Got to the farm at the same time Rodney pulled up in his truck. Big white pickup with an ATV in the bed. He backed it right up to on an open space by the barn. After introductions, he showed me his homemade ATV hitch accessory: a 2-piece pulley system to hoist antelopes up off the ground in Wyoming, where there aren't any trees. Yeah, antelope. Wyoming. But he's hunted, killed, and butchered anything that moves short of humans - farm and game animals alike. Bear, moose, elk, deer, pigs, cows, goats, turkey. You name it, he's killed and eaten it. So if I was ever going to learn from somebody, it would be this guy, the tip top of the food chain.
And learn something, I did. Rodney was very patient and instructive, not to mention a big fan of experiential learning. I drove off the property having done a lot more than I had anticipated upon first arriving. Definitely an afternoon I won't soon forget. But what an experience. And a valuable skill to be familiar with.
I've thought a lot about which details to share publicly and which to withhold. There are parts of the story that probably wouldn't be appropriate in most circles, so I'll let you ask me about them in person.
I will say, however, that the goats died a very quick, clean death. Instantaneous. Rodney's preferred method is shooting the goats with a .22 rifle (in the head), then hanging and skinning much like you would a deer. If you're interested - and it sounds like several people are - here are a couple of pictures from the afternoon. Be aware there are, in fact, dead goats in the pictures. Any particularly bloody or disturbing pictures were not included, so don't be too hesitant to click. Looks just like your grocery store meat would. The captions are somewhat instructional, you know, just in case 2012 rolls around and you've gotta feed some mouths.
In the end, all three carcasses fit inside one jumbo cooler, where they've been since. Rodney recommended keeping the meat on ice and water for a few days, changing it every so often to flush the blood out of the meat. Consider it an expedited, home scale equivalent of the 2-week hanging, or "aging," of your everyday cut of beef. Now, after 4 or 5 days, nearly all the blood has been drawn out, and we've got some seriously tasty looking meat on our hands....
Posts
