Is venison on the menu? Maybe.

Jesse is hunting this weekend with his brother and nephew.  While he doesn’t have a hunting license, he doesn’t plan to actually shoot anything so it should be all good.  My brother-in-law doesn’t like venison too much and we are always looking for sources of meat for the dogs so Jesse thought he would go along and help them pack out whatever they got.  Jess and I did have a conversation where we decided that while we love of dogs, they were not going to be the recipients of ALL the venison.  My mom has claimed some, and we also want to make jerky.  This is based on the assumption the boys will come home with meat.  I sent a request out to my cousin to talk with *his* dad about their venison jerky recipe because I remember it as amazing.

If they do come home with deer, we are going to process it ourselves because it can be quite costly to have someone process it for you and that kind of defeats the purpose of sourcing cheaper meats.  I’ve been watching YouTube videos on field dressing and butchering, and have been reading articles about how long to hang the meat to age it and let me tell you, there is a crap-ton of different ways of doing things.  There really isn’t a consensus.  To age or not to age?  To skin immediately or leave on skin while aging?  To cut bone or to cut around bone (something to do with chronic wasting disease)?  It can get seriously confusing.  I imagine we’ll end up with a bunch of meat scraps/stew meat, and that’s ok.  I see a lot of folks actually pressure can their meat and that way it’s immediately ready when making soups and stews.  We did that with chicken breast and it turned out great (I made chicken salad from it last week that was pretty tasty), so I may have to do it again with venison.

Again, this is assuming they come home with any deer at all.  *fingers crossed*

simply adorable
simply adorable

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So far with this pregnancy I’m up a few times a night either from acid reflux or to run to the bathroom.  This worked to my advantage today because I had to run Ezra to grandma’s this morning and my phone chose today as the perfect day to shut itself off in the middle of the night.  That means that instead of getting up an hour earlier to get the house and occupants ready for the day, I actually got up about 15 minutes later than normal.  Go small bladder!  I groggily looked at the clock this morning and saw it was 6:15am and rolled over before thinking, why didn’t my alarm go off at 6am?  Which then got me to thinking, wait, why didn’t my alarm go off at *5am*?  Which got my adrenaline spiking as I realized what had happened.  Stupid phone.  Glad to say I still made it to work on time this morning.

I cannot say if it’s pregnancy hormones or just a growing inability to deal with what I deem stupid people, but I’ve having some trouble remaining polite while taking calls at work.  This isn’t to say I’m cursing at them or anything, but I’m getting frustrated more easily by their lack of understanding of whatever process it is I’m trying to explain.  There are really only so many ways to say “Ok, now click the Edit button” before I’m just yelling, “CLICK THE EDIT BUTTON!  THE ONE NEXT TO THE PREVIEW BUTTON!” while my closest coworker laughs at me.

how I feel on calls
how I feel on calls


Comments

One response to “Is venison on the menu? Maybe.”

  1. Lessons from when you were two. Hang it over night and skin and butcher the next day. Your Mom prepared the jerky in the oven and we prepared the roasts and steaks ourselves. I did have a commercial shop grind the burger, but we added our own pork before cooking to make it juicier. We ate so much venison we ended up liking it better than beef. And it is better for you than beef. Tell Jesse not to carry a hunting rifle with him without a license because in some states, it’s considered hunting. Love you and looking forward to seeing y’all soon. Dad

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