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Posts 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: CabbageKaboko Cabbage • Red Express CabbageOur 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 CabbageYummy!Very soon our fall cabbage will be ready to harvest.Spicy Fried Cabbage• 6 slices bacon• 1 teaspoon salt• 1 teaspoon ground black pepper• 1 head cabbage• 1 chopped white onion• 1 teaspoon sugar Here's how I make fried cabbage when I want it to have a spicy...
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 right now.I process my ducks in the same manner as chickens. Here's an 18 week old White Muscovy hen that dressed out at 6 pounds 10 ounces.They make delicious Smoked Duck!
Smoked DuckI 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 great!This year we hatched out 24 ducklings to raise for meat.These are White Pekins that I purchased from Murray McMurray Hatchery.I'll being saving some of these to use as breeding stock...
Thanks for starting this great thread PurpleChicken!
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. Many people do it at lower temps without any problems however it is not recommended.I'll try to get back to answering questions and my PMs next week, we're just straight out with harvest season...
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 135° this time because of the amount of jerky I was making. My dehydrator has 10 trays and my oven and warming oven combined will not hold nearly that much.Maple Syrup, I love it! The process of...
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've also read that cutting against the grain is easier on the teeth. My teeth are aging as fast as I am so sometime in the near future I'm going to cut both with and against the grain using the...
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 JerkyThis 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 sauce2 tablespoons Worcestershire sauce½ teaspoon pepper½ teaspoon granulated garlic1 teaspoon onion powder2 teaspoons Salish (Alder Smoked Salt)½ cup Maple SyrupPoultry Cooking Whether you are cooking,...
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