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21 Feb ’12
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What temperature are you doing your chickens at?
I have it down too 155 IT in 3-4 hours for 12-15 chickens @ 225. Best chicken I have ever had, I put aside a chicken every run so the family can consume within minutes. We de-skin them and just sell the meat. I use the carcasses for gallons of chicken jus.
Been working on a brown sauce and a fantastic demi-glace also lately.
15 Feb ’12
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about the same, our little stove we made for the smoke source can be finicky, we usually have a range of 180-225 and probe the largest chicken, once it gets within temp, we pull them all
15 Feb ’12
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Well the butcher called, the hams and bacon is done, so the freezer should be topped off
21 Feb ’12
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Not sure if you can see my excitement for the arrival from there. But I be excited.
I am knee deep in Holiday Hams, Ducks and Lamb legs at the moment.
15 Feb ’12
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I honestly have never had lamb before, what's it compare to?
newsettler picked up our smoked meats last night and dropped mine off this morning
I threw some ham and a smoked shoulder in the crock-pot, holy crap they were good, I will be using this guy from now on
21 Feb ’12
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Leg of Lamb can be oily. Has a distinct taste, depending on lifestyle and feed can make a big difference in taste.
I have eaten so much lamb in life I have no idea how to describe it. lol
15 Feb ’12
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well I can check that off my bucket list then
21 Feb ’12
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Best description I could find of the taste.
Lamb should taste like lamb, a flavor Isoldadescribes as "grassy and fresh," qualities common in New Zealand lamb. Harters calls the flavor lovely, mild, and sweet—much less strongly flavored than older sheep, and milder and sweeter than beef or pork.
Diet, age, and preparation all affect flavor. A diet of grass rather than grain imparts a stronger flavor, JMF says. judybird loves the strong taste of two-year-old New Zealand sheep (known locally as "two-twos") more than the bland flavor of most American lamb.
Finally, lamb naturally has a fat covering called the fell, as well as glands at the back of the leg, which, if left on, impart a strong flavor to the meat, harryharry explains. Some hounds prefer the strong flavor of lamb with its fell and glands; others, including enhF94, prefer the clean, springtime flavor of de-felled lamb.
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