Homestead mailing list

[EarthNSky <erthnsky AT bellsouth.net>]

Clansgian AT wmconnect.com wrote:

> There's an old chest freezer that doesn't get cold enough any more to safely 
> keep food, but it still works.  The deer gets field dressed (with the lights, 
> kidneys, heart and sometimes the liver going for dog food) then skinned if I 
> have a use for the hide, otherwise not, then head and lower limbs removed, 
> quartered, and the quarters put in this 'meat locker' cold old freezer.

Oh James...do you not eat the heart???
Yum..it is awesome.  We always bake them, like you would cornish hens or 
something.  Very good.  I tried the liver, but with all the hoopla about 
various wasting diseases, I got freaked out and we now use it for dog 
food.  I didn't like it well enough to risk that.  I love chicken 
livers, but not liver from the 4 leggers...calves liver is just okay.


> ThaT's the easy part.  The most of the work is in the butchering.
>
> After a kill we have a feast of barbequed ribs. 

That's really a good idea.  That take up room in the freezer, poke 
through packages, are hard to package, and are subject to freezer burn. 
 Using them immediately is good.

B
--
“Fear is the path to the Dark Side. Fear leads to anger. Anger leads to 
hate. Hate leads to suffering.”        Yoda