Alaska Chicken Lover's Soup for the Cold!!

[MrsDeb]

Aimee, Tier II is caribou....we wouldn't take two moose unless we knew someone who needed the meat. We are allowed two but we
don't take what we can't eat within 3 years or so (we have a professional vac-sealer). Caribou on the other hand, two will feed us one winter. Caribou is a much smaller animal and they don't have as much meat on the bones. Since we didn't get a moose this year, two caribou would be a welcome sight!

Compare the caribou 200lbs to the moose with 1000lbs or more

But then, we never end up with all our meat...we always share with family when they haven't had a chance to harvest something.
Jim has been known to can bear meat and rabbit, but have never canned moose. Most of the moose and caribou gets ground into sausage and burger with a few steaks and roasts. Speaking of which,


Three bears has Pork shoulder roasts 15-20lbs for $1.29lb. Looks like its boneless too!

 

[Alaska animal lover]

Quote:
Ahh, I was wondering WTHeck you were going to do with two moose.
We have a commercial vacuum packer too. My mom has a professional meat grinder and a cube steak machine. My dad used to get a moose every year and having that stuff made things so much easier. Since my dad passed away, and because of Joe's schedule, it hasn't been used much lately. We plan on changing that soon!!

 

[incubatingisfun]

we have always brought our moose to indian valley meats for proccesing.i would like to do it myself sometime though

 

[MrsDeb]

Oh IIF!!!! If you ever get the chance, get yourself a large pork roast, 10-15lb and grind it with 10-15lb of moose/caribou or bear and either go to
Cabelas and get their prepacked sausage makings or go to Three Bears and ask for their pre-mix. There is nothing like making your own sausage and it's
fun too! (I'm easily amused) LOL! If you don't have the equipment you can always rent it for a small fee.

I know Indian Valley Meats used to tell people they got their own meat back, but we know someone who worked there and in fact you don't get your
own meat back. It all goes into one big pile and gets processed into large quantities. We confirmed it once, we took a caribou there a few years back, the guy hung it up on a conveyor belt with
nothing to identify it except a hanging tag that said caribou. I said "wait a minute, how do you know that is OURS"? He said "We Don't".......That was a long drive for me only to have to turn around
and find someone else to process it. That's when we found Lisa at Pioneer Meats in the Valley.

We put way to much time and energy into our meat not to get our own meat back. Someone else might not have taken as much care...

 

[HaikuHeritageFarm]

OMG Deb. We need to have a sausage party! I have a feeling that I would be similarly amused! LOL

 

[MrsDeb]

I can see it now, Hey hunny, Rachel and I are going to have a sausage party......

I do love making our own though, it's so much fun coming up with different tastes. Our last batch of breakfast
sausage came out awesome! We would mix and grind, cook up some....see how it tastes and then either leave
it alone or add something else and cook up some more....

 

[Wolfwoman]

Quote:
To add to that humour, you two can borrow Sam for your sausage making party...

He enjoys anything having to do with cooking, plus he knows what he's doing too...lol You wouldn't have a rookie

 

[PandoraTaylor]

Candled the Columbian Rock eggs last night,

I have 1 egg with definite veining, there doesn't appear to be anything happening with the other 11, but we will candle again on day 10 before we remove any of them.

I think they may have gotten too cold. But we will see....


Jerky and Sausage are fun to make.....test and season! lol~

 

[Wolfwoman]

Good luck with the chickies Pandora!! I hope you get more than one like I did!!

 

[incubatingisfun]

Quote:
yeah that was my first thought when i read that they mix it all togethor kinda gross.

thanks for the information it sounds liike fun to put all the seasoning you want into it.