NOVEMBER 2009 - AMISH DAWN'S "MENFOKE SECTION"

CLICK HERE TO RETURN ANYTIME TO MAIN SITE:
http://www.amishdawn.blogspot.com/




VIDEO - "8 MIN. DEER FIELD DRESS" -

TRAINING VIDEO



CLICK THIS LINK, IF NEC. TO VIEW IT ON YOUTUBE SCREEN:
http://www.youtube.com/watch?v=FwCDB7g43_8






ANOTHER GOOD VIDEO :

"HOW TO BUTCHER WILD GAME":

A PROFESSIONAL DEER PROCESSING TRAINING FROM "ASK THE MEAT MAN .COM." CLICK LINK BELOW FOR MORE OF THEIR GREAT "TRAINING" VIDEOS ! !

http://www.askthemeatman.com/video_clips.htm#How_To_Make_Deer_sausage,_

VISIT THEIR GREAT WEB SITE ! ! YOU COULD MAKE $$ DOING THIS FOR OTHERS ! !

http://www.youtube.com/watch?v=QKdKI4x0_fk

ANOTHER GREAT SET OF 3-PARTS

VIDEO - "HOW TO BUTCHER A CHICKEN, WILD TURKEY OR DUCK":

PART 1

http://www.youtube.com/watch?v=ppRSj-cVvBQ

PART 2

http://www.youtube.com/watch?v=Z2tt7Pa0IzQ

PART 3

http://www.youtube.com/watch?v=Dwa_YgVq2IM

(THIS ARTICLE, BY MIKE GUEREN, GIVES A GOOD TRAINING TECHNIQUE, IT "DRESSES" ONLY - JUST ENOUGH FOR FOR TOWING ON CAR - DOES NOT SKIN)

ARTICLE: "FIELD DRESSING YOUR DEER"

BY MIKE GUERIN

VISIT THEIR GREAT SITE AT:

http://www.thejump.net/dress/fielddressing.htm

Your persistence has paid off; your deer is down, now what do you do?

What you do now will determine the quality of your bucks meat at the table. Proper care of your deer is very important in making sure that its taste good when it is served at the table.

This article is to tell new hunters how to field dress, skin and prepare a deer for butchering. Experienced hunters might also learn something new.

FALSEHOODS:

One of the most persistent beliefs among hunters is that you must bleed your deer by cutting the deer's throat as soon as you get to it. This is suppose to bleed the deer off blood and make the meat taste better.

NEVER CUT A DEER'S THROAT.

This has no positive effects. Once a deer is dead the heart no longer pumps blood. If the blood is not circulating then cutting the throat will not bleed any blood from the deer. It can however mess up a cape (the deer's hide around the head, neck and shoulders) if you decide to mount the deer. It opens the deer's up to dirt in an area that would otherwise have been protected from dirt and bacteria. It is in a word "USELESS".

If you want to bleed your deer you will first need to hang the deer (best done head down) and then make a cut at the lowest point so that the blood can gravity feed out of the deer. I don't do this myself.

I get the blood out of the deer after the deer is home via soaking the meat in an icechest for a few days. This has the added benefit of ageing the meat a bit before it is frozen.

Another fallacy is that you must cut off the tarsal glands of the deer or the meat in that area will be ruined. This is nonsense. It didn't taint the meat while the deer was living and it will not taint it after the deer is dead.

You don't want to touch the tarsal gland and then touch the meat however. If the animal is not yet dead, simply shoot the animal again. It is very dangerous to approach a buck that is wounded from the front and down right stupid to try to cut its throat with a knife.

FIELD DRESSING:

A sharp knife is better than a dull knife when it comes to field dressing a buck. A sharp knife will actually reduce bad (unneeded) cuts and will make the entire procedure easier. Take your time when dressing a buck, mistakes due to haste will often require you to make a trip to the hospital to get stitches.

Prop the animal on its back and begin field dressing by making a cut from just above the genitals up to the rib cage. You now have to make a choice. Some people cut through a number of the ribs in the rib cage to make it easier to reach up into the deer's chest. I find this unnecessary but its up to you.

If you do plan to cut through some of the ribs you should do it of center to avoid the sternum. When you make this cut from just above the genital to the sternum take care not to cut too deep. You only want to cut through the hide and through the animals stomach muscle. If you go to deep you will puncture the deer's intestines and you will have to deal with the smell.

NOTE:

If you plan on having the deer mounted don't cut any further up the belly than the sternum to save the cape.

Now turn the deer on its side and allow the guts to fall out.They will require help from you by cutting away the fat that will hold the intestines in. This is usually at the top of the cavity in the area near the spine.Care must be taken to not puncture or break the deer's bladder.

The bladder will be in the area where the cavity narrows down at the hips. I leave this part of the deer's intestines intact but many or most do not.If you plan on removing all of this then you must have a very sharp knife and must ream the deer out from the back. Cutting around the anus and tying it off with string.

