Just curious who else is living super frugal

Quote: I cant say the birds were perfectly clean of feathers when they entered the freezer BUT honestly I dont care about a few feathers anymore. I realize all the hard work that went into getting them hand plucked so I"m not so picky anymore. I appreaciate my kids pitching in to help. I tell them they can choose to not grow and process their own birds when they grow up, but I want them to know how to do it just in case.

Duck soup for dinner. One son had duck meat for break fast before his game.
 
Quote: I cant say the birds were perfectly clean of feathers when they entered the freezer BUT honestly I dont care about a few feathers anymore. I realize all the hard work that went into getting them hand plucked so I"m not so picky anymore. I appreaciate my kids pitching in to help. I tell them they can choose to not grow and process their own birds when they grow up, but I want them to know how to do it just in case.

Duck soup for dinner. One son had duck meat for break fast before his game.

You can also make Duck Procheuto.... I wanna try it soo bad. Easily done in the home refrigerator....
There are several YouTube videos on it.

What I want to know is how Big is your freezer?

deb
 
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duck Procheuto

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I found this site when I was considering raising Muscovys. Rather than trying to raise beef for red meat I want to give my hand to Muscovys. One Muscovy breast would make enough "duck ham" for the year.....

I love what the does with the trimmed fat.... Oh. My. Goodness. And for what its worth save the rendered fat just like bacon fat its useful for SO Many things.

deb
 
duck Procheuto

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I found this site when I was considering raising Muscovys. Rather than trying to raise beef for red meat I want to give my hand to Muscovys. One Muscovy breast would make enough "duck ham" for the year.....

I love what the does with the trimmed fat.... Oh. My. Goodness. And for what its worth save the rendered fat just like bacon fat its useful for SO Many things.

deb

I don't even want to raise ducks, but for this I may have to make an exception.
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My handyman raises them. I'll talk to him.
 
You are killing me-- I cant play video on my dial up. ANd that presentation looks delicious!!

Ok question-- how can one breast made enough ham for one year?????

I never waste any fat. I have followed the Atkins way of eating and that uses quite a bit of fat. I teach my kids that fats are healthy and are necessary for good nerve function and brain function. In the years before I had my own kids I learned of a child with sever issues because the mother had fed a fat free diet to her baby and now the child had permanent nervous system issues. My kids eat lots of fats and are still thin and skinny compared to their schoolmates. ( Pediatrition is happy with their condition.)
 
You are killing me-- I cant play video on my dial up. ANd that presentation looks delicious!!

Ok question-- how can one breast made enough ham for one year?????

I never waste any fat. I have followed the Atkins way of eating and that uses quite a bit of fat. I teach my kids that fats are healthy and are necessary for good nerve function and brain function. In the years before I had my own kids I learned of a child with sever issues because the mother had fed a fat free diet to her baby and now the child had permanent nervous system issues. My kids eat lots of fats and are still thin and skinny compared to their schoolmates. ( Pediatrition is happy with their condition.)

Muscovy ducks butcher out about the same as a small turkey.... two breasts would be about four pounds.... So... I was exaggerating a little ...
LOL

here is a link .... sorry about the video. The link at the bottom talks about the portion sizes, Just for information purposes.

http://www.grimaudfarms.com/duck.htm

deb
 
 
 
My latest frugality project - making cheddar cheese with my goat milk. Built my own cheese press for $8.75. Works like a charm. No more buying cheese at the store for us. Yeah!!

I would be honored if you shared your recipe



Cheddar goat cheese

Warm milk to 86°. I do this ona gas stove with a heavy bottomed stainless steel pan 2 gallons at a time. Add starter culture which I get very cheaply through new england cheesemaking company (google it). Put lid on pan. Wait 45 mins. Add 1/2 tsp rennet. Check temp and adjust as needed to keep at 86° or so. Wait until curd cuts clean (separates and doesn't stick back together quickly)


Then cut the curd and stir gently while bringing it up to 102° over 30 mins. Drain the curds in cheese cloth and place in stainless steel or glass bowl in sink full of warm water. They should form a soild mass.


