Tag Archives: Meat

Welcome to the Coop

Last time, I showed you my vegetable garden, and mentioned that I would use chickens as a pest control strategy. At this point, said chickens are still small fluffy things, although they are growing rapidly. Let’s go into some of the reasons I wanted chickens before I go too far into what I’ve done so far.

    • Yes, I plan on eating them, at least the roosters. My wife and I don’t eat much meat, and most of what we do eat is chicken. I think it’s important to take responsibility for our meat whenever possible, the same reason that I took up hunting in Arizona. By raising my own birds, I can make sure they are treated as humanely as possible, a guarantee I cannot make when I buy a pack of drumsticks at the store.


      One of our little roosters at 7 weeks old. They grow so fast.

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Making Jackrabbit Sausage at Home

A few posts ago I promised you a recipe for Jackrabbit. Having played with a few dishes, I decided today to try making Jackrabbit Sausage. Ace’s parents gave me a meat grinder for Christmas, and this seemed like a good way to try it out. Since I don’t have a sausage stuffer, I decided to make bulk sausage instead, but if you wanted to this could just as easily go into links. Continue reading

Hunting Part 3: The Meat

This is the last of three articles on my hunting adventures in Arizona. Firstly, I had described how and why I got into hunting for food. After that, I described the hunt itself, and how I find and catch a rabbit. This time, I’ll explore how I prepare the rabbit once I’ve caught it. Continue reading

Hunting Part 2: The Hunt

This is part two of a three-part series on my recent introduction to hunting for food. The first article explained my reasoning and purchase decisions. This time, we will focus on the process of hunting itself. The next article will be on preparation of the animals once they are caught. Continue reading

Hunting Part 1: The Rifle

I’ve been holding off on writing about hunting, because I was unsure of how to do so in a tasteful manner. In the end, I decided to do a three-part bit on my recent move into hunting for food. This article, the first in the set, will cover my acquisition of a rifle and my decision to take up hunting. The second will cover the hunt itself, and the third will deal with how to handle the catch, from butchery to cooking. Continue reading

My Corned Beef Worked!!!

Two weeks ago, I started a batch of corned beef. As I mentioned, this was a continuation of experiments with fermented foods. I have created sauerkraut and pickled onions using this method, and I figured corned beef would be fun to try. I’ve been checking in on the meat every few days, looking for signs of spoilage (mold, funny smells, etc.) Yesterday, I decided it was time to try cooking and eating the product. Continue reading

Chicken and Lentil Stew

Here’s a nice way to use the carcass left over when you roast chicken. There is a lot of meat left on a chicken carcass, especially if it takes you a few days to eat and some of it dries out. You can still use it to make soups or stews, and boiling moistens the meat so that it is edible again.  I also incorporated the sprouts of an old batch of onions. Continue reading

Corned Beef Update (Day 3)

Hi everyone! I just checked in on my corned beef, which was due to be turned over today. It’s looking amazing! The first thing I notice when I opened the lid was that the liquid had turned from clear to beautiful deep brown. This is interesting, but probably just an effect of meat juices oxidizing.  I didn’t see any floating mold, which is promising. With veggies, mold like that can just be skimmed off, but I would be paranoid with meat. Does anyone have any experience with this? Continue reading

First Try at Corned Beef

I’ve made sauerkraut and fermented onions in the past, and I have been playing with the idea of making corned beef, which uses similar principles and techniques. While traditionally made from beef brisket, I used chuck because of the price difference. I picked up these 4.5 lbs at Costco for $20.  The idea behind this recipe is that, by keeping the food in a salty environment and reducing the amount of oxygen, Lactobacillus bacteria will preserve the food by removing sugars and creating an acidic environment. These two conditions, along with the salt added by the recipe, prevent other organisms from growing and spoiling the food. This recipe is especially cool because it doesn’t use any sodium nitrate or other artificial preservatives that are found in commercial corned beef.  On top of this, the lactic acid produced by Lactobacilli adds flavor to the food. Continue reading