Friday, January 25, 2008

Making Great Dogfood.

Begin by having fast, agile, and long-winded hounds who can catch the second-fastest land mammal in America.

Then follow the steps in the slide show... (advisory: If you're used to getting your meat in a bag at a fast food drive-thru, or in the shrink-wrapped, styrofoam packages I mentioned previously, these images may not be your cup of tea)



For detailed step-by-step instructions, click on the slide show.

Must be a lot of tryptophan in jackrabbit. All the resident hounds have been sound asleep since dinner!

2 comments:

  1. Thanks Dan.

    Interesting to compare methods. I've been reading _The River Cottage Meat Book_ recently. He reverses the order compared to Dutch, saying to gut as soon as possible, then do legs and skin. And if you're planning on eating it yourself, hang it for 7 - 10 days to tenderize & for flavor.

    Good to see that the dogs got to enjoy the fruits (meats?) of their labors.

    ---Cindy

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  2. Yeah, that was Fanny's AK yesterday. She did a lot of the early work, and was there when the deed was done. And she carried it back. Too much dust to see if she, or Mona, or Scamper, or Angie applied the coup.

    A very sharp knife is also a must. :-)

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