Jerky Boys Mp3
Home preserving of venison resources available
Congratulations, you got your deer. Proper handling and preservation methods will insure its safety and quality for the months ahead. Field-to-fridge Use care when field dressing the deer. Contaminating the carcass is one of the most common errors hunters make. Refrigerate the carcass as soon as possible for best quality; usually within 3 to 4 hours after killing if the air temperature is above 45 F. Aging venison Aging will help dissipate the gamey taste and permit natural occurring enzymes to tenderize the tissues. Proper aging also firms the meat, making it easier to cut. Aging should be conducted between 32 and 35 F for seven to 10 days. Never age at room temperature. Venison may be cut within 24 hours after the kill and still be acceptable for aging.
Injury gods beginning to smile on Illini
CHICAGO - In past seasons, when Bruce Weber talked about "personal pain," he was talking about actual physical injuries. There was the appendectomy that laid the Illini basketball coach low. There was the mishap tending to the family swimming pool, which placed his painfully swollen ankle and foot in a restrictive walking boot.At least he didn't overdose on beef jerky, which contributed to former coach Bill Self's bout with diverticulitis. That landed him on a surgeon's table.This season, Weber has been injury-free, which is more than we can say for his team. In fact, the joke around the Illini basketball program is that if Weber would be willing to endure another personal injury, perhaps it would satisfy the "injury gods," who in turn would leave his players alone.Maybe he was thinking along those lines the other day when he tempted fate by stacking sandbags on the tarp that covers his pool.
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