IMHO,
I made big advances this year in the quality my harvest when I learned to air dry the meat instead of throwing it right into the freezer. I put the meat in the fridge for a week while the temp gauge was on the warmest setting. Next year I will be able to apply what was learned and come away with an even more productive process. I won't be so inclined to take this process for granted. Don't forget the tallow which is the fat that lays between the skin and muscle. This is useful stuff that is easy to obtain by the process called rendering tallow. I never understood the idea of burger meat when it comes to deer when pressure cooker can deal with even the toughest of antelope. Antelope is Viking grade. I have never been interested in cooking away the gamey taste from the food I produce.
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