In this episode, part 2 of a 2 part series on the skinning and evisceration of ruminants, Brandon and Lauren discuss one of the biggest challenges in skinning haired animals -- keeping the hair off the meat! Other topics include fisting, how to remove guts without puncturing or ripping them, and how to overcome the smells associated with processing animals. As a final side topic, Lauren and Brandon discuss the curing of ruminant flesh.
Introduction and Announcements:
Part 1 Show Notes:
- Surviving an Island Snowstorm, and Why Pigs are the Best, 1:00
- Family Pig Classes - learn to butcher for the home kitchen, in your own backyard, 5:45
- Skinning...
- From a metaphysical perspective, 13:50
- How to, 43:03
- Maximize the fat on the carcass - Why you want to do this!, 1:04:46
Part 2 Show Notes:
- The big challenge in skinning haired animals -- keeping the hair off the meat!, 1:03
- Fisting from head to rear vs. rear to head, 10:35
- Evisceration, 13:44
- Opening the carcass without ripping or puncturing the guts, 19:32
- Overcoming the smell of the processing, 26:22
- How to cure ruminant flesh, 39:09
Links for Episodes 30 & 31:
