Part of today was spent processing the two goats I butchered last Monday. I had quartered the two carcasses and put them in the extra fridge to age for a week. This helps the meat become more tender if it stays in an area around 40ish degrees for at least 3-7 days. I basically cut off pieces from the front legs into chunks. The rear legs I wrapped in freezer paper to cook whole in the future. I try and use every little bit. The bones can be made into stock, or I give them raw to the dogs as a special treat. The raw bone seems to help keep the dogs teeth clean, and it's part of a healthy diet for them. They also get all the weird little scraps that are left over.
I have also been experimenting with tanning hides with the fur on. Right now I have the hides salted and ready to be worked on in the future. I'm going for a no chemical tanning. We will see how it goes this time around! Other times the hide has been very stiff.
It is my plan to raise the male goats kids from every kidding season on the farm to be butchered in the fall. Although it would be great if people bought male kids as brush eaters and kept them as pets or to be butchered at a later date. Goats are very adaptable animals that like a lot of green stuff cows and sheep won't eat. You could keep goats pastured for the summer with no grain and they would grow great! Just throwing out ideas for people in the future!
On Monday I brought my extra roosters in the AA Poultry Processing just 4 miles away from where I live. I wanted to support a local business and take a season off form butchering roosters and chickens. I brought in 10 roosters I had hatched out earlier this spring. The spent their whole lives with my hens in their pasture, running around, eating bugs, and acting like little dinosaurs! The roosters where pretty used to being handled and showed little stress being hauled the short distance to be butchered. I picked up the finished carcasses today. AA Poultry did a great job! For me it's worth the money and it feels good to have one less thing to do around the farm.
Along with processing the rest of the goat meat I also made chicken stock and canned it. I got this particular chicken from a neighbor friend of mine. It is a silkie chicken and they have dark blackish blue bones and skin! I baked the chicken a couple days ago and used the leftovers to make the stock. Once again, trying to use every last scrap to be stored away for later.
I have been doing these things mentioned above for about five years. Every year I learn something new, how to make things easier on myself, how to be more efficient. Butchering animals never gets easier, but this is a decision I made. I will go into further detail in another blog about these thoughts and feelings soon!
Right now it's also been full force tater harvesting along with mushrooms and herbs to be put into the dehydrator. Bob has been a potato digging fool! Hooray for him! Who doesn't love getting dirt under the fingernails and ingrained in the skin wrinkles?!!
Toodles for now, enjoy the blog and always feel free to ask questions. Please be polite, I'm an open minded person who can listen.
Born and raised in a small town, then moved back to the same small town. Jill of many trades and happy to be so.