Oh my....

Moderators: justTripn, Elessar, dark_rain
blacknblue wrote:Actually, in the winter time in a hard freeze it is pretty sanitary to butcher in the open air. Hang the carcass from a frame out in the open, away from any potential contamination sources, where the sun can shine on it but not heat it above freezing, and let the fresh air blow around it. By the time you get the sucker dismembered the meat is already pre-chilled for the freezer. You can keep jugs of distilled water handy for rinsing the meat and tools while you work. As long as you don't nick the intestines it is safe and sound. Actually, safer than most slaughterhouses and meat processing plants. I speak as one who knows. I used to inspect those places when I spent one brief year as a Sanitarian for a local health department (never again). After that experience, I can tell you that the vast majority of farmers who kill their own meat do it in a manner that is significantly cleaner and safer than most commercial establishments.
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