6 gallons of water (I have a big 32 quart
stainless steel vat)
1 beef heart (usually around 3 1/2 pounds)
1 set of beef kidneys (usually around 3
pounds)
2 15oz cans of Jack Mackeral
1 pound carrots
2-3 good-sized sweet potatoes
5-6 good-sized white/russet potatoes
2-3 pounds collard greens – fresh or
frozen
1 small bunch fennel, chopped
32 ounces fresh or canned (in juice)
crushed pineapple
1 pint beef broth
4 cups cooked rice (4 cups before cooking)
1 tablespoon rubbed sage
about a teaspoon each of salt and garlic
powder
Put the pot with the water and broth on the
stove and start simmering.
Dice the beef heart and kidney and toss
that in (I put it in the freezer until it's almost frozen -
makes it much easier to dice).
That starts flavoring the water.
Dice the carrots and celery and toss in.
Peel and dice the sweet potatoes and add.
Add the salt and garlic powder.
Let it simmer, stirring frequently, for one
to two hours.
Rinse and chop the greens into salad-size
pieces.
Add collards and rice to mix and raise
temperature.
Stir often until the water comes to a boil.
Once you have a boil, stir in the oatmeal.
Let boil for 10-12 minutes, or until the oatmeal is
cooked.
Turn off the heat and let cool, then tub in
containers and freeze (remember to leave one out to actually use
- I always forget and freeze it all, then have to nuke one so
they can eat.)
Note: Now, bear in mind, I make
it in BIG batches because it's cheaper that way and it freezes
well. You may want
to cut amounts for a smaller batch, but try to retain the
proportions. I also
mix it with kibble to stretch both, but you can feed it
"straight" if you'd rather.