Posted on 12/02/2007 5:26:42 PM PST by Kid Shelleen
The dead deer's innards are exposed by a perfect neck-to-belly incision. It's time for Dave Wolfgang's students to dig in. "Who would like to take the hearts and lungs out?" the Pennsylvania State University veterinary professor asks four volunteers wearing aprons and heavy-duty rubber gloves.
Venison 101 class isn't for the faint of heart.
For $99, a deer hunter, a cook, or the just plain curious can spend a day at Penn State's meat laboratory to learn the ins and outs of what to do with a prized carcass
(Excerpt) Read more at philly.com ...
OIC. It’s just BAKED eggs. Got it.
Remember long time ago there was some book out there, “Real men don’t eat quiche” or some such?
I think there’s lots of truth to men hating baked eggs. But we women love the idea of a breakfast casserole that can be prepped ahead and then popped in the oven at the last minute to feed a crowd, say, on Christmas morning.
Happy Monday!
we’re having problems with that this year. the coyotes are apparently thinning out. 5 gut sacks sitting out in the woods and none of them were touched.
if you were a bit closer i just might take ya up on that one. i have no problems field dressing, but have never had anyone teach me how to butcher one of the stupid things, all the guys i hunt with have had their wives vetos garage butchering, and i’m getting about sick of spending all that money having someone else process the thing for me and wasting so much of it.
With the wrapper I use.. when it heat seals the wrap shrinks and forces all the air out. There is no need for anything else to seal or protect the meat. Just slap on a sticky label with date and contents.
Boneless meat is best because sharp bones can pierce the wrap as it shrinks.
I have the pole barn set up with hoists, water to wash, and tables to cut/wrap.
It takes a little under 2 hours to cut/grind/wrap a deer.
Plus you get it cut the way you want and you know you’re getting your own meat back.
If you take them in it costs $50-$60 and you almost never get back your own burger.
When they trim your deer they will put it in a container and then weigh it. Then it goes into a big tub with everyone else's.
What you get back is X pounds that equaled your trimmings that was mixed with everyone else's.
I know some that don’t even weigh it and just guess as to what you’ll get back.
No thanks! I have seen some nasty looking deer taken in and I don’t care to eat that.
Even making your own jerky and salami isn’t hard and you can buy a small elec smoker for about $50. They last forever.
I bought a Lil Chief smoker in 1972 and it still works great!
At the link I posted up thread you can see exactly what they are.
They are made by several different companies and prices vary greatly with different dealers. Shop around.
You can also get different kinds of wrap.
The single roll, table top model is what you would want to for home use.
If your grocery store has a meat dept they will have some in the back. Ask the meat dept Mgr if you can look at one.
Very easy to use and Faassst!
Regular bleeding was the old cure for the disease.
But if you're way up on the iron count, might want to run it by the doc. Probably it's the skillet, though.
I’d teach it!
The problem with eggs getting nasty is when they are OVER cooked. It's like steaks getting tough when they're well done (I am always telling a little white lie to my in-laws and saying, "sure it's well done!" when it's plenty pink in the middle. Not raw red, I couldn't get away with that and I don't like it that way anyhow. But they wonder why my steaks always taste so good . . . .) You can always go back and cook something a little more, but you can't UNcook it. I always go easy when cooking and then run it back on the stove or under the broiler if somebody wants it a little better done.
OMG, that is the best dog story EVER.
I still use a 2 ply poly freezer wrap. However,no matter what one uses for wrapping the package must not have air inside. About 28 years in the meat business taught me that.
The wrap forces the air out as it shrinks and before its sealed.
Pretty sneaky.
"Intro to SERE" disguised as Boy Scouting.
Coming out of Fairchild, not surprising. ;-)
It's genetic, so just as many women have the genes for it as men, but they don't usually show symptoms of iron overload until they are older.
This study, which examined equal numbers of men and women with two copies of the gene for hemochromatosis, concludes: " ... homozygous hemochromatosis is slightly underexpressed in women, although severe disease can be present and the clinical features are different than those seen in men. We show that women with genetic hemochromatosis can and do develop progressive iron overload and clinical symptoms despite menstruation and pregnancy."
Usually the symptoms don’t crop up until after menopause.
BTW, lasagna tips. Use Andouille sausage instead of some other type of pork. Use **lots** of fennel, I use about double what the recipe calls for; wonderful flavour. Also, try ground cumin along with the other spices...simply excellent. L'il bit of cayenne never hurts, either (...can you tell I learned to cook from a Cajun chef? heh heh heh)
Interestingly, he also took along cookbooks, of all things! Figured a well-fed army was probably the better for it. Makes sense.
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