That day, again,
yesterday, when we take the coolers full of boneless elk meat, kept cold by dry ice, after aging and draining for a week, trim and grind it, then add beef tallow (firm white fat), grind it again, and turn it into little white packages of elkburger. We also cut chunks for stew, from some of the best steaks. Best meat/protein there is. Quite a job, though. Took 9 of us, over 5 hours, to complete the task, even though we are all very experienced at it. Not quick, or easy, but good stuff, and a real feeling of accomplishment when you finally get it into the freezer.
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