Alright, need more help!! Picked up the first order from the processor(basically told her what ever she could save) and ended up with mish mosh of supplies. She used to toss everything so its going to take a while for her to “build up” a bit of variety.
I got(approx.) 12 lbs beef heart, waaayyy to much beef liver, lol(30lbs) 4 chicken carcasses, 10 lbs beef kidney, and a bag of misc beef/vension-about 15 lbs. I then got two bags full of pork heart and kidney(did not weigh it yet as I know it needs to be frozenfor 3 weeks). Total of products(and some recreational bone for bigger dogs) about 100lbs.
As you can see, I sm sorely lacking in the RMB category(no chicken necks). The recipe I am going to make(from the book) is the on Sandy mentioned. Amongst other things, it alls for 5.25 lb chicken neck, 3.25 boneless. I know someone mentioned “frankenprey”, o here is my question.
I am willing to do mix protein batches until I get enough supplies, but want to buy the minimum from market that I have to. I am assuming I can use the carcasses in place of the necks for a batch or two, and then thinking I can use chicken leg quarters for a few more batches with the heart and venison/beef boneless. Will this provide the proper bone in and boneless requirements? I am just going by what I googled, that quarters are RMB and assuming I can interchange those and necks..help!
3 weeks, 5 days ago
