In a message dated 7/28/04 6:10:47 PM Eastern Daylight Time, [EMAIL PROTECTED] writes:
<< Or, better yet, you could post your questions to the list and see if anyone can answer them. >> I wasn't sure if it was appropriate to the list, so thank you for giving me the go ahead. :-) I haven't received any off list email thus far. 1. It's my understanding that blackbelly meat is naturally mild and tender, even in older sheep, so is it necessary to hang the meat to tenderize it? 2. What type of equipment would make the job easier and really necessary? I was checking out Lehman's supplies and wondered whether a skinning knife makes that part easier than a regular sharp knife? Sticking knife? (is that for cutting/slicing?) [dh and the boys have experience with deer...they do not hang the carcass because generally the weather doesn't stay cold enough for home processing in NC-no cold storage area] --we do have a hack saw, various knives, meat cleaver and a manual meat grinder 3. Is there a recommended place for buying supplies/equipment for home butchering that makes the task a bit faster/easier? (Lehman's seems rather pricey) We have a butchering book written by a vet and a lamb recipe book that gives a quick visual reference of type of cuts and mouth watering recipes. If anybody is interested in the titles just let me know. Diana =============================================== This message is from the Barbados Blackbelly Sheep mailing list (http://www.awrittenword.com/listserv/index.html). To respond to this message, send e-mail to [EMAIL PROTECTED] To unsubscribe or change your membership options, go to http://lists.coyotenet.net/mailman/listinfo/blackbelly To search the archives, go to http://www.mail-archive.com/[EMAIL PROTECTED]/
