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Post by dtraper on Aug 29, 2012 15:20:52 GMT -5
;D Man did this come out GREAT!! First pressure cook your turtle .. Two ways to do this the first is -READY TO EAT- or can-- cover turtle with water - add 2 Talblespoons of Tony Chacheres creole seasoning and pressure at 11 lbs for 15 minutes it will fall off the bone ,, if you want to can all you do is drop a slice of onion in the bottom and add 1 teaspoon of canning salt to 1 quart..... The second way is for canning and then frying when your ready,, cover turtle with water add 2 Tablespoons of Tony Chacheres seasoning pressure at 10 lbs for 10 minutes , you will need to peel the meat from the bone .. add 1 slice of onion and 1 Teaspoon of canning salt ... on both methods I filled the jars to 1inch of head space..then clean out the pressure cooker , add 3 quart of water 3 tablespoons of white vinigar, pressure at 10 lbs for 10 minutes.. all the broth left over I canned to ,, it is great ,, plan on cooking some rice in it tomorrow and droppin a can of chicken in with it--D-
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Post by cdr on Aug 29, 2012 20:43:05 GMT -5
lol.. guess I know what I can expect to eat while there.....
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Post by lyonch on Aug 30, 2012 7:28:53 GMT -5
Sounds good D! Now I need to somehow figure out how to try turtle (never had it before).
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Post by dtraper on Aug 30, 2012 7:58:28 GMT -5
Chris , just make sure after you catch em keep them in water and let them clean themselves out for 7 days before you butcher.. and clean ALL the fat off before cookin-D-
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Post by lyonch on Aug 30, 2012 8:08:55 GMT -5
I think i need to make a phone call today to a buddy who i know is out for chits and giggles!
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