[Sca-cooks] Slaughtering

[Wanda Pease]

Okay,  I have to admit that I haven't been deliberately directly responsible
for the death of a mammal that I've eaten (fish deserve to die if they are
stupid enough to go after a plastic worm I'm borely dangling in the river or
ocean).  If I could be sure I'd do it quickly and cleanly, and I didn't have
to look it in the face first, I think I could manage.


Question for Marilyn though:  You say you've killed the piglet outside the
kitchen then cooked and eaten it.  So pork doesn't need to be hung before
eating?  I know we always gutted and "cooled out our deer before we took
them home for skinning and butchering (the local VFW had a charity they gave
the hides to who tanned them and made gloves and moccasins).  Then they went
into the local meat locker company who hung them for about a week and
butchered it for us.  I thought this was standard practice for most large
animals to help with tenderization.


Regina

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Well, don't know about other folks on the list [except phlip's
willingness;-)] but we have upon occasion been responsible for a few random
lonely navy guys *ahem* rather enduring memories about exactly HOW fresh
their thanksgiving turkey was;-)

Only really had problems with one guy...although the expression on his face
was priceless when Rob and Gil got up, grabbed a khyber sword from the wall
and announced they were getting the turken and did he want to help...<weg>
margali

the quote starts here:

I know several on this list who wouldn't hesitate for a minute, but are we
the far end of the curve?  As the Centre is a working farm, we thought
nothing of shooting a fat
piglet right outside the kitchen and serving it up hours later at feast with
no complaints.