I am exploring the connection with my environment that the 10,000 generations before me possessed. I believe that in this technological world we live in it is easy to loose sight of our reasons for being excited about life. I am no longer the Ducati riding, downtown loft living artist many know me or remember me as. Its not that I have fallen from any great height but I took on an inherent challenge to simply look in a mirror and justify the time I am spending in my waking life. Now, in my efforts in rebuilding myself into a human being that can best serve my environment I believe that I must develop a, one on one, relationship with nature that can sustain me and my family. By moving in this direction I hope to develop an understanding and independence that I believe will be crucial in laying the foundation on which to build "something" that can turn the direction I believe we, as a whole, are moving in. I believe that society, generally speaking, is finding its self in an unsustainable truth. What I have been made aware of in these past several years has led me to believe that through independent exploration and creative action one can find their own unique skill sets and reasons for moving towards an independent, sustainable, and rewarding life. I am set in proving it.

No bee is left out of the hive.

My online portfolio: www.KristoferLamey.com

27th October 2013

Photoset with 33 notes

We harvested this doe today and we are processing the meat ourselves. We have hunted this land for 6 years now. We know these deer are drinking from the springs on the property. We watch them get fat on all the acorns that cover the forest floor. At this point we know where and how they move. Without seeing the deer drama that unfolds under the moon light, we can piece together the story and the hierarchy in their ranks by studying the tracks and scrapes the next morning. Now, we even can take a good guess on where they will be through out the day. Its grounding to have a relationship with nature in this way.


-  The smoke is by far the best method we have discovered to keep the fly’s and wasps away from the meat as you work on it. We load hickory chips and oak leaves in the smoker. After the deer has had enough time to hang we do a quick wash in smoke then set the smoker underneath the work area. While the smoker rests, a small stream of smoke continually flows around the meat. This allows you to focus on the job and not worry about swatting at wasps with a knife in your hand. This method works great in the field. Just keep any heat from the meat… just a cool smoke.

-  Nothing goes to waste. Our chickens will turn those little pieces of meat on the bones into big beautiful eggs.

We marinate the venison backstrap in olive oil, sweet onion, salt, pepper, poppy seed, and a tablespoon of organic curry. It’s in the marinade for 3 days. Before it goes to the grill for dinner we take it out if the fridge in the morning. Ideally, the meat has acclimated to room temperature before cooking. We get the grill up to 500 degrees and cook it on one side for 5-6 min, then flip and cook for 4-5 min. We let it rest for at least 12 min before cutting into it.

- the meat can hang, skinless, above freezing and below 40 degrees. I have never had the conditions to do it ideally. Usually I let the meat hang for 24 hours. Tip: bring two ratchet straps. As soon as the dear passes, field dress, hang her upside down, and cut the jugular before the body gets cool. This is ideal to get the blood out while it is warm and can still flow. The look, texture, and taste of the meat depends on what you do in the first moments after you kill.

In closing:

From the hunting perspective, there is the, what seems to be always unfolding, interconnection with the wind and moon phases that guides us to the moment we see the deer. When one arrives to that moment it sets the stage for a challenge which forge actions that are unique to that person, that time, and that place that can never be duplicated again… or reversed. Its artful, if you open yourself to it. It may be one of the few ways to connect to the 10,000 generations it took to get us where we are today. In that light, we feed ourselves and our children the way “they” did… Non-GMO, free range, no antibiotics, natural.

Tagged: hunterPrepingsustainablityoff the gridriflemeatdeerdeer huntingnon-gmoFree RangefreerangeprepperSurvivalsurviveprocessingfieldsouthernsouthern georgianorth georgiaSoutheasternatlantahomeschoolmother earth news

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    Chickens feeding on deer carcass… you don’t see that everyday! My girls are jealous!
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