http://www.urbanscout.org/week21-tug-o-hide/ Author, Artist, Teacher Thu, 17 May 2012 20:40:54 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.urbanscout.org/week21-tug-o-hide/#comment-7148 Nick Mon, 27 Aug 2007 02:07:48 +0000 http://www.urbanscout.org/?p=85#comment-7148 So why don't you guys move into the woods? I know how to dry venison. Portland has a crappy climate for drying meat. Just hanging raw meat out in the sun only works if it's really dry out. You'll have to build a drying rack over hardwood coals. This will be a micro-climate where your meat can dry. Cut the meat with the grain, in long strips .5 inches wide. You don't want to cook it over the coals. If the meat starts dripping then the fire is to hot. The meat is done when it's hard like a piece of green wood. This could take 24 hours of fire tending and meat watching. (keep those flies away) You can add the step of salting. To salt just soak the strips in an egg floating brine for 2 days prior to drying. If you want your dried meat to last you've got to keep it hung in a dry place, put in an airtight container in a cool place, or put it into pemican. If you can use someone's house you might want to dry the meat in an oven set at 120 with the oven door ajar. peace So why don’t you guys move into the woods? I know how to dry venison. Portland has a crappy climate for drying meat. Just hanging raw meat out in the sun only works if it’s really dry out. You’ll have to build a drying rack over hardwood coals. This will be a micro-climate where your meat can dry. Cut the meat with the grain, in long strips .5 inches wide. You don’t want to cook it over the coals. If the meat starts dripping then the fire is to hot. The meat is done when it’s hard like a piece of green wood. This could take 24 hours of fire tending and meat watching. (keep those flies away) You can add the step of salting. To salt just soak the strips in an egg floating brine for 2 days prior to drying. If you want your dried meat to last you’ve got to keep it hung in a dry place, put in an airtight container in a cool place, or put it into pemican. If you can use someone’s house you might want to dry the meat in an oven set at 120 with the oven door ajar.
peace

]]> http://www.urbanscout.org/week21-tug-o-hide/#comment-7145 PennyScout Sun, 26 Aug 2007 23:19:25 +0000 http://www.urbanscout.org/?p=85#comment-7145 Uhg, can't you tell me to fluff up my hair before you take my photo Scout? Space is what I miss most since we've moved out. All of our shit is piled in my car. We have to dig through it everytime we want something. No space for drying and storing herbs and food. No space for collecting firewood. No space for intimate moments. Some of the stuff we don't use on an everyday basis, but it's all pretty important. There isn't much more it makes sense to get rid of. It would be ever so helpful to have one large closet. Maybe one with a mattress on the floor ; ) Uhg, can’t you tell me to fluff up my hair before you take my photo Scout? Space is what I miss most since we’ve moved out. All of our shit is piled in my car. We have to dig through it everytime we want something. No space for drying and storing herbs and food. No space for collecting firewood. No space for intimate moments. Some of the stuff we don’t use on an everyday basis, but it’s all pretty important. There isn’t much more it makes sense to get rid of. It would be ever so helpful to have one large closet. Maybe one with a mattress on the floor ; )

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