It's not just about survival it's about culture. People everywhere talk about there is no culture in America... there is, it's the way of life around doing things like this. People just choose to ignore it. To me at 37 this isn't survival at all thing like this are just life in general.
Wow! That looks great! I know some may not like to see it, but I wish you'd do a video showing how to gut and cut. I love how the kids dig in! Thank you!
Mike, I sure would like to see you make that prosciutto out of one of those coots! Sure glad to see that video too. Never had them edible so I'm gonna have to try it! Thanks again. Wade
Bart stole my thunder. I was going to recommend using the stockpot with water to force air out of bag. One thing different is to zip close the bag leaving about an inch open then keep that corner up as you submerge the bag and at last moment zip it closed. #2 - mix all ingredients together before coating breasts. Better distribution. #3 - after patting breasts dry (prior to cheese clothing), coat with whatever spice/herb blend you want to use. I'm a BIG fan of using ground juniper berries in my mix. #4 - I think you did but didn't mention it.., get the green weight of each breast after wrapping. Attach a piece of masking tape with that weight noted onto the tail of the butcher's twine. (My breasts took 6 weeks before I hit target weight which was also written on twine tag at hanging so I didn't have to think. Just put on scale periodically to assess progress) #5 - in true traditional form slicing thickness should be so that when a slice is held up towards a light source the light should be visible through. #6 - *Personal preference only*. I like my 'prosciutto' (used loosely) firmness to be semi-rigid in nature. Meaning it doesn't fall over onto itself of it's own accord but will readily fold. This condition meets my preference for texture/chew quality. Lastly - Anybody watching this video SHOULD TRY!! You'll be amazed.
Well I guess I better take up Goose hunting, I never have because everyone said goose wasn’t good to eat , after watching you stuff,smoke goose and make prosciutto,I’ve got to try it. Thanks brother!! Another great video!!
That looks delicious Micah ! Looking at those hanging reminds me of Dan doodle hanging from the rafters. Have you ever had, heard of, or made Dan doodle?? Your videos are always bringing back good memories for me. Thanks for sharing. Stay happy, healthy, hydrated and safe. May God continue to bless you and your family. Wrote this twice under my grandchildrens account ... Lol
@@McGieHomesteadAdventures It's pork sausage seasoned with Black pepper, red pepper, salt and sage. Then dry cured or smoked in a pigs stomach. It's delicious cooked with greens or cabbage, potatoes, peppers, onions and carrots.
ANOTHER TOP CULINARY MASTER CLASS! NICE JOB BUDDY 👍 DID IT TASTE SIMILAR TO REGULAR PROSCIUTTO? ALSO DO YOU FIND THE HIMALAYAN PINK SALT STRONGER IN FLAVOUR AS I’VE HEARD YOU DON’T NEED TO USE AS MUCH AS REGULAR SALT?
The pink Himalayan salt isn’t really stronger, but has a rich mineral taste....... as far as prosciutto goes, I can’t answer that since I’ve never had prosciutto in my life!😂 maybe that’s why I’m so obsessed with making it 😂🤣😂
Looks really good ! It must be pretty good because their coming back for more . You been busy dealing with meats . Hows the greenhouse coming along ? Thanks for sharing !
@@McGieHomesteadAdventures I very much look forward to that. I strongly believe home food production and preservation will not only be the "fad" of the future, but a necessity. Keep'em coming, thanx.
I did duck prosciutto recently, I thought it turned out great. Perfect to go on a cheese plate, and takes something worth like $10 and makes it worth like $50.
@@McGieHomesteadAdventures I aged mine in the basement for 5-6 weeks which was on the long side for duck breasts and they still turned out good, pretty moist and very little mold (easily cut out).
I'm from Canada and I hate those geese. Their nuisances. Bet they're good in the stew pot. 😊👍I never ate one. Looks fabulous. I would try Montreal steak spice or Mesquite spice.
