Thread: Getting back to living off the land.....

Originally Posted by bumblefoot

Skinning time.... If you're wanting to tan a skin, here's a tip to make fleshing easier, or pratically nonexistent, is to always skin from the back towards the front cavity opening. It makes it much easier to keep the belly "skin" (the pink skin on the belly meat) on the carcass rather than on the skin, because you get "behind" it. If you punch the skin off from the back (at the rump by the tail) towards the cavity opening you end up with a clean skin for tanning that needs very little fleshing.
I make the opening cuts on the ground and freeing those cuts up a bit, and then hang it up to skin it.

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Man that's impressive, thanks for sharing.

Wow, that's impressive skinning alright, how long from when it was killed to skinning?

If you punch off skin and go outside front legs to start you SHOULD be able to keep said same pink bit on carcase...and shepherd who can't gets given arseholes about it,even if it's just a dog tucker ram. It's skill and pride.that is a very tidy skinning job you have done.

Originally Posted by RUMPY

Wow, that's impressive skinning alright, how long from when it was killed to skinning?

@RUMPY About 24 hours. Was 5C overnight outside

Slow cooked wild goat leg pieces in the crockpot. Seasoned with lemon pepper, thyme, salt and garlic... Browned in the frying pan before being slow cooked til tender; probably about 3 hours

Oh man that is food porn

Greetings @bumblefoot,
Good to see you still cooking up a storm.
Regards Grandpamac.

@grandpamac i'm still about. I've just been a bit AWOL after starting the new job....