St Patty’s Update

Managed to get 17 pounds of Venison into the pickling brine in preparation for the Corned Venison and Hash feast on St Patrick’s Day. This 5 Gallon piece of stoneware came in handy for the task. photo

About Go Carnivore

Lifestyle of Meath Enthusiasts
This entry was posted in Charcuterie, Cooking, Meat 101, Recipes, Uncategorized and tagged , , , , , , , , , , , , , , , , . Bookmark the permalink.

1 Response to St Patty’s Update

  1. Pingback: St Patrick’s Day Wrap Up |

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