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General Day-to-Day Meaty Chat

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Post by Wilhelm Von Rhomboid on 19th March 2011, 1:09 am

yesterday I killed ...um... 21 cockerels. Couple of little bantams, a dozen 4-5lb hefty ones and 7 huge fellows. They're hanging now. Going to skin and gut them all tomorrow.
Also need to deal with the 8 lungs, 4 livers and front and back leg of pig that need to be got rid of from the chest freezer so probably making some soppressata and faggots over the next couple of days. And pate.

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Post by GB on 19th March 2011, 1:44 am

Wilhelm Von Rhomboid wrote:yesterday I killed ...um... 21 cockerels. Couple of little bantams, a dozen 4-5lb hefty ones and 7 huge fellows. They're hanging now. Going to skin and gut them all tomorrow.
Also need to deal with the 8 lungs, 4 livers and front and back leg of pig that need to be got rid of from the chest freezer so probably making some soppressata and faggots over the next couple of days. And pate.

You win Laughing

Oooo, how do you do your pate?

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Post by Wilhelm Von Rhomboid on 19th March 2011, 9:04 am

I'll pop up a couple of recipes, GB.

Also just found a recipe for a Norwegian dish called Lungemos, which literally translates as 'mashed lung' - sounds more like a medical condition than a foodstuff but I am guessing it is like a softer version of haggis so might have a crack at that too.

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Post by Lakshmi on 19th March 2011, 10:46 am

I have been delighting in proper "viande sechee"/air-dried beef that my parents brought when they visited the country last month.
I will never be able to reproduce such perfection here... despair!
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Post by Compostwoman on 19th March 2011, 11:53 am

Billy what breeds are your meat birds?

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Post by mr_sfstk8d on 19th March 2011, 12:00 pm

OK, so are you making your soppressata with the lungs? I'm confused.

Oh, nvm, just saw the post about Mashed Lungs. Let me know how that turns out. I'd always just heard it was a special treat for the dogs, lol.
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Post by Wilhelm Von Rhomboid on 19th March 2011, 4:07 pm

Guess what's for supper?


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Post by GB on 20th March 2011, 2:33 pm

Wilhelm Von Rhomboid wrote:Guess what's for supper?


A hell of a lot of work?

Possum seems to be on our menue Shocked

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Post by GB on 20th March 2011, 2:43 pm

Billy, do you scald, dry pluck or skin? And when you do a hog do you scald it or skin it?

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Post by Wilhelm Von Rhomboid on 20th March 2011, 3:47 pm

GB I scald pigs because I want to use the skin and fat> although in truth i let the abattoir do this for me. Costs £1.50 per pig and that is £1.50 well spent in my book.

Chickens and fowl in general I dry pluck if I intend roast them, skin if not. This lot were all cockerels and upwards of 3 kg so they were all skinned. With big tough old birds like this it is still a pretty long process. I started around 1.30 and finally had them all in the freezer by 5.30, skinned, gutted, cleansed, driend and vac-packed.
Then I went to a punk rock concert but that's another story.

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Post by Wilhelm Von Rhomboid on 20th March 2011, 10:06 pm

Busy day in the MeatLab at Schloss Rhomboid today.

HAd loads of odd bits of offal lurking in the big freezer - 4 pigs worth of lung, some tongues, loads of liver, hearts and a couple of pig legs, as mentioned all of which needed using up.

So, having looked at the options, and thinking of the haslet recipe Pol and i discussed the other, and inspired by the success of Blood Loaf, I decided to mix it all together and make.... OFFALOAF!!!

Which turned out rather well actually. Last one is in the oven as i type. got 11kgs of it in the end. Will post a seperate thread about the recipe.

Also made a sort of Sopressata:


and a big rack of Chinese ribs:



and a pot of rich pork stock and a cockerel soup:


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Post by Compostwoman on 20th March 2011, 10:14 pm

Droool , (in a homer-esque sort of way)

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Post by GB on 20th March 2011, 10:23 pm

Well, one 'possum turned into a pan full of meat. Its rather rabbit colored meat instead of the almost purple of raccoon.

And they keep their brains in a different place as well, hence the need for a second bullet

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Post by Compostwoman on 20th March 2011, 10:44 pm

GB wrote:Well, one 'possum turned into a pan full of meat. Its rather rabbit colored meat instead of the almost purple of raccoon.

And they keep their brains in a different place as well, hence the need for a second bullet

Where? In their backsides? Where?

