Friday, December 11, 2009
Art shot a deer this year, so we had a little meat-processing party last weekend. The result was two large bags of jerky, several pounds of ground, and a few steaks.
Art was the official touch-the-bloody-meat guy, and I just shuffled around and prepared the jerky flavorings. I did end up touching the meat when I put it into the marinade containers and when I hung it all. Yes, that right, I am just that tough.
As usual, we had an efficient assembly line approach to our tiny little slaughter house.
When it was over, I scrubbed and scrubbed anywhere they may have contacted deer blood. Blech.
And here we have what looks like a diorama of a fantastical butcher's shop, but is really the paper clip method of jerky drying that Art learned from the ever-wise "some guy at work". I don't know what we'd do without the combined manly knowledge of Art's coworkers. It makes me wonder what they learn from him and take home to their wives as Gospel-fact.
Anyway, I finally finished hanging and drying and smelling all the jerky, so we are officially done. I have encouraged Art to call that good for the year. I think we've got enough venison to get through the winter anyway, despite his misgivings. (It's not like we eat much meat anyway, but maybe he's just hoping.)