Not good, had one hanging for 2 days, cut it up yesterday, put in the fridge, then usually do any final trimming, then to the freezer, the last 2 steps never happened, been at it since 5:00 a.m., only thing I could have done was put it outside, same temp as the fridge stays, but with the wood stove in there, and all this going on.... never got done... hate being distracted, cutting fallen trees etc., always forget to do or consider priotities, nice slap to the face to lose food like this, deer have been eating in the oat fields for months, the meat was fantastic, now has a bit of an oder, still red, but who knows what the deal is and how long 50-55 deg would take to sour it, plus some of it needed trimming of that silver tissue etc.
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Today's Featured Article - Haying Before Tractors - by Owen Clark. Hi guys! At age 8 (1927, am now 79) I was learning how to drive a stacker team on the old homemade A-frame wooden stacker, on three of my uncles` dairy farms in Star Valley Wyoming (south of Jackson Hole, on the Wyoming-Idaho border). There was one steam tractor in the Valley, owned by an entrepeneur who used it to run his grain threshing machine, that he hauled from farm to farm for the fall harvest. We used teams of horses not only on the stacker, but on the buckrake to buck the dried
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