Heart to Hearth Cookery

Using a bone needle and cordage

  With a once-in-a-lifetime Pacific sturgeon to process (see previous post on Pre-Blog Bites Sturgeon), I wanted to process it in a manner that would preserve it for future use.  I cut the flesh with the skin on to dry in the sun.  In this picture, I am using a deer bone needle with cordage to prepare the fish for the drying rack.

 

My next workshop is February 4th, 2012-Chocolate!  For information on registration, visit my website at www.hearttohearthcookery.com