Then cutting either forwards or backwards from the abdominal cavity to remove this entire area.

Easier said than done.

Care must be take not to puncture anything here this is where the deer droppings and urine are located.

The deer's abdominal cavity is separated from the chest cavity by the diaphragm. This separates the lung and heart from the stomach and intestines.This must be cut out to remove all of the intestines.

This is how it usually works for me, with the guts half in and half out I cut the diaphragm away from the deer's chest cavity, I then reach as far up into the deer's chest as possible and grab the deer esophagus.With the other hand I carefully slide the knife into the deer's chest and work my knife up into the chest to cut the esophagus just above my other hand. After it is cut I simply pull the heart and lungs out and with it comes the rest of the intestines.

Wash up.

Drag the deer out.

Load in truck.

Go home or to camp for skinning.

SKINNING:

When skinning a deer it can either be hung head up or head down. I have always hung mine head up. Begin by making a circular cut around the deer's neck. Connect this cut with the cut made in the stomach during field dressing. Remove the hide by grasping the skin and pulling down hard with both hands.

Use your knife carefully when freeing the hide from the carcass to avoid cutting the skin. If the flesh begins to pull off with the skin, stop pulling and try again after cutting the flesh back with the knife.

NOTE:

If the cape is to be saved, you can cut the middle and rear portion of the hide free by starting skinning just behind the shoulder and working down from there.

When you have the hide down around the shoulders you will have to cut off the front legs with a hacksaw just above what you would think is the deer's knees.

Then on the inside of the deer's legs cut toward the chest and connect this cut with the one made up through the chest and abdomen during gutting.

After you work the hide free around the front legs with a knife. You can continue to work the hide down the deer's back towards its feet and tail. Once you get the hide down around the deer's tail, simply cut the tail off with a knife.Let me say this again.

When you are pulling and cutting the hide from the deer and you can see that the hide is now coming off of the tail, you can now simply cut the tail free.This cut you understand is not through hide but only through the tailbone itself because you have pulled the hide down far enough so that it exposes the tailbone under the hide.

That's a long explanation for something simple just so you will not get confused. Continue until you get the hide down around the deer's tarsal glands (the dark patches on the inside of the hind legs) then take a saw and cut through the leg just above the tarsal gland.

By now you are tired from unpacking, driving, getting up early and dragging the deer out of the woods, skinning and gutting.

But you are not finished yet.

You must still store the meat for butchering.

I will not go into great detail at least not today but this is how I do it:I first cut out the backstrap and tenderloins out and place in an ice chest.Then I cut the front legs free (no bones to cut) and place them in an ice chest.Then I cut the back hindquarters free with a knife.

You can works a hindquarter free with just a knife if you work your way to the ball and socket joint that holds the hindquarters to the hips. Just work the point into this joint and work around the ball.Once both tendons are cut the hindquarter will be free.

Place any other meat such as ribs and neck into the ice chest.

Now place a bunch of ice in the icechest with the meat.I am now totally exhausted from all the work. So I am in no mood to begin butchering the deer. So I usually wait a couple of days before I begin butchering.

Each day you need to drain the water and add new ice.I usually will do a little butchering each day until I am finished, this usually takes me 5 to 7 days.

I could do it all in one day if I wanted to but cutting up one hindquarter is easy but butchering an entire deer is work so I spread it out.

SEE DAWN'S RECIPIES FOR "DEER STEW" AND "DEER ROAST":

BACK AT THE MAIN SECTION OF :

http://www.amishdawn.blogspot.com/

ONCE THERE, SCROLL DOWN THERE TO:

"SOME FAVORITE AMISH RECIPIES"

YOU SHOULD LOOK THROUGH THAT MAIN SECTION MORE......TO SEE IF THERE IS SOMETHING GOOD, YOU'D LIKE TO EAT ! !

MAYBE EVEN LEARN HOW TA COOK IT YERSELF ! !

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*** REPEATING VIDEOS FOR REVIEW:

"8 MIN. DEER FIELD DRESS"

http://www.youtube.com/watch?v=FwCDB7g43_8

HOW TO BUTCHER A DEER:

“deer processing from ask the meatman.com”

http://www.youtube.com/watch?v=QKdKI4x0_fk

THIS IS A GREAT ARTICLE I FOUND ON THE PUBLIC PAGES OF "GOOGLE SEARCH - "BEEF JERKY", AND BROUGHT IT OUT TO SHARE AND ENTICE YOU TO VISIT THE AUTHORS AT:
http://www.gather.com/viewArticle.jsp?/articleID=281474977039297


(IF LINK FAILS, TRY MAIN PAGE URL AT):

http://www.gather.com/




We love beef jerky, but man is it expensive to buy pre-made. Not only is it expensive, but they're awfully stingy with the portions they put in those little bags they sell at the grocery store. The solution is to make your own. It really is very simple and you can vary the marinade to suit your own tastes. I have never made a bad batch, some may be a little hotter than others but they are always good.


