{"id":1858,"date":"2011-12-08T03:00:11","date_gmt":"2011-12-08T08:00:11","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=1858"},"modified":"2011-12-08T03:00:11","modified_gmt":"2011-12-08T08:00:11","slug":"meat-for-our-homestead","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2011\/12\/08\/meat-for-our-homestead\/","title":{"rendered":"Meat for our homestead"},"content":{"rendered":"<p>Besides arranging for our first homestead seminar in May, we&#8217;re taking care of our year&#8217;s meat. Last week, we hauled our big, 1,400-pound steer in to the processing plant. To pay for the expense of raising this steer, we sold the front two quarters and we&#8217;re giving our son, Bill, a hindquarter. So we&#8217;ll still end up with a lot of beef. But we like a variety of meat, not just beef, beef, beef &#8212; no matter how good it is! David also did some hunting this year. We didn&#8217;t need two deer; one would do. He wanted a buck, but finally, on the last day, he picked a big doe with no fawns. This last week, I&#8217;ve been canning venison and making jerky too. Only one hindquarter to go, and I&#8217;m done with that. Then we get to butcher our extra roosters from our experimental home-bred Cornish rock crosses. They&#8217;re all big and meaty, although not as big-breasted as the commercial Cornish rock broilers. But they can walk, are vigorous, and are plenty nice for us. We also have a pig to butcher in January, so that&#8217;ll round out our meat for quite a while.<\/p>\n<p><a href=\"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-content\/uploads\/2011\/12\/Canned-venison.gif\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1859\" title=\"Canned-venison\" src=\"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-content\/uploads\/2011\/12\/Canned-venison.gif\" alt=\"\" width=\"446\" height=\"402\" \/><\/a><br \/>\nSeed catalogs are already coming and we spend evenings drooling over tomatoes, peppers, and other great things we just have to try this year&#8230;as well as a lot of varieties we&#8217;ve grown for years. Planning a spring garden sure makes winter go by faster! &#8212; Jackie<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Besides arranging for our first homestead seminar in May, we&#8217;re taking care of our year&#8217;s meat. Last week, we hauled our big, 1,400-pound steer in to the processing plant. To pay for the expense of raising this steer, we sold the front two quarters and we&#8217;re giving our son, Bill, a hindquarter. So we&#8217;ll still [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4,8,11,13],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/1858"}],"collection":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/comments?post=1858"}],"version-history":[{"count":0,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/1858\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=1858"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=1858"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=1858"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}