Pretty sure you tasted salted goose meat. Proscuitto develops as it dries slowly. To make a proper goose prosciutto you'd probably need to hang it a couple days at room temperature to ferment and develop an acidity, then a few months in a high humidity cool environment.That's where the flavour comes from. In other word I think you just made blue cheese by taking a Sharpie and writing blue cheese on your Walmart block of cheddar.
@@McGieHomesteadAdventures Haha. Well to be honest, much about hanging cured meat was past down from many generations who used an identical time and place to do it. Over time they realized what was safe and tasty. That doesn't mean it's safe to put some salt on your meat and hang it on your porch for a few days before feeding it to grandpa.
But I agree, I have been driving for 30 years and have never needed a seatbelt once. It's kinda the same thing. Best maybe to taste it yourself and give it a couple days. If you don't start getting nerve damage and vertigo let the kids sample; Just a thought.
Now I've read where the minerals in Himalayan salt messes up the curing process .. I wanted to use it also but I'm sure interested in what you find out by experience..
I can see young Mr Frank hesitating a tad and I think he like me (being of senior years) Believe in thoroughly cooking meat as opposed to how this goose was prepared which was not in the traditional way but hey that's ok. God bless.☺️
На деревянной разделочной доске выжжена фамилия и 2002 год. Это чей то подарок? Что это значит? The surname and 2002 are burned on a wooden cutting board. Is this someone's gift? What does it mean?
![YoungBoy Never Broke Again - Missing Everything [Official Video]](http://i.ytimg.com/vi/dTYeMZGzOzw/mqdefault.jpg)
I agree it is so important to know how to survive. I’m amazed at the lack of knowledge now days on the simplest gardening and canning techniques.
Are the ignorance is appalling and the apathy is frightening!
It's not just about survival it's about culture. People everywhere talk about there is no culture in America... there is, it's the way of life around doing things like this. People just choose to ignore it. To me at 37 this isn't survival at all thing like this are just life in general.
you have a great family and teach people how to survive without the need of stores!! thanks so much...
That’s what I’m trying my best to accomplish! Thanks Chelsea!
Wow! That looks great! I know some may not like to see it, but I wish you'd do a video showing how to gut and cut. I love how the kids dig in! Thank you!
Someday I’ll do an unlisted video and give the link out so those that want to can see it!😉
@@McGieHomesteadAdventures Good!
You’ve gone prosciutto crazy, McGie!
Agreed!!!😂🤣😂
@@McGieHomesteadAdventures lol ha ha ha
Your kids will always survive, with all the skills you taught them. Amazing. Have you taught the boys to make homemade bread. 👍
No..... but cornbread is close!
Mike, I sure would like to see you make that prosciutto out of one of those coots! Sure glad to see that video too. Never had them edible so I'm gonna have to try it! Thanks again.
Wade
Cot prosciutto would be very interesting!!
Kids are the hardest to sell, and I'm sold.
Big success with the goose. Good job 🙂
Thanks Cheryl!
City guys like me don't know crap haha keep the vids coming loving it and thanks!
Ha! Well now you know more than you did yesterday!
Awesome! Thanks for sharing good sir!
Thanks my friend! We know none is truly good but God, but I will continue to share what I know!
Bart stole my thunder. I was going to recommend using the stockpot with water to force air out of bag. One thing different is to zip close the bag leaving about an inch open then keep that corner up as you submerge the bag and at last moment zip it closed.
#2 - mix all ingredients together before coating breasts. Better distribution.
#3 - after patting breasts dry (prior to cheese clothing), coat with whatever spice/herb blend you want to use. I'm a BIG fan of using ground juniper berries in my mix.
#4 - I think you did but didn't mention it.., get the green weight of each breast after wrapping. Attach a piece of masking tape with that weight noted onto the tail of the butcher's twine. (My breasts took 6 weeks before I hit target weight which was also written on twine tag at hanging so I didn't have to think. Just put on scale periodically to assess progress)
#5 - in true traditional form slicing thickness should be so that when a slice is held up towards a light source the light should be visible through.
#6 - *Personal preference only*. I like my 'prosciutto' (used loosely) firmness to be semi-rigid in nature. Meaning it doesn't fall over onto itself of it's own accord but will readily fold. This condition meets my preference for texture/chew quality.
