Nothing fresher or less processed than that.
___________________________________
John Hermanson | CPS, Inc.
21 South Ln., Huntington NY 11743
631-424-2121 | www.zuiko.com
Olympus OM Service since 1977
Gallery: www.zuiko.com/album/index.html
On 1/6/2011 11:10 AM, Dean Hansen wrote:
> All this talk of eating "mechanically separated" or whatever meat brings
> me back to thinking of the deer hunting I dearly love: Climb into deer
> stand, patiently wait for deer to appear, place crosshairs of scope on
> deer's chest, squeeze trigger, watch deer run 50-80 yards, wait. I'll
> spare you from the details of field dressing (aka "gutting"). Next drag
> deer through the woods to the camp. Then hang deer, skin while still
> warm, divide into quarters; remove backstraps and tenderloins, then
> attack the hind legs. Lots of work with a knife, including removing
> fascia covering muscles and cutting meat away from tendons. Remove all,
> as in all, fat, which tastes, well, really bad. And no cutting a bone
> with a saw--it's all knife work. Cut into steaks and roasts. Wrap cuts
> with plastic, then freezer paper. Trim smaller pieces of meat away from
> bone (no robots allowed in deer camps yet) with knife for ground venison
> or sausage. Hang remainer of carcass in nearby pine tree for the
> chickadees and woodpeckers to feast on for a couple months.
> It's lots of work and takes lots of time, and I figure the cost of a
> pound of venison (non-resident hunting license $150, time at $0.02/hour,
> land taxes, etc.) has to be over $20. But I still begin anticipating
> the next November deer season sometime in February or March. If you
> want to buy affordable meat for a meal, however, corners have to be cut.
> Dean
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