Cleanliness is always important. Knives and equipment that have been in contact with rumen bowels s

We continue the series of wildly therapy, where we left off. It's hobart stand mixer time to skin the animal. When this process to take place depends somewhat on the conditions around. In warm weather, early autumn you may want to skin the animal with the same. Late autumn, however when temperatures will begin to creep in, we tend to let the snake hanging with the skin on, so the meat is cooling down slowly. We tend generally to transport the animal into the whole state of slaughtering with skin on. This is because there is less risk of getting dirt and grime into the meat of this method. If this is not possible, we flay and grovparterer animal at slaughter place. It is then advisable to use leather as "cover" while a'd quarter.
If slaughtered must be on slaughtering overnight, it is important to leave it airy and cool. We generally with the rope so that it is possible to hang it up in a tree. A sheet or game bag around slaughtered prevents flies to get to. It is also advisable to leave the knife, plastic bags etc. of harvested to keep the ravens and other predators away. With larger animals like elk and deer big bucks may, if the weather is hot may want to make some incisions in the upper part of the neck and on the inside of Bøgene, so that these are cool. Keep as many natural membranes of the animal as possible. If the animal is transported down grovpartert it is wise to cover the cut surfaces hobart stand mixer with clean rags so that no unwanted dirt on them.
Cleanliness is always important. Knives and equipment that have been in contact with rumen bowels should be washed thoroughly or replaced. If there is hair, soil or other debris on harvested wipe this off with clean paper or rag. The more closely one is, the better the final product.
We start with skinning, cutting hobart stand mixer off the legs. Some do this eventually, but we have found that there is less hair on the finished slaughtered if this is done first. Find out where the joint of the leg is and make an incision in the skin around the joint. Where you are cutting takes some practice to get to. Department of wrist starts much further down the hooves than many think. Start by adding the first cut on the underside of the wrist, and cut the tendons on the pages afterwards. So be a little deeper cuts on the upper side of the joint as illustrated. Once this is done, a break of the foot with a lateral movement. The same applies to the hind legs, but here it is important not to cut the powerful Senate that goes behind the foot.
Start skinning of a page. Add the first incision on the inside of the thigh. You may want to use a knife with bukspretter to get a clean cut in the glow of the joint and down to the hips. Loosen the skin around his hind legs, and work your way forward of the animal. Never cut with the cutting edge towards the meat. Take either the skin, while the knife sideways against the skin side. On nyskutte animal sitting skin loose, and one need only be briefly touched membranes suspended in the skin with the knife until it loosens. If the animal on the other hand has hung a while one must use the knife more actively for the skin to loosen.
The sides of the animal are pealed hobart stand mixer as described above. Pull the skin out and use the knife to loosen the membrane into the skin. Try to get as little meat with the skin as possible. Animal hobart stand mixer are pealed out, butchered the flayed ago, before starting on the next page. We have here the animal indoors, and pluck off a piece down on one side before the same is done on the opposite side.
When we skinned the animal lying some distance down on both sides, flay we loose skin from the ears and a little way down the neck. A rope bolt can then be attached to the skin around the ears, and fastened tight to the ground. One can, by silotaljen hoist harvested up. The skin will thus be pulled off. Have not access to such equipment, hanging man killed after hocks (hind) and flay / drag from the tail and down the back of the animal. Note that the skin often hangs firmly just above the hips of the animal.
Finally, it only remains to cut the skull of the animal. This is done by breaking the head hard ahead, while the knife is inserted into the joint between the skull and spine. Some lirking back and forth with the knife then it is resolved. A cutter as at the side of the neck tightly against the skull, so that the least amount of meat provided this.
Now slaughtered ready for cooking. It should hang airy and preferably as constant as possible of temperature. How long the meat will hang depends on the temperature outside. A golden rule is that the meat will hang for 40 degree days. Thats. that if the average temperature is 10 degrees, the meat hanging in four days. This is a partial truth. Is it humid or hot weather, a perhaps curtail slaughtered before 40 degree days is reached, while the dry days with low temperature meat can hang considerably longer than 40 degree days. The important thing when a Mørner meat is to always follow slaughtered. If there is moisture in the meat scraped this off with a knife. hobart stand mixer It is also important that the bruises around sårkanalen cut away, when blood often turns sour during the cooking process.
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