![\"David](\"https:\/\/www.backwoodshome.com\/blogs\/JackieClay\/wp-content\/uploads\/2007\/10\/david-and-the-hay-001.gif\")
<\/p>\nYes, it’s fall; the temperatures are doing well to get into the high forties. After all, deer season opens this coming Saturday. There was ice on our small beaver pond this morning and half an inch on the goat and chicken water. But the sun, the glorious sun, was out in all it’s splendor this morning. It made me want to leap out of bed and get doing things. (Well almost. I kind of crawled out, really.)<\/p>\n
David went with our friends, Jim and Jerry, yesterday to haul our first load of square bales home. We have been getting them from the same man for three years now and it’s nice hay at a very fair price. Especially when it’s been stored in the barn since early summer harvest. Jim and Jerry got a load on their truck and trailer and David loaded 40 bales on our truck. They told us that their very strong son, John, was coming up to help them haul another big load today and that David could go along with our truck, if he wanted to.<\/p>\n
So he did. And three hours later (he also helped the Bonnettes load their truck and trailers), a very hungry young man arrived to gobble up two BLTs and ask what was for lunch. He had topped my record and brought home 60 bales on our truck! And he only lost one on the 20 mile drive; on our rough trail in from the county road. I’m impressed!<\/p>\n
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While he was loading hay, I kept on working on our new pheasant coop behind and attached to the goat barn; it’s opposite the chicken coop, so the barn looks balanced again. Without it, the barn looked kind of lopsided. Friends of ours are going out of the fancy pheasant business and asked if David might like some of their birds as they know he really likes poultry. He’s getting Silvers, Goldens and Red Goldens. Pretty nice of them. Yesterday David and I dug in two treated 4″x4″s, 8′ long which supported a 2″x6″ ledger beam. And nailed between the existing rafter tails and it were the rafters of the 6′ wide coop. Today I carried the new coop’s framework out another five feet so the third pen of birds will have a bad weather shelter inside.<\/p>\n
There’ll be 4’x4′ inside pens for each breed with a 2′ walkway and outside, the pens will be about 18’x6′ each.<\/p>\n
What’s cool about this coop is that, like the chicken coop, we’re using material salvaged at the dump or left over from various other building projects. It might not be glamorous, but it’s sturdy, square and level. I’m also hoping to make it kind of cute, too. In a backwoods sort of way.<\/p>\n
Our huskie’s dog yard is 40’x40′, divided by four chain link kennel panels. But our dogs didn’t like to be separate. No, they weren’t friendly, the two young boys wanted to fight. Brothers, but still boys and the same size and age. Both thought they were the top dog. I finally got fed up with them snarling and barking back and forth along the fence and opened the gate. Of course they immediately tangled, snarling and a ball of flashing teeth. But because of their dense coat, it was mostly noise; not a drop of blood flowed. Throughout the day, there were periodic nasty noises as one male challenged the other.<\/p>\n
The next day, they were playing. They’d figured out who was “boss”. Once in awhile, there is a brief encounter, but it’s bloodless and they’ve been together for two years now and are happy in the big yard. Their dad, a wolfy looking big guy, is with them and he’s definitely the Big Boss and only has to look at them attentively and they both immediately lay down.<\/p>\n
So I’ve got these four 10′ chain link kennel panels doing nothing. Not for long. They’re going to be reused in the new pheasant pen to enclose the outside of the pen to protect the birds from predators. I’ll separate the breeds with 2″x4″ welded wire, 6′ high (with a wire top, too to protect them from owls). I’ve been told that the roosters of the different breeds will seriously fight and we don’t want that.<\/p>\n
After David got home with the hay, he jumped right away on our new bulldozer and scraped out the donkey’s corral; it was getting pretty stinky from the 10″ of rain on 8″ of manure and old hay. While he worked, I held the stock panel wire back open for him and watched the donkeys peer under their barn door. I’ll swear they were going “PeeeeUUUUU!!!”<\/p>\n
Now it’s nice and clean and dry. Amazing. Love that dozer!!!!<\/p>\n
