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Jeßus[_53_]

On Sat, 9 Apr 2016 17:38:44 -0700 (PDT), MisterDiddyWahDiddy
> wrote:

>On Sunday, April 3, 2016 at 2:49:03 PM UTC-5, Jeßus wrote:
>> On Sun, 03 Apr 2016 10:11:57 -0500, "cshenk" > wrote:
>>
>> >Gary wrote in rec.food.cooking:
>> >
>> >> wrote:
>> >> >
>> >> > When you say 'venison' do you mean deer meat, or really venison, as
>> >> > in wild meat, killed then hanged in the basement for a couple of
>> >> > weeks to 'ripen' ? Just curious.
>> >>
>> >> Venison is always deer meat to me. You hang in the basement for a
>> >> couple of weeks to 'ripen'?
>> >>
>> >> Are you serious?
>> >>
>> >> Can we say *ROTTEN MEAT*, boys and girls?
>> >>
>> >> I'm afraid to ask what else you keep in that creepy basement
>> >> of yours. hehehh
>> >
>> >Sounds odd to me too! Now slow skoking in a smoke house is done
>> >sometimes, but that is different.
>>
>> Google 'high meat' if you think dry aging meat is bad <G>
>> I'm open minded with food, but I draw the line with high meat.
>
>Then there's long pig. Can you imagine long pig high meat?

No, but Jeffrey Dahmer could of.

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