Lastly - Anybody watching this video SHOULD TRY!! You'll be amazed.
Thanks so much! I appreciate your input! I’m just a beginner at prosciutto so I need it!
Well I guess I better take up Goose hunting, I never have because everyone said goose wasn’t good to eat , after watching you stuff,smoke goose and make prosciutto,I’ve got to try it. Thanks brother!! Another great video!!
Thanks bro that’s awesome! I think you would like the cured , smoked goose the best!
That looks delicious Micah !
Looking at those hanging reminds me of Dan doodle hanging from the rafters.
Have you ever had, heard of, or made Dan doodle??
Your videos are always bringing back good memories for me.
Thanks for sharing.
Stay happy, healthy, hydrated and safe.
May God continue to bless you and your family.
Wrote this twice under my grandchildrens account ... Lol
I’ve never heard of Dan doodle!!! I’ll have to look it up! It’s my pleasure to bring back those memories Margie!
@@McGieHomesteadAdventures
It's pork sausage seasoned with Black pepper, red pepper, salt and sage. Then dry cured or smoked in a pigs stomach. It's delicious cooked with greens or cabbage, potatoes, peppers, onions and carrots.
I’d definitely try it!!!
@@McGieHomesteadAdventures
Do I see a future video ?? Lol
Let’s hope! If I get any more experimental we gonna be famous!!!!
Very interesting good job 👍
Thanks bud! We love experimenting!!!😂🤣😂
Thanks for the idea stay blessed
You’re very welcome!
When the seasons come back around will you be doing more wild game videos?
Absolutely! I jumped in early with a alligator cooking video for next week!
Nice job. Looks like the kids enjoyed it. It would be interesting to see if you can have it hang for a year and then eat one. What would that be like?
We still have a couple of them hanging there……. It’s been 2 years! Want me to try it in a video??
@@McGieHomesteadAdventures Yes. Tell us how it is.
ANOTHER TOP CULINARY MASTER CLASS! NICE JOB BUDDY 👍 DID IT TASTE SIMILAR TO REGULAR PROSCIUTTO? ALSO DO YOU FIND THE HIMALAYAN PINK SALT STRONGER IN FLAVOUR AS I’VE HEARD YOU DON’T NEED TO USE AS MUCH AS REGULAR SALT?
The pink Himalayan salt isn’t really stronger, but has a rich mineral taste....... as far as prosciutto goes, I can’t answer that since I’ve never had prosciutto in my life!😂 maybe that’s why I’m so obsessed with making it 😂🤣😂
Looks really good ! It must be pretty good because their coming back for more . You been busy dealing with meats . Hows the greenhouse coming along ? Thanks for sharing !
We got some done on it yesterday..... today is raining and cold! But it’s coming along!!!
A most interesting video. How long will this store in a cool dark space, root cellar or basement for instance? Thanx Mike.
I really don’t know........ I’m going to experiment with it and see how it does!
@@McGieHomesteadAdventures I very much look forward to that. I strongly believe home food production and preservation will not only be the "fad" of the future, but a necessity. Keep'em coming, thanx.
Your welcome Steve! I agree 100%!
Look amazing! Nice video, thank you. I've done the same with a duck breast.
Definitely delicious!
Looks amazing.
Thanks!
If you don't have a vacuum sealer, You can slowly lower the bag into a stock pot of water. Zip it up before the water goes into the bag.
Great thinking!!! 😎
great Idea I will try it tomorrow with the sausage I make.
That looks so good 👍
It is amazing!
I’m glad you tried the goose prosciutto. What’s next, venison biltong?
😂🤣😂 I don’t know....... possum pepperoni????😂🤣😂
I did duck prosciutto recently, I thought it turned out great. Perfect to go on a cheese plate, and takes something worth like $10 and makes it worth like $50.
That’s awesome!! It really is good!
@@McGieHomesteadAdventures I aged mine in the basement for 5-6 weeks which was on the long side for duck breasts and they still turned out good, pretty moist and very little mold (easily cut out).
That’s incredible!
