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Can I brag?

Discussion in 'Everything Else Sheep' started by lilipansy, Jul 17, 2019.

  1. Jul 18, 2019
    RollingAcres

    RollingAcres Herd Master

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  2. Jul 18, 2019
    mystang89

    mystang89 True BYH Addict

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    Very nice. Did you use a bone slicer for the cuts?
     
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  3. Jul 18, 2019
    lilipansy

    lilipansy Ridin' The Range

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    A small table saw my friend has. It's so quick and easy we may have to look into getting one ourselves. After that we may need a walk in so we could age our meat. :)
     
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  4. Jul 18, 2019
    Baymule

    Baymule Herd Master

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    You could convert a refrigerator into a cooler to hang your meat. I'm guessing that you do one at a time.
     
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  5. Jul 18, 2019
    mystang89

    mystang89 True BYH Addict

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    Do you know whether the teeth were for wood or metal? I assume metal since they would be closer together.

    My dad have me his old bandsaw but it probably won't work because of the oil/blood/grease from the sheep that would get on the wheels the blade spins around making it slip off.

    What does aging the meat do?
     
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  6. Jul 18, 2019
    Beekissed

    Beekissed Herd Master

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  7. Jul 19, 2019
    lilipansy

    lilipansy Ridin' The Range

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    I didn't pay attention to the teeth. I can ask my friend if you'd like. After a couple of days hanging the carcass was dried and there was no blood so the bandsaw didn't seem affected.

    A quick (couple of days) hanging stretches the muscles until rigor mortis is gone. I've heard someone say that it's really not needed with lambs. However, it does dry the meat giving it a deeper more complex flavor. If you ever made bacon you know what I'm talking about.
     
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