This is our favorite recipe after years of experimenting. Feel free to add or omit things as you like, everyone's tastes are different.
The Marinade (this will be enough for about 2.5-3 pounds of meat)

¾ cup of Soy Sauce (I prefer Kikkoman)
1 cup of Teriyaki Sauce
½ cup of Jim Beam Bourbon or Bourbon of your choice
¼ cup of Worcestershire
approximately 1 teaspoon of Liquid Smoke (more or less to your taste)
1 Tablespoon of Crushed Red Pepper
1 teaspoon of garlic powder or you may use freshly chopped garlic to taste if you prefer
about 15-20 cranks of freshly ground black pepper


Combine all of the marinade ingredients in a large Tupperware like container and set aside. Be sure and use a container that is large enough for you to be able to add the meat to the marinade. Also be sure that the container has a tightly fitting lid so that it will be easy for you to shake the container occasionally.


I start with a nice cut of London broil, usually around 2.5-3 pounds for a single batch (although I usually make a double batch of about 5-6 pounds while I'm going to the trouble).


The easiest way to slice the meat is to take it and put it in the freezer until it starts to get firm. Freezers will vary, but it usually takes about 2 to 2 ½ hours in ours. Take it out and place it on a cutting board.

Using a very sharp knife cut the meat into slices approximately 1/8 inch thick. Be sure to cut across the grain. Keep in mind that the thicker you slice the meat, the longer the drying time will be.








Put the meat into the marinade. I usually do this one slice at a time so I can be sure that the marinade covers the entire surface of each piece and that none of the pieces get stuck together.










(DAWN SAYS: AS AN ADDED FLAVOR BOOST, YOU CAN NOW "SEAR- IN A SMOKED FLAVOR" BY CHAR GRILLING, BOTH SIDES, ONLY 30 SEC. - 1 MIN., TIL SEARED AND STILL LIMP AND RARE IN THE MIDDLE.

AFTER SEARED, DEHYDRATE TIL DRY)

TO DRY RAW IN ELEC. DEHYDRATOR:

Place the container in the refrigerator and marinade it for at least 24 hours, preferably 48 hours. Stir or shake occasionally.
Lay the meat slice by slice on the dehydrator trays and start it up!

Drying time will vary depending on your dehydrator, the humidity and the thickness of the meat. I usually check on it after the first 2 hours, at that time I rotate the trays from top to bottom and also flip the individual pieces of jerky over. This helps with uniform drying. When meat is dry, cool and put into jars or plastic bags. If you have a FoodSaver or a Seal-a- Meal, they also work great for packaging your finished product.





Plan to make this often once you do make it though, everyone will beg you relentlessly. It is even so good I've had people offer to pay me to make it for them.
Enjoy!

AMISH DAWN'S IS A "LADIES DELIGHT" AND A "MANLY" TRAINING SITE

Our How To Make Deer Sausage, Deer Snack Sticks & Deer Jerky DVD™


Click HERE to watch a video clip of our How to Make Deer Sausage, Deer Snack Sticks & Deer Jerky DVD - THEN CHOOSE A VIDEO OF INTEREST !

This DVD makes an EXCELLENT Christmas Gift for the Deer Hunter in your family!


[This DVD work equally well in making Smoked Beef Sausage, Beef Snack Sticks and Beef Jerky. It is exactly the same process! Just substitute lean beef or beef strips where the DVD uses lean deer or deer strips.]


This DVD is 1 HOUR & 26 minutes LONG!This DVD+ Format and will play on most DVD Players! Recorded on February 20, 2006.


This is an instructional video detailing the process of making Smoked, Ready-To-Eat Deer Sausage, Deer Snack Sticks and Deer Jerky. We show how to mix, stuff and smoked Deer Sausage and Deer Snack Stick .

Follow along as we demonstrate how to mix deer and pork, season it, stuff it, and smoke it in a smokehouse.

WE CHARGE:

$2.66/lb to make Deer Sausage,
$6.00/lb. to make Deer Snack Sticks, and
$14.00/lb to make Deer Jerky!

( $$ KA-CHINK...$$ KA-CHINK ! ! )

With the use of this video, hunters can spend a fraction of this cost to make their own delicious, home made Deer Sausage, Deer Snack Sticks and Deer Jerky!

This will be an excellent value year after year!


AMISH DAWN'S IS A "LADIES DELIGHT" AND A "MANLY" TRAINING SITE

SMOKING AND CURING MEATS:


"MEAT AND FOOD SMOKING AND CURING FROM:
http://www.smoke-pistol.com/meatsmoker.html


(ALSO SEE FULL STOCK OF SMOKERS EQUIPMENT AT:
http://www.home-processor.com/curing.shtml )


WHAT IS A MEAT SMOKER ?


A meat smoker is a device that imparts the smoked flavor of wood into the meat. A barbecue grill is the most common. However, the gas barbecue grills, electric barbecue grills and charcoal barbecue grills of today don’t do much to smoke meat because they don’t use real wood smoke in cooking.The idea is the same if the wood smoke were present.


