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Day & Day Feed in Columbia should have those. I got cereal rye from them last year.
Nice. Any particular size areas or particular topography you're doing these in?
Red Clover will be frost seeded before spring. Apple and pear seedlings will be planted in the spring. 2 haybale blinds will be installed this...
I freeze jugs and put them in the ice chest. The meat doesn't get wet that way.
What I usually do with the 4-5 deer a year we get is de-bone them on the spot. It only takes about 30 minutes. I put the meat in a game bag inside...
Thanks, you're welcome too.
Bless your heart.
I'm going to just pretend y'all are joking.
Just trying to prevent something bad from happening. This stuff's nothing to play around with.
I don't wash my hands then put them right back on something to contaminate them.
You said trim it off. Why trim it off if you're just putting it back onto the next layer? You're going to whittle it down to nothing with that...
So, you disinfect the blade and your hands you use to handle the meat every cut so you don't contaminate the meat under it?
Just think about that for a little bit.
Salmonella growth range: 43-115F
E. Coli: 39-113°F
Read the Lewis and Clark journals. They brined and inspected a lot of meat, and otherwise, preserved it in some fashion. They also had it...
From the USDA:
"Bacteria grow most rapidly in the range of temperatures
between 40 ° and 140 °F, doubling in number in as
little as 20 minutes....
40 - 140 is the danger zone for meat. I'd keep it below 40.
Look into the "intent to earn an income". It doesn't have to be much of an income or even income that you expect to see in the short-term.
Sportsman's License* (Includes combination hunting/fishing, statewide deer permit, spring and fall turkey permits, state migratory game...