Goat Jerky

I guess I have adopted the motto that I will try anything once in Sudan.

We are on a "gorge and fast" routine when it comes to meat. We usually buy a goat every couple months and then we feast. However, meat does not keep well, so we have to eat it all in one day. A visiting "mohandis" or handyman suggested that we try to make some goat jerky. Hmm, I hadn't thought of that before. But, as stated above, we should at least try to make some, right?

We flavored the meat with black pepper, salt, and sugar and then laid the pieces out on a bamboo rack to dry. Within minutes we had 4 hawks circling around our meat, just waiting for us to turn our backs. A little chicken wire and a metal bowl to reflect the sunlight did the trick, and our meat dried extremely quickly in our 110 degree heat.

The verdict: we have a lot of uneaten goat jerky.

February Highlights

During the month of February, our good friend Phil Greene came to do some preliminary work on our new Yabus Bridge and to experience a taste of our lives here. His visit was a huge encouragement to our family and we had some great times together. Below is a short album of his weeks here in Sudan.