Turn every 15 mins for two hours. At the 45 min mark, cut the mass in quarters and stack. Keep turning and keep at 90 - 95°. Then at 1 hr and 15 mins stack all together. (4 in one stack) Turn for remainder of time.


Remove from cheesecloth and cut into cubes about 1" or so. Add 2% salt by weight. (usually about 2tsps) stir until well dissolved. Then pack in cheese cloth lined molds.


We made our own press with pvc pipe (4" long), 2 1x12x12 inch boards, 4 10" threaded bolts, nuts and washers. We use a canning lid and wooden dowels (handrail for stairs in this case) as a follower. We made two molds, put them in the center of the wood, drilled the bolt holes at each corner close to the molds (the closer the better).


Then put your salted curd in cheese cloth lined molds and tighten press as much as you can for 30 mins. Remove the cheese, and take off the cheesecloth as it will fold into the curds. Rewrap, turn over and put back in the mold. Again tighten as much as you can and leave for 1 hour. Turn, rewrap, tighten mold, leave for 2 hours. Repeat, leave four hours. Rewrap one lat time (it should be fairly smooth by now) and repress for 24 hours tightening press as you can.


Remove from mold, air dry for 3 days and then coat with hot wax. Store around 55° for 6 weeks to 2 years. (We've never gone that long.) 3-4 months gives a nice tang.

THis begs the question: can I use fresh cows milk as a substitute?   Found a farm locally to get milk.

Works equally well with cows milk. Just don't use ultra pasteurized. If you use raw milk, you will get a larger percentage of curds as well.
 
Cheddar goat cheese

Warm milk to 86°. I do this ona gas stove with a heavy bottomed stainless steel pan 2 gallons at a time. Add starter culture which I get very cheaply through new england cheesemaking company (google it). Put lid on pan. Wait 45 mins. Add 1/2 tsp rennet. Check temp and adjust as needed to keep at 86° or so. Wait until curd cuts clean (separates and doesn't stick back together quickly)


Then cut the curd and stir gently while bringing it up to 102° over 30 mins. Drain the curds in cheese cloth and place in stainless steel or glass bowl in sink full of warm water. They should form a soild mass.


Turn every 15 mins for two hours. At the 45 min mark, cut the mass in quarters and stack. Keep turning and keep at 90 - 95°. Then at 1 hr and 15 mins stack all together. (4 in one stack) Turn for remainder of time.


Remove from cheesecloth and cut into cubes about 1" or so. Add 2% salt by weight. (usually about 2tsps) stir until well dissolved. Then pack in cheese cloth lined molds.


We made our own press with pvc pipe (4" long), 2 1x12x12 inch boards, 4 10" threaded bolts, nuts and washers. We use a canning lid and wooden dowels (handrail for stairs in this case) as a follower. We made two molds, put them in the center of the wood, drilled the bolt holes at each corner close to the molds (the closer the better).


Then put your salted curd in cheese cloth lined molds and tighten press as much as you can for 30 mins. Remove the cheese, and take off the cheesecloth as it will fold into the curds. Rewrap, turn over and put back in the mold. Again tighten as much as you can and leave for 1 hour. Turn, rewrap, tighten mold, leave for 2 hours. Repeat, leave four hours. Rewrap one lat time (it should be fairly smooth by now) and repress for 24 hours tightening press as you can.


Remove from mold, air dry for 3 days and then coat with hot wax. Store around 55° for 6 weeks to 2 years. (We've never gone that long.) 3-4 months gives a nice tang.

Thank you soooo much for taking the time & effort to share this with me. I already make Chev're, Feta & Ricotta so I "think" I have a fairly good understanding of the recipe. Thanks again :)


We do all those too. I've even done some mozzarella but it doesn't store as well.
 
Muscovy ducks butcher out about the same as a small turkey.... two breasts would be about four pounds.... So... I was exaggerating a little ...
LOL

here is a link .... sorry about the video. The link at the bottom talks about the portion sizes, Just for information purposes.

http://www.grimaudfarms.com/duck.htm

deb

J M Hatchery said that they grow fast. Less greasy and weigh about 12 lbs at 12 weeks. Hmmmm. They love to fly. Does that mean that I have to keep them enclosed?
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