A century of Turkey talk 2000-2100.

[duluthralphie]

What? No more head cheese talk?

Are you looking forward to having some?

 

[FredsGobblers]

I like head cheese but decided it was to much work to make since I just had 1 head from a 250# pig (hanging weight). Plus the new butcher I went to skinned the pig. I opted for soaking in an apple juice, acv mix over night and smoked it for 8 hours with pecan wood. Was still very tasty.

 

[OneMountainAcres]

What? No more head cheese talk?

Did you have to do that? Lol

 

[jerryse]

What? No more head cheese talk?

I will have to pass on the offer to help make head cheese . Just too busy . I have spent the last 2 weeks logging and milling lumber between rains . Now I have to catch up on things I didn't do while logging .

 

[duluthralphie]

I will have to pass on the offer to help make head cheese . Just too busy . I have spent the last 2 weeks logging and milling lumber between rains . Now I have to catch up on things I didn't do while logging .

I am guessing you didn’t get any hradcheese made while logging.

 

[duluthralphie]

@R2elk you mentioned the other day there was a recipe thread. Could you link it, I can’t find it.

 

[Cebarmlds]

R2 must be busy with the new poults, found this Ralphie..

https://www.backyardchickens.com/se...t&c[child_nodes]=1&c[nodes][0]=25&o=relevance

 

[R2elk]

@R2elk you mentioned the other day there was a recipe thread. Could you link it, I can’t find it.

Apparently I was wrong.

It is the Recipes section in the Learning Center.

There is also the Egg, Chicken, & Other Favorite Recipes forum.

BYC Cookbook thread.

Of course there is also @N F C 's popular Any Home Bakers Here? thread.

 

[duluthralphie]

R2 must be busy with the new poults, found this Ralphie..

https://www.backyardchickens.com/se...t&c[child_nodes]=1&c[nodes][0]=25&o=relevance

Apparently I was wrong.

It is the Recipes section in the Learning Center.

There is also the Egg, Chicken, & Other Favorite Recipes forum.

BYC Cookbook thread.

Of course there is also @N F C 's popular Any Home Bakers Here? thread.

Thanks

I was looking for recipes for “tube” meats, Polish hotdogs, sausages and stuff.

I found interesting things, the recipes all vary slightly, but it appears each one has its own secret ingredient or variation.

I am thinking of making a wild leek sausage. I did not see that, but leek has the taste of garlic and onion.

I have also researched more headcheese recipes. Found it can be made without the head of you use gelatin. The main reason for the head is the gelatin it will produce when rendered.

Once again spices vary. I also know my mistake last time. I will fix it this time.

The jowls will not be going in. I will make Joel bacon from them.

The amount of information on the internet became apparent when researching something as obscure as headcheese and getting the most out of a hog carcass.


Also for anyone interested there is a place by Owatonna giving 280-300 pound hogs away, but he does ask for a small donation, another place near New Prague is selling 300+ pound pigs for $25z

 

[memphis]

Talked to my nephew the scientist last night. He works for Pfizer & is on one of the Coronavirus teams. No idea what he was talking about, but he's all cranked about the research.