The head of the buck I bagged back in November has been sitting (mostly frozen) in a shed all winter. I didn't have time to skin it then, but with the warm temperatures lately I had to get it taken care of today. It was really starting to rot already and I cleaned the ears and most of the hair off the skull. There's still a good bit of muscle and sinew around the jaws and the brain is still inside too. I put what's left in a big rubbermaid bin and covered it with lime (about 6 cups.) I'm wondering how long it would take to decompose the rest of the meat, sinew, and tissue? I've done this before with beetles or by boiling the heck out of the skull, but never tried lime.
POLLO CON PICO DE GALLO 6 halves boneless chicken breasts 1/2 c. teriyaki marinade 1/2 tsp. grated lime peel 1 tbsp. lime juice 1 clove pressed garlic 1 med. diced tomato 1 whole diced jalapeno 1 whole peeled diced avocado 1/4 c. diced red onion 1 tbsp. teriyaki marinade 2 tsp. lime juice 1 1/2 tsp. chopped cilantro Marinate chicken 1 hour. Meanwhile make sauce using tomato, jalapeno, avocado, red onion, teriyaki, lime juice and cilantro. Grill chicken until done. Slice chicken and serve with sauce and corn tortillas or can serve sliced and cold over a lettuce salad.