A meat smoker cooks meat slowly while wood smoke surrounds the meat. The flavor of the wood begins to penetrate the meat giving it a great and unique barbecue flavor. The penetrating of the wood smoke also helps cure the meat as in beef jerky.


The difference between a meat smoker and barbecue grill of today is that a meat smoker cooks meat over smoking wood. Any barbecue grill can be used as a meat smoker by attaching a SmokePistol™ or GrillKicker™ to the barbecue grill and cooking the meat on very low heat.


HOW TO BUILD A MEAT SMOKER:


How to make a smoker is simple. Basically, a meat smoker is nothing more than a box. An insulated box would be better. A meat smoker can be made out of metal, wood or even cardboard.This is because to smoke meat you cook it at a low temperature, approximately 220? F.


Therefore, you don’t have the problem with the meat smoker burning up as long as your heat source is not too hot.The best heat source for your meat smoker is an electric element. That is because it is very controllable and constant.


When smoking meat you should keep the temperature constant and that is why it helps to have an insulated box for the meat smoker.The next thing you need is a moisture source.

When smoking meat you should keep the meat you are smoking moist. Basting helps but causes the cooking temperature to drop, so placing a pan of water inside the meat smoker will help keep the meat moist while smoking.


This pan of water should be between the heat source and the meat racks but not too close to the heat. You don’t want to boil the water because you will have steamed meat instead of smoke meat.

The racks for holding the meat while smoking, can be barbecue grill racks, barbecue skewers, or wire mesh. The meat can be smoked while laying on the racks or hanging inside the meat smoker.


The last and most important thing you need for you meat smoker is a source of wood smoke.The SmokePistol™ and GrillKicker™ have been designed for this purpose. They are both designed to deliver the constant stream of real wood smoke necessary for smoking meat.


The SmokePistol™ will deliver a constant stream of real wood smoke to your meat smoker for about 4 hours on a single cartridge and the cartridges can be purchased in 9 of the right wood flavors.


HOW DOES A MEAT SMOKER WORK?


So how does a meat smoker work?

Very simply, what a meat smoker does is to cook meat very slowly in a moist smoky environment.

As the meat cooks, the smoke inside the meat smoker the smoke from the wood covers the meat and seasons the outside of the meat.


As the temperature of the meat increases the meat cooks and the seasoning deposited on the outside of the meat from the wood smoke is absorbed into the meat giving it the great barbecue flavor.


HOW TO SMOKE MEAT AND OTHER FOODS:


The SmokePistol™ and GrillKicker™ have made smoking meats and other food very easy.


Smoking food is divided into two categories, hot and cold smoking. Traditionally, hot smoking, which is also referred to as barbecuing has been accomplished by cooking food over burning wood.


The burning of the wood creates both the heat necessary for cooking and the smoke from the wood creates the flavor. With the mass migrations of people into the cities the art of cooking over wood was lost.


The wood was replaced with charcoal because it was lighter in weight and then charcoal was replaced with gas and electric. Neither charcoal, gas or electric provide any flavor to the cooked meat or other food. The SmokePistol™ and GrillKicker™ have brought this back by making a source of smoke quick, easy, neat and convenient and when used with a heat source like charcoal, propane or electric the real barbecue flavor is back.


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AMISH DAWN'S IS A "LADIES DELIGHT" AND A "MANLY" TRAINING SITE

MORE ON SMOKING MEATS, FROM THE U.S. GOV.:


http://www.fsis.usda.gov/FactsSheets




Where there's smoke, there's well-flavored meat and poultry.

Using a smoker is one method of imparting natural smoke flavor to large cuts of meat, whole poultry, and turkey breasts.
This slow cooking technique keeps them tender, too.Smoking is slowly cooking food indirectly in the presence of a fire.This can be done by using a "smoker," which is an outdoor cooker especially designed for this purpose.


A covered grill can also be used for smoking food by placing a drip pan of water beneath the meat on the grill.Preventing Foodborne Illness The national Fight BAC!® food safety education campaign advises adhering to the four steps in preventing foodborne illness throughout the smoking procedure.


* Clean — Wash hands and surfaces often.
* Separate — Don't cross-contaminate.
* Cook — Cook to proper temperatures.
* Chill — Refrigerate promptly.
* Defrost Meat Before Smoking.


Completely thaw meat or poultry before smoking. Because smoking uses low temperatures to cook food, the meat will take too long to thaw in the smoker, allowing it to linger in the "Danger Zone" (the temperatures between 40 and 140 °F) where harmful bacteria can multiply.


Defrosted meat also cooks more evenly.


Never defrost food at room temperature.Keeping meat and poultry cold while it is defrosting is essential to prevent the growth of harmful bacteria.The best way to safely thaw meat and poultry is in the refrigerator.


Cook or refreeze it within 1 or 2 days.The microwave oven can be used to defrost more rapidly.