Then he ran it down by the horse pasture. After finding a nice sand ridge on the left side of the trail down, I asked David if he’d like to clear a spot 55’x100′ on the other side for a training ring. I’ve been a horse person all my life and have been without a training area for many years. While it is possible to train a horse without a ring, it’s definitely much, much easier if you have a flat, dry, enclosed place to work one with no distractions, obstacles or dangerous things in the area.<\/p>\n
After only half an hour, the spot was definitely taking shape. There isn’t a rock in the whole spot! There were a whole lot of stumps, but the good old dozer dug ’em up easily. While David was rooting around, I looked up and there were six deer calmly eating grass in the horse pasture, less than 100′ away! We thought it was pretty funny. Especially when deer hunters all over the state will be putting on scent mask, special clothing and silent boots next Saturday to sneak up on the timid deer. Ha ha ha! Get a dozer and crash around the woods. Works for us.<\/p>\n
Readers’ questions:<\/strong><\/p>\n Frozen deer meat<\/em><\/strong><\/p>\n Jackie, about a year ago, a friend gave my husband and I a frozen side of deer leg, and possibly part of the hind quarter. It’s not been cut up in steaks or strips, it’s a frozen leg of deer. I’m not really sure how to proceed with defrosting and cooking it. I’ve had deer before, and I know it’svery lean animal meat. I’d probably like to defrost and can it up for chili or stew. Is it still safe after a year??? What would you suggest?<\/em><\/p>\n P.S. I will be recanning my pickled peppers that you said were not safe to eat because of added apple cider and lack of vinegar. Shame on me. I should know better, your my canning guru!<\/em><\/p>\n Andrea Del Gardo Your leg of deer is safe to eat after a year. My only question is, is it freezer burned? Look it over well after your unwrap it. There shouldn’t be any whitish areas. I’m not talking about frost or ice but white ugly spots on the meat itself when it’s thawed. Kind of dried looking white. Then sniff the meat. It should smell like fresh meat. If it has a un-meaty smell that turns you off, it’s freezer burned. Some folks say that if you simmer the meat in milk and toss the milk it removes freezer burn smell\/taste. I haven’t tried it yet. To defrost the leg, just put it in a paper bag and place it in a cold but not freezing area. An unheated porch or the refrigerator will work fine. Just keep it around 40 degrees until it thaws out.<\/p>\n And don’t let the dog get it! I speak from experience here.<\/p>\n If you’re still uncertain about the freezer burn, slice a small piece up in a pan and sautee it. Then taste it. If it tasted fine, it’s good to go. With all venison, bone the meat for the best taste and remove any fat or dried tissue. I dice a whole lot of my venison up for chunky chili, stew or barbecue, cutting pieces about 1″ square.<\/p>\n Good luck. And sorry about the peppers! — Jackie<\/p>\n Choosing a pressure canner<\/strong><\/em><\/p>\n Thanks for all the great information over the years. My wife and I have been canning with a waterbath canner for years. We want to add pressure cooker canner items to our stocks. What brand or features should we look for in a pressure cooker canner? There are really very few brands of pressure canners available today; maybe four that come to mind.\u00a0 And really, all are very good.\u00a0 DO NOT buy a smaller “pressure cooker\/canner”.\u00a0 They do not process enough food and are not really reliable to can in, to begin with.\u00a0 Personally, I prefer a canner that has a beveled lid fitting tightly against a bevel in the body of the canner.\u00a0 These require no gasket to remain air-tight.\u00a0 Sooner or later the gasket will become old, brittle and begin to let steam seep out under pressure.\u00a0 But this takes years and years to happen, and you then just buy a new gasket, so it isn’t a major problem.\u00a0 Two of mine have gaskets, and two do not.<\/p>\n I prefer a canner that has a dial gauge instead of the jiggle weights so you can immediately tell what your heat is doing and adjust it to your needs.\u00a0 But then, again, the dial gauge should be checked yearly for accuracy where the weight is good forever.\u00a0 It’s just a matter of convenience.\u00a0 All modern canners are safe and very easy to learn to use; all come with a safety plug or valve so there is no chance of your canner “blowing up” in the kitchen.<\/p>\n I think your decision is a very wise one and you’ll soon be very happy you made it.\u00a0 There are just so many different foods you can put up with a pressure canner!\u00a0 Good canning. — Jackie<\/p>\n","protected":false},"excerpt":{"rendered":" Yes, it’s fall; the temperatures are doing well to get into the high forties. 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\nMyrtle Beach, SC<\/em><\/p>\n
\nThanks
\nJack Radion<\/em><\/p>\n