The Old Folks Home

[Arielle]

Whew! I am bushed. My DB came over today and helped get the posts set for my breeder barn. I am only building half of it right now, and the other half will come in early spring. Phase I is 8 x 24 and will be divided into four 4 x 6 pens. These will house a hen each with an occasional male visitor. Phase II will be the same size but divided into six 4 x 8 pens. It will be covered with a metal roof, have solid walls up four feet, and wire the rest of the way up to the eaves. Open all the way around for breezes but wind breaks lower to the ground. Here in the deep south, we have much more problems with heat than with cold.

Which is why I will not move further south than where I am now. LOL It has always been too hot for me here and the last few years it has been gettting hotter!!

Bushes and shrubs absorb a lot of heat.

 

[ozexpat]

Did you make these Oz??

not those but some just like them. I added a stock pic for a visual effect.

i have 4 roos heading to the sausage stuffer thanks giving week. I will take pictures of those.

 

[prairiehen74301]

A blood spot is not a sign of fertiltiy.

Here is a bullseye image you see with fertile eggs

I've seen it referred to as a rooster track.

 

[Arielle]

Quote: With recipe . . . . .??????

The nice thing about sausage is that stuffing the links is not necessary. Free form into patties is a quick method, or meatballs.

 

[ozexpat]

With recipe . . . . .??????

The nice thing about sausage is that stuffing the links is not necessary. Free form into patties is a quick method, or meatballs.

indeed but i like the way it cooks in a skin

here is a great recipe

Chicken sausage with sun dried tomato and pepper jack cheese
5lbs of chicken with the fat and skin
12 Oz of Onions sliced
8 oz of sun dried tomatoes – reconstituted and rinsed
1 Cup of Pepper Jack Cheese shredded
2 T Coriander Seed
2 T Fennel Seed
3 T Rosemary
3 T Oregano
1T Celery Seed
1T Thyme
1T Sea Salt

 

[superchemicalgirl]

Thanks for the recipe, I sent it to BF. He made some burger patties yesterday with it while I was at work.

I've still got a couple roos to do. I thought I only had 3 cornish left, but I swear I counted 4 at bedtime last night. It's possible I was hallucinating but it sure looked like 4. So I need to do 2 or 3 of those, plus Thriller (who will probably just get culled and not used for meat, he's a showgirl) and a large older roo, along with the chosen turkeys. It's getting so cold that I'm going to have to do it soon or it'll have to wait. Does the age/tenderness of the meat matter less in the grinder?

 

[ozexpat]

Thanks for the recipe, I sent it to BF. He made some burger patties yesterday with it while I was at work.

I've still got a couple roos to do. I thought I only had 3 cornish left, but I swear I counted 4 at bedtime last night. It's possible I was hallucinating but it sure looked like 4. So I need to do 2 or 3 of those, plus Thriller (who will probably just get culled and not used for meat, he's a showgirl) and a large older roo, along with the chosen turkeys. It's getting so cold that I'm going to have to do it soon or it'll have to wait. Does the age/tenderness of the meat matter less in the grinder?

America was built on tough old meat thrown into grinders. Age does not really matter.

 

[Arielle]

Quote: I can't wait to try this!! How long a cure before eating it? Is meant to be eaten as a fresh sausage or an aged one?

I grew up on a sausage that was only boiled so casing was required. WOuld not be the same if it was fried or made free form.

Thanks for the recipe, I sent it to BF. He made some burger patties yesterday with it while I was at work.

I've still got a couple roos to do. I thought I only had 3 cornish left, but I swear I counted 4 at bedtime last night. It's possible I was hallucinating but it sure looked like 4. So I need to do 2 or 3 of those, plus Thriller (who will probably just get culled and not used for meat, he's a showgirl) and a large older roo, along with the chosen turkeys. It's getting so cold that I'm going to have to do it soon or it'll have to wait. Does the age/tenderness of the meat matter less in the grinder?

Now you have two choices for the old birds: grinding or stewing. It'd stew the showgirl, then pick the meat and chop the larger peices and add some wild rice and a few herbs.

 

[insanity]

I have a few old birds I'm going to try canning. My mother used to do it alot on the homestead and swears its the only way to go. Plus real homemade chicken soup in minutes just add noodles and boil.

 

[Arielle]

I have a few old birds I'm going to try canning. My mother used to do it alot on the homestead and swears its the only way to go. Plus real homemade chicken soup in minutes just add noodles and boil.

Thanks for adding this one-- totally forgot to mention it. Totally forgot to remember it too.