[Sca-cooks] Slaughtering

[Steve]

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Answering Regina's question.  Back in my distant youth in the Barony of the
Far West (Clark AFB, Philippines) one of the Filipino traditional fiesta
meals that I ate with relish was whole spit roasted pig.  Because most of
the  villages or other places we went to eat this were too poor to have a
refrigerator or other method of cool/cold storage it was slaughter, clean,
prep, then roast in fairly short order.  The meat did taste better at some
of the places we went scuba diving since we could take care of the
slaughter ourselves by a quick shot to the head.  The locals didn't like it
since they couldn't use the head for anything but admitted the meat tasted
better.

AEduin

At 12:10 AM 12/25/2002 -0800, you wrote:

>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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