Re: Re: Cleaning organs: Need help!

[Guest guest]

>I would bring home the hooves too. Tons of gelatin in them I'm sure.

>Do a search on the computer for recipes. There are some fine places

>to look.

OK. The family already thinks I'm a bit off ... I've found recipes for

pig feet (they are even in the Joy of Cooking!) and they basically

just say " boil " (with some niceties about flavoring etc.).

>The hide is extremely difficult to clean of it's hair. I tried this

>with pig skin and finally gave up. Personally I would skip doing that

>messy bit.

I have some experience there. I got 2 deer hides and an elk hide.

But we have a local tanner, I just drop them off. If I decide

to do tanning myself, I think I'll start on something SMALL.

Did you deal with intestines? I was interested in making

sausage, but THAT part has really got folks grossed out

and they are threatening not to eat it. Maybe I should

just order salted sausage casings.

Thanks for the advice!

-- Heidi

[Guest guest]

Heidi,

>Did you deal with intestines? I was interested in making

>sausage, but THAT part has really got folks grossed out

>and they are threatening not to eat it. Maybe I should

>just order salted sausage casings.

Beef intestines are large. Used for bolognas. Only time l remember my Dad

doing anything with intestines was sheep intestines for a man who made

blood sausage. Man would pick up and deal with. For tripe from the

stomachs, slice stomachs open, empty contents (your chickens might enjoy

this predigested food), turn inside out, wash well to get the honeycombs

clean, slice into serving size. Either pickle it with vinegar or kefirize

what you don't use right off fresh. Don't know what freezing would do to

the tender honeycombs in the lining. There may be a membrane around stomach

that needs to be skun off. Been a long time since l've seen it done.

Wanita

[Guest guest]

>Beef intestines are large. Used for bolognas. Only time l remember my Dad

>doing anything with intestines was sheep intestines for a man who made

>blood sausage. Man would pick up and deal with. For tripe from the

>stomachs, slice stomachs open, empty contents (your chickens might enjoy

>this predigested food), turn inside out, wash well to get the honeycombs

>clean, slice into serving size. Either pickle it with vinegar or kefirize

>what you don't use right off fresh. Don't know what freezing would do to

>the tender honeycombs in the lining. There may be a membrane around stomach

>that needs to be skun off. Been a long time since l've seen it done.

>

>Wanita

Thanks!

[Guest guest]

Sheila-

>I think it would be

>fun to make sausages. I want to try chicken, pork, beef and turkey

>types.

I make my own sausage, and I definitely recommend it to everyone who has

the time to try. I make large batches (30-40# at once) because I have to

eat inconveniently vast quantities of food every day, but even so, it's

just half a day to make a huge mess of delicious sausage, and now that I've

gotten a separate stuffer, it'll probably be even faster and easier.

There's another huge advantage to making your own besides getting to use

your own salt, and that's controlling the fat content. Nowadays it's hard

to find sausages which aren't either fairly lean or ridiculously lean. I'm

very hypoglycemic, so I need to eat a lot of fat to control my blood sugar,

but even aside from that, fatty sausages just taste better. They're moist

and juicy, and the fat carries the flavor of the seasonings. It's also not

always easy to find ready-made sausages that don't have undesirable

ingredients like sugar, soy protein and cereal filler, stuff you can skip

entirely if you make your own.

-

[Guest guest]

Sheila-

I buy pork shoulder and pork fat, and depending on how fatty the shoulder

is, I use two parts or less shoulder to one part fat, with the goal of

getting the fat and lean in roughly even proportions in the end. I've also

used beef and venison for some sausages, and generally you have to use more

pork fat for those meats, because they tend to be leaner.

>So how much fat do you add to make them really nice and juicy. Do you

>buy extra fat to add?

-

[Guest guest]

>Hi Heidi,

>

>I have been busy butchering the liver. It is finally done. Whew! Lots

>of work. I have cut up one heart, although there are recipes for

>stuffed whole heart, I saw them on this web site a long time ago.

I have had " stuffed heart " highly recommended. I have not tried it yet.

I guess I will! I have two hearts now!

>I noticed how hard the fat is which is attached to the heart. I was

>wondering if this fat is especially good for baking. Do you know?

No, I don't. These two have almost no fat at all, and it isn't very hard.

>I have never cleaned the intestines. I think I would simply order

>them from a grass fed animal ranch. Sorry I can't recommend one, but

>I bet they exist.

I didn't have room or time to deal with these. Maybe next time! I HAVE ordered

them, from a sausage company (not grass fed, but there is so little fat it

probably doesn't make a huge difference). I just hate to thrown anything out.

>Sometime I want to make my own sausages. I don't like the way most

>butchers use regular salt and would prefer to avoid that ingredient.

>I don't think there would be all that much in the casings alone, but

>they certainly add a lot of salt to bulk sausage.I think it would be

>fun to make sausages. I want to try chicken, pork, beef and turkey

>types. Fruit added to poultry or pork sausge would be interesting and

>so tasty.