Smoke the meat immediately because some areas may begin to cook during the defrosting.Food may also be thawed in cold water.Be sure that the sink or container that holds food is clean before submerging food.


Two methods may be used when thawing:

Completely submerge airtight wrapped package.
Change water every 30 minutes.
Completely submerge airtight wrapped food in constantly running cold water. If thawed completely, it must be cooked immediately.


Marinate in the Refrigerator Some recipes state to marinate meat and poultry for several hours or days, either to tenderize or add flavor. Acid in the marinade breaks down connective tissue in meats.


Always marinate food in the refrigerator, not on the counter. If some of the marinade is to be used for basting during smoking or as a sauce on the cooked food, reserve a portion of the marinade.


Don't put raw meat and poultry in it.Don't reuse the marinade from raw meat or poultry on cooked food unless it's boiled first to destroy any harmful bacteria.Partial CookingSome people like to cook food partially in the microwave oven or on the stove to reduce smoking time.


Partially cook meat or poultry ahead of time only if the food goes immediately from the microwave or stove to the hot smoker.Partial cooking of food ahead of time allows harmful bacteria to survive and multiply to the point that subsequent cooking cannot destroy them. And once food is in the smoker, cook until it reaches a safe temperature as determined with a food thermometer.


Using a Smoker Cook food in smokers made of materials approved for contact with meat and poultry.
Don't smoke foods in makeshift containers such as galvanized steel cans or other materials not intended for cooking. Chemical residue contamination can result.


When using a charcoal-fired smoker, buy commercial charcoal briquettes or aromatic wood chips.Set the smoker in a well-lit, well-ventilated area away from trees, shrubbery, and buildings.



Only use approved fire starters — never gasoline or paint thinner, for example.


Follow the manufacturer's directions for igniting charcoal or preheating a gas or electric outdoor cooker.Let the charcoal get red hot with gray ash — about 10 to 20 minutes depending upon the quantity.


Pile the charcoal around the drip pan for smoking. Add about 15 briquettes about every hour.The most satisfactory smoke flavor is obtained by using hickory, apple, or maple wood chips or flakes.


Soak the chips in water to prevent flare-ups and add about 1/2 cup of chips to the charcoal as desired.Using a Covered Grill To smoke meat and poultry in a covered grill, pile about 50 briquettes in the center of the heat grate.


When they are covered with gray ash, push them into two piles.Center a pan of water between the two piles and place the food on the grill over the water pan.


The water prevents flare-ups that occur when fat and meat liquids drip on coals, and steam from the water helps destroy harmful bacteria that can cause foodborne illness.


Close the lid and keep the grill vents open.

Add about 10 briquettes every hour to maintain the temperature in the grill.

Use Two Thermometers to Smoke Food SafelyTo ensure meat and poultry are smoked safely, you'll need two types of thermometers: one for the food and one for the smoker.
A thermometer is needed to monitor the air temperature in the smoker or grill to be sure the heat stays between 225 and 300 °F throughout the cooking process.


Many smokers have built-in thermometers.Use a food thermometer to determine the temperature of the meat or poultry.

Oven-safe thermometers can be inserted in the meat and remain there during smoking. Use an instant-read thermometer after the meat is taken out of the smoker. Cooking time depends on many factors: the type of meat, its size and shape, the distance of food from the heat, the temperature of the coals, and the weather.

It can take anywhere from 4 to 8 hours to smoke meat or poultry, so it's imperative to use thermometers to monitor temperatures.


Smoke food to a safe minimum internal temperature.

Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F.All cuts of pork to 160 °F.Ground beef, veal and lamb to 160 °F.


All poultry should reach a safe minimum internal temperature of 165 °F.If using a sauce, apply it during the last 15 to 30 minutes of smoking to prevent excess browning or burning.
Chill Promptly, Refrigerate meat and poultry within 2 hours of removing it from a smoker.


Cut the meat or poultry into smaller portions or slices, place it in shallow containers, cover, and refrigerate.Use it within 4 days or freeze for later use.


Last Modified: April 13, 2006



AMISH DAWN'S IS A "LADIES DELIGHT" AND A "MANLY" TRAINING SITE

How to Measure According to Boone and Crockett Rules
By Mike Guerin

There are two methods for scoring your trophy whitetail buck, Boone and Crockett and BTR are the two competing methods. Here the B&C method will be explained.

So lets get right to it. You will need a 1/4 inch steel tape to measure the antlers. This is mandated by the rules, no other instrument can be used to measure the antlers except a flexible steel cable can be used to measure the points and main beams.

Antlers or measured to the nearest 1/8 of an inch. Also no offical measurements can be taken until a mandatory 60 day drying period has elapsed.All points are measured for the tip of the point to where it meets the main beam and must be 1 inch long to be counted.(See below)


First, measure the lenght of each main beam. Start at the base and measure along the outside of the beam to the tip.Now measure the bucks inside spread perpendicular to the skull. Using the proper angle find the bucks greatest spread.

