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Recently l have been giving some thought to how to store meat other than salting and smoking it. This is very useful although l can't see me slaughtering and butchering cattle by myself.
Recently l have been giving some thought to how to store meat other than salting and smoking it. This is very useful although l can't see me slaughtering and butchering cattle by myself.
It is not that hard to do Barbara, though skinning large buffalo is more work than doing cattle. I doubt you will have to tackle any buffalo over there You can skin & butcher a large beast on the ground, but if an animal is light enough to hang it is best done using a gambrel.
The problem with preserving big joints of meat is the butchery skills needed plus the preservation techniques needed. The likes of a lamb is easy enough but I've a very good chum up in northern Canada and prepping something like a moose is a multi person endevour.
Mostly, it's sheep round here but the local farmers usually keep a few cattle aswell. In winter they take them to lower ground so there aren't any too near at present. lf l'm on my own (or even for OH and l) l think a whole cow would be too much so l'll probably be looking at rabbits, pheasants and, from a bit further away (but an easy walk), fish. And no, l can't recall seeing any buffalo in the local area.
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