Preservation

No, I have 20 of pounds of butter up there to last me up through December or January. Why? Because I want the yellow butter with more vitamins in it.

[Aajonus]What I did was I put layers of strips of meat around in a jar, pulled the oil in till it got on top, then I put more meat in and around, then I put more oil in just so it coated everything, but it's not a lot of oil in there. Just enough to seal everything, seal the air out.

Why deer?[Aajonus]Because a friend of mine shot it and I butchered it. I got a third of the deer, so that's what I had on hand., right. You can do with any meat. So, what you do is just stuff it in a jar with olive oil and it coats, it surrounds it. And I've had some beef jerky in oil for 10 years. I have one jar left and I will open it in December and I open one every December to see how it holds up.

[Aajonus]No. [Fred]It's like a minor thing, so you lose a little bit of nutrients. It's not anything-  

They'd eat one chunk of it a day, about a half of a cup with lots of water and they can go on that all day.   

They have, they have a tendency to mold. They get blue cheese mold on them.

[Attendee]Yeah, you can use olive oil, but it's still, you have to understand olive oil is a very acidic compound and when you eat it, it kind of like burns when it's that old. Well, when it's soaked in the meat it even burns more. 

[2010][Aajonus]Vladimir Steffenson who put raw meat in buttermilk and kept it for 10 years.

Of course, they made pickles and all kinds of things for the winter.