The Down Range Forum
Member Section => Down Range Cafe => Topic started by: Hazcat on October 06, 2011, 05:47:46 PM
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Wild pig, onion, garlic, and 'stuff' YUM!!!!!!!!!!
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Now I'm hungry!
Left over homemade vegetable beef soup
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Now I'm hungry!
Left over homemade vegetable beef soup
ALWAYS better the 2nd day!
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I had split pea and ham. Out of a can. Don't you feel sorry for me?
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I had split pea and ham. Out of a can. Don't you feel sorry for me?
YES! Put some cookin' time in!
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I had split pea and ham. Out of a can. Don't you feel sorry for me?
You have my deepest sympathy! Never could stand pea soup never will.
Pecos
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You have my deepest sympathy! Never could stand pea soup never will.
Pecos
You have to make it or get someone to make if for you. Homemade, with lots a pig/ham/bacon it's palatable!
An I will not eat peas any other way...
:)
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You have to make it or get someone to make if for you. Homemade, with lots a pig/ham/bacon it's palatable!
An I will not eat peas any other way...
:)
And potato's, onions, and carrots, pretty much lots of everything except peas. ;D
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(http://i130.photobucket.com/albums/p280/jbonne123/Tin%20Fins/IMGP0110.jpg)
INFIDEL!!!!!!!!
;D
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(http://i130.photobucket.com/albums/p280/jbonne123/Tin%20Fins/IMGP0110.jpg)
INFIDEL!!!!!!!!
;D
and DAMN PROUD of it! ;D
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You have to make it or get someone to make if for you. Homemade, with lots a pig/ham/bacon it's palatable!
An I will not eat peas any other way...
:)
My Grandma made homemade and she was a great cook. This was the only thing of hers I wouldn't eat unless forced and her peas mostly came from her garden.
Pecos
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Stew is done and well... I wouldn't want to force it on y'all so I'll just eat it all myself. ;)
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Is your stew meat fresh, frozen or canned?
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Wild pig we shot back in May.
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How did you keep it - frozen or canned?
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frozed
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hmmm...you can can your own meat?
Any guides to the process and what might be the expected shelf life?
And you can force some of yer stew on me....just froze it up and send it...I have room for a 5gal bucket in my Frozer.
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I cube it in 1" to 2" cubes (can also be done with ground meats - I suggest course grind if you grind your own, have a locker or a fresh meat counter in the local grocery), brown and cook it, pack it in pint jars, and pressure can. My cooking always includes salt, pepper, onion, carrots and celery. I avoid garlic, even though I love it, because it does not always fit in the final recipe. If I use garlic I label the jars. Follow pressure canning instructions, but a basic is to add more salt and can at 10# pressure for 70 minutes.
Canning meat gives it a different flavor than any other cooking method, tenderizes the toughest cuts (hint for saving money), requires zero electricity for storage, and if done during cold seasons the heat of canning warms the house. While you wife may like the smell of potpouri (dried flowers in a fancy bowl) around the house, there is nothing like the smell of large quantities of cooking meet ;D
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You have my deepest sympathy! Never could stand pea soup never will.
Pecos
Pea Soup? Sounds painful to me. ;D
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Sounds great, Haz....makes me want to stew up a batch of Brunswick Stew......... The feral hogs in our immediate area have moved on down the river (I guess to find water due to the drought).
Funny thing is, we have 2 penned hogs and no room in the freezers.....The price of feed has doubled and we can't give the danged things away for free because folks can't afford the cost to butcher.......I guess we might have to have a Hog Roastin' too!!!!! ;D
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Sounds great, Haz....makes me want to stew up a batch of Brunswick Stew......... The feral hogs in our immediate area have moved on down the river (I guess to find water due to the drought).
Funny thing is, we have 2 penned hogs and no room in the freezers.....The price of feed has doubled and we can't give the danged things away for free because folks can't afford the cost to butcher.......I guess we might have to have a Hog Roastin' too!!!!! ;D
Peg,
How's it looking for deer? Crusader and I would really like some venison (and we could help with the pigs!).
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Peg,
How's it looking for deer? Crusader and I would really like some venison (and we could help with the pigs!).
If'n we lived a little closer, I'd bring 'em to ya. ;D
Lack of rain over the summer has us as dry as a popcorn fart and deer-poor. The private hunting clubs, on leased land, have actually drilled wells and made watering stations to keep their herds. Most deer are sticking close to river bottoms and the lower watershed lands.
We lost a big chunk of our old hunting land and have been monitoring several areas of what we do have with game cameras, but haven't had much show up....even with food plots and piles of corn (it is now legal to hunt deer over feed).
My younger son killed a couple last year, but they were on someone else's land as a guest. It's normal around here for the deer to move out of an area for a few seasons....but they always come back. A lot of it depends on food availability and water.
(I spent 60+ hours in my little box blind last season, overlooking a little plot, and didn't even hear one grunt. :( That's more time than the last 15 years combined).
Don't give up hope, pal, I ain't forgot about you guys down there in the swampland. ;D