Granny's gone and done it again

[twisted-acres-farm]

Quote:
you mean in July of 2018 ?? lol it may take that long to melt out. Not sure when we will be smacking a Yak in the head for sure. I have planned on giving 19 2 or 3 years to see she will calve again. And not sure if I would be money ahead to eat granny or sell her if she is open again. Any of the calves would have about 3 more years before slaughtering.

 

[h2oratt]

Well. We just moved racevo over. Hubs is getting containers tomorrow.

The move continues...

Moving is for the birds!!

 

[h2oratt]

OH   one of my regulars checked into night,  he runs as hide,fur,recycling company out of Jamestown     he is going to give me a card/name/phone number of a guy who tans hides with fur on in Minot  (about 170 miles away)  say's he does an excellent job and is a lot cheaper then the place in Moscow  Idaho that I found. 

Are you going to butcher someone?

 

[Wishing4Wings]

Quote: Never done it, but have read you dunk them in boiling water and the skin peels of easy. The ones I see in the market are already skinned.

 

[twisted-acres-farm]

Quote:
yep she gets at least until fall of this year and then we shall see. I don't think I would want to have her hide processed (depends on price) BUT I do want to have it done to 19 she has cool coloring and markings.

 

[twisted-acres-farm]

Quote:
no plans yet I need to get a walk in cooler made as I want to hang the meat 3 weeks or better. BUT I do want all my ducks in a row for when it does happen.

 

[twisted-acres-farm]

Sounds like a nice romantic dinner

Just granny and I curled up besides a charcoal grill

A little bouquet garni and salt and pepper

 

[Wishing4Wings]

Sounds like a nice romantic dinner

Just granny and I curled up besides a charcoal grill

Real granny said she would like to try horny granny. mmmm.... T-bone

 

[h2oratt]

    I made it to the end and you are still here.  It said you were off, so I wasn't speed reading.




Get rid of the fat in the broth?  Yes, we always do that.  Cool it down quick.  We set it outside for a awhile, cools fast.  Fat floats and it will congeal and harden on the top and you can lift it out and toss it.   My sis leaves the fat on when she pours the broth into a jar or glass bowl so it can seal the broth.  Kind of like using a layer of wax on preserves.

The fat is just as good for you as the broth.

 

[twisted-acres-farm]

Quote:
and fat is flavor UNLESS it's old tasting and then to the chickens it goes. The fat that is