About to start in.

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Cooking the burger, well, and a pack of ground chicken.  The burger is good, never sure about chicken.  Will give it a sniff test.  Though it should be okay, I am just more cautious with some things.  Chicken, fish, small game.  Small, easy to get poisoned with living things.  As well, I'll get the roast going, after that.  Meat crumble and roast goes a long way, especially as I have started eating smaller amounts, and less frequently.  Usually one meal a day, though two every third day, or other at odd times.

As well, another shower, before long.  After the meat crumble.  I need to get out, for several reasons, soon.  The post office, a package.  Groceries.  A car wash.  Things.

Friday?  I wasn't... sure.  Thursday or Friday.  I guess I did wake up on Thursday, if most of my day was on Friday.  A bit... confusing, day after day, especially when on day out of the lot isn't on two different days.  It... tends to get confusing.  I'm surprised I could sort out this day, to that level of accuracy.  It's been a bit of a... confusing last few weeks... months?  I can never always be sure how long the shadow has been over my life, when I go into the fog.

Still, it doesn't hurt.  I haven't been like a starving dog.  And I am mostly clean, beard trimmed, and good enough.

I do love the smell of burger frying.  I've learned to cook it at a lower temp, just enough to brown it, even crisp some of the portions lightly.  But to do it more slowly seems best.  I am hoping, before long, to buy a larger batch of the stuff, cook it up, then can, say, a dozen quarts?  See how it works, if I can tolerate it.  I'll probably fry it first.  As well, I'd like to make beef broth, to use with it, fresh.  

We'll see.  I have enough canning jars, and lids.  I have the tools, including the canner.  I have propane, for the heavy duty camp stove... but I need to find that, and get it set up.  And, perhaps, experiment with it, a bit.  The real trick is getting beef stock made, then the large process of sterilizing all the jars and lids, frying all that burger, setting up the pressure canner (for the first time), and having space clean and cleared for such a bit operation.  It'll... be a bit of a trick.

I am making plans now.  What, November?  Okay, I'll count this as a not month.  Then, two months after, to collect all I need, and get it rolling.  So, December, January, say February?  Some money will be set aside, just for the purchase of beef, and bones for stock.  I may buy pint jars, as well, to fill some of those.  I have it that a quart will take between 1.75 and 2.25 pounds of burger... maybe more?  It depends on how filled you make it?  So, a dozen would be thirty pounds at maximum (from that rule of thumb).  However, how much fat renders will... be a whole other thing, not sure that was considered in the final mass of meat?

So, lets say forty pounds, just in case, ready for the quarts.  And half that for a dozen pints?  Sixty pounds of burger, to be bought, and cooked, in short order.  Then canned.  I think the canning will be the easy part, but it will take energy and time.  Some thyme, too.  I'll add spices in some, say four quarts and four pints, to see if that holds.  Mildly spiced, but... a test run.  Maybe just two of each.  Spice it while cooking, taste, make sure there is enough flavor, but keep it on the milder side.

Well, that is the plan.  Then, use a can a week until it is gone.  If I like it, do it again.  If not, maybe do it anyway.  Only if I find it inedible would I put the project completely aside.  I like the idea of having some canned meats, in case electricity is out for an extended time.  If that would probably from more from either a major, extended, snow and ice storm or an large earthquake.  Probably.  With one, freezing wouldn't... be a problem.  The other?  Depends on when it hit.  

If it works, or even if it doesn't, I'd like to try canning other meats as well.  Chunks of beef and pork.  And chicken stowed away.  Buying would be... okay.  But the ingredient lists are a bit spooky, if the prices are much scarier.  A can of beef was going for $6 to $10, a medium sized can, and that was before everything else went south.  I'm afraid to look, these days.  No, if I want canned meats, the only way I could afford it is to do it myself.  We'll see if I can get it all together and going.

Hmm?  May try to get the broth in a month, sometime in December.  Have it ready.  That would be fresh enough, if made and frozen.  Or... more... in January, if I'll be doing the canning in February.  Right...  Plans.  We'll see if I can, and how it works.

Oh, my current, potentially old, store does carry 70% burger.  But only in chubs.  They aren't clear.  I've learned to not trust meat I can't see.  I've tried chubs, from several places.  Sometimes I got chunks of organ fat, and other things, in there.  Just... no.  I don't trust if I can't see, at this point.  And, 70% is a bit too much.  It means they are adding fat, but from who knows where.  Cuttings, or even organ fat, as mentioned.  Bleh.  Then again, I have never asked.  I'll give them the benefit of the doubt, and call their meat department.  But, usually, what is offered is all that is available.  Though, perhaps, in bulk?  Dunno, will check.

I had some of the burger, with beans and tomato.  I wish I had cheddar, or other good cheese.  But, no.  I have mozz, but that doesn't do well in this dish, to my mind.  A bit carby, but that is... all I will eat today.  I'll have another fatted coffee, and then tea and water for the rest of the day.  All good.  Oh, and a kefir.  My one kefir.  Later.