Nice man thank you for the video son
Any time!
I am 71 grinding meat and making sausage for the first time tomorrow. Thanks to covid not working. It is good to try new things.
That is really great! Good luck with the sausage!!!
*Nice Vid and so True as Far as lost Skills Sets in this Lacking Age of Contrary-fusion... Appreciate all of you too, Micah* ..gw
Absolutely! You’re absolutely welcome!
how long will this keep?
We are approaching two years and some of it is still hanging there! I Imagine that it is still edible!
Hell yeah you guys do it country style little horses Haha 😂
Good to know
Thanks bro it’s worth a try!
Between you and Reap what You Seaux, I’m gonna have to build me a smoke house.
Definitely! Best decision I’ve made! Well almost 😂🤣😂
Look good
Thanks brother!
love that channel but they got tons of nice expensive equipment. Id have to do it the ol country boy way.
Same here....... but it’s their commercial business so they need it!
My kind of people.
Are the goose ok?
They’ll be fine…… an aspirin and a glass of water, they’re good as new.
I'm from Canada and I hate those geese. Their nuisances. Bet they're good in the stew pot. 😊👍I never ate one. Looks fabulous. I would try Montreal steak spice or Mesquite spice.
I definitely understand the nuisance part..... same here! They can be pretty good if properly prepared!
Pretty sure you tasted salted goose meat. Proscuitto develops as it dries slowly. To make a proper goose prosciutto you'd probably need to hang it a couple days at room temperature to ferment and develop an acidity, then a few months in a high humidity cool environment.That's where the flavour comes from. In other word I think you just made blue cheese by taking a Sharpie and writing blue cheese on your Walmart block of cheddar.
That’s very true, it’s been hanging in the same location for two years now, would you be interested in seeing me eat it now? I’ve been considering it.
@@McGieHomesteadAdventures Haha. Well to be honest, much about hanging cured meat was past down from many generations who used an identical time and place to do it. Over time they realized what was safe and tasty. That doesn't mean it's safe to put some salt on your meat and hang it on your porch for a few days before feeding it to grandpa.
😂😂😂 totally understandable, so what I’m hearing is you would watch it, just don’t want to be responsible for my death?😂😂😂
But I agree, I have been driving for 30 years and have never needed a seatbelt once. It's kinda the same thing. Best maybe to taste it yourself and give it a couple days. If you don't start getting nerve damage and vertigo let the kids sample; Just a thought.
@@McGieHomesteadAdventures No no no. I'm your friend. Believe me.
Now I've read where the minerals in Himalayan salt messes up the curing process .. I wanted to use it also but I'm sure interested in what you find out by experience..
Wow that’s very interesting!!! I’ll definitely let you know!
I can see young Mr Frank hesitating a tad and I think he like me (being of senior years) Believe in thoroughly cooking meat as opposed to how this goose was prepared which was not in the traditional way but hey that's ok. God bless.☺️
😂🤣😂. I’m sure you are correct 😂😂😂
Think it has to be sliced see through thin 🤣🤣
Probably so!
Better off smoking them or cook them like Duck ala orange
Like this?
ruclips.net/video/rW3ALBigzy8/видео.html
На деревянной разделочной доске выжжена фамилия и 2002 год. Это чей то подарок? Что это значит?
The surname and 2002 are burned on a wooden cutting board. Is this someone's gift? What does it mean?
It means that someone loves us!!!😂🤣😂. Thanks for noticing that!!😜. It is the year I married my wife!
@@McGieHomesteadAdventures These 18 years have not been in vain. Caleb and the other three are living proof. 😉
Absolutely right!💯❗️
If I don't see a goose hunting video tomorrow I'm unsubscribeing! I wanna see em honkers fall ! But looks tasty
You should watch this!
ruclips.net/video/9on68mYg8Ts/видео.html
@@McGieHomesteadAdventures and I was joking bout unsubing I would never do that 😂
I figured that but you gotta love Tim Wells!!!!!
Very good video I'm excited for next week 😁
Me too😂🤣😂
@@McGieHomesteadAdventures 😁😂😁😂