How to use the whole animal (waste not want not)

[Aphrael]

I'm pretty sure in the "how to make your own blanket" thread that she scalded the feathers off her animals... The link for that article is somewhere in the first posts. I craft with mine so far I don't see any reason it would be bad I would like to hear from that poster about it too.

I just finished reading that thread a bit ago, and the pdf. Awesome stuff. But I didn't see anything specifically about scalding. I can't even imagine trying to pluck without scalding first.

 

[hennible]

Yeah even the commercial feathers must be scolded off the animals... This definitely warrants a little bit of research...

 

[hennible]

There scalded...
http://www.fao.org/docrep/005/y4359e/y4359e0c.htm

 

[Aphrael]

There scalded...
http://www.fao.org/docrep/005/y4359e/y4359e0c.htm

That is a great link! Thanks @hennible !

Very good to know they are scalded for commercial production. So now I can just continue doing things as I have been doing.

 

[hennible]

Glad to help

 

[hennible]

http://thismodernwife.com/2012/04/0...talian-sausage-and-why-ill-never-do-it-again/
I enjoyed the silliness of this how-to blog...

This video is how to prepare intestines to use as casings... it's incredibly simple.
Sadly after looking around online and just looking at the size the pig intestines in videos and pictures... and thinking about chicken intestines, I don't know if they're big enough to really be worth using for sausage.... Maybe tiny sausages to go with tiny fried bantam eggs...

 

[vehve]

I was amazed to see that our little food store sold pig intestines by the meter. I'll have to try that sometime, I just need to find our meat grinder.

 

[ozexpat]

I was amazed to see that our little food store sold pig intestines by the meter. I'll have to try that sometime, I just need to find our meat grinder.

I am butchering my first pig in the Philippines in about two weeks.

I hope to make some sausage casings - and sausage!

 

[Beer can]

Our grocery store sells hog caseings packed in salt. There are a lot of hunters here that make venison sausage. I made bear breakfast link sausage a few years ago with sheep caseings I ordered online, they are skinnier. My favorite is venison Landjagers, I smoke them and then you hang them a couple weeks to dry, about like peperoni. I use 20% pork fat, 80% venison. Some stores sell pork fat for almost the same price as meat, I call ahead at a smaller one and ask for them to save some, 10lbs or so, .29 cents a lb. They throw it away otherwise.

 

[vehve]

Lamb sausages are delicious too, throw in some garlic and some herbs and you get something magical. I've still got some dodgy lamb meat in the freezer, that might actually be a good way to get rid of it.