2/ Will hang for 6 days, butcher next Sat and Sun. 2.5 pigs for me, 0.5 for my friend John (he'll butcher alongside me). https://twitter.com/BrowningMachine/status/1064217599767134216?s=19 …
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ⓘ Dogs don't have thumbs Retweeted Jacque
3/ We have two 21 ft^3 chest freezers. But this time of year, garage is about 32°; so meat can hang there for a week. Yes, some sausage, some smoked bacon, some smoked country ham, etc.https://twitter.com/Jajngn/status/1064217962633027584?s=19 …
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4/ Wife actually did the shooting this year, I just did the "slice through the aorta to bleed the stunned critter out" part. Tangentially: seems I only have TWO chain hoists? May have to go to Harbor Freight this afternoon.
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Preferably, yes, but even if the caliber is big enough to kill outright, I find that 99% of blood still drains and meat is still great.
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This year we shot and stuck all three in a row, inside maybe 30 minutes, then worked through hanging and gutting each, maybe 40 minutes per. Actually, let me revise that. Did 2 thusly, THEN did 3rd, start to finish.
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