Відео

Those cows will give you a lot of meat. Nice 👍🏻

My chickens def love eating my garden lol - I need to get my chicken wire up to protect my plants haha. I wish I was able to keep turkeys here. Someday I will consider it for sure.

Miss your videos. Hope to see you all again soon!

Cute.

Just started 2 jars tonight! Very excited to find such a nice and simple recipe

What an awesome machine! Turns grass into brisket!!

Most helpful video on UA-cam so far for me

Great info I went shooting w my wife today my first time. We have 12ga pump action I could get 2 in chamber and 1 in the action. Ty for your help I didn't realize it was that ez.. PS I didn't do to bad thought gun would kick my ass.. I'm small guy w big gun

Why can you not cold pack them for 25 minutes in a water bath?

We are doing a 9 day UP trip. And we are basically following same timeline. Lighthouse and waterfalls chasers. So lucky I found you. Planned the trip out already but we leave next week!

I know who you remind me of now...Destin from the UA-cam Channel "Smarter Every Day"

Slice your onions from Root to Stem, that way you break a lot less of the Onion's cells, and that way you give off a lot less of the Onions gasses and Liquids.

Cuz it is! I love to watch as it's very relaxing 😌 ☺️ 😎

You must remove ALL MOISTURE to make it shelf stable. Careful with store-bought lard. It has a bunch of moisture and sometimes has other ingredients as preservatives because of the moisture. I just filter out crumbs from bacon fat with a coffee filter into a jar. When I have enough, I melt it into a large oven-safe measuring cup with a wide surface area. I use metal trivets to keep the glass off of the burner, but this can be done in the oven as well. The idea is to be able to see any moisture in the form of bubbles on the top or drops on the bottom. I bring the lard slowly up to 100°C (212°F) until all visible moisture is gone. Not hotter to prevent scorching/ smoking and adding unwanted flavouring. Use warm bottles, warm lids to soften the seal, pour fat in the jar and put lid and ring on. Let cool. Ensure the seal is made. I have done this for many years and the latest jar I opened was from late 2021. No funny taste/smell nor weird appearance on the surface. Cheers from the wilds of Alberta, Canada.

Great family

heck yeah,,,grill time,,

Why have they been frustrating?

Where’s the beef … You just wait lol

Thanks king

Saved me a trip back to the dealer!!! Thank you very much!

wing tips have a LOT of collagen add to necks backs and feet for wicked rich and awesome bone broth

Are y'all selling any yal's turkeys? I need a tom

Nooooooooo !!!!! He broke the yokes 😪😪

Thanks for this video! I need to can a few chickens and I was not too excited about deboning so many!

Thanks 6 years later! Took 10 min 🤙🏾🤙🏾

It is well worth it. You can also use that wonderful broth to make things like egg drop soup!! An over looked protein packed delicious soup. The broth can be frozen until you have a quart or two for chicken and dumplings as well. That Smoltz (chicken fat) can be used in biscuits, frying potatoes and many other dishes. Hey thanks for this. Great video. Oh yeah, I have added I teaspoon full of Lee Kum Kee chicken bullion to a quart jar of canned chicken instead of salt and it make a great broth on it's own. Just an option.

When heating your jars before filling with the melted fat, do you dry the jars?

Beautiful family brother!

I know this video is 5 years old but wanted to let you know I make this all the time and come back to this video every time. Winner!

7/8/24 canner has 7 quarts of bone in chicken. I added 1 t dry onions, 1 t dry chicken seasoning. Like that it takes less time. I save bones for bone broth in roaster pan, bones still strong.

nice kids, and great dad

Do not buy into the diet-industry lie about 'fat'. Fat is good. Carbs are tricky. I suggest you listen to Dr Gundry MD.

Love this video, and I am going to try it. My canner is similar and I can consistently get 11 pounds of pressure on my stove that is set at 6 for the temp.

Just out of curiosity, do you still have any contact with Patara? She appears to be be real deep in the Rabbit Hole these days.

Just saw this video and one question immediately came to mind’Why in the heck are you loading live rounds in this demo. Cardinal rule you never ‘NEVER’ load live rounds unless you are on the range or Loading for self defense. Any other time you always use dummy rounds or even spent rounds work. As someone who’s been shooting for over 40 + years I’m glad to pass on some knowledge.

Late comment, but since of the best I've seen were made out of rectangle box channel that they welded mounted in a line about a foot on center but then cut the bottoms off of they used a size that would hold a 2*4 that they would put a bolt through to hold them in took care of having the cross bracing out so far. One thing you have going really well for you is how well your 3pt floats and holds the ground, one of the reasons they use wood on these is that they will get jammed up and break eventually and if they use steel it winds up breaking other parts of your equipment. Using the steel box channel makes it strong enough at the back but will allow the tines to remain long and thin without cross bracing out far

I found this on three different places online: Wipe the rims of the jars to remove any residue, adjust the lids/rings (finger tight only), and process in a pressure canner as follows: For jars without bones (both hot and raw pack methods), process pints for 75 minutes and quarts for 90 minutes For jars with bones (both hot and raw pack methods), process pints for 65 minutes and quarts for 75 minutes For Dial-gauge pressure canners, process jars at 11 pounds pressure (altitudes of 0 to 2,000 ft) or at 12 pounds pressure (altitudes of 2,001 to 4,000 ft). For Weighted gauge pressure canners, process jars at 10 pounds pressure (altitudes of 0 to 1,000 ft) or at 15 pounds pressure (altitudes above 1,000 ft). Hope this helps everybody!

So at what pressure and how long?

I just subscribed ☺️

May I ask why the vinegar?

I rendered down a whole cauldron of hog fat and made cracklings with it then collected lard should I have collected before I turned the heat up to make cracklings?

Looks beautiful

The whey makes wonderful fermented lemonade.

Would this work in soil with lots of rocks and hard soil?

No more recent videos?

My 10 month old jersey steers are 655 and 520 for the 2 I measured. One was born 1st of the month and the other born towards the end of the month. Your biggest one looks bigger than my 655 lb steer so you might be spot on

Sir I take my hat off to you. You are not only spending time and engaging with your beautiful children, but also teaching them to cook, be creative and to imagine. You will witness the rewards of your efforts in the years to come and be so happy. I wish the best to you and your family. Well done sir.

Just found your channel but sadly you appear to be inactive

Storing lard at room temperature. May not last indefinitely but one good reason to keep it in your freezer is that it has been fairly well established that it will store indefinitely when frozen?

Why did my garlic turn green