What did everyone cook today?
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calldoctoday I had a friend who gave his Golden Retriever chicken and turkey bones all the time and never had a problem. Their wild brethren, wolves, coyotes, dingoes, and cats, etc. eat raw bones all the time. Makes me wonder if they have problems or can they digest the raw bones without a problem?
Fred I am with you. I have not figured it out as we have given our dogs & fiends dogs bones (No Turkey, Chicken, or Fish) for nearly 60 years of our lives with no problem. The wild brethren definitely eat all the bird ones they can, no problem. I am just not sure what to say, so I had better keep my mouth shut.
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calldoctoday I had a friend who gave his Golden Retriever chicken and turkey bones all the time and never had a problem. Their wild brethren, wolves, coyotes, dingoes, and cats, etc. eat raw bones all the time. Makes me wonder if they have problems or can they digest the raw bones without a problem?
Fred is there maybe an issue between cooked bird bones compared to raw? Perhaps cooking is what makes the bones brittle and splinter.
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They are saying all cooked bones present the worst hazard of splintering. Bird bones especially. Cooking removes the collagen from the bone making it extremely brittle. Beef leg bones that are lightly cooked or smoked to remove the pathogens are the best bets. Dogs need to be watch even with them to make sure they don’t manage to get them stuck on their lower jaws.
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There is a vet here that markets his own brand of dog food and his recommendation is not to give your dog cooked bones, but it is okay to give any uncooked bones. Like above he stated that cooking changes the bones and make them unsafe for your pets.
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I’ll +1 the warning on cooked bones. I’ve seen that warning a number of times.
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Smoked Chipotle Bacon so good!
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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We will have more on this later but wow was it good!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon Is that a 7 layer dip?
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Tex_77 Yesterday at the shop I made regular, peppered, harissa, ‘everything’ and chimichurri style bacon. The harissa has been a customer favorite. I’m looking forward to trying the chimichurri though!
Joe Hell No idea what “harissa” is. The bacon was from Texas Tech’s meat lab.
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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Jonathon How do you guys not weigh over 400 pounds?
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Tex_77 Did you season with a chipotle rub or paste?
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YooperDog No i cooked it straight form the package as they had prepared it. Red Raider Meats
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I just noticed they have a Blueberry pork sausage, has anyone ever made that? Austin Jonathon Joe Hell
Isaiah 5:22 Woe to those who are heroes at drinking wine and champions at mixing drinks
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I may have to make a side trip there in one of my next trips or two trips down that way. I used to live in that city many years ago.
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I may have to make a side trip there in one of my next trips or two trips down that way. I used to live in that city many years ago.
YooperDog The more I think about it, I think that bacon may have actually been from Ede’s Meat in Amarillo.
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Tex_77 Harrisa pepper is a Turkish pepper & is very nice, but extremely hard to get in my experience. I like it a lot, but hard to consider it a favorite as I have never been able to get ahold of it to grow & tough to find. I want to say is it sort of like Poblano pepper but hotter, but sort of a slight sweet hot flavor. Maybe, like a mix between a Marconi, but not so thick & a Poblano, but a little hotter. It is very good if you can find it.
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Tex_77 Harrisa pepper is a Turkish pepper & is very nice, but extremely hard to get in my experience. I like it a lot, but hard to consider it a favorite as I have never been able to get ahold of it to grow & tough to find. I want to say is it sort of like Poblano pepper but hotter, but sort of a slight sweet hot flavor. Maybe, like a mix between a Marconi, but not so thick & a Poblano, but a little hotter. It is very good if you can find it.
calldoctoday Great, thanks for the info!
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I usually make it down to at least the Abilene area once a year but have been making it down to the Waco and San Antonio areas on another trip. Amarillo is just up the road from Lubbock, either of which would only add a day or two of travel allowing some time to explore. Then it depends if I am on two wheels or four.
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I usually make it down to at least the Abilene area once a year but have been making it down to the Waco and San Antonio areas on another trip. Amarillo is just up the road from Lubbock, either of which would only add a day or two of travel allowing some time to explore. Then it depends if I am on two wheels or four.
YooperDog If you get out that way you probably want to hit up Jackson Brother’s Meat in post for some of their jerky as well.
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