Heritage Large Fowl - Phase II

[Arielle]

Years ago I could get shark, and the pigs couldn't tear thru the hide. So my mother made me cook the shark in a pot OUTSIDE on the habachi. THose pigs loved it.

In general, I will "cook" any meat I feed to my animals, but usually it is not pressure heated. COoked thru is all I am looking for.

Ron-- other than long term storage, is there another reason to consider pressure cooking over just " cooked thru?"

 

[Lacy Blues]

Ron, thank you so much for sharing that information. I think its fantastic that you are able to use your local resources and be able to help out your neighbors at the same time.

I sure wish I was able to pull that off... thinking... maybe some of it might be possible. I do have a slaughterhouse here locally.

Could you PM the exact recipe to me for your "blood cheese" (unless of course others would like it as well). Do you do anything with it after you boil it other than let them at it?

 

[hellbender]

@ : Blue Lacy...All you need is a small pressure cooker but the 21 QT models don't really cost that much more and as someone else pointed out...It's already 'yard sale' time in a lot of places. heck, I guess it's gonna' rain here this weekend but it's supposed to be warm. I'd bet there will be plenty of YS going on too...You can get used ones pretty cheap and buying a new gasket, pressure gage and steam 'bobber' is 'chicken feed' ...pun intended.

Lots of 'slaughter houses' are funny...they are fearful of giving away the blood or even selling it...If you have a 'good relationship' with one...you in.

The process is simple. Depending upon how much blood you have.

Example: 1 gal. of blood...I'd use 2 gallons of slowly boiling water. Put what ever spices you like. We use cheap oregano, some Kosher salt, and a bit of Old Bay Seasoning, garlic powder...

When the water is going good, start stirring it and pouring the blood slowly into the water. Keep stirring for about 5 minutes as you turn the heat off....If not, you can scorch it. The result will be big brown chunks that actually smells pretty good. Use chunks and the little bit of broth too. it can be fed as soon as it's cool...not alone but with dry feed and or FF. I'd use the blood at about 20% of total and add enough dry layer mash to make everything firm....You'd soon figure out what's best for your chicks.

Anyone who has had chickens KNOWS how much they love blood...that's fresh or cooked. It serves our purposes best to cook it first but raw would certainly do no harm...Cooked makes it easier for us to store and work with.

Wouldn't hurt to hand out a table spoon full to each bird for a snack. They might then gang up on you and go for the veins in your legs....J/K

 

[hellbender]

Years ago I could get shark, and the pigs couldn't tear thru the hide. So my mother made me cook the shark in a pot OUTSIDE on the habachi. THose pigs loved it.

In general, I will "cook" any meat I feed to my animals, but usually it is not pressure heated. COoked thru is all I am looking for.

Ron-- other than long term storage, is there another reason to consider pressure cooking over just " cooked thru?"

For us, it turns even the deer bones to jelly but that is the only reason. Same with the chicken bones, under much less pressure and for less cooking time. If you can take the meat off the bones and simply cook it very well or smash it with your fingers when it cools...No problem.

We do not have time to de-bone mangled deer or even chickens but my dad left us these commercial pressure cookers and we make good use of them.

 

[Lacy Blues]

@ : Blue Lacy...All you need is a small pressure cooker but the 21 QT models don't really cost that much more and as someone else pointed out...It's already 'yard sale' time in a lot of places. heck, I guess it's gonna' rain here this weekend but it's supposed to be warm. I'd bet there will be plenty of YS going on too...You can get used ones pretty cheap and buying a new gasket, pressure gage and steam 'bobber' is 'chicken feed' ...pun intended.

Lots of 'slaughter houses' are funny...they are fearful of giving away the blood or even selling it...If you have a 'good relationship' with one...you in.

The process is simple. Depending upon how much blood you have.

Example: 1 gal. of blood...I'd use 2 gallons of slowly boiling water. Put what ever spices you like. We use cheap oregano, some Kosher salt, and a bit of Old Bay Seasoning, garlic powder...

When the water is going good, start stirring it and pouring the blood slowly into the water. Keep stirring for about 5 minutes as you turn the heat off....If not, you can scorch it. The result will be big brown chunks that actually smells pretty good. Use chunks and the little bit of broth too. it can be fed as soon as it's cool...not alone but with dry feed and or FF. I'd use the blood at about 20% of total and add enough dry layer mash to make everything firm....You'd soon figure out what's best for your chicks.

Anyone who has had chickens KNOWS how much they love blood...that's fresh or cooked. It serves our purposes best to cook it first but raw would certainly do no harm...Cooked makes it easier for us to store and work with.

Wouldn't hurt to hand out a table spoon full to each bird for a snack. They might then gang up on you and go for the veins in your legs....J/K

Thanks Ron. I'll see what I can do in regard to this slaughter house... and, I'll keep my veins well guarded.

 

[hellbender]

Thanks Ron. I'll see what I can do in regard to this slaughter house... and, I'll keep my veins well guarded.

I'm sure you know I was just kidding but this does bring up one other point.

If I had to chose just one of the components of our protein program...it would be the BLOOD because of its basic components, pretty well covers almost everything needed to sustain life.

Edited, of course: Following closely to the blood, almost a dead heat, would be the stomachs and the contents.


with these two things...we might have all the additional food for our flock...

 

[Lacy Blues]

 

[Arielle]

Quote: Ahhh, now I get it. How long and at what pressure??? I expect soft/hollow bird bone is easier than the hard deer bones.

Quote: Regarding the stomach and contents--Not many people realize that the traditional Inuits foods included the contents of the reindeer stomache. Good green veges, and in the case of the deer, lichen and such from the tundra.

My chickens are like vultures when they find the blood at butcher time! lol I've moved to an area they cant reach to make processing easier.

 

[3riverschick]

 

[Yellow House Farm]

This was fun reading.