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To: Harmless Teddy Bear

Thanks for the info :) I never knew they pickled meat. That actually might be pretty good. As for the freezing. I can relate, I have a walk out freezer on my front porch in the winter ;) My grandma use to go out back grab a chicken and wring it’s neck. I’ve heard this is not a good way to do it, unless your an expert at it. If not you’ll only seriously hurt the chicken not kill it. Grandma was an expert at it from my understand.


27 posted on 06/30/2011 1:05:33 PM PDT by MsLady (Be the kind of woman that when you get up in the morning, the devil says, "Oh crap, she's UP !!")
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To: MsLady
Pickling was done with salt pork and fish mostly. Some times beef was pickled but they didn't eat a lot of beef unless they had a ranch.

You need a firm white fish but it is not that hard to do and the end result is rather tasty.

It isn't practical to do it unless you have a fisherman in the family as fresh fish is so pricey and doing it with frozen is a mistake.

I do it in jars and put up a couple of gallons a year but I prefer smoked for salmon or dried for non-oily fish.

Yeah it is best to locate a chicken rancher and have them show you how to kill a chicken.

31 posted on 06/30/2011 1:17:44 PM PDT by Harmless Teddy Bear (Non plaudite. Modo pecuniam jacite)
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To: MsLady

Pardon me I had that backwards you freeze the fish before you pickle it.


32 posted on 06/30/2011 1:21:02 PM PDT by Harmless Teddy Bear (Non plaudite. Modo pecuniam jacite)
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To: MsLady
"I never knew they pickled meat."

Pickled pig's feet are available in almost every grocery store in the Deep South. Before the health nazis gained control of everything, there would be a big jar on the counter where you could fish out a pickled foot or snout, another jar for pickled eggs, and of course large, sour dill pickles. You hardly see anything like that anymore.

51 posted on 06/30/2011 8:03:46 PM PDT by JustaDumbBlonde (Don't wish doom on your enemies. Plan it.)
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