[Sca-cooks] Slaughtering

[Stefan li Rous]

Regina asked:
> 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.
Actually I think it was Baron Akim whom you are replying to.

Here is a bit of information from a previous discussion on this:
meat-aging-msg    (20K)  9/ 4/01    The aging of meat to tenderize it in period
                                       and today.
http://www.florilegium.org/files/FOOD-MEATS/meat-aging-msg.html

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris            Austin, Texas         StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****