I’ve tried chicken liver pâté. Did not like it. I can handle a small amount mixed in with ground beef. The flavor is very strong. I did eat liver wurst, Braunschweiger and tongue as a kid.
Chicken and beef liver, yes. Sometimes "on their own" and sometimes mixed into ground meats. The biggest hurdle with liver (or other organ meats, IMO) is the strong flavor. I did have success (ie: getting the family to eat it without remarking on the dryness or odd flavor) making about a 10:1 ratio of ground "regular meat" to ground organ meats when making something like a meatloaf, which also had other mix-ins like minced onion and mushrooms.
THANK YOU for being so real and so honest. Love how you always include the good and the bad, things which work for you, and your shortcuts. Life on a homestead is so much more complex than 'USDA rules always say'.
Those cracklings inside cornbread would have to be delicious!? The organ meat as a supplement is a great idea! Thanks for sharing your days with us! Wow what a GORGEOUS sunset!❤ Stay safe!!🙏❤🇺🇸
Loved today's video Heather! What an amazing sunset!! I seen quail eggs on your counter but cant remember seeing much about them in videos. There probably is, I am just getting old, lol. The tallow looks super awesome! You are doing such a good job with everything!! 💜👍💜 Aunt Beth
You know, I have not discussed the quail in a long time! We love pickling their eggs and it's been a bit since I showed that on camera... like a couple years!
12:22 cul fat can be used to wrap around roast before you cook it. It makes the meat inside self basting. You can add cracklings to beans or collared greens.Treat it like bacon. I like them with hot sauce.
Hi Heather! What’s. Gorgeous sunset! My hubby is always reminds me to slow down and takes observe them with him. He says that we only get so many. ❤ My brother has the largest freeze dryer and he shares it with us. You’re right, it is kind of inconvenient filling all the trays.
I love cracklins as a snack, in place of the French’s fried onions or bread crumbs on casseroles, stirred into mash potatoes or on baked potatoes, sprinkled on green beans or other veggies, in biscuits, on or mixed into white sauce pasta dishes, on/in cooked dry bean dishes, in place of croutons, pretty much anywhere a little salty crunch would be nice. I also often will press them between paper towels while still warm to remove as much liquid fat as possible.
This was so cool. We haven't had to process any yet, but when we do, I will have to try getting goat tallow! Don't have a freeze dryer, but maybe dehydrate the organs?
Loved this video! We are just starting out with our goats so it's great seeing all the things you do! I am doing dairy goats and my son is doing Boer's! I am so excited to be on this journey and your videos are such a blessing! Thank you so much for sharing with us!
I love that! Do you ever plan to cross the Boer over your diary goats? We thought about that in the past but the Boer in our area are wormy goats and almost all have CL!
@@SageandStoneHomestead I thought i might at first but I've seen where the kids might be too big for the lamancha pelvis! I have someone wanting to breed her doe to my Boer Buck Trump but had my Daughter in law advise her against it. I just purchased a Nubian Buck and Doe to go with my Lamancha/Nubian buck and doe! All 4 are May kids so won't breed until Spring.
Your tallow molds because it has water in it, let it render until all the bubbles stop. I also had mold on mine and my grama told me this piece of advice.
I freeze the fats and put the body of the grinder to freeze too then grind and all comes out like loose feed pellets. kitchenaide grinder attachment is not known for a great grind but with extra steps to keep things frosty it does do well for me.
I had a really nice butcher give me pounds and pounds of beef fat and I rendered it down for tallow. It took me 3 days, but boy is it nice to cook with. I think I have enough to last us a long time. I'm not sure if I will use it for soaps or not.
Hi Heather, I was wondering if you know about portable soup? It's also called pocket soup. It can be stored without canning, freezing, or refrigeration. If you don't know about it, there is videos on TH-cam. Thank you. Have a great day.
You mentioned storms and thats what I've been dealing with in SE OK. We've gotten some close call tornado and straight line wind issues. My jalapeños stood up to the wind perfectly. 😂
Thank you for sharing you knowledge and experience with us. I was wondering what you do with the hides? I haven’t watched the goat processing video yet, I think I will do that now. So if you say in that sorry!
