Getting engrossed in food storage can sometimes mean that we get all of the dry-pack items and forget that it would be nice to have a little meat! I got my Alphabet Friend, Dee, to school us about the finer points of meat food storage. Dee is an avid hunter and has some experience with removing meat from the mountainside, and preparing, storing, and cooking it. Below, Dee rocks out to ABBA while he trims the fat, gets rid of the gristle and bone, and generally walks us through his preferred way of preparing and storing his deer meat. He also gives us some guidance about what to do when it comes time to cook it to remove the “gamey” taste of the meat. I’ll now turn the time over to “D”:

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