http://inhabitat.com/indian-man-single-handedly-plants-1360-acre-forest/

I just wanted to capture all these

Well its 13th august here in Sunny Traralgon, cut up another Sambar over the weekend, costed it out and we all think its worth about $800 odd dollars- not bad for a few hours- plus its a great social avent- 4 families all chipping in doing their bit. will post photos later

I am happy to say that every meal that I have had in the last 5 years has had at least 1 but mostly more product that I have harvested or grown, found swapped or stolen(It looked like it was lost!!!)

have got the sausages going well, now for the pickles

Well its already August, still raining but there has been sunshine every now and then- Spring is only weeks away- will have to start planning the summer crops soon- but still busy cutting up precious venison- A new found love- my butchering skills get used once more- thought it was a waste of a skill and would never use it again, so its been a great revaluation to me.

Huge Broccoli

garden beds 

these beds were knocked up last year with roofing iron and now they are providing food!

 Garlic in the background

 These are the new cypress beds- the sleepers were from my uncles farm- so locally harvested cypress!

 Pumpkin fruit Cakes - My pumpkin and eggs

 Cooking, making baking all the time

 One that I baked in a small steel dish- Man sized muffin

Yum, Yum- now were did I put that coffee!

 Some Venison Silverside pickling- my first attempt

 A German friendship cake- based on a sourdough recipe- still fermenting

 Venison Strassburg- I did not make this but will learn how very soon

 Mason being a little monkey- his usual self

and Chloe eating breaky

Venison sausage train

 Forequarter of Fallow Deer

 Barrel or loins still in 1 piece

 Hind quarters

 Some stir fry made from the topside, Sirloins ( porterhouse) and some round as schnitzels

 me demonstrating how to bone out hind Leg

 Doing some Mince

A tray with stirfry, steaks etc

 Hmmm, the leftovers

			Kilos	Product
28/07/2012	Our Recipe		8.2	Venison
		30%	2.46	Pork Fat
			1.7	21%	Water
			1	12%	Sausage Maker
	produced		sprinkle	Thyme
	150 snags		sprinkle	Parsley
			tablespoon	Paprika
Very Lean- bloody beautiful			7 cloves	Garlic
			2 teaspoon	Chilli
			1 tablespoon	Nutmeg

The journey continues- Bring on the Sausage train

 Firstly, all the meat goes through the course plate

 Pork Fat = 30%

 Meat and pork fat running through the mincer- 1 X course plate, 1 X medium plate then 2 X fine plate till its a sticky pale colour.

 Then the fun of running the mixture into the skins- skins are dry before mixture then splash a little water over once filled

  make them all up first then make then link them

Snags

 made up to 150 snags from 8 kg's of meat,

 Tried and tested- bloody beautiful

 Another Free feed form the wilds of Gippsland- thank you very much

 Mason with Snags

 Chloe taking photos with phone

a familiar Australian site- the beach access

Meetung 

Part of the unbroken 90 miles of Beach

Meetung

How can a month go past so fast, I have harvested 2 of my chooks from the back yard and made soup and meatloaf with them. its not the nicest thing to have to do but I know they have lived a lot better life than bard raised chooks. (No photos)

My Beef at the moment is ingredent labels using the word Aqua instead of water- grrrrrr

Currently looking for a new home to settle into then i will be able to post some good stuff about building up the family Larder