Posted in Beef, Canning, Chicken, Game Meat, In the Smokehouse, Main Course, Pork, Spice, Tips, food, meat on January 27, 2008 | 5 Comments »
We use salt in our daily lives all the time without much thought. It’s just one of those things we have on the table and throw around freely. When we are cooking, however, the salt we chose can make a noticeable difference in the final result. Yes, there are many choices we have to make [...]
Posted in Canning, Storage, food, meat on November 13, 2007 | No Comments »
One of the beneficial things I look at on the blog are the search terms people use to get to my site. In these search terms I hope to see questions that I have answered or information I have provided. Sometimes, however, I see questions that went unanswered. While I can’t go give that person [...]
Posted in Canning, Game Meat, Main Course, food, meat on October 29, 2007 | No Comments »
Good Question. The pat answer is a year or so. But wait that is about the same as freezing.
That’s because no one will go out on a limb in case there is a problem.
First, the quality of the canning job and the canning materials will determine your outcome. If you did a good job prepping [...]
Posted in Canning, Game Meat, Main Course, life, meat on October 29, 2007 | No Comments »
This is not a problem with all game birds but some are downright fowl to cook. Let’s talk Grouse for example. We hunt Ruffed and Blue Grouse here. They are decent sized birds. About chicken sized, but when you go to cook them it smells like you through the guts in the pot and the meat [...]
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![[201|365] ... in the rain.](http://static.flickr.com/3080/2484439540_5119ce8279_t.jpg "[201|365] ... in the rain.")
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