Aussiedistiller, Home Distilling, Moonshine, Home Brew

Tas, bird looks the goods mate.. trick is... get a really young one.(i know, we would all like a really young one...) Bet the flavour was nice though. We have chooks and they dont taste like the shop ones.

Just remembered, my mum used to soak (gamey) meat in salty water for a couple/three days in the fridge with a clove or two of garlic in the water. The salt would draw off the blood a bit and the garlic just penetrated nicely. Wild rabbit, made em real tender.

One of the best feeds I've had was a kangaroo joey not long out of the pouch, whole thing dressed and slow roasted in a wood fire oven. There wasn't that much meat on it but what was there was beautiful and light, not tough or gamey like some kangaroo can be.

Like kangaroo veal

We used to pay $8 for a dressed sheep out west when i was in primary school. A family friend used to butcher them for couple cuts of meet..

bluc wrote:We used to pay $8 for a dressed sheep out west when i was in primary school. A family friend used to butcher them for couple cuts of meet..

Not sure if I want to ask how old you are....... :teasing-neener:

But yeah that has been times when lamb was worth nothing, you pay more than that a kilo now for the worst cuts :-B

The father inlaw has a sweet set up for Lamb, takes us less than 10 minutes to gently put it to sleep :laughing-rolling: then dress it. We hang them for a month or so, another 20 minutes for 2 of us to butcher :teasing-neener: We eat 3 a year and the rest goes to the other family members. :handgestures-thumbupleft:

TasSpirits wrote:The father inlaw has a sweet set up for Lamb, takes us less than 10 minutes to gently put it to sleep :laughing-rolling: then dress it. We hang them for a month or so, another 20 minutes for 2 of us to butcher :teasing-neener: We eat 3 a year and the rest goes to the other family members. :handgestures-thumbupleft:

A month or so? :wtf:

Never heard of that long :think:

They are in tassie one of the worlds biggest freezers :handgestures-thumbupleft:

Ah, that makes sense in a freezer ;-)

Don't reckon you could call that "fresh" though?

Sam. wrote:

TasSpirits wrote:The father inlaw has a sweet set up for Lamb, takes us less than 10 minutes to gently put it to sleep :laughing-rolling: then dress it. We hang them for a month or so, another 20 minutes for 2 of us to butcher :teasing-neener: We eat 3 a year and the rest goes to the other family members. :handgestures-thumbupleft:

A month or so? :wtf:

Never heard of that long :think:

Down here its like keeping it in your fridge, maybe freezer depending on the year. When we first moved down here and knocked off a few lambs, I put a temp gauge with a data logger in the kill shed. Im a chef by trade and had some reservations, never got above 3' for 7 weeks straight :handgestures-thumbdown:
Works wonder for the home kill though. :handgestures-thumbupleft:

Tried fresh back in NZ a few times, not great, that was in Hangis though :think:

Isnt aged meat a thing now cant think of what its called...

bluc wrote:Isnt aged meat a thing now cant think of what its called...

Dry aging, totally different :handgestures-thumbupleft:

Sam. wrote:

bluc wrote:We used to pay $8 for a dressed sheep out west when i was in primary school. A family friend used to butcher them for couple cuts of meet..

Not sure if I want to ask how old you are....... :teasing-neener:

But yeah that has been times when lamb was worth nothing, you pay more than that a kilo now for the worst cuts :-B

Ha not wrong you'd be lucky to get a single shank now for $8, last full lamb I bought for spit roast cost me $100!

How old are u bluc ?? About 200?

Sorry couldn't resist, feeling a bit jaded about age. Had a young fella guess my age at "about 45" recently.............
I'm 32 :angry-banghead:

Your pretty close at 45 :teasing-neener: but dang that aint old :D

You're only as old as you let yourself feel

Whole roasted goat, tripe and homemade blood sausage are a must at our family chrissy :) on the topic of age I forgot to shave for a week and a girl from uni guessed my age to be 33. I'm 21 :doh: went home and had a good shave after that one.

We never had alot of money growing up but we lived on a farm so we killed our own meat and ate what we had, nothing too extraordinary just the usual liver, kidneys, heart, cheaks you know all the stuff the snobs pay top dollar for nowdays :laughing-rolling:
I do remember eating cow tounge. It wasn't bad at all, we brined it so it was like silverside. One thing I really struggled with and hated was giblets.

I never got lunch orders at school but I had some pretty sort after tukka like tounge sandwiches, kuntucky fried rabbit and the like that kids would buy off me so they could either try it or scare the girls with it :laughing-rolling:

I say don't knock it till ya try it, except giblets, don't try giblets :laughing-rolling: :laughing-rolling: :laughing-rolling:

Just so happens I have a tongue press, never tried tongue, the butcher down the street has it. Might have to give it a try :think:

Just thought I’d fire this thread up again as it’s been pretty interesting & it’s something I enjoy. For myself, I haven’t had anything out of the ordinary, Rabbit, nice, wild pig, depends on living conditions for the flavour (I’ve had some rank ones), goat, sensational, roo, never again. I’ve tried plain wild, marinated wild & restaurant cooked & the flavour was shit every time for me.
I tried to organise a bush tucker weekend a while ago on one of my blocks that I shoot on where we took stuff all food (aside from staples to support the game) & a full esky but I couldn’t get any takers.
There’s not a lot out there that I wouldn’t try to be honest aside from cats and dogs...
Anyone tried anything new since the last post?