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Post by Tim Horton on Apr 24, 2020 19:03:58 GMT
When we got our butchered hog from our friends with the meat market, it was a bigger pig than normal, so cheaper.. Our friends also gave us the fat from 2-3 other pigs that people did not want that.. Fools.. The last couple days I ground fat, and Sweetie rendered it into 30 some wide mouth pint jars of the most wonderful snow white lard..
She gave one batch of the crackling to the chickens.. Boy did they like that.. I had toast with jam and a light sprinkle of warmed up cracklings on it.. As good as bacon..
They also gave us 2 big bags of beef, pork, lamb hearts, liver, kidneys.. Again we ground that and Sweetie canned it in quart jars as a kind of raw pack, half loose meat, half water soup. This to use in her winter chicken feed for extra protein for the girls.. Works well and virtually nothing goes to waste.. That is as it should be..
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Post by Jolly on Apr 24, 2020 21:24:13 GMT
When we got our butchered hog from our friends with the meat market, it was a bigger pig than normal, so cheaper.. Our friends also gave us the fat from 2-3 other pigs that people did not want that.. Fools.. The last couple days I ground fat, and Sweetie rendered it into 30 some wide mouth pint jars of the most wonderful snow white lard.. She gave one batch of the crackling to the chickens.. Boy did they like that.. I had toast with jam and a light sprinkle of warmed up cracklings on it.. As good as bacon.. They also gave us 2 big bags of beef, pork, lamb hearts, liver, kidneys.. Again we ground that and Sweetie canned it in quart jars as a kind of raw pack, half loose meat, half water soup. This to use in her winter chicken feed for extra protein for the girls.. Works well and virtually nothing goes to waste.. That is as it should be.. Down here, cracklin' cornbread is quite common. And good... |
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Post by Dodges Mammaw on Apr 25, 2020 2:43:03 GMT
Tim Horton, reminds me of my childhood. My MamMaw and Poppa rendered lard from hogs. She cooked cracklins and lye soap. I was little but I can remember the big old cast iron pot over a fire out back. I was a city kid that the best of both worlds.
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Post by Deleted on Apr 25, 2020 3:27:11 GMT
All that lovely organ meat for the chickens??? What about the humans? That stuff is so good for you! I'm sure that I've posted in another thread about this, but I save bones and cook those with meat trimmings, cook them in the pressure cooker to soften the bones to mush, then can the resulting glop into pint jars for dog fud.  Waste not, want not. |
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Post by Tim Horton on Apr 25, 2020 21:02:00 GMT
The lard turned out to amount to almost 40 pints.. All sealed well, and neatly stored in the basement cold room..
The age and chain of custody of the organ meats was not 100% when it came to us... So even though everything looked, smelled and seemed good it was the best use to convert it to chicken feed..
Waste not, want not, is a way of life here, and that includes making chicken feed when that is an appropriate use..
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Post by DEKE on Apr 25, 2020 21:13:21 GMT
Neither DW or I like beef liver. The chickens have been feasting on the liver from the cow we butchered a few weeks ago. I'm trying to move everything out of my freezers as fast as possible because I've got another cow with bad hooves, so I won't breed her. I'm hoping she can last another month or two.
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Post by Deleted on Apr 25, 2020 21:29:48 GMT
Neither DW or I like beef liver. The chickens have been feasting on the liver from the cow we butchered a few weeks ago. I'm trying to move everything out of my freezers as fast as possible because I've got another cow with bad hooves, so I won't breed her. I'm hoping she can last another month or two. Have you tried soaking the sliced liver in milk for a few hours before you cook it? Makes an incredibly tasty difference. I don't much care for beef liver, unless it's been soaked first. |
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