the sweet. My big worry was that ground turkey can be dry and bland, so avoiding that is a good sign. The meat is very lean, so dryness can be an issue.

I ordered sheep and pork casings for sausage makings. Sheep is smaller and used for breakfast sized sausages, while the larger diameter pork is good for bratwurst and hot link sized sausage.

8
Sports & Leisure / Foods ASH makes from animals he raises and murders
« on: December 19, 2017, 05:21:14 pm »
It's been neat making different stuff at home.

Cleaning a carcass for grinding:



Adding seasoning to mix into the ground bird:



So far we've ground up two turkeys and made 5 pounds of breakfast sausage mix, 4 pounds of sweet Italian sausage mix and 10 pounds of straight ground turkey.

I home smoked a bird last Tuesday and we turned that into a classic turkey and stuffing meal as well as turkey ala king, green sauce enchiladas, pozole and multiple workday salad toppings. Spouse can straight chef it up, so the repeated use of poultry doesn't get boring because all the flavor profiles are different.

I put two 18 pound birds in the freezer whole after letting them age for 5 days in the refrigerator. I have a female and three males left to process. Will probably make the final female a whole freezer carcass, I think 18 - 20 pounds is the sweet spot for a bird to bake or smoke. The breasts on the first male weighed out at almost 4 pounds, so I'm thinking I'll breast the final three males and half them to put up twelve 2 pound packages of turkey breast for the freezer. From the rest of the carcasses I should get at least 15 pounds of meat for making sausage. I got the extruder nozzle attachment for the grinder and I just ordered some 3/8" and 5/8" casings. I'm thinking some breakfast and sweet Italian sausage should be a hit.

This worked out so well that I think I'm hooked. Home raised animals with plenty of pen space and quality feed most definitely taste better.

I'm going to take a month off from raising meat animals and then order me two dozen Cornish Cross chickens to raise for the freezer. Slaughtering chickens is a helluva lot easier than big-ass turkeys.

9
Science & Nature / Re: Aminals
« on: December 18, 2017, 06:50:04 pm »

10
Science & Nature / Re: Aminals
« on: December 12, 2017, 06:00:41 pm »
Butchering a couple more turkeys today. There's a sound/feel to when you sit their throat that really bugs me. I owe it to them to do it right, a couple of minutes of Shakey fingers is the little price I pay.

11
Science & Nature / Re: Aminals
« on: December 11, 2017, 03:07:32 pm »
It has begun:



I did up three of them last weekend. Ground one up, half sweet Italian and half breakfast sausage seasoning.

We'll grind up a couple more, save a couple whole and part out the rest. Filling up the freezer with these boids.

12
Sports & Leisure / What's for supper?
« on: May 24, 2017, 06:20:00 pm »

13
Sports & Leisure / SPATCHCOCK!1!!1111!
« on: May 22, 2017, 04:33:32 pm »
Thanks, The Mayor.

I spatchcocked the dickens out of some corny game hens and it was totally the right move. I rubbed a little oil and seasoning into them and grilled them to the dickens.


14
People & Places / Put another candle on your...
« on: May 22, 2017, 04:29:01 pm »

15
Achewood / Saltines to Rachmaninoff
« on: November 02, 2016, 07:05:05 pm »

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