What you see was the same all the way to her. Surprised she made it as far as she did.So, just a wild guess you didn't have any trouble tracking her??? LOL!
What you see was the same all the way to her. Surprised she made it as far as she did.So, just a wild guess you didn't have any trouble tracking her??? LOL!
. I like your wind chime.
I have Ryobi tools almost 20 years old now. The tools and batteries are on the heavy side so Milky-Dewey fanbois may not approve but the extra weight strengthens our wrists so we never have FTF from limp-wristing... Original batts are long recycled but the lions have been providing good service--I have some over 5yrs old.
Wrapped like that you should be able to keep that in the freezer for at least 1 to 2 years no problem, probably longer. Steven Rinella even advocates for letting meat sit a year in the freezer before eating it, especially if it didn't get a chance to age much before freezing. It seems that some amount of tenderizing happens in the freezer. I pulled out a couple elk steaks that were easily over a year in the freezer, they were fantastic. Thawed in the fridge, then a little dry rub wrapped in plastic wrap for 12 hours or more, then on the BBQ...thing of beauty.I put some roasts wrapped in butcher paper and then put in vaccum seal bags. I expect that I'll likely run out before any of it spoils.
But nothing wrong with canning meat either. You could probably eat it 3 or 4 years from now if you wanted to.
Indeed...yummy they are!It is true that young deer are more tender, and less gamey tasting as well.