In September we had an opportunity to attend a hands-on chicken processing workshop at the Mother Earth News Fair at Seven Springs, Pennsylvania. The workshop was presented by Patricia (Patty) Foreman, Michael Badger, and Matt Wilkinson. If you know anything about poultry, you’ll know that these folks are kind of the celebrities of the chicken world. And they did a fantastic job of leading our group from a live, clucking, flapping chickens to a ready-to-package set of chicken cuts. I’ve butchered plenty of deer, squirrels, and rabbits before. But I’ve never slaughtered and processed a chicken. It’s really a very different process. But it’s really pretty simple when you have experienced people showing you how, and giving you feedback in
Today’s the first day of Pennsylvania’s 2017 archery deer season. And as always, I’m out there trying to get it done.
Eventually we had a successful Spring Gobbler season this year. But we had one little technical bauble that almost cost us our season. See how YouTube of all things saved our 2017 season and helped us bag our bird.
There’s a lot to like about cast iron. It’s rust resistant. It heats evenly and holds heat a long time. It’s anti-stick. And generally speaking it just provides a better, more satisfying, cooking experience. But cast iron does take some work. Whether you’re looking to rehab some yard sale finds, or maintaining cast iron you’ve had for years, understanding the process is important to getting a good result. Check out this video on how we season our cast iron.
Making a friction sheath for a handmade camp knife.
Okay, hypothetical question here. Of course this has NOTHING whatsoever to do with me or any real-life scenario. 🙂 Let’s say you’re hunting on the last day of archery season. You already have two deer in the freezer, but of course there’s no such thing as having too much venison. Now, let’s say you have to leave the house at 4:00 for a family obligation. You’re planning to stop hunting at 2:00 to accommodate that. At 1:30 a group of mature does walk out at 30 yards. Do you shoot, knowing that tracking, gutting, and transporting the deer to the processor could make you late to the family event? Or do you let them walk? I made my call. Um, I mean,
Part 3 of 3 See Part 1 here. See Part 2 here.
Yesterday was a tough day for me. I’ve been hunting hard all through the archery season, and have passed on lots of does and a few small bucks. Having seen more deer on the property, and a higher buck /doe ratio than I have ever seen on this farm, I was excited for the start of rifle season. And then . . . disaster. Shortly after first light I heard a deer coming in from behind me. Watching and waiting I saw a medium sized eight point come in from about 80 yards. He was probably a 3 1/2 year old with a mid-sized rack, but a pretty big body for his age. This is a deer I might have passed