Saturday, June 18, 2011

Killing Time

While being stuck at home waiting on our next child to be born and getting ready to move to Tyler I decided to clean out some of the freezer and make jerky from some deer, elk, and pork from last year's season. It's a two day process of cutting, curing/seasoning, and drying the meat.


Skewers to separate and hang the meat.


Using the oven since we are in the apartment and the smoker in storage.  2-3 hours at 220 degrees.  Drinking beer during this is a requirement!


Pork


Elk and White Tail


The next evening we welcomed Luke Raymond to the family!

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