A century of Turkey talk 2000-2100.

All of my canning recipes call for canning meat in salt water. I remember grandma always used stock, so gave it a shot and love it. What ever meal you're making with the meat, there's always a side that can benefit from that rich broth. I also can and use chicken and turkey fat, it's way better than shortening or oil and can often be good in place of butter.:drool

The only time I ever canned meat, the directions said not to add any liquid, that it would create it's own and it did. It was delicious!
 
"Cletus" can be processed any time that is at least three days before you plan to cook him. If you do not have the room in your refrigerator to age him properly, you can age him in a cooler with ice cubes to maintain the temperature around 40°F.

As far as I am concerned you can refer to him as a tom anytime now.
X2...
 
FEET!!!


NO WAY IN.....errr Hades I am doing anything with the feet except throw them away.....That is so...so....so..

I cannot even say the word...yucky!!
You apparently did not realize there is a market for them. I saw an ad on craigslist this past summer where someone was asking $10 for a pair of cleaned chicken feet. The ad was not up long.
 
Dip in hot water as you would to pluck a bird. Skin them and pull the nails. Boil or pressure cook until tender then let cool a bit and dip in batter and fry or use in a stir fry. Not much to them except to gnaw the gellatonous part off the bone

Might be good. But this time the visual presetation of a foot wouldnt t let my even try it.

I can't do pickled pigs feet either.
 

New posts New threads Active threads

Back
Top Bottom