Episode 241: It's Raining Deer

Living Free in Tennessee - Nicole Sauce

Today, we will talk about how we processed the meat of three deer safely, while handling coffee orders, AND having a fantastic Thanksgiving. Because it is raining deer!

Tales from the Prepper Pantry

• 3 deer in the hole
• Annual cow arrives this week
• Using salsa at a fast clip
• Update on unusual recipes: the cranberry sauce was good to me but “not my cup of tea” to mama sauce
• Gluten free perogi story (celium husk)
• Hot coco was a hit the day after Thanksgiving
• Fermented veggies were spicy but good
• Left over sequence: Turkey scramble, turkey stew with Spaetzle, Turkey Salad sandwiches, Turkey orzo

What’s in Season

• Unseasonably late watercress!
• Oyster mushrooms

Operation Independence

• Lots of Holler Roast activity (Why I missed the show part 1)
• Basecamp will have countertops today!

Main topic of the Show: It’s Raining Deer

1. The butcher box - how it came to be/why it works
2. Division of labor - Skinning and quartering ~ Fine cuts and packaging ~ grinding and sausaging ~ constant cleanup and sterility
3. The best sharp knives EVER
4. Maintaining an empty fridge at a holiday event = no stress
5. No stress, no rush, no processing when exhausted.

Make it a great week!

Song: Suicide by Sauce

GUYS! Don’t forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce. It makes a great Christmas Gift!

Advisory Board

• The Booze Whisperer
• The Tactical Redneck
• Chef Brett
• Samantha the Savings Ninja

Resources

• Membership Sign Up
• Mewe Group: https://mewe.com/join/lftn
• Facebook Group: Facebook.com/groups/lftncoffeebreak/

• Instagram: @nicolesauce
• Twitter: @nicolesauce