New subscriber here!! Do I have to can these jars in the pressure canner or can I just shelf them with the rest of my canning - You just answered my question!!!!
I had a really great comment earlier in the video, but then you shifted gears and I lost track of the comment. You've been doing that a LOT lately and I'm starting to think it's being done on purpose, but I do solely appreciate it as well because it saves me from making those type comments so I get saved from the smacking.
We always stayed away from the fat when harvesting goats because when I was researching I read the fat on the goat has an off flavor. I’m new to this so I just went with it. How is the flavor? I want to try it.
That's the thing, you can't always believe what you read! The fat is amazing. The fat we canned has no odor. I love it. This might depend on diet, breed, hormone levels etc, (I've heard from others with experience that dairy goat tastes miles better than meat goat)! We find goat fat to be similar to pork fat in texture and like a cross between beef and pork fat in flavor. It's great!!!
Thanks for making this video! I have couple questions: do you have a recommended freezer?? I really want to get one just seem to be super expensive. Also, wonder if the goat tallow has a smell to it like beef tallow? I’m interested in using goat tallow for soap products but wonder if smell will carry over ..🤔
The fat on the inside of the animal is great for body products. By itself it has a slight meaty aroma but made into soaps and balms with fragrance or essential oils the smell goes away. It's very light but not a nonexistent smell by itself. A deep freeze holds a low temp better than a standup freezer, start with a small deep freeze, they are pretty reasonable and fit a lot!
@@SageandStoneHomestead thank you so much for info! I will look into that. I’m trying to get my husband to see benefits of processing our goats if need be. He actually watched this whole video with me and seemed interested. Sometimes it’s hard to get him on board with me on “new” concepts …like processing our goats. He has no problem hunting/bringing home deer …just has a hard time translating that to goats we raise
It is different when you process at home. There is something about taking a domestic animal that feels very different. The fact that he knows how to process means he has most of it mastered!
The mold in the tallow could be because you did not sterilize the jar before. It may also be that the tallow was not boiled enough to get rid of all water. Watching you take off some of the rendered liquid before it was done made me think these new jars (at least the first ones you filled may have water) may not be water free.
We don't add water to the crockpot at all. Just fat. There is no water in the solidified jars at all. The mold probably came from non sterile jars as you mentioned (I got to that supposition too eventually lol).
What happens with the freeze dryer when there’s a power outage in the middle of a cycle? Does it resume where it left off, or do you have to start it over, or…?
The jars have a desiccant pack in them and the bags get an oxygen absorber. I probably didn't talk about it in this video but there is a desiccant pack in each jar to collect moisture that may linger in the jar from the air ♥
My only concern with freeze-drying raw meat and then grinding into a powder would be how it could impact your system when consumed. Though it is not consumed through chewing or rehydrating either prior to eating or while being eaten, it will be rehydrated through digestion. I don't know if commercial supplement makers of these things might slice the organ meats thin and flash steam them to mitigate any "rawness" from the meat before freeze-drying, but there must be some way to do this without losing nutritional benefits.
As far as I know cooking will degrade some of the nutrients. Our NP talked about eating raw chunks and I WILL say, I don't know that I would consume raw meat from just anywhere! I'm a "Blue Steak" Kinda gal so the notion does not bother me.
Do you also render your deer tallow? I’d like to try it if other’s have had success with it. That is, when my husband gets deer. Also, my mom used to make us eat chicken liver and it would send shivers up my spine I hated it so much haha. I’m turning 55 and can still remember how awful it tasted!
100% if you suspect tularemia in any domestic or wild animal, don't eat any of it 🤮. I wonder if the fat would grind better if you froze the fat first? We put our kitchen aid attachment grinder in the freezer before we grind meat and it helps too. Sometimes I just can't bother dirtying anything else, though and hand chop anyway 😅
The meat plus fat grinds fine but fat only made us want to pull our hair out and we froze the fat AND The grinder components too!! The stuff just does not stay cold long. We decided it wasn't worth it for our small amount of tallow. If we had a whole cow's worth we may want to try harder to make the grinder work LOL!
