Time for venison chicken fry! We have had a great year for filling our freezer and are definitely enjoying plenty of chicken fried venison and antelope.
One of the things we love about Wyoming is the hunting opportunities. This year our big game hunting was very successful with Joe filling all of his tags; quota antelope, general deer (he got a buck), quota doe deer, and quota cow elk. This year was the first time I’ve hunted since I was 16 and I filled my general deer tag with a doe. Our freezer is completely full and we have most of the elk at a friend’s place filling up one of their freezers that still had room (they also had an excellent hunting season).
While we love chicken fry we’re always looking for other ways to enjoy game. One thing we’re planning for the future is a smokehouse as another option for game and meats we raise (this is a good time to mention, I may receive a commission if you purchase something mentioned in this post — more details here).
I first fell in love with the idea of a smokehouse when reading Little House in the Big Woods by Laura Ingalls Wilder. Laura’s description of how Pa smoked the meats for their family to enjoy through the winter is amazing.
An American Homestead has a great video they share from building their smokehouse and even offer inexpensive detailed plans.
Looking for free smokehouse plans? You can find simple smokehouse plans here.
Also from An American Homestead, using celery for preservation.
Have you smoked meats? What tips can you share?
Learn how to get the most nutrition from the foods you eat! You’ll love the books from my affiliate partner, Traditional Cooking School by GNOWFGLINS.
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