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Please accept my condolences Miss M.

I grind lard into all my low fat ground meat. The trick is to separate the lard into small quarter sized lumps and put them into the freezer for a couple of hours before grinding. I also partially freeze the meat too, makes it grind better, minced not mushed. Putting the grinder in the...

At our local Asian market they vary between $8 and $10 a pound. At the Farmers Market they charge $6 per pound when you can find some. I can buy a live fryer (about 4.5 lbs) for $10 each from several local sources but gas being so high it isn't worth the drive.

Wow! That means I have $125 "on the hoof" and more in the pipeline. And I didn't even know I was rich. I just thought I was dirt poor.

Nice video. Really like her stove. I have a canner just like the one she has except mine will take 7 quarts. I see canned rabbit in my future.

Congratulations OneAcreFarm

Here's an unusual idea for recycling the unused bits of your rabbits. It works if you have poultry. It's a little gross. Maggots for chicken feed http://www.youtube.com/watch?v=RXWbBC1kQ24

Mora #2 knife. Mild steel blade is super easy to sharpen. Scandinavian grind makes it a breeze getting the right angle when sharpening. I use mine for all gutting, boning and skinning. The only thing it doesn't do well is fillet fish. Best thing is that it's very inexpensive...

Thanks for all the insights. I'll probably go with Cali does and a NZ buck.

I have an Ascali Primo scale. It's good down to 1 gram. Max weight is 11lb. Runs on 2 AA batteries. Had mine for about 5 years and I use it for everything. Good all around scale. http://www.amazon.com/Escali-Primo-Digi ... B0007GAWSC

Hi. Been lurking for a while. I'm going to start a small backyard meat rabbitry with 2 does and a buck. Want to cross Californias and New Zealands. I have a local source for both breeds but am confused on one point. Which would be best: Cali does and a NZ buck or NZ does and a Cali...