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Post by GB on 20th March 2011, 11:22 pm

Compostwoman wrote:
GB wrote:Well, one 'possum turned into a pan full of meat. Its rather rabbit colored meat instead of the almost purple of raccoon.

And they keep their brains in a different place as well, hence the need for a second bullet

Where? In their backsides? Where?

Laughing Laughing Laughing No no no you silly Laughing Back behind their ears instead of between and forward of them Laughing

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Post by Compostwoman on 20th March 2011, 11:26 pm

Oh. I thought, perhaps, they were like a lot of males............. Laughing

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Post by GB on 20th March 2011, 11:37 pm

Compostwoman wrote:Oh. I thought, perhaps, they were like a lot of males............. Laughing

Laughing Well, now that you mention it........... Laughing

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Post by GB on 22nd March 2011, 12:59 pm

Well, for two animals that look so similar in the live state and eat much of the same foods, 'possums and raccoons couldnt be more different!

Raccoon is like the best grass fed beef ever and 'possum is rather lamb-ish with a hint of veal added in.

Both very good but the meat to bone ratio is MUCH better in a raccoon than the 'possum.

And the raccoons I have done so far didnt seem to have any fleas Shocked not a one! But the 'possum had them.

I wonder why?

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Post by GB on 13th April 2011, 6:02 pm

Turned an insane rabbit into meat today and hope to do the same with another one as well so will have two bunnies to dinner tomorrow. The first one was a meat breed and the other one is a lion head "pet" breed but with the breeding issues - crossed teeth, bad legs, brother sister mother father matings Rolling Eyes - this is one bunch of bunnies that should NEVER be allowed to make more than meat and fur.

Speaking of fur, rabbits is sooooo soft

My hubby was trying to make me guilty over killing soft fluffy bunnies..............

Does he KNOW me at ALL????

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Post by Wilhelm Von Rhomboid on 13th April 2011, 6:27 pm

Mmmm bunnies. Have you tried bunny bolognese, GB? niced with some good bacn or pancetta and made as you would nrmally make your bol. Deliciouso!

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Post by GB on 13th April 2011, 8:23 pm

Wilhelm Von Rhomboid wrote:Mmmm bunnies. Have you tried bunny bolognese, GB? niced with some good bacn or pancetta and made as you would nrmally make your bol. Deliciouso!

The last time I had bunny was two years ago when I brought home three quarters of one from a hunting expedition and I slow cooked it with mushroom gravy.

Mmmmmm good!

Spag bol bunny eh? Do you grind it first?

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Post by Wilhelm Von Rhomboid on 13th April 2011, 8:33 pm

GB wrote:
Wilhelm Von Rhomboid wrote:Mmmm bunnies. Have you tried bunny bolognese, GB? niced with some good bacn or pancetta and made as you would nrmally make your bol. Deliciouso!

The last time I had bunny was two years ago when I brought home three quarters of one from a hunting expedition and I slow cooked it with mushroom gravy.

Mmmmmm good!

Spag bol bunny eh? Do you grind it first?

yes yes of course.

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Post by Compostwoman on 13th April 2011, 8:42 pm

How do you kill a 3/4 bunny?

Did some of it escape? Shocked Razz

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Post by GB on 13th April 2011, 9:08 pm

Compostwoman wrote:How do you kill a 3/4 bunny?

Did some of it escape? Shocked Razz

Laughing You shoot it right behind the shoulder with a 270. Looks just fine from the side but the other shoulder is kinda gone Shocked so I had both back legs, most of the ribs and most of one front leg and the rest of it kind of went all splashy Shocked

It was well worth it though, mmmmm mmmmmm gooooood!

It suprised me at how very small its feet were. I always think of bunnies having these big flopy feet but it had ittle dinky feet Shocked

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Post by mr_sfstk8d on 13th April 2011, 10:04 pm

I've often wondered if the China-Mart Lucky Rabbit's Foot charms hadn't sounded more like "Meow" in the living, IYKWIM.

Oh, and yeah, exit wounds will do that. Least it didn't run very far! Many a hunter who've taken a deer neatly between both lungs and the heart and still had to track the rascal three or four more miles.
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Post by Wilhelm Von Rhomboid on 13th April 2011, 10:59 pm

Lessons learned today:

1.) you cannot fit a pig's buttock into its bladder.

2.) The Italians use beef bladders for culatello. Doh!

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