Path: utzoo!utgpu!news-server.csri.toronto.edu!cs.utexas.edu!swrinde!zaphod.mps.ohio-state.edu!uakari.primate.wisc.edu!erb1!osnome!hunting
From: jep@pcgbase.UUCP (John E. Phillips)
Newsgroups: rec.hunting
Subject: Re: rec.hunting Digest   V1 #31
Summary: Processing wild game
Message-ID: <535@erb1.engr.wisc.edu>
Date: 15 Apr 91 12:34:02 GMT
References: <531@erb1.engr.wisc.edu>
Sender: news@erb1.engr.wisc.edu
Organization: Phillips Consulting Group, Inc.
Lines: 31
Approved: hunting@osnome.che.wisc.edu

In article <531@erb1.engr.wisc.edu>, hunter@CCC.NERSC.GOV (NAME ) writes:
> 
> 	I am hoping to go pig hunting one of these days and I have a
> question about cleaning them. A book that I have says that you need to
> dip them in a barrel of scalding hot water and scrape the bristles off
> before skinning them.  Now, I very seldom take a barrel of scalding
> hot water with me when I go hunting. Is this really necessary, and if
> so, why?
> 
> 	Steven Hunter
> 	Hunter@es.net

I recently joined the Outdoor Life book clup and ordered
Butchering, Processing and Preservation of Meat
Frank G. Ashbrook

This book is exactly what the cover says, "A Manual for the Home and Farm".
It is well illustrated with photos and diagrams.

By the way I would like to say thanks to Steve Pickett for the Jerky 
recipe.  I didn't follow it exactly but it put me in the mood to try
making some Jerky.

I put the meat in A1 sauce over night and dried it at 150 for eight hours.
The results were great. IMHO.

-- 
John E. Phillips       | "The fewer the facts, the stronger the opinion"
P.O. Box 903           |    -Arnold H. Glasow
Montreal, PQ  H3C 2V8  |
FAX (514)932-8167      | E-mail   jep@pcgbase.UUCP