You can put the grinder parts in the freezer so the grinder goes better. Frozen fat thawed a little bit so that it stays cold in the grinder is key. The fat becomes a slimy mess when it thaws. 🤢
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Have you cooked and eaten liver before? What did you think?
Beef liver, yes. I love it. Someday I’ll get to eat goat liver. 😋
I’ve tried chicken liver pâté. Did not like it. I can handle a small amount mixed in with ground beef. The flavor is very strong. I did eat liver wurst, Braunschweiger and tongue as a kid.
Chicken and beef liver, yes. Sometimes "on their own" and sometimes mixed into ground meats. The biggest hurdle with liver (or other organ meats, IMO) is the strong flavor. I did have success (ie: getting the family to eat it without remarking on the dryness or odd flavor) making about a 10:1 ratio of ground "regular meat" to ground organ meats when making something like a meatloaf, which also had other mix-ins like minced onion and mushrooms.
Try soaking your liver in milk, before cooking.
I like beef liver.
THANK YOU for being so real and so honest. Love how you always include the good and the bad, things which work for you, and your shortcuts. Life on a homestead is so much more complex than 'USDA rules always say'.
YES! Well said ♥
Those cracklings inside cornbread would have to be delicious!? The organ meat as a supplement is a great idea! Thanks for sharing your days with us! Wow what a GORGEOUS sunset!❤ Stay safe!!🙏❤🇺🇸
Loved today's video Heather! What an amazing sunset!! I seen quail eggs on your counter but cant remember seeing much about them in videos. There probably is, I am just getting old, lol. The tallow looks super awesome! You are doing such a good job with everything!! 💜👍💜 Aunt Beth
You know, I have not discussed the quail in a long time! We love pickling their eggs and it's been a bit since I showed that on camera... like a couple years!
12:22 cul fat can be used to wrap around roast before you cook it. It makes the meat inside self basting.
You can add cracklings to beans or collared greens.Treat it like bacon. I like them with hot sauce.
Thank you!!! Hope to use the cracklins in different ways this coming week ♥
Cracklins in cornbread is AMAZING
Yes, it is amazing in cornbread. Also on baked potato, loaded fries, mixed into hashbrowns, etc.
Hi Heather! What’s. Gorgeous sunset! My hubby is always reminds me to slow down and takes observe them with him. He says that we only get so many. ❤
My brother has the largest freeze dryer and he shares it with us. You’re right, it is kind of inconvenient filling all the trays.
I love cracklins as a snack, in place of the French’s fried onions or bread crumbs on casseroles, stirred into mash potatoes or on baked potatoes, sprinkled on green beans or other veggies, in biscuits, on or mixed into white sauce pasta dishes, on/in cooked dry bean dishes, in place of croutons, pretty much anywhere a little salty crunch would be nice. I also often will press them between paper towels while still warm to remove as much liquid fat as possible.
This was so cool. We haven't had to process any yet, but when we do, I will have to try getting goat tallow! Don't have a freeze dryer, but maybe dehydrate the organs?
I just ran across your channel today and subscribed immediately. You're humble and informative. It feels like you're in a friend's kitchen. ❤
All of that makes me so happy to hear! Welcome to the channel! ♥️
Loved this video! We are just starting out with our goats so it's great seeing all the things you do! I am doing dairy goats and my son is doing Boer's! I am so excited to be on this journey and your videos are such a blessing! Thank you so much for sharing with us!
I love that! Do you ever plan to cross the Boer over your diary goats? We thought about that in the past but the Boer in our area are wormy goats and almost all have CL!
@@SageandStoneHomestead I thought i might at first but I've seen where the kids might be too big for the lamancha pelvis! I have someone wanting to breed her doe to my Boer Buck Trump but had my Daughter in law advise her against it. I just purchased a Nubian Buck and Doe to go with my Lamancha/Nubian buck and doe! All 4 are May kids so won't breed until Spring.
Your tallow molds because it has water in it, let it render until all the bubbles stop. I also had mold on mine and my grama told me this piece of advice.
There wasn't water in the crockpot and it never bubbles. When solidified there is no water or condensation.