Note: Maximum credit for spread is equal to the length of the longest main beam.The bucks points or numbered G1-G7 on each beam. Where the G1 is the brow tines etc. Measure and record the length of each point.

Now measure the smallest circumference between the base and the browe tine. This is known as H1. H2 is the smallest circumference between the G1 and G2. If there are no brow tines then H1 and H2 are the smallest measurement between base and G2.

The last circumference is taken halfway between tip of mainbeam and last point if G4 doesn't exist.Now add up all the measurements (inside spread, both main beam lenghts, tine lengths, and the circumferences) and this is the gross score.

To get the final score you must subtract from the gross score the difference between the different measurements. For example if the left beam is 20 inches and the right beam is 18 inches then you must subtract 2 inches from the gross.

Do this for the circ. and point length measurments as well. This will give you the buck net score.Thats it.

Now get to measuring.

AMISH DAWN'S IS A "LADIES DELIGHT" AND A "MANLY" TRAINING SITE

Conservewildlife.org

http://www.anr.state.vt.us/furbearer/way_of_life.html

People Who Trap - Choice of A Lifestyle

Historically, people in the United States and Canada looked to the land to secure food and provide for their households. Being independent, self-sufficient, hard working, providing for one's family, being stewards of the land - these values and life styles are traditionally and distinctly part of the fabric of North American society and culture, and they are still present today.



Today, trapping is done as an annual pursuit by many people in the United States and Canada; in addition many homeowners use trapping to deal with wildlife causing property damage. Throughout North America, government sociologists and university researchers have begun to document the importance of trapping in the lives of people who still look to the land, and utilization of wildlife as part of their lifestyle. Sometimes this lifestyle is not understood by a larger segment of society who do not hunt, trap,



A family traps muskrats under the ice in New England.

For these people, the opportunity to harvest fish and wildlife contributes to a sense of self-reliance, independence and the ability to provide for one's self.


They consider the land and the utilization of wildlife as part of their lifestyle. Trapping is a means of providing food, clothing and other items for their households.


Studies in New England and elsewhere reveal that trappers participate in bartering in many communities. They barter childcare, automobile repair, vegetables and other goods or services in exchange for pelts, trapping services, or the removal of nuisance wildlife causing property damage.



An important observation has been that trapping in today's society has often been referred to as 'recreational' in the context of a 'sport'.


However, the body of existing research indicates that this term is a misnomer and not descriptive of the motives of the hundreds of trappers they studied. People who trap list four or five motives as important: Universally a theme is revealed that for many of these people, trapping is a component of their lifestyle that defines them and has deep meaning, and provides sustenance (food, clothing, money) that provides for their households and well being.



In large areas to the north in Canada and Alaska people who trap often fit our image of traditional trappers.



In Canada and Alaska between October and March tens of thousands of aboriginal people participate in trapping furbearers. Mirroring the motives of their contemporaries in the more developed areas of the continent, these trappers are motivated by sustenance (food and clothing).



Fur trapping can be particularly important due to the remoteness of the communities and may provide the only source of income for specific times of the year.



Many values and traditions of these people are passed along from generation to generation through the seasonal rituals of trapping. Trapping teaches youth survival and subsistence skills and provides a meaningful winter activity that helps instill a sense of responsibility to their families and communities.


An assessment of the impacts of various uses of mammals included furbearer trapping in the Yukon as one case. The results of the assessment determined that is was sustainable (i.e. good) and should be encouraged because harvests by local people were within natural population fluctuations of the animals they trapped.



Additionally, advocacy by local trappers to maintain wildlife habitat prevented abuse of the land by people looking to remove non-renewable resources like oil.




Whether being conducted by aboriginal trappers in Canada and Alaska or people living in suburban or rural areas of New England, Louisiana, or the mid-west, a common link in the values of these people is they utilize wild animals and plants to bring sustenance into their households (e.g. the meat for food, pelts for clothing, or money to buy household goods).



For many, this is an integral part of their life, and is an enduring element of their relationship to nature and link to the land. With proper management of wildlife resources, people today can still choose to participate in this lifestyle as they have done since the beginning of time.



This is a unique opportunity and experience for people in the United States and Canada because this lifestyle cannot be pursued throughout most of Europe and the rest of the industrialized world.



Trapping and Furbearer Management in North American Wildllife Conservation Home Regulated Trapping Conservation & Management Animal Welfare Trapping as a Way of Life Furbearer Guide Guide to Traps About Us (NEFRTC)

Copyright © 2000 Northeast Furbearer Resource Technical Committee

E-mail us at: mail@conservewildlife.org

Article from: U.S. Fish and Wildlife Service - “Children & Nature Network (C&NN) Nature Clubs for Families Tool Kit” at:

http://www.fws.gov./

Hiking with others is a great way to enjoy nature




Credit: photo © Jon BeardIn



March, the Children Nature Network announced the publication of the “Nature Clubs for Families Tool Kit –


Do It Yourself!


