What to do with whole salmon, sheep, etc.

[Guest guest]

In a message dated 6/19/02 7:58:05 PM Central Daylight Time,

ccmom44@... writes:

> Also, we have a sheep that will be slaughtered soon. Does

> anyone have any info about what to do with all the different parts on

> butchering day? Oh and preservation methods? We will be

> slaughtering the sheep ourselves. I have searched high and low in

> books websites and archives but can't find the info I need to use all

> of the animal without resorting to doing alot of separate, fancy

> recipes as suggested in NT. Thanks for reading this far!

>

> Rebekah in WA

We do our own butchering. What exactly do you want to know how to do? I'm not

sure this is appropriate for this group so perhaps email will be best?

Belinda

[Guest guest]

Hello, I have been lurking on here for a couple of months and am

trying to find info about preparation and processing of whole

animals. I am having difficulty finding this info. I just found a

good, inexpensive source of whole wild salmon with roe and all, and

don't want to waste any of it. I have been on a mostly raw foods

diet, including raw animal foods, for a year now but do eat some

cooked meat, so I am not against cooking some parts of animals. I

know that broth is not supposed to be made from salmon, so what do I

do with it? I would like to just chow down on the guts, etc. raw,

but am not quite at that point yet. I have read NT and most of NAPD,

so I know fish guts must have some use. Or I suppose I could feed it

to the ducks. Anyway, I would appreciate any advice or suggestions

or possible books or websites,etc.

Also, we have a sheep that will be slaughtered soon. Does

anyone have any info about what to do with all the different parts on

butchering day? Oh and preservation methods? We will be

slaughtering the sheep ourselves. I have searched high and low in

books websites and archives but can't find the info I need to use all

of the animal without resorting to doing alot of separate, fancy

recipes as suggested in NT. Thanks for reading this far!

Rebekah in WA

[Guest guest]

> slaughtering the sheep ourselves. I have searched high and low in

> books websites and archives but can't find the info I need to use all

> of the animal without resorting to doing alot of separate, fancy

> recipes as suggested in NT. Thanks for reading this far!

>

> Rebekah in WA

********We do our own butchering. What exactly do you want to know how to

do? I'm not sure this is appropriate for this group so perhaps email will be

best?

^^^^^^^^i'm interested in this conversation (and imagine others might be,

too). please keep it onlist if you don't mind. besides, if raising and

butchering your own food isn't a nourishing tradition, i don't know what is!

Suze Fisher

Web Design & Development

http://members.bellatlantic.net/~vze3shjg/

mailto:s.fisher22@...

[Guest guest]

Well, I don't want to freeze anything, basically. I would really

like to know exactly how the carcus processing was done in the native

tribes, but detailed info is hard to come by. Are there different

things you do with certain parts, like with the head, feet, certain

bones, certain organs. I have read some accounts where certain

organs might be dried right away, whereas others are put into boiling

water for what, I'm not sure. I suppose sausage would be something

to do. Does anyone have any organ meat sausage recipes? Are there

certain parts of muscle meat that are better for sausage? Right now

we are figuring that we will be making *lots* of pemmican, which we

have made before, but would still need suggestions for other parts.

My husband and I have been reading about butchering, etc. but we

still will only be left with buckets of organs not knowing where

exactly to go from there in the most time-efficient manner. Anyway,

I appreciate any help.

Rebekah

> We do our own butchering. What exactly do you want to know how to

do? I'm not

> sure this is appropriate for this group so perhaps email will be

best?

>

> Belinda

>

>

>

[Guest guest]

I don't think I'll be of much help then. We freeze things to preserve them.

Organ meats we don't know what to do with we grind and put into sausage.

Sorry I can't be of more help.

Belinda

> Well, I don't want to freeze anything, basically. I would really

> like to know exactly how the carcus processing was done in the native

> tribes, but detailed info is hard to come by. Are there different

> things you do with certain parts, like with the head, feet, certain

> bones, certain organs. I have read some accounts where certain

> organs might be dried right away, whereas others are put into boiling

> water for what, I'm not sure. I suppose sausage would be something

> to do. Does anyone have any organ meat sausage recipes? Are there

> certain parts of muscle meat that are better for sausage? Right now

> we are figuring that we will be making *lots* of pemmican, which we

> have made before, but would still need suggestions for other parts.

> My husband and I have been reading about butchering, etc. but we

> still will only be left with buckets of organs not knowing where

> exactly to go from there in the most time-efficient manner. Anyway,

> I appreciate any help.

>

> Rebekah

>

[Guest guest]

At 09:19 PM 6/19/02 -0400, you wrote:

>> slaughtering the sheep ourselves.  I have searched high and low in

>> books websites and archives but can't find the info I need to use all

>> of the animal without resorting to doing alot of separate, fancy

>> recipes as suggested in NT.  Thanks for reading this far!

>>

>> Rebekah in WA

>

>********We do our own butchering. What exactly do you want to know how to

>do? I'm not sure this is appropriate for this group so perhaps email will be

>best?

>

>^^^^^^^^i'm interested in this conversation (and imagine others might be,

>too). please keep it onlist if you don't mind. besides, if raising and

>butchering your own food isn't a nourishing tradition, i don't know what is!

>

>

>Suze Fisher

I'd say this one purpose of tribes and extended families at least in southern

latitudes. Its gone in a few days, organs first down to whats left is dried or

smoked and dried. Navajo raise sheep but I'm unsure if they're butchered to

fill a period of eating or there is any preservation. In the north there

has to

be preservation for winter food or transporatation from hunting/fishing

grounds

back to the tribe. As a northener I admire cultures that still go to market

for

fresh every day of the year but my instinct says squirrel away always because

what if you couldn't get there or it was gone one day. There was a blizzard in

the Northeast few years back. D.C.was shut down for two days. Wasn't made

public but the shelves were empty and no trucks could get in to restock.

Wanita