Good morning. How is everyone and everything after the storm? ❤❤❤
No real bad weather here thankfully! Much needed rain ❤️
I freeze the fats and put the body of the grinder to freeze too then grind and all comes out like loose feed pellets. kitchenaide grinder attachment is not known for a great grind but with extra steps to keep things frosty it does do well for me.
I had a really nice butcher give me pounds and pounds of beef fat and I rendered it down for tallow. It took me 3 days, but boy is it nice to cook with. I think I have enough to last us a long time. I'm not sure if I will use it for soaps or not.
That's so awesome!!
You are an amazing woman. Thank you for sharing your life with us. You are a true inspiration and blessing.
Awe you have been so kind, thank you!!
I’ve never been through a crazy storm. I don’t even remember going through a small storm. ❤❤❤
This one wasn't crazy but real bad storms are definitely not fun in a double wide!!
It is a beautiful and majestic sunset. ❤❤❤
It was so crazy to see in person!
Thank you ❤️
Hi Heather, I was wondering if you know about portable soup? It's also called pocket soup. It can be stored without canning, freezing, or refrigeration. If you don't know about it, there is videos on TH-cam.
Thank you. Have a great day.
I had heard about that and I made it once! We prefer the freeze dryer for condensing our broth but that experience was neat
You mentioned storms and thats what I've been dealing with in SE OK. We've gotten some close call tornado and straight line wind issues. My jalapeños stood up to the wind perfectly. 😂
GOOD! Strong plants!! Be safe! ♥
Crackling in corn bread is beyond amazing! I use about 2 cups to a 9x13 pan. My sister only uses a cup. Try it, you will be hooked!
We had some last night and LOVED it! I did one cup in the cornbread plus sprinkled some extra on top! SO good!
Thank you for sharing you knowledge and experience with us. I was wondering what you do with the hides? I haven’t watched the goat processing video yet, I think I will do that now. So if you say in that sorry!
So far I haven't done much besides making pompoms for hats. I'd love to make warm weather clothes like mittens though!
Wow fabulous
Thank you for this video. I learned a lot this mornings.
Glad it was helpful!
Great video ❤❤❤🕊️
Thanks so much Carolyn! ♥
New subscriber here!! Do I have to can these jars in the pressure canner or can I just shelf them with the rest of my canning - You just answered my question!!!!
I'm glad your question was answered!! Happy rendering and welcome to the channel!
I really dislike the taste of liver, but as children we were required to eat it. My sisters both really like it and eat it often to this day
So it's an acquired taste? Makes sense!
I thought cracklings were the same thing as pork rinds. Cool!
Thank you sharing I plan to do the same thing do you think pig organs would work the same way
I am not sure about that! For some reason I didn't consider it...
On butcher day growing up we always ate cracklin...
Cracklins in your corn bread!!!! SO GOOD! (then right after I posted that you said it lol)
Maybe it was you I heard it from first!! Doing it today!
I had a really great comment earlier in the video, but then you shifted gears and I lost track of the comment. You've been doing that a LOT lately and I'm starting to think it's being done on purpose, but I do solely appreciate it as well because it saves me from making those type comments so I get saved from the smacking.
LOL!! You could always resort to being a serial commenter like me!
Just keep serial commenting. It helps her channel in the algorithm anyway. 😆
We always stayed away from the fat when harvesting goats because when I was researching I read the fat on the goat has an off flavor. I’m new to this so I just went with it. How is the flavor? I want to try it.
That's the thing, you can't always believe what you read! The fat is amazing. The fat we canned has no odor. I love it. This might depend on diet, breed, hormone levels etc, (I've heard from others with experience that dairy goat tastes miles better than meat goat)! We find goat fat to be similar to pork fat in texture and like a cross between beef and pork fat in flavor. It's great!!!
Thanks for making this video! I have couple questions: do you have a recommended freezer?? I really want to get one just seem to be super expensive. Also, wonder if the goat tallow has a smell to it like beef tallow? I’m interested in using goat tallow for soap products but wonder if smell will carry over ..🤔
The fat on the inside of the animal is great for body products. By itself it has a slight meaty aroma but made into soaps and balms with fragrance or essential oils the smell goes away. It's very light but not a nonexistent smell by itself. A deep freeze holds a low temp better than a standup freezer, start with a small deep freeze, they are pretty reasonable and fit a lot!
