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  #61   ^
Old Mon, Jul-16-18, 14:45
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
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Posts: 6,937
 
Plan: atkins
Stats: 247/225/153 Female 5'8"
BF:
Progress: 23%
Location: Massachusetts
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Yes, I used to take them to processor. At $4 each. I asked someone to show me how, to save those few dollars. AND get everything back.

Boys like to remove the breast meat and freeze until time to make jerky. WITHOUT SUGAR. They love it!!!

I learned how to can the meat. And the meat on the bone.

Made me appreciate my food more. ANd understand why many tribal p eople give prayers over their kill.... a thank you for food. I send prayers too at butchering, for each one.
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  #62   ^
Old Mon, Jul-16-18, 15:16
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Meme#1 Meme#1 is online now
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Posts: 8,752
 
Plan: Atkins DANDR
Stats: 210/183/160 Female 5'4"
BF:
Progress: 54%
Location: Texas
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DH said the processor had a hanging steel cone (large at top and small at bottom)that you would insert bird head first into, with the neck coming out at the bottom smaller hole end. Fast he said. He actually went there twice since we did the chickens in two batches at 25 total.

How do you can the meat?
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  #63   ^
Old Mon, Jul-16-18, 15:37
Ms Arielle's Avatar
Ms Arielle Ms Arielle is offline
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Posts: 6,937
 
Plan: atkins
Stats: 247/225/153 Female 5'8"
BF:
Progress: 23%
Location: Massachusetts
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Canning required following specific list of instructions, like from Ball, to sterilize everything , fill properly, and process a specific amount of time at a specific pressure.

I dont use a cone. But I could. Kids are quick and accurate with an ax for the long necked ducks. Plucking is a bear--- adult birds hold on to feathers harder than a young bird. Our hands really hurt after 10 birds. Only hand plucking , no machine.
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