Getting the flock out of here - a diary of a crazy chicken man

[scottcaddy]

Pump action sausage maker.....weapon....bwhahahahaha I have something else on my mind lol

That slippery slope is behind me, I just tripped over it!

Good luck for Wednesday mate, hope this smaller set goes well for you.

I do hope that the young ones are in bed for this part!!

Scott

 

[scottcaddy]

Quote: I agree, I was taught not to wast any part of a critter that is useable, and Sauage uses most all parts of a critter but the bones, hide, and squeel.

Scott

 

[hotrodflash]

i have never made it but it seems a good use of older ducks. i will dress and de-bone 3 10 pound drakes and see how it goes. Hopefully we can share the pumping and make 12-15 pounds of edible food

Growing up we made lots and lots of sausage. My family raised our own beef and pork and butchered it too. My dad bought a meat cutting saw and a grinder for doing all kinds of ground meat with a sausage attachment from a butcher shop going out of business .

The only piece of advice I have is when you season the meat, cook up a small amount of the meat to make sure that the seasoning is "right". If it tastes good then finish the sausage making, if it needs more seasoning add it and cook another bite size piece. Next time you make the sausage you won't need to cook a piece, you will know how much seasoning to use.

 

[Ashburnham]

It's much easier this way mate!
No pumping required- lol

 

[maryhysong]

A pump action sausage maker! ?

Is that a legal weapon?


xxx M

lol the first time I read that I thought it said "lethal weapon" .... I guess I really should think about new glasses!

 

[maryhysong]

Growing up we made lots and lots of sausage. My family raised our own beef and pork and butchered it too. My dad bought a meat cutting saw and a grinder for doing all kinds of ground meat with a sausage attachment from a butcher shop going out of business .

The only piece of advice I have is when you season the meat, cook up a small amount of the meat to make sure that the seasoning is "right". If it tastes good then finish the sausage making, if it needs more seasoning add it and cook another bite size piece. Next time you make the sausage you won't need to cook a piece, you will know how much seasoning to use.

Also realize that many herbs will get stronger as they sit and meld with the meat; sage especially, so go a bit light on it if the sausages are going to be smoked or frozen for a while, otherwise it will get too strong.

 

[ozexpat]

It's much easier this way mate!
No pumping required- lol

when i grow up i will get power tools. until then i will pump the sausage.

 

[ozexpat]

Growing up we made lots and lots of sausage. My family raised our own beef and pork and butchered it too. My dad bought a meat cutting saw and a grinder for doing all kinds of ground meat with a sausage attachment from a butcher shop going out of business .

The only piece of advice I have is when you season the meat, cook up a small amount of the meat to make sure that the seasoning is "right". If it tastes good then finish the sausage making, if it needs more seasoning add it and cook another bite size piece. Next time you make the sausage you won't need to cook a piece, you will know how much seasoning to use.

good advice

thanks

 

[maryhysong]

when i grow up i will get power tools. until then i will pump the sausage.

VBG I usually opt for hand powered kitchen tools just because it means I can do whatever I want, even if the lights are out. But I don't have the strength in my hands (and neck and shoulder and back) that I did when I was younger, so one of these electric guys is on my wish list.... especially once I get goats.

 

[hillfloweranch]

A new trip, A new set of updates

I am leaving Wednesday to go and visit mt family once again.

I am taking a limited egg run. I will just take the eggs I have coming shipped or paid for. The local temps here are not ideal for saving and storing eggs and I would prefer that I have better hatch rates before accepting peoples generosity. It weighs heavily on me when I don't hatch your eggs.

I have some Metzer Farm Pekins and Rouens, Guinea Fowl and Turkey do-overs as well as chicken and replacement coturnix.

My bator temp log shows a temp of 38C or 100.4F. I am going to drop it to 37.5C or 99.5F. That extra heat may be cause for some of my late losses. 

I am working on the dehimidier modifications this weekend. 

I have a few items to buy for the family and I am all set.

The adventure continues................

I have a few pekins for ya. But the BAs are laying really well at the moment so have a dozen plus for you! This heat is crazy right now! And don't worry about the hatches if you've got the patience to go on, we've got the eggs to supply for the adventure! It may not be easy but it's a lot of fun!! So hang in there, persevere and NEVER give up! We're all learning from you OZ. the results are just icing but the journey is fruit filled yummy cake!!!