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  • From: EarthNSky <erthnsky AT bellsouth.net>
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] Homestead meat processing
  • Date: Sun, 26 Oct 2008 20:37:24 -0400

We have always skinned it fresh due to the weather, but Ron says that there is usually enough sinew that the meat won't dry out much.
Think about it, Rob, when Rocky was training, punching the sides of beef...there was no fur. :)
YMMV
Bev

Robert Walton wrote:
Hey all,

It's about that time. Bev's discussing processing a goat has got me
thinking about how I skin goats. (This is the area my homestead skills
are really low.)

I was under the impression that you need to skin the animal while it
is warm to make it easier. But if I decide to hang them to age, the
meat would dry out if I skinned it. Is it harder to skin a carcass
after it's hung to age? Is there anything else I need to know about
hanging to age?

Rob - Va
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