Do It Now The NCFF Tool Kit includes a Quick Start Guide with simple instructions on how to start a local Nature Club for Families, and is filled with field-tested ideas, resources, templates and checklists.


Included are first-hand stories and suggestions from family nature club leaders who are already enjoying success. Nature Clubs for Families (NCFF) is the newest initiative designed to foster the formation of local groups with a common interest in connecting children with nature. Each nature club is unique, with activities that vary depending on location and participants.


All of them share basic goals: Going outside in nature on a frequent basis; gathering children, friends and community members to share outdoor adventures; and experiencing the benefits of time spent together outside. As part of second annual Children Nature Awareness Month, they'll be encouraging parents and caregivers to form their own Nature Clubs for Families.



Visit web site to see the growing list of nature clubs posted on the movement map and let them know if you've been inspired to start your own Nature Club for Families. Nature Clubs for Families

http://www.childrenandnature.org/natureclubs/ Nature Clubs for Families Tool Kit – Do It Yourself! Do It Now! (PDF)

http://www.childrenandnature.org/downloads/NCFF_toolkit.pdf


CNN Movement Map http://www.childrenandnature.org/movement/info

Food Safety Of Jerky

Consumer Education and Information This page is from: Food Safety and Inspection ServiceUnited States Department of AgricultureWashington, D.C. 20250-3700

October 1998Online
Version Slightly Revised 10/27/98
Contact Information Slightly Revised May 2000

Food Safety Of Jerky

When raw meat or poultry is dehydrated at home – either in a warm oven or a food dehydrator – to make jerky which will be stored on the shelf, pathogenic bacteria are likely to survive the dry heat of a warm oven and especially the 130 to 140 °F of a food dehydrator. Included here is the scientific background behind drying food to make it safe and the safest procedure to follow when making homemade jerky.


What is Jerky?


This product is a nutrient-dense meat that has been made lightweight by drying. A pound of meat or poultry weighs about four ounces after being made into jerky. Because most of the moisture is removed, it is shelf stable – can be stored without refrigeration – making it a handy food for backpackers and others who don’t have access to refrigerators.


Jerky is a food known at least since ancient Egypt. Humans made jerky from animal meat that was too big to eat all at once, such as bear, buffalo, or whales. North American Indians mixed ground dried meat with dried fruit or suet to make "pemmican." "Biltong" is dried meat or game used in many African countries. Our word "jerky" came from the Spanish word "charque."


How Can Drying Meat Make it Safe?


Drying is the world’s oldest and most common method of food preservation. Canning technology is less than 200 years old and freezing became practical only during this century when electricity became more and more available to people. Drying technology is both simple and readily available to most of the world’s culture.


The scientific principal of preserving food by drying is that by removing moisture, enzymes cannot efficiently contact or react with the food. Whether these enzymes are bacterial, fungal, or naturally occurring autolytic enzymes from the raw food, preventing this enzymatic action preserves the food from biological action.


What are the Types of Food Drying?


There are several types of food drying. Two types of natural drying – sun drying and "adiabatic" (shade) drying – occur in open air. Adiabatic drying occurs without heat. Solar drying sometimes takes place in a special container that catches and captures the sun’s heat. These types of drying are used mainly for fruits such as apricots, tomatoes, and grapes (to make raisins).


Drying from an artificial heat source is done by placing food in either a warm oven or a food dehydrator. The main components of an electric food dehydrator include:


a source of heat;
air flow to circulate the dry air;
trays to hold the food during the drying process;
and
mesh or leather sheets to dry certain types of foods.


Why is Temperature Important When Making Jerky?


Illnesses due to Salmonella and E. coli O157:H7 from homemade jerky raise questions about the safety of traditional drying methods for making beef and venison jerky.

The USDA Meat and Poultry Hotline’s current recommendation for making jerky safely is to heat meat to 160 °F before the dehydrating process. This step assures that any bacteria present will be destroyed by wet heat. But most dehydrator instructions do not include this step, and a dehydrator may not reach temperatures high enough to heat meat to 160 °F.


After heating to 160 °F, maintaining a constant dehydrator temperature of 130 to 140 °F during the drying process is important because:


the process must be fast enough to dry food before it spoils; and

it must remove enough water that microorganisms are unable to grow.

Why is it a Food Safety Concern to Dry Meat Without First Heating it to 160 °F?


The danger in dehydrating meat and poultry without cooking it to a safe temperature first is that the appliance will not heat the meat to 160 °F – a temperature at which bacteria are destroyed – before it dries. After drying, bacteria become much more heat resistant.


Within a dehydrator or low-temperature oven, evaporating moisture absorbs most of the heat. Thus, the meat itself does not begin to rise in temperature until most of the moisture has evaporated. Therefore, when the dried meat temperature finally begins to rise, the bacteria have become more heat resistant and are more likely to survive. If these surviving bacteria are pathogenic, they can cause food borne illness to those consuming the jerky.