@@SageandStoneHomestead thank you so much for info! I will look into that. I’m trying to get my husband to see benefits of processing our goats if need be. He actually watched this whole video with me and seemed interested. Sometimes it’s hard to get him on board with me on “new” concepts …like processing our goats. He has no problem hunting/bringing home deer …just has a hard time translating that to goats we raise
It is different when you process at home. There is something about taking a domestic animal that feels very different. The fact that he knows how to process means he has most of it mastered!
The mold in the tallow could be because you did not sterilize the jar before. It may also be that the tallow was not boiled enough to get rid of all water. Watching you take off some of the rendered liquid before it was done made me think these new jars (at least the first ones you filled may have water) may not be water free.
We don't add water to the crockpot at all. Just fat. There is no water in the solidified jars at all. The mold probably came from non sterile jars as you mentioned (I got to that supposition too eventually lol).
It could also be condensation....
Do you clarify the butter and make it ghee?
No we don't have a need so we keep it as butter :)
What happens with the freeze dryer when there’s a power outage in the middle of a cycle? Does it resume where it left off, or do you have to start it over, or…?
It resumes where it left off and lets you know how many outages there were and how long they lasted. Ours were just blips!
I've noticed you put little square packages in your bags after freeze drying.. but you didn't with the jars, how come?
The jars have a desiccant pack in them and the bags get an oxygen absorber. I probably didn't talk about it in this video but there is a desiccant pack in each jar to collect moisture that may linger in the jar from the air ♥
My only concern with freeze-drying raw meat and then grinding into a powder would be how it could impact your system when consumed. Though it is not consumed through chewing or rehydrating either prior to eating or while being eaten, it will be rehydrated through digestion. I don't know if commercial supplement makers of these things might slice the organ meats thin and flash steam them to mitigate any "rawness" from the meat before freeze-drying, but there must be some way to do this without losing nutritional benefits.
As far as I know cooking will degrade some of the nutrients. Our NP talked about eating raw chunks and I WILL say, I don't know that I would consume raw meat from just anywhere! I'm a "Blue Steak" Kinda gal so the notion does not bother me.
Do you also render your deer tallow? I’d like to try it if other’s have had success with it. That is, when my husband gets deer. Also, my mom used to make us eat chicken liver and it would send shivers up my spine I hated it so much haha. I’m turning 55 and can still remember how awful it tasted!
Yes we started with deer tallow and it makes the BEST soap!!!
Oh no, that’s not true. We had a 90 mile an hour dust storm. It was so ignorant as well. ❤❤❤
WOW yeah that's scary!!!
Yes. Canning your fat is a great way to do it.
You need you weather weenie shirt on!
Missed opportunity lol!!!
Do i like organ meat, no even the sound of it disgust me. Did I still watch this entire video. Yes. Yes I did lol
Still enjoyed the video like I do every video!
Thank you SO much for your support!!! ♥
❤❤❤
♥♥♥ Thanks so much for your support!!!
@@SageandStoneHomestead 😊
Ha Ha , I wonder if you put 1 tray of garlic or onions to freeze dry with the organs if that would help with the aroma.
No idea but it would at least change it!
100% if you suspect tularemia in any domestic or wild animal, don't eat any of it 🤮. I wonder if the fat would grind better if you froze the fat first? We put our kitchen aid attachment grinder in the freezer before we grind meat and it helps too. Sometimes I just can't bother dirtying anything else, though and hand chop anyway 😅
The meat plus fat grinds fine but fat only made us want to pull our hair out and we froze the fat AND The grinder components too!! The stuff just does not stay cold long. We decided it wasn't worth it for our small amount of tallow. If we had a whole cow's worth we may want to try harder to make the grinder work LOL!
@@SageandStoneHomestead I get it, some jobs are just dreadful 😑
You can put the grinder parts in the freezer so the grinder goes better. Frozen fat thawed a little bit so that it stays cold in the grinder is key. The fat becomes a slimy mess when it thaws. 🤢