Posted on 11/06/2021 6:43:46 AM PDT by Diana in Wisconsin
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It’s work deboning and grinding one turkey so I imagine it will take a lot of my day to do two. But it was the best tasting turkey sausage. I am still doing low carb and a patty of this with an egg steamed on top us a perfect breakfast. No nitrites or extra salt either. I grind up some raw bacon with it to give it some extra fat. Found this guy on youtube a couple of years ago. He debones a turkey very artfully and rolls it. Very impressive. https://www.youtube.com/watch?v=VAbUFQxRq8M
“No nitrites or extra salt either.”
Always important to me, too!
Saving your link for Beau - he loves butchering stuff!
He will love it this guy is a real artist.
I know they aren’t particularly good for us with all that butter and sugar, but sometimes it’s fun to indulge ourselves. Thanks for the recipe! Looks like a keeper!
" I grow ‘Honeynut’ which is a smaller version of the squash itself, but still a big viner, so you need room to grow it."
Never heard of it? What is the difference in taste and DTH (days to harvest)? Interesting.
"Maybe I’ll tap you to post more ‘Veggie Tales’ for the winter months? Don’t every do anything well around here; I’ll ask you to keep doing it, Right Pete? LOL!"
Hey, exploration and industriousness is good - if aligned with God's purposes (thus worship of God, not creation). And I want to convert an old cement mixer into a composter!
But how about These cold-hardy vegetables may stick it out through winter... the hardiest vegetables that can withstand heavy frost of air temperatures below 28 include spinach, Walla Walla sweet onion, garlic, leeks, rhubarb, rutabaga, broccoli, kohlrabi, kale, cabbage, chicory, Brussels sprouts, corn salad, arugula, fava beans, radish, mustard, Austrian winter pea and turnip.
Semi-hardy vegetables that can withstand light frost of air temperatures in the range of 28 to 32 degrees include beets, spring market carrots, parsnip, lettuce, chard, pea, Chinese cabbage, endive, radicchio, cauliflower, parsley and celery. For beets, spring market carrots and parsnips, the tops will die but the roots will tolerate lower temperatures.
My 13ish year old black beans experiment continues; Success.
A few weeks ago, I tried cooking some black beans that I had put up in a frosting bucket over 10 years ago. No 02 absorbers, no mylar bags, no desiccant.
I cooked them for 50 minutes in the instant pot and they were still pretty firm.
Last night, I did a pre-soak of two pounds of beans and put a couple of Tbsp of Baking Soda in the bean soak water. Drained them this morning, added some fresh water and did the same 50 minutes in the instant pot. Nice and tender.
Cooked them with a smoked shank, onion/garlic powders, cumin, cayenne powder, salt & pepper. Gonna have to make a batch of yellow rice to go with the beans.
What does the baking soda do?
Helps soften old beans. Old dry beans tend to stay kind of crunchy when you cook them.
If chickpeas cause digestive problems you can also use some baking soda in their overnight soak. It helps.
That’s good to know.
I know beans can cause a lot of digestive issues with a lot of people.
I ate some several hours ago and only farted once but my farts rarely stink and this one didn't. When they do stink though, oh boy, they really stink.
Yes, it’s a hybrid, but you guys already know I’m all about PRODUCTION and RESULTS versus seed saving all the time. ;)
https://www.jungseed.com/product/J01776/513
Dry and cool this past week here in Central Missouri. Cool enough that all of the tender plants were killed off. That saved me a ton of weeding in the victory garden.
I spent several hours yesterday doing clean-up. Pulled the dead dwarf okra and all of the pepper plants. Filled a five gallon bucket with peppers that we’ll chop and freeze for later use. Took the cucumber fence down and pulled the posts. That gives me plenty of room to plant garlic. I hit the dry stuff with the weed burner. Still need to pull the tomato cages and move the panel arbor to the opposite fence.
The late-planted greens are thriving. Collards are knee-high and lush. Turnips and rutabaga are rocking. I’m a bit disappointed in the beets. Nice tops but not a lot of root, but there’s still some time before winter sets in so I’m letting them go for now.
Couple weeks ago I picked up a nice sack of acorns from an overcup oak that lives in one of the parking lot islands where I work. I have 96 of them in starter cells sitting on the ground in the garden. I noticed yesterday that a good number of them are already starting to split. If even a dozen of them germinate and survive until spring that will be a good start on my next tree planting project.
Well I looked up “arduous” in the dictionary and this is what it said. /s
Getting 2 turkeys for .33 a pound, total weight 41.20 pounds. Starting at 7am. Debone, pass through manual meat grinder twice, add 12 slices of bacon and spices. Put up in baggies to make 2-3 patties each. 6 baggies in a large Ziploc. 29 baggies in all around 60 patties depending on size. I did this last year with a small 9 pound turkey and it was the most delicious turkey sausage, perfect breakfast for me with an egg on top. Finished at 1 pm. Dishwasher running.
PS - It was 18.5 pounds ground. I left a lot of meat on the legs and wings and cooking them with the necks. Will have enough meat and gravy to make 2 turkey pot pies.
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