What Research Findings Exist on the Safety of Jerky?


There have been several scientific studies of meat dehydrating and lab tests on jerky samples by the following professionals: Judy Harrison, Cooperative Extension Service, University of Georgia; Mark Harrison, the Center for Food Safety and Quality Enhancement, Department of Food Science and Technology, University of Georgia; Richard A. Holley, Food Research Institute, Agriculture Canada, in Ontario; and William Keene of the Oregon Health Division. In studies, the meat dehydrated included slices of beef from the round, loin, or flank; corned beef slices; and ground beef formed in jerky presses. Keene examined homemade venison jerky which infected 11 people with E. coli O157:H7.


In a related work, factors affecting the heat resistance of E. coli O157:H7 was the subject of an April 1998 piece by J. Kauer et al., Letters of Applied Bacteriology, Vol. 26, No. 4, page 325.
In the jerky studies, some samples showed total bacterial destruction and other samples showed some bacterial survival – especially the jerky made with ground beef. Further experiments with lab-inoculated venison showed that pathogenic E. coli could survive drying times of up to 10 hours and temperatures of up to 145 °F.


A recent study by the Harrisons and Ruth Ann Rose, also with the University of Georgia, was published in the January 1998 Journal of Food Protection, Vol. 61, No. 1. The authors analyzed ground beef jerky made with a commercial beef jerky spice mixture with and without a curing mix containing salt and sodium nitrite.


Half of the ground beef was inoculated with E. coli O157:H7 before making it into jerky strips and dehydrating it. The authors found that in both the heated and unheated samples, the jerky made with the curing mix had greater destruction of bacteria than jerky made without it. The jerky made with the mix and heated before dehydrating had the highest destruction rate of bacteria.


They concluded, "For ground beef jerky prepared at home, safety concerns related to E. coli O157:H7 are minimized if the meat is precooked to 160 °F prior to drying."
What are the USDA Meat and Poultry Hotline’s Recommendations for Making Homemade Jerky?
Research findings support what the Hotline has been recommending to callers. Additionally, safe handling and preparation methods must always be used, including:
Always wash hands thoroughly with soap and water before and after working with meat products.
Use clean equipment and utensils.


Keep meat and poultry refrigerated at 40 °F or slightly below; use or freeze ground beef and poultry within 2 days; whole red meats, within 3 to 5 days.
Defrost frozen meat in the refrigerator, not on the kitchen counter.


Marinate meat in the refrigerator. Don’t save marinade to re-use. Marinades are used to tenderize and flavor the jerky before dehydrating it.

Steam or roast meat and poultry to 160 °F as measured with a meat thermometer before dehydrating it.
Dry meats in a food dehydrator that has an adjustable temperature dial and will maintain a temperature of at least 130 to 140 °F throughout the drying process.


Are There Special Considerations for Wild Game Jerky?


Yes, there are other special considerations when making homemade jerky from venison or other wild game. According to Keene and his co-authors, "Venison can be heavily contaminated with fecal bacteria – the degree varying with the hunter’s skill, wound location, and other factors. While fresh beef is usually rapidly chilled, deer carcasses are typically held at ambient temperatures, potentially allowing bacteria multiplication."


Is Commercially Made Jerky Safe?


Yes, the process is monitored in federally inspected plants by inspectors of the U.S. Department of Agriculture’s Food Safety and Inspection Service. Products may be cured or uncured, dried, and may be smoked or unsmoked, air or oven dried. The following terms may be on processed jerky products:

"Beef Jerky" – produced from a single piece of beef.

"Beef Jerky Chunked and Formed" – produced from chunks of meat that are molded and formed, then cut into strips.

"Beef Jerky Ground and Formed or Chopped and Formed" – produced from ground or chopped meat, molded and cut into strips. Beef Jerky containing binders or extenders must show true product name (e.g., "Beef and Soy Protein Concentrate Jerky, Ground and Formed").

"Species (or Kind) Jerky Sausage" – the product has been chopped and may be dried at any stage of the process, and it is stuffed into casings.


What is the Safe Storage Time for Jerky?


Commercially packaged jerky can be kept 12 months; home-dried jerky can be stored 1 to 2 months.


For additional food safety information about meat, poultry, or eggs,

call the toll-free USDA Meat and Poultry Hotline at:
1 (800) 535-4555;
Washington, DC, call (202) 720-3333;
TTY: 1 (800) 256-7072. It is staffed by home economists, dietitians, and food technologists weekdays from 10 a.m. to 4 p.m. Eastern time, year round. An extensive selection of food safety recordings can be heard 24 hours a day using a touch-tone phone.


The media may call Bessie Berry, Manager, USDA Meat and Poultry Hotline, at (202) 720-5604.


Information is also available from the FSIS Web site.


"The USDA is an equal opportunity provider and employer."
Last Updated - Saturday, October 04, 2008 12:42 PM

AMISH DAWN'S IS A "LADIES DELIGHT" AND A "MANLY" TRAINING SITE

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