I apologize to those of you looking for the gluten free beer recipe. You’ll have to wait, because I haven’t been able to get to the brewing process for pictures, yet.
The last two weeks have been full of twelve hour days processing food in one way or another. For decades I have been obsessed with self-sufficiency, at least when it comes to food. And living in Alaska makes doing so difficult in some ways. Our autumn is short. Blink, and the carrots have frozen into the ground. Plus our daylight is disappearing at a rate of over five minutes a day – we are down to about ten hours of daylight if we need to work outside.
But the cool weather is perfect for butchering. We slaughtered my son’s 4-H hog and steer, which surprisingly took only one twelve hour day. Then we cut up and froze the pork while the beef “aged” in the back yard for a week. The quarters hung from a beam set across two industrial strength ladders. Game bags kept the marauding magpies at bay (mostly – the cheap game bag made of a stretchy material had several suspicious holes in it along the suet line, so I think little beaks may have nibbled a few bits. We cut those portions away.)
Once we began butchering, it took us five full days of work to reduce all four quarters to neat little packages for the freezer.
I’m no professional butcher, but my cookbook has pictures of cuts of meat with a labeled picture of what part of the animal they come from, so I am pretty pleased with our results. Last night we ate bacon wrapped Filet Mignon and maybe it was all the hard work, but I’ve never had better.
There is something intensely satisfying with setting a table prepared with food all raised by my own hand. I know if the world falls apart (like in Botanicaust) I’ll be able to at least feed my family.
And while I may not have been writing while bringing in all this food, I have been gathering ideas for future books along the way. Maybe I’ll figure out how to make leather 🙂
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© Tam Linsey, 2011. All rights reserved.