It has been awhile since I posted anything, but I had a pretty awesome opportunity on this past Monday. I took the serene and beautiful journey into the heart of Cumberland Valley in Bedford County. I traveled up the infamous Chicken Hill Lane to the Whitfield Farm on a quest to fill up our freezer with delicious Goat meat!
It had been awhile since I had butchered deer and was feeling a little unsure of myself, but after a few minutes I was right back in the game. We killed, skinned, and butchered two goats. We even were able to save the liver, heart, and tongue. (are you feeling grossed out or nauseous yet?)
My wife and I have a chest freezer in our basement for all of our winter-over goodies, but a circa 28 pound, 3-year old turkey was taking up all the space we needed for the newly procured goat meat. My wife thawed out the the turkey and took the monstrous task of cutting up and cooking the turkey. We figured we would just can it, since there was no way that turkey could be good for just eating! As it turns out though, the turkey was just fine and we have been enjoying it ever since.
Yesterday, my wife traveled out to her grandparents to help cut up the meat and package it for placement in our freezer. My taste buds tingle at the tought of eating all that scrumptious goat this winter! Thanks for reading and I will try to update you more on our simple, local, and organic endeavors.
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