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.)
4 comments:
All those little pieces of meat hanging over the fire look like mice to me. Anybody ever had mouse jerky.
LOL! I'd like to know what all that hard work tastes like. I'm sure your description would be quite entertaining. :)
Very impressed with you!
Yummy! Venison jerkey is the best!!
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