{"id":6487,"date":"2018-01-25T18:37:33","date_gmt":"2018-01-25T23:37:33","guid":{"rendered":"http:\/\/www.backwoodshome.com\/blogs\/JackieClay\/?p=6487"},"modified":"2018-01-25T18:38:07","modified_gmt":"2018-01-25T23:38:07","slug":"what-a-win-win-situation","status":"publish","type":"post","link":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/2018\/01\/25\/what-a-win-win-situation\/","title":{"rendered":"What a win\/win situation"},"content":{"rendered":"

We just butchered two steers and will be getting our meat back in a short time, so I’ve been working at cleaning out the freezer. Gee, what a job as it’s not been done for two years! But in doing so, I’ve been “using up” a lot of various older meat, which is still very good because of the double wrapping.<\/p>\n

I canned up a whole lot and because I was writing an article on making jerky from ground meat for Backwoods Home (Kindle edition, now.) I thought I’d please the whole family and turn out a big batch of jerky from some of that meat. I did and today, we’re enjoying jerky. My first plate full, which I broke into chunks to make it last longer, is gone! So I just set out the next plate. But I am putting the rest into airtight canning jars to store in the cupboard for later on. Dried well, jerky will last for several weeks with no trouble; longer if it’s dried to nearly crisp, stick-like dryness. (You can check out the entire article in the March\/April 2018 Backwoods Home, Kindle edition<\/a>. The on sale date for this issue will be February 15, 2018)<\/p>\n

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Here’s the first plate of my homemade jerky from ground meat.<\/figcaption><\/figure>\n

Our weather’s turned pleasantly warm so we’re getting some outside things done. Will has another log on the sawmill, ready to saw up and I’m plotting out our garden planting for next year. When saving only pure seed from our crops, it can be a challenge. But it’s one we’re glad to meet. Spring IS coming! — Jackie<\/p>\n","protected":false},"excerpt":{"rendered":"

We just butchered two steers and will be getting our meat back in a short time, so I’ve been working at cleaning out the freezer. Gee, what a job as it’s not been done for two years! But in doing so, I’ve been “using up” a lot of various older meat, which is still very […]<\/p>\n","protected":false},"author":1,"featured_media":6488,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,9,11,13],"tags":[],"_links":{"self":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/6487"}],"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=6487"}],"version-history":[{"count":2,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/6487\/revisions"}],"predecessor-version":[{"id":6490,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/posts\/6487\/revisions\/6490"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media\/6488"}],"wp:attachment":[{"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/media?parent=6487"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/categories?post=6487"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-json\/wp\/v2\/tags?post=6487"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}