Anyone out there weird like me?
Got a beautiful, huge doe Wednesday afternoon - a perfect neck shot that left sooo much meat on there.
Me & the boy dropped the head, skinned and gutted, let it sit for two days & the day after T-day I got to harvesting.
10 quarts of PC'd cubes of meat (I make the best chili con carne ever) and 20 pounds of jerky strips that dry down to about 7-8 pounds of dry jerky - chili lime and spicy teriyaki ....
Then I take all the leftover body parts and put them in a huge outdoor pot over an old woodstove and cook it in 5-8 gallons of water all day; the next day, when it's cool I remove the hard fat disc at the top, take it inside & perform further rendering tasks for soap. Bambi makes the very best soap, IME.
I'd love to tan the hide but I'm short on time and I'm not sure I'm gonna go there - may just salt it with non-iodized salt and see if I change my mind later.
So I fried up the liver last night after soaking it in (literally) over 20 changes of water, then milk, then fried in bacon drippings and served with fried onions & bacon bits.
It was all I could do to get my portion down. With the onions & bacon, it's barely recognizable, but on its own ... man, I guess liver simply isn't my bag.
I also made jerky from the heart - got about one pound of strips and 1/3 pound dried - that's a treat indeed.
I get most of the meat off of the neck except the part that's shot-meat and gross. Sometimes I'll rinse and soak shot-meat then grind it, but I didn't do any ground meat with this one, as I have some left from last year - we use the canned chunks a lot more.
Guess I coulda done more with the actual head, but I'm feeling pretty fair about making good use of the sacrifice - I use my big Presto PC with three lbs of dried beans and 2-3 quarts canned bambi for my chili - man that is good stuff.
Anywhoo - just thought I'd share the odd harvest from the weekend - word,