NH Homesteader- turkeys!

[Southern by choice]

We may have the same issue with our ram lambs. They have grown so fast I know we have been over feeding them.

ideal market weight for lambs is 60-80 lbs 60 is best and fetches the best price an 80 lb lamb will not fetch a better price. If you are pumping them full of feed then you will want to market them as soon as they hit 60 ish pounds or you will not profit.

 

[Baymule]

I have missed the alert updates, so just got caught up. I think the idea of putting a trailer on the friends property is just short of pure genius. As is the hoop shelters for animals, pure brilliance. That will give ya'll plenty of time to look around the area, maybe look in an entirely different part of the state, who knows?

My recommendation is to purchase said trailer NOW or ASAP and get it set up. Then start making trips to Tn, taking loads as you go. Take the cow panels and build shelters, fence, etc so it is animal ready. Perhaps your friends will help make preparations for your arrival, learning "self sufficiency" as they go. Beneficial to both of you. Get this done. List your house, if it sells before your expected date, then you will be ready to move quickly.

Adventure is knocking on your door. Open that door and RUN!!

 

[Hens and Roos]

Ah gotcha. Can you taste both?

yes we can, we have eaten rabbit without pork so maybe that helps us know the difference between the meats when added together

 

[Mike CHS]

ideal market weight for lambs is 60-80 lbs 60 is best and fetches the best price an 80 lb lamb will not fetch a better price. If you are pumping them full of feed then y

There won't be any profit on this bunch. One is sold and it will be gone at around 70 pounds. The rest are staying here. Two for training dogs and the last two will go to the freezer at around 100-110 pounds. They will be off grain in another week though anyway.

 

[Pastor Dave]

tried posting and my computer glitched....2nd try here. We would like to figure out a good mix using pork and rabbit. I think @Pastor Dave makes sausage with rabbit.

I make sausage just abt every time I butcher. I save all my kidney fat and any other on the carcass, but still go to my local IGA to ask for pork trimmings. They price it lower than ground pork, and usually know what I want when I round the corner by the meat case. They just ask how much weight and packages. It is exactly what they use when they grind their own pork sausage. They actually seem to enjoy the thought that a guy can do his own at home. They've asked how it comes out, but never offered to buy any...

I generally use a little sage and salt & pepper, but like to use garlic powder and onion powder too. I like it a little sweet too, and have used All Spice like in pumpkin pie and a little brown sugar. It really depends on taste and what a customer specifies.
I do 50/50 rabbit to pork.

I like to make Summer sausage too and have been ever since started deer hunting as a teen or twenty-something. Folks think it's neat that someone could make rabbit into Summer Sausage, but it is only abt 2/5 of the meat going in. I also use 2/5 pork, and just abt 1/5 beef. The beef gives it good color, but can be too lean and affect the dryness. Everything else has just been practice and trial & error.

 

[Hens and Roos]

thanks for sharing @Pastor Dave, any particular cuts of beef work better then others?

 

[Pastor Dave]

I am sure there are some that taste better.
I have always preferred ribeye over t-bone or sirloin, but for what I do, it needs to be fatty. I get 70/30 or 75/25 hamburger, and run everything through my grinder on coarse twice, then on fine once.

 

[NH homesteader]

Cool thanks for sharing! We are just starting to play around with all of it. DH hunts so we always have venison too. I would love to have rabbits for their excellent fertilizer and because I love rabbits. I don't know about eating them... Maybe if DH does the butchering...

How do you make summer sausage? DH is a summer sausage fanatic!

 

[Pastor Dave]

I use Quick Tender salt, abt 2Tb per pound and just have to find the right flavors. I use abt 1Tb Liquid Smoke per pound if I cheat and don't actually smoke the sausages. Peppercorns, mustard seed, onion powder, garlic powder. I like to use abt 1/4c. Red wine vinegar per 2 or 3 pounds. Mix this all real good. Maybe add jalapeño or red peppers, maybe sharp cheese crumbles.
I let it sit in the fridge covered abt a day or so.

If smoking, use casings. If not, I roll up in abt 1-1/2 lb. logs in foil real tight and twist the ends. You want fatty meat because the fat renders out if too hot. I shoot for 125-150 degs for abt 4 hours. When I get the internal temp abt 145-50 degs, I flash cool in ice water and get temp down below 100 real fast, then just let cool down on own.
Lots of stuff on Internet searches.
Hope this helps some.

 

[NH homesteader]

Nice! Thanks for sharing, I'll have to try that!