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A Meatsmith Harvest

Mar 1, 2019

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: