DUDE, BUTCHERING. I'm jealous. That is totally a goal someday, to learn how to and have giant fridge and freezer so I can store my massacred cow/elk/roadkill.
Well, I do not think I will be butchering whole cows or even pigs. I do not think the kitchen is big enough, but breaking down chickens, whole fish, and parts of cows/pigs - get a 1/4 cow or some such and break it down. We'll see how it goes. If nothing else it is an excuse to buy more knives.
"Corn syrup is everywhere; check your pockets."
"Stop this brownie talk, you devils!" - Sabine
That just means you have to use them, Booter, so you'll have an excuse to touch up the edge
come sharpen mine! i tried sharpening one and it's still dull as fuck.
my primal journal:
Butchering stuff sounds like fun. I really need to invest in some good kitchen knives. All of the knives I have ever spent any money on have all been designed to be pulled from some concealed location and used to stab someone though the eye.
My blog: My Primal Adventure
"I've come here to chew bubble gum and kick ass...and I'm all out of bubble gum."
What I need to invest in is a vacuum sealer. My FIL smokes these awesome ribs then cuts them up in small sections and vacuum seals them. For leftovers, you just poke some vent holes in the plastic and microwave them (like Grok did). I would like to translate that into frozen vegetables, like a cup of bell peppers vacuum sealed for use in the winter. I like that idea better than canning stuff, yo.
If I just said LOL, I lied. Do or do not. There is no try.