Got the wife off to work, ice pellets coming down. Figured it was a good day to clean out the freezers. Had some smoked turkey carcasses, regular turkey carcasses, lots of veggie scraps, some crab legs and a ham bone. They each received a bit of bay leaves, peppercorns, rosemary and thyme. In the turkey stock (bottom left) Extra: homegrown/homeade chipotle's. Regular Turkey (bottom right) Extra: Oregano, corriander Crab/ham stock (Top right) Extra: Old bay, all spice, cloves, mustard seeds They went on about 9:30am, need at least a good 4-6 hours up there. Then they get put outside to cool off, de-fat, and back on the wood stove to reheat. As they reheat I will get the canner (pressure) ready and at least make 1 run which is 7 quarts. The rest will get frozen. Could have used the temps staying below 40° (forecast to be 43° by 1am and slowly get warmer), but it just makes me process it all today.
