For the first time in it's history the barn is being used for hanging venison. It turned unseasonably cold this week or we wouldn't have risked letting it hang for any longer than we had to before processing it. But with the local high temperatures only in the mid to upper 30's for the past few days, I think it will be alright. Considering tomorrow is expected to be in the upper 40's and even warmer after that, we'll pull it down tonight and process it before letting it age a little longer in a more temperature controlled environment, aka a refrigerator.
By the way, this particular deer was taken by our son-in-law "Stinger" before it became what you see hanging in the barn. I'm not going to post a picture of this nice whitetail, as I know some folks don't really want to see pictures of deceased animals and I understand that. It's my hope, however, that all the beef eating readers won't have any trouble viewing a picture of the hanging carcass, as this is pretty much what a side of beef looks like shortly before it becomes hamburger, flank steak or fat juicy ribeye steaks. We probably don't give it much thought before cutting into a nice piece of beef, but this is what your T-bone looked like a few days before it was on your plate. Also, I'm betting most folks don't have a problem eating a hamburger now and then, not to mention a pepperoni pizza or beef fajitas at Las Badangos.
Anyway, there you go. I'll keep you posted....
PS. Oh what the snot...here's Stinger (one of the modern day "Jersey Boys") with his very first deer:
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