Friday, April 10, 2020

Spring time.

That's what it is. Spring is here. We still have plenty of snow, about 1,2m average. Up here in the north daylight time is getting longer in big leaps. Nature has to get ready for the short summer and growing season.

 
We are lucky to have rather large wilderness areas and national parks in the region. Plenty of space for outdoorsmen, and women.

Birds are getting more active and starting their summer tunes.

 Willow grouse hunting ended March 31st. Population seems to have gotten fairly better, which is good news.

Same with pine marten hunting, season ended at the end of March.
 
 Air drying meat is common here in spring time. Reindeer, moose, beef, heart... As a hunter I have a good supply of moose, so that's what this is.


Hung out to dry.

 Some of the thin slices were ready already in a week and half, most will take quite a bit longer.



Sunny day out on the skis!


4 comments:

  1. How is the dried moose consumed?
    Is it like jerky, and eaten straight or is it used in cooking?
    Fascinating process.

    Joel

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  2. Like jerky. I and most people I know eat it straight, just cut thin slices with a knife. It's used a bit for cooking too, I never do it though.

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  3. Hej Pasi!
    It's been a while! How are you doing?

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    Replies
    1. Hi Ron! I will give a political answer... sometimes good, sometimes not. Which is normal life I guess. Hopefully you are doing good!

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