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  • From: "Robert Walton" <waltonrp AT gmail.com>
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] Homestead meat processing
  • Date: Wed, 29 Oct 2008 16:45:24 -0400

> Most often for a goat or deer I will skin the carcass and quarter it and age
> the quarters. But if it's a favorable cold outside, in the 20's at night
> and
> low 40's in the day (and these days are getting rare!), I will hang the
> unskinned carcass whole. If you let rigor mortis come and go, the carcass
> is much
> easier to handle.
>

Thanks, James, that makes sense. I aged some quarters in a cooler last
spring. I'm hoping to hit a good cold spell to age these, but like you
say, that's rare.

Rob - Va




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