Soon to be tack shed. Along with feed and gardening implements, including two lawn mowers and a wood chipper... hmmm this shed is sounding smaller by the second.
Monday, June 07, 2010
The Tardis
Soon to be tack shed. Along with feed and gardening implements, including two lawn mowers and a wood chipper... hmmm this shed is sounding smaller by the second.
Sunday, June 06, 2010
Murder & Mayhem
We had the distinct pleasure of being gifted with 11(live) turkeys, destined for the freezer.
Yesterday consisted of catching, killing(which had a few interesting experiences, but I'll spare you the gory details), plucking, gutting and preparing for the freezer. We had the help of a couple of friends, we split the turkeys 50/50.
Unfortunately I did not have my camera to hand. I had plenty of opportunities for interesting pictures. Yes, they may have pushed a few boundaries, but, I believe we, as a society, have stepped way too far back from the "discomfort" of dealing with an animals death for our benefit.
Plucking any poultry is not something I had done before. Turns out it was way less gross and much easier than I had considered it to be. I did not try my hand at gutting, left that to the guys, but I did observe and may step up to the challenge next time. The biggest issue there seems to be not to split the entrails inside the carcass.
I washed the turkeys in cold water, and used rock salt as a natural scrub to clean the skin and cavity. I'm not sure if that is recommended at all, but I cant see it hurting as I will rub the turkey with salt prior to roasting anyway. Popped them straight in the freezer.
I'm not sure if they are meant to hang(age) before freezing. I do recall reading, somewhere, that it is recommended that they age(in the refrigerator) for 48hrs prior to freezing. The idea behind this is that the meat will tenderise. I was not willing to risk the chance of salmonella poisoning, we will see how they taste.
Yesterday consisted of catching, killing(which had a few interesting experiences, but I'll spare you the gory details), plucking, gutting and preparing for the freezer. We had the help of a couple of friends, we split the turkeys 50/50.
Unfortunately I did not have my camera to hand. I had plenty of opportunities for interesting pictures. Yes, they may have pushed a few boundaries, but, I believe we, as a society, have stepped way too far back from the "discomfort" of dealing with an animals death for our benefit.
Plucking any poultry is not something I had done before. Turns out it was way less gross and much easier than I had considered it to be. I did not try my hand at gutting, left that to the guys, but I did observe and may step up to the challenge next time. The biggest issue there seems to be not to split the entrails inside the carcass.
I washed the turkeys in cold water, and used rock salt as a natural scrub to clean the skin and cavity. I'm not sure if that is recommended at all, but I cant see it hurting as I will rub the turkey with salt prior to roasting anyway. Popped them straight in the freezer.
I'm not sure if they are meant to hang(age) before freezing. I do recall reading, somewhere, that it is recommended that they age(in the refrigerator) for 48hrs prior to freezing. The idea behind this is that the meat will tenderise. I was not willing to risk the chance of salmonella poisoning, we will see how they taste.
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