Processing Day Support Group ~ HELP us through the Emotions PLEASE!

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Sally Su I missed a lot. I would love to know what you made your cone out of and what mistake happened other than trolls. PM me if you need.
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Good job Sally and family!

As far a I remember there is no need to freeze the bird, just be sure to let it rest long enough in the frig prior to cooking. Freezing is just for longer term storage. I didn't soak mine in the fridge either, just in ziploc bag, but I certainly read that other people regularly soak them in brine. Must be personal preferance and the amount of room in your frig.
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We don't brine ours, but I know a lot of folks do use brining when they cook, so I'd suggest just letting it rest before cooking or freezing, then before you use the meat set some in brine and leave some plain and see what you prefer. I would say use of a brine or marinade should be based on the method being used to cook it, rather than an automatic thing.

And BTW Sally.... WAY TO GO!!! Proud of you girl!!!
Sorry I was away from the computer all day and missed things till this evening.
Lack of knowledge can often create a fear... you gathered as much info as you could and faced the fear and you won. It will never be 'easy' to take a life, but knowing how to do it with care and respect and with the end result of safe and satifying food for your family will allow you to do this when it is needed.
 
Quote: Wing, I'd be VERY interested in a pot as well if you have any more spares. I have to meet up with Rey the weekend of the 11/12th to get my geese if we can arrange something for then.

mea maxima culpa.

...forgot my signature quote for a moment there.....
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Sally Su I missed a lot. I would love to know what you made your cone out of and what mistake happened other than trolls. PM me if you need.
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I'd like to know too. We had a bit of trouble bleeding out our 1st bird due to a dull knife & an inexperienced butcher. Had to go get a sharpener for the knife to finish the job.
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For those of you looking for pots....would a water bath canner (often enamal) not be large enough? There are similar size pots used for large amounts of corn on the cob. I found my black enamal water bath canner at a flea market for much less than new. I bet walmart carries them. Another source to look into might be a restaurant supply store.
 
For those of you looking for pots....would a water bath canner (often enamal) not be large enough? There are similar size pots used for large amounts of corn on the cob. I found my black enamal water bath canner at a flea market for much less than new. I bet walmart carries them. Another source to look into might be a restaurant supply store.
I got the largest pot Wal-Mart carries & it will barely be big enough for my broilers. No way my turkeys will ever fit.
 
Good job Sally and family!

As far a I remember there is no need to freeze the bird, just be sure to let it rest long enough in the frig prior to cooking. Freezing is just for longer term storage. I didn't soak mine in the fridge either, just in ziploc bag, but I certainly read that other people regularly soak them in brine. Must be personal preferance and the amount of room in your frig.
well they are still in a 5 gal bucket in water in the lowerlevel fridge, DH is gonna stop for big bags today and I will leave one in the bucket add the salt and sugar and then bake or pressure it this week. Thank you!
 

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