Homestead mailing list

[Leslie <cayadopi AT yahoo.com>]

Too bad the temps in the desert swing so much in the winter.... LOL.... if it 
wasn't for that could just hang them outside.
 
Overnight 20 degrees, yesterday mid-day 70.  Today will probably be 65-70 
again, then back down under freezing.   That wouldn't be good for keeping 
them outside.   I do like the temperature swings though... so different than 
S. Fl where overnight lows could be 80+ in the summer, and rarely under 60, 
and humid YUK.
 


--- On Thu, 1/15/09, Gene GeRue <genegerue AT ruralize.com> wrote:

From: Gene GeRue <genegerue AT ruralize.com>
Subject: Re: [Homestead] Aging meat
To: homestead AT lists.ibiblio.org
Date: Thursday, January 15, 2009, 9:42 AM

On Jan 15, 2009, at 7:37 AM, Clansgian AT wmconnect.com wrote:

>
>>> What about chickens?  Are they supposed to be "aged"
first?
>
> Absolutely!  If you slaughter a chicken six to ten weeks old (or a  
> rabbit),
> you can cook it right away and it's OK.  But any older chicken, and  
> any chicken of any age you want to be extra fine, age it in the  
> coldest part of your refrigerator for two or (preferably) three days.

In the movie SHOGUN, with Richard Chamberlain, I recall one or more  
chickens hanging from a line in a back yard, just essentially rotting  
until deemed ready for kitchen preparation.



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>From genegerue AT ruralize.com  Thu Jan 15 10:22:21 2009
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On Jan 15, 2009, at 8:09 AM, Leslie wrote:

> Too bad the temps in the desert swing so much in the winter....
> LOL.... if it wasn't for that could just hang them outside.

That is not a lemon; it is lemonade.

Build a small, insulated building about the size of a small outhouse.
By opening and closing ventilation doors at appropriate times you can
have a temporary cool house or hot house.