I got some from Whole Foods with blueberries, and it was quite good. However,

I'm convinced that most of the " healthy " sausage is made purely from muscle meat

(they proudly proclaim " no meat byproducts " ) and it is those organ meats and

other unmentionables that make the Old World sausages so tasty! My sausage

always ends up tasting like spiced hamburger, so now I'm going to add some " beef

byproducts " and see if it improves.

And -- I LOVE salt, but not iodized. I think salt is good for you -- people on

low-salt diets have a 35% higher mortality rate. Ideally the salt would have

trace minerals (like Celtic sea salt). Most sausage is high in nitrates though,

and I'm trying to avoid them -- besides causing cancer and maybe killing off

good bacteria in your gut, they also taste lousy.

>

>Will your tanner prepare the skin to use in cooking or are you

>looking at tanned skins for other uses? I didn't consider going to a

>tanner to get the skin prepared for cooking.

No, if you want to cook it I wouldn't go to a tanner! For one thing,

they take about 6 months. I'm looking at either a rug or craft projects.

>Have to run now, a beef heart is waiting to go into the meat grinder,

>and the afternoon is getting shorter.

Ground beef heart? For sausage?

-- Heidi

[Guest guest]

>Hi Heidi,

>I forgot to tell you how much easier it was to remove the filament

>which covers the liver if you wear thin plactic gloves. You know the

>kind doctors wear. Today I was able to slip my fingers between the

>tough, thin filament and the liver and separate it slowly and

>carefully. It was the best way I have found to remove it.

>I rendered down the heart fat. It is clear and the bits of browned

>fat are very tasty.

>Sheila

Thanks for the tip! I'm going to tackle that tomorrow (it is 35 degrees out,

I figure the stuff will keep ok till the morning).

-- Heidi

[Guest guest]

Heidi -

I have had " stuffed heart " highly recommended. I have not tried it yet. I

guess I will! I have two hearts now!

===> Do steers have two hearts?? ;-) I thought you only picked up one steer.

Filippa

[Guest guest]

> ===> Do steers have two hearts?? ;-) I thought you only picked up one steer.

>

> Filippa

Heh heh. Yeah, THAT sounded weird, didn't it? I picked up some organs

last week (including one heart) on another " operation " . What can I say?

I was desperate, so I tried for two possibilities, both came though.

The first one was for " regular " beef though, and only a quarter (which

doesn't last us long). The second was for a whole steer, and Longhorn

at that, which is far, far better. -- Heidi

===> LOL, well enjoy the both of your hearts! One for you and one for hubby.

~ Filippa ;-)

[Guest guest]

> ===> Do steers have two hearts?? ;-) I thought you only picked up one steer.

>

> Filippa

Heh heh. Yeah, THAT sounded weird, didn't it? I picked up some organs

last week (including one heart) on another " operation " . What can I say?

I was desperate, so I tried for two possibilities, both came though.

The first one was for " regular " beef though, and only a quarter (which

doesn't last us long). The second was for a whole steer, and Longhorn

at that, which is far, far better.

-- Heidi

[Guest guest]

On Mon, 10 Nov 2003 21:05:58 -0800

Heidi Schuppenhauer <heidis@...> wrote:

>

>>I would bring home the hooves too. Tons of gelatin in them I'm sure.

>>Do a search on the computer for recipes. There are some fine places

>>to look.

>

>OK. The family already thinks I'm a bit off ... I've found recipes for

>pig feet (they are even in the Joy of Cooking!) and they basically

>just say " boil " (with some niceties about flavoring etc.).

Hmmm...I grew up eating pigs feet. They were quite tasty, especially

barbecued.

>Did you deal with intestines? I was interested in making

>sausage, but THAT part has really got folks grossed out

>and they are threatening not to eat it. Maybe I should

>just order salted sausage casings.

We use to eat pig intestines by boiling them and then serving them with

hot sauce.

Stupid Vogue

http://tinyurl.com/39juj

[Guest guest]

>Hmmm...I grew up eating pigs feet. They were quite tasty, especially

>barbecued.

How did you clean them? And get the hair off?

>

>We use to eat pig intestines by boiling them and then serving them with

>hot sauce.

Again, how did you clean them? I found with the stomach

that even after a long soak, they reeked ... not a bad reek,

in a way, to me, but I don't live alone ...

--- Heidi

[Guest guest]

On Sat, 10 Jan 2004 16:54:19 -0800

Heidi Schuppenhauer <heidis@...> wrote:

>

>>Hmmm...I grew up eating pigs feet. They were quite tasty, especially

>>barbecued.

>

>How did you clean them? And get the hair off?

My mom would sear the hair off with the fire from the burner on the

stove

>>We use to eat pig intestines by boiling them and then serving them with

>>hot sauce.

>

>Again, how did you clean them? I found with the stomach

>that even after a long soak, they reeked ... not a bad reek,

>in a way, to me, but I don't live alone ...

They would stink real bad, but she would wash them in the sink until all

you had left was the actual membrane/skin.

Superhero Bush Rescues Marriage

http://tinyurl.com/yvrn6