His latest obsession: preserving meat
Although he hasn’t eaten much meat for the past 15 years, my enterprising boyfriend is really good at preparing it. And lately, he’s been preoccupied with figuring out how to preserve it. You know, just in case we ever jump full-bore onto the meatwagon again and want to be sure we’re stocked with a good supply of animal protein.
The recent meat prep experimentation began with some organic farmed salmon I procured from McGonigle’s, a very nice local meat market.
Meanwhile, Zach also seasoned and strung up several pounds of bison, acquired for us by my father who is “friends” with a bison bull named Boss and an elk named Rambo. (Sadly, before it was even prepared, some of the bison was stolen by Luke the mischievous dog.)
Zach also prepared elk in a salt brine with fennel seed, which he added to a stew recipe inspired by a scene from Alone in the Wilderness, a documentary about naturalist Dick Proennecke, who lived by himself in Alaska for decades.
I don’t know if this meat-eating thing will become regular around the Wayward House. Most of our supply has now been prepared and consumed or shared with loved ones. (Luke included.)
All I can say right now is “yum.”
And thanks to my boyfriend for being an excellent cook.
Posted on March 21, 2012, in Awesome, Food, Random Life, Wayward Living and tagged bison pastrami, curing meat, Dick Proenneke, elk meat, fennel-brined elk, smoked salmon. Bookmark the permalink. 6 Comments.