Saturday, January 8, 2011

........where the buffalo roam.

Where the Buffalo Roam.........

Spent the morning assisting with the buffalo deed.  Nothing short of an awesome experience.  I have a new respect for the Native Americans on the Great Plains.  It is not a job for one man.....not even two men.  The tongue is on to boil and the oysters are in the refridgerator.  The buffalo......he made a trip to the butcher.

I'm probably going to split the whole process into several different parts.  Not sure when I'll post it, but I'm hoping this week.  It depends on how much snow we get tomorrow and if it is coming down vertically or horizontally.  Pray for buckets and buckets.....sideways. ;)

The Wandering Thinker returns on Monday with a fantastic post.  Stay tuned. 

Pax Domini Sit Semper Vobiscum,

Mike, Oscar, Hotel.....out.


  1. No Buffalo here in New England, but when I lived in the Territory hunting Buff was common whenever we needed meat. Two of us could butcher and bone out a Buff in about 30 minutes. When I had to work alone, I had to carry the meat back in sections, a leg over each shoulder etc. Moving fast, trying to beat the rising sun and the heat that came with it!

  2. Can't wait. Butchering is a subject I am really trying to learn more on (as well as a thousand others)

    I have a question, and perhaps someone here can answer it, as google has for once failed me. How long can you keep salt pork unrefrigerated, as in a trek? Obviously, I know there are government standards and such...but surely those are extra cautious, right? Were they not a staple food during the westward expansion? If so, how was it packed? I know, it's a little off topic, but I couldn't find any information other than, "You'll die if it isn't in the fridge". Any ideas?

  3. I'd venture to say the process of making salt pork back then was a little different then now. But frankly, I know very little about this stuff.

  4. I would think that if you sliced it thin and packed it in lard or salt, it would be okay. Perhaps Le Loup could chime in? He's pretty knowledgeable about the old ways. My thoughts immediately went to Lewis and Clark. I know they brought pork with them in the eginning, but I'm not sure how it was packed.

  5. ....and Le Loup - I'd LOVE to see a picture of that. You must have salt, sir!