2/ I have had several folks tell me "dude, you need a dedicated butcher-shop / abattoir / etc." yes, I understand the physics behind "if you don't want a smell in location X, generate the smell in location Y instead" and >>>
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3/ I intend to do this some day. It's in the wiki. I've got a design, and a budget. ...but money doesn't grow on trees, my dudes. Someday.
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4/ Skinning sheep, hanging the carcasses, and letting them age for a week before butchering them.https://twitter.com/SemperIdom/status/1346164955444248578 …
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5/ Wife has enough Scots Irish in her that we can't FULLY discount the latter possibility, but, no, these are all from our own herd.https://twitter.com/SemperIdom/status/1346166878406774784 …
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6/ backing up and providing details, for the home audience: "lamb" is meat from a sheep < 1 year old "mutton" is meat from a sheep > 1 year (or whatever cutoff you apply) mutton can be a bit more gamey or pungent ...but not much, IMO https://twitter.com/green_groacer/status/1346206247897337856 …
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*dead* sheep.
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Sheep have a certain odor, and the slightly disturbing part is that there is a component that is the same from livestock to carcass/meat. Even carries over into the taste. (I actually like lamb a lot.)
Thanks. Twitter will use this to make your timeline better. UndoUndo
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TY ! Works very well.
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