My second WWOOF experience. I was really lucky to be able to visit the Croc Farm near Victoria River for a couple of nights and learn something about what it takes to be a croc farmer – it ain’t easy, that’s for sure. The photos show you the babies, which I helped wash out in the morning, and the others that I helped prepare food for. Food consists of minced horse and chook heads – you can see the chook heads in their frozen slabs. I’m afraid that my face gave away my thoughts at the part of the food prep process that required mixing together the ingredients for the mince. The salty outline (last photo) is all that bears witness to my other job: blasting off the flesh from the skin of the salty rogue from Katherine. Must say that I think I cleaned it up fairly well before helping salt and roll up the skin to extract further moisture. The real treat was the barra and croc for the evening meal: cooked to perfection. I’m not sure that any other barra or croc on a menu will compare to what was served by Janelle and Bluey. Thanks to you both for a short visit jam packed with learning about croc farming.
parrygraphs 