Dateline: 30 August 2016
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| Marlene thinks I'm funny. I think she's beautiful. |
I started blogging on the internet back in the spring of 2005. My wife, Marlene, wrote a single guest blog (Here) in August of 2005. Since then, she has been content to let me "put myself out there" while she remains in the shadows.
The fact is, Marlene is a very busy person and she is a great blessing to a lot of people (family and otherwise) here in our Upland. But yesterday I managed to get her to help me with my latest YouTube video.
Having just processed this year's batch of meat birds, it was a good time to show a poultry parts bagging technique we developed a few years ago, and have been using with great success.
The video is, essentially, a tutorial. But if you stick with it to the very end, you'll see a lighter side of our effort in a one-minute outtake. We had a lot of fun with this little project.
Excellent video! We just got a vacuum sealer, but this looks interesting. Love the outtakes!
ReplyDeleteThank you, Lee. Hopefully your vacuum sealer is more reliable than ours was. When it worked, it was a great thing. When it got temperamental and didn't work, it was very discouraging.
DeleteOh my...
ReplyDeleteIt was an class act all the way....should be a newbie's boon when just starting out.
Now....I have to tell you that I busted a gut laughing along with the Lovely Marlene in the outtake.
Do you heat shrink whole chickens or dunk them? Just wondering.
Pam
Hi Pam—
DeleteThanks for the comment. We have not tried shrink-bagging a whole chicken using a heat gun, as opposed to dunking the whole thing in hot water. I think we really need to give that a try. But I'm sure it will work. As I understand it, the commercial poultry operations use hot air to shrink wrap their meat. They do not dunk the packages in hot water.
Your wife really is beautiful! Eating home grown produce is the best skin care. A happy marriage and faith make one's countenance shine.
ReplyDeleteThanks for this comment. Your last sentence is nicely put. :-)
DeleteElizabeth L. Johnson said,
ReplyDeleteOh, my your smiles; and the laughs were great for me!! I, for one, am glad to hear about the Ball Blue Book stock recipe. I want to shrink wrap...but, it also takes a "real" freezer. These side-by-side refrigerator/freezers are NOT all they are made out to be! Thanks, for everything you two!!
I know this is probably a goofy question since these are "poultry" shrink bags. BUT, could you use them with other cuts of meat...like venison? We have a vacuum sealer, and as you stated, it doesn't always do a great job of sealing the meat. Without it being sealed properly, we sometimes have issues with freezer burn.
ReplyDeleteIt's a good question... We've used the bags to package other meats (pork and venison) as well as blueberries. You can read more on the subject at this link: How To Use Our Poultry Shrink Bags To Package Smaller Bags Of Parts For The Freezer
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