Michigan Thread - all are welcome!

[RaZ]

That may be true. But there is nothing wrong with letting them know that we are thinking of them.

 

[snowflake]

how about Mrshaggie, and backyard farm mom
HAPPY NEW YEAR ALL,,,,hope everyone had a good day just not having to work is a treat.....

 

[chickwhispers]

Way to Go Michigan State!

Just got home from working and it only took 1 hour to drive 21 miles.!
If you live in the southern parts and have to go out stay safe.

 

[jlynnet]

I sure hope I can attend CS this year!! I'll have to wait until it's much closer, so I know my work schedule.

 

[Farmerboy16]

Happy New Year everyone!

Got another egg today! Its from the same isa brown hen. Not sure which.

Since @Stacykins and @Sillychicken had posted pregnant goats, I am pretty sure that my goat Ethel is pregnant too. If she is, I have no idea when she is due.

My other doe would not pose for a picture, will try again later.

But I am having the vet to come over on Saturday to preg check Bella and her daughter Maybelle to see if they are pregnant. Maybelle was AI'ed at Nov 16, Bella was AI'ed Nov 26. He will preg check my two does too, and my new jersey cow Pearl to see how far along she really is.

 

[chickwhispers]

Congratulations on the expecting does. And on the eggs!

I am not getting any eggs since the only one who was laying since the attack has gone broody. I guess that's ok though since they had antibiotics I would have had to throw them out anyway.

I too would like to attend Chicken stock! Sounds fun!

 

[Peep-Chicken]

Way to Go Michigan State!

 

[Opa]

Instead of limiting out on deer like the majority of my deer hunting career, this year was only one. I process my own deer and skinning the deer and then cleaning every trace of blood from the carcass within mere hours of its demise substantially improves the quality of the harvested meat. The gamey taste and odor that many people associate with venison is absent if the animal is cool quickly and thoroughly cleaned.

As I process my animal I spend substantially more time than any commercial processor could. If they did their fee would be monumental. I first remove as much fat as possible before starting the boning process. As I remove the various muscle groups I remove the additional pockets of fat found in the tissue, silverskin, and as much connective tissue as possible. As a result the meat that I grind is extremely clean in appearance unlike commercially processed ground venison that is riddle with white flecks of silverskin, sinews, and membrane.

The shoulder provide some excellent stew meat and well as meat for the grinder. The ribs also contain large plates of muscle that can be filleted off, connective tissue removed, and added to the grind. However, as we processed this year's one and only deer, Hope want to retain the ribs for a meal. Since she hadn't been with me when I made the decision to bone out the ribs, she wasn't aware of how difficult to it to make venison ribs palatable.

This morning I removed the silverskin from the inside of the ribs, trimmed off as much fat as possible, placed them on a rack in a roaster, and started them baking low and slow. As the heat started rendering off the fat, I kept pouring off the accumulating grease. The accompanying odor reminded me of one of the reasons I don't like deer ribs. By the time we were ready to eat I had collected over a quart of oil.

While the meat was extremely tender and had a pleasant taste, eating them was a messy process. Even with the meat cooked so the melted fat could drain off, they were still very greasy and a few pockets of fat still remained. That was the second reason I don't like them.

The third l reason I don't like them is that the grease actually congeals on the roof of ones mouth. Granny suggested that parboiling them before baking might do a better job of removing the grease.

The final reason for boning out the ribs is that packaging them is difficult and they take up too much room in the freezer for very little return.

 

[mara1]

Happy New Year everyone!

 

[1muttsfan]

Opa, I parboil all ribs, it tenderizes and defats them, then they only need a few minutes on the grill or under the broiler to finish. They stay nice and moist, and are so tender. I cut them into 3-rib sections and put them in a large oven pan with water and a little cider vinegar, cover them with a sheet of tinfoil, and cook them for 3 hours or so on 300 degrees. When they are done brush them with barbecue sauce and grill them until they carmelize a little. Even with parboiling there may be some smell during cooking - I agree about the smell of venison fat cooking.

Still 3 degrees here, almost think my thermometer is stuck - except